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Recipes
Zucchini with Tomatoes and Vidalia Onions
By MarieR
Preparation: 10 minutes Cook: 30 minutes 1
- 1 . 2 tablespoons vegetable oil
- 2 . 1/2 Vidalia onion, cut vertically into 1/4-inch slices
- 3 . 2 cloves garlic, minced
- 4 . 4 medium zucchini, cut into 1/2-inch slices and halved
- 5 . 2 large tomatoes, cut into 8 wedges each
- 6 . 1 teaspoon salt
- 7 . 1/2 teaspoon ground black pepper
Caramelized Bacon
By MarieR
Ina Garten's recipe
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup chopped or whole pecans
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons pure maple syrup
- 1/2 pound thick-sliced applewood-smoked bacon (such as Nodine's)
Brownies, Perfect Fudge Brownies
By MarieR
These fudgy brownies are an unmatched base for ice cream, These classic brownies are pure, unadulterated, fudgy go...
- MAKES 1 (13X9-INCH) PAN
- 1 cup unsalted butter, cubed
- 1 cup semisweet chocolate morsels
- 1/3 cup heavy whipping cream
- 2 1/4 cups granulated sugar
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup milk chocolate morsels
- Garnish: confectioners7 sugar
Cupcakes, Red Velvet with Marshmallow Buttercream Frosting
By MarieR
PREP TIME; 40 WIN START TO FINISH: 1 HR 30 MIN CUPCAKES 1
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 teaspoon salt
- 1/2 cup (1 stick; 4-ounces) butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 ounce (about 2 tablespoons) red food coloring
- 1 1/2 teaspoons vanilla
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- Marshmallow Buttercream Frosting
- 1 jar marshmallow creme, 7-7 1/2 jar
- 1 cup butter or margarine softened
- 2 cups powdered sugar
Breakfast Pizza
By MarieR
courtesy of Ree Drummond Recipe from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl
- 1 14 -ounce can whole tomatoes
- 1 10 -ounce can diced tomatoes and green chiles
- 1/4 cup fresh cilantro (or more to taste)
- 2 tablespoons chopped onion
- 1 small clove garlic, minced
- 1/2 jalapeno pepper, thinly sliced
- 1/4 teaspoon sugar
- 1/4 teaspoon ground cumin
- Kosher salt
- Juice of 1/2 lime
- 1 pound thick-cut peppered bacon
- 2 tablespoons vegetable oil, plus more for the baking sheet
- 2 cups frozen hash browns
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 pound store-bought pizza dough, thawed if frozen
- 12 ounces fresh mozzarella, sliced
- 8 large eggs
- Kosher salt and freshly ground pepper
Bacon and Corn Chowder, Slow Cooker
By MarieR
1 Spray 6- to 7-quart slow cooker with cooking spray
- 1/2 lb bacon, cut into 1-inch pieces
- 2 cups cubed peeled potatoes
- 2 cups frozen corn (from 12-oz bag), thawed
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup chopped carrots
- 1/2 cup chopped red bell pepper
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic cooking sauce
- 1 can (14.75 oz) cream style sweet corn
- 1 tablespoon sugar
- 1 cup milk
White Chocolate Fudge
By MarieR
In a bowl, beat cream cheese, sugar and vanilla until smooth
- 1 package (8 ounces) cream cheese, softened
- 4 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 12 ounces white baking chocolate
- 3/4 cup chopped pecans
Petit Beurre
By MarieR
Bake From Scratch, May 2017These simple cookies are rich and only slightly sweet
- Strawberry Buttercream-about 2cups:
- Makes about 36 cookies or 18 sandwich cookies
- 1/2 cup plus 2 tablespoons (124 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter
- 1/3 cup water
- 3 cups (375 grams) all-purpose flour
- 1/2 teaspoon (2.5 grams) baking powder
- Strawberry Buttercream (recipe follows)
- 3/4 cup (170 grams) unsalted butter, softened
- 3 cups (360 grams) confectioners’ sugar
- 1/4 teaspoon (0.75 gram) kosher salt
- 1/4 cup minced fresh strawberries
Overnight Cinnamon Rolls
By MarieR
Prep: 35 min. + rising Bake: 20 min
- CINNAMON FILLING:
- 2 packages (1/4 ounce each) active dry yeast
- 1 -1/2 cups warm water (110° to 115°)
- 2 large eggs
- 1 /2 cup butter, softened
- 1 /2 cup sugar
- 2 teaspoons salt
- 5 -3/4 to 6-1/4 cups all-purpose flour
- 4 teaspoons ground cinnamon
- 1 /2 cup softened butter, divided
- GLAZE:
- 2 cups confectioners' sugar
- 1 /4 cup half-and-half cream
- 2 teaspoons vanilla extract
- View Recipe
- Directions
- Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Repeat with remaining dough and filling.
- Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
- Bake 20-25 minutes or until lightly browned. In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls.
- Dark Chocolate Filling:
- Finely grate one 4-oz. bittersweet chocolate baking bar; gently stir in 1/2 cup sugar, 2 Tbsp. baking cocoa and 1/2 tsp. ground cinnamon. Sprinkle over butter in place of brown sugar-cinnamon mixture.
- Orange-Spice Filling
- : Mix 1 cup packed brown sugar, 2 Tbsp. grated orange peel, 2 tsp. ground cinnamon, 1 tsp. ground ginger and 1/2 tsp.
- ground cardamom, ground cloves and ground allspice until blended. Sprinkle over butter in place of brown sugar-cinnamon mixture.
- Test Kitchen Tips
- Unwaxed unflavored dental floss can be used to cut these rolls. Loop a 10-inch piece around the log of dough and pull taut until the floss cuts through the dough.
- Nutrition Facts
- 1 roll: 278 calories, 9g fat (5g saturated fat), 39mg cholesterol, 262mg sodium, 47g carbohydrate (23g sugars, 1g fiber), 4g protein.
- Originally published as Overnight Refrigerator Rolls in Taste of Home November 2013
- RECOMMENDED VIDEO
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Beef in Salt Crust
By MarieR
Herbed Beef in Salt Crust Marinate in refrigerator 2 hours or overnight
- 1/3 cup olive oil
- 1/4 cup grated onion
- 1 teaspoon MORTON Garlic Salt
- 1 teaspoon dried basil leaves
- 1/2 teaspoon dried marjoram leaves
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- One 2 1/2 to 31b beef eye of round roast
- One 3 Ib box MORTON Coarse Kosher Salt
- 1 to 11/4 cups water