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Recipes
Triple-Chocolate Cheesecake Bars
By MarieR
Woman's Day Magazine, May 2016 Issue, Pages 98-101
- 1 (9-ounce) package chocolate wafer cookies (we used Nabisco Famous Wafers)
- 1/4 c. sugar
- 1/2 c. unsalted butter (1 stick), melted
- Filling
- 3 (8-ounce) packages cream cheese, at room temperature
- 3 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 2 oz. unsweetened chocolate, melted
- 2 tsp. pure vanilla extract
- Glaze
- 4 oz. bittersweet chocolate, coarsely chopped
- 2 tbsp. unsalted butter
- 1 tsp. light corn syrup
- 2 tbsp. sour cream
Chocolate, Peanut Butter-Chocolate Crunch Bars
By MarieR
These are a grown-up take on our favorite childhood candy bars
- MAKES 1 (12X9-INCH) SLAB
- 1 1/2 cups extra crunchy peanut butter
- 3/4 cup maple syrup
- 1/2 cup unsalted butter
- 4 3/4 cups crisp rice cereal, divided
- 2 (4-ounce) bars bittersweet chocolate, chopped
Cream Cheese Coffee Cake
By MarieR
the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well
- FILLING:
- 1/2 cup butter, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (8 ounces) sour cream
- 2 packages (3 ounces each) cream cheese
- 2 tablespoons confectioners' sugar
- 2 tablespoons lemon juice
- CINNAMON-NUT TOPPING:
- 1/4 cup finely chopped pecans
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
Wedding Cookies
By MarieR
*vanilla extract may be substituted Preheat oven to 325 degrees F
- 2 cups flour sifted
- 2 sticks (8-ounces) butter room temperature
- 1/2 cup granulated sugar
- 1 cup nuts, toasted finely chopped
- 2 teaspoons milk
- 2 teaspoons almond extract*
- powdered sugar
Pecan-Rosemary-Cheddar Buttons
By MarieR
Southern Living DECEMBER 2012
- 2 1/2 cups (10 oz.) freshly shredded sharp Cheddar cheese
- 1/2 cup butter, softened
- 2 tablespoons half-and-half
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 2 cups chopped toasted pecans
- 1 tablespoon finely chopped fresh rosemary
Almond Chocolate Torte (No Bake)
By MarieR
This no-bake chocolate dessert has a tasty almond crust and smooth fluffy filling that's almost like a mousse
- Prep: 20 min. + chilling
- 2/3 cup sliced almonds, toasted
- 8 ounces semisweet chocolate, chopped
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2 cups heavy whipping cream, whipped
Angel Biscuits, Southern Living
By MarieR
The addition of yeast will guarantee fluffy biscuits every time
- 1 (1/4-oz.) envelope active dry yeast
- 1/4 cup warm water (105° to 115°)
- 5 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup shortening, cut into pieces
- 1/2 cup cold butter, cut into pieces
- 1 1/2 cups buttermilk
Tomato Tarts, Muffin Pan (Puff Pastry)
By MarieR
Southern Living Magazine, July 2016
- 1 (17.3-oz.) pkg. frozen puff pastry sheets, partially thawed
- 1/2 cup mayonnaise
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 10 ounce sharp Cheddar cheese, finely shredded (2 1/2 cups)
- 11 ounces multicolored cherry tomatoes (about 3 cups), halved
- 2 tablespoons torn fresh basil
Corn Muffins, Spicy with Jalapenos
By MarieR
Wake everybody up with these chile-enhanced buttermilk muffins!
- Active Time: 15 Minutes
- Total Time: 35 Minutes Makes 12 muffins
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup buttermilk or plain yogurt
- 6 tablespoons melted butter
- 1 large egg, beaten to blend
- 1 cup fresh or frozen corn kernels
- 6 fresh jalapeno chiles, stemmed, seeded, cut into matchstick-size strips
Peanut Brittle, Quick-and-Easy
By MarieR
Stove top
- 1 tablespoon butter, softened
- 2 cups sugar
- 2 cups cold water
- 2 cups roasted unsalted peanuts