MarieR's profile page
Recipes
Hott Metts
By MarieR
Brown the kielbasa in a skillet
- 1 pack Kielbasa, cut into bite-sized pieces
- 1 cup beer
- 3/4 cup brown sugar, packed
- 4 teaspoons cornstarch
- 1/4 cup vinegar
- 1/4 cup mustard
- 4 teaspoons horseradish
Eggplant, Crisp Chips
By MarieR
Here, something savory becomes addictively sweet and salty
- 6 Tbs. confectioners sugar
- 6 Tbs. cornstarch
- 1 cup panko (Japanese bread crumbs)
- 1/4 tsp. salt
- 1/2 lb. eggplant (about 2 medium)
- approximately 3 cups of vegetable oil
California Pasta Salad
By MarieR
Make and Take Recipe
- DRESSING:
- 1 pound thin spaghetti, broken into 1-inch pieces
- 3 large tomatoes, diced
- 2 medium zucchini, diced
- 1 large cucumber, diced
- 1 medium green pepper, diced
- 1 sweet red pepper, diced
- 1 large red onion, diced
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1 bottle (16 ounces) Italian salad dressing
- 1/4 cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 2 teaspoons poppy seeds
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
Brownies, Heavenly Chocolate Brownies
By MarieR
Don't worry, these brownies will only make you think you've died and gone to heaven
- MAKES 1 (10-INCH) SQUARE PAN
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, cubed
- 1 cup heavy whipping cream
- 1/2 cup unsweetened cocoa powder
- 1/2 cup water
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 (11.5-ounce) bag semisweet chocolate chunks, divided
- 1/2 cup white chocolate morsels
- Garnish: dark chocolate shavings
Chicken, Slow Cooker Chicken Cacciatore
By MarieR
HEAT dressing in large skillet on medium-high heat
- 1/4 cup KRAFT Zesty Italian Dressing
- 3 lb. chicken thighs and drumsticks
- 1/2 lb. fresh mushrooms (about 10 medium), sliced (about 2 cups)
- 1-1/2 cups coarsely chopped onions (about 1 medium)
- 1/2 cup each: red and green pepper strips
- 1 clove garlic, minced
- 1 can (14.5 oz.) crushed tomatoes
- 1 tsp. salt
- 1 tsp. dried thyme leaves
- 3 cups instant white rice, uncooked
Gingersnap Slices
By MarieR
Southern Living DECEMBER 2013
- 2 cups butter, softened
- 3/4 cup granulated sugar
- 1/4 cup cane syrup*(Sorghum or honey may be substituted)
- 2 teaspoons ground cinnamon
- 1 1/4 teaspoons kosher salt
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1/2 cup chopped crystallized ginger
- 1 large egg, lightly beaten
- 1/2 cup turbinado sugar (such as Sugar in the Raw)
Chocolate Chip Cream Ball
By MarieR
Preparation: 15 minutes - -Refrigerate: 2 hours ** Can't use nuts??-try substituting lightly toasted Rice Krispie...
- 1 Package (8-ounce) package cream, softened
- 3/4 cup confectioners' sugar
- 1/2 cup (1 stick; 4-ounces) butter, softened
- 2 tablespoons brown sugar
- 1/4 teaspoon vanilla extract (original recipe has 1 tablespoon-too much for me)
- 3/4 cup (4 1/2-ounces) miniature chocolate chips
- 3/4 cup pecans, toasted and finely chopped, divided**
- Grahams crackers, butter cookies or pretzels
Praline Sauce
By MarieR
A can't miss treat, this topping can be served at breakfast, lunch or dinner
- Prep/Total Time: 10 min.
- 1-1/2 cups dark corn syrup
- 1-1/2 cups light corn syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1-1/2 cups coarsely chopped pecans, toasted
Cheesy Baked Spaghetti
By MarieR
Publix, 25 February 2017
- Ingredients
- 8 oz spaghetti pasta
- 1 lb lean ground beef, 7% fat
- 1 cup frozen diced onions
- 1/4 cup frozen diced bell peppers
- 3 large eggs (or 3/4 cup egg substitute, divided)
- 1 teaspoon dried oregano leaves
- 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 2 cups shredded mozzarella cheese, divided
- 1 (24-oz) jar tomato basil pasta sauce
- 1/4 cup grated Parmesan cheese, divided
Stuffed Mushrooms, Johnsonville Sausage
By MarieR
This Johnsonville recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cr...
- 1 package (16 ounces) Johnsonville® Ground Italian Sausage
- 48 large fresh mushrooms
- 1/2 cup dry bread crumbs
- 1 package (8 ounces) cream cheese, softened
- 3 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- 1 . In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
- 2 . Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.
- 3 . In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
- 4 . Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese.
- 5 . Bake, uncovered, at 400°F for 14-16 minutes of until mushrooms are tender and lightly browned. Serve hot. Yield: 48 servings.