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Spicy Grilled Shrimp

Spicy Grilled Shrimp

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Prep: 15 minutes Marinate: 1 hour Grill: 7 minutes 1

  • 1-1/2 * 1-1/2 lb. fresh or frozen, peeled and deveined extra-large shrimp
  • 1/4 * 1/4 cup orange marmalade
  • 1/4 * 1/4 cup honey
  • 2 to 3 * 2 to 3 tsp. Cajun seasoning
  • 1 * 1 Tbsp. olive oil
  • 2 * 2 cups hot cooked rice
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Chocolate Tea Bread

Chocolate Tea Bread

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In a bowl, combine applesauce, shortening, eggs, water and sugar; beat on low speed for 30 seconds

  • GLAZE:
  • 1/2 cup applesauce
  • 1/3 cup shortening
  • 2 eggs
  • 1/3 cup water
  • 1-1/4 cup sugar
  • 1-1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/3 cup chopped walnuts
  • 1/2 cup confectioners' sugar
  • 1 to 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • Pinch salt
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Makeover Pecan Upside-Down Cake Recipe

Makeover Pecan Upside-Down Cake Recipe

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In a small bowl, combine the butter, brown sugar, corn syrup and pecans

  • 1/2 cup reduced-fat butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup dark corn syrup
  • 1-1/2 cups pecans, coarsely chopped
  • 1 package (18-1/4 ounces) butter pecan cake mix
  • 1 cup reduced-fat sour cream
  • 1/3 cup unsweetened applesauce
  • 2 eggs
  • 2 egg whites
  • 1 teaspoon vanilla extract
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Coconut Cream Pie Bars

Coconut Cream Pie Bars

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Make shortbread crust: Preheat your oven to 350°F

  • Crust Ingredients:
  • 1 cup (2 sticks) butter
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • Coconut Cream Filling Ingredients:
  • 3 cups half-and-half
  • 3 cups coconut milk
  • 4 eggs
  • 1 1/2 cups white sugar
  • 2/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cup flaked coconut
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • Whipped Cream Topping Ingredients:
  • 2 cups heavy whipping cream
  • 1 tablespoon cold water (for stabilizing)
  • 1 teaspoon gelatin (for stabilizing)
  • 3-4 tablespoons powdered sugar
  • 1 cup coconut, for toasting
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Chai Spiced Glazed Doughnut Muffins

Chai Spiced Glazed Doughnut Muffins

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1. Preheat the oven to 425°F

  • For the Muffins
  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon finely ground black pepper
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 cup milk
  • For the Glaze
  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground allspice
  • 3/4 teaspoon vanilla
  • 1 tablespoon milk
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Hot Chocolate in Crockpot

Hot Chocolate in Crockpot

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Place cocoa in a 3-qt slow cooker

  • 1/3 cup unsweetened cocoa
  • 5 1/2 cups fat-free milk, divided
  • 1 T vanilla extract
  • 1 can fat-free sweetened condensed milk
  • 1 cinnamon stick
  • mini marshmallows
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Cranberry Mandarin Salad with Walnut Vinaigrette

Cranberry Mandarin Salad with Walnut Vinaigrette

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In a large salad bowl, combine the first five ingredients

  • Dressing:
  • 1 package (6 ounces) fresh baby spinach
  • 2 cups torn red leaf lettuce
  • 1 can (15 ounces) mandarin oranges, drained
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts, toasted
  • 3 tablespoons walnut oil
  • 2 tablespoons plus 1 teaspoon white wine vinegar
  • 2 tablespoons canola oil
  • 1 tablespoon minced fresh tarragon
  • 1-1/2 teaspoons chopped shallot
  • 1 small garlic clove, minced
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
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Swirled Caramel Bread Pudding

Swirled Caramel Bread Pudding

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PREHEAT oven to 325° F. Grease 11 x 7-inch baking dish

  • 7 cups (1/2 of 1 lb. loaf) French bread cubes (1/2 inch), divided
  • 2 1/3 cups NESTLÉ® CARNATION® Evaporated Milk
  • 3 large eggs
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 2/3 cups NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Caramel Morsels, divided
  • CARAMEL SAUCE
  • 2/3 cup packed brown sugar
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 tablespoon light corn syrup
  • 1/3 cup NESTLÉ® CARNATION® Evaporated Milk
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Rhubarb Cream Cheese Buckle

Rhubarb Cream Cheese Buckle

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Heat oven to 350. Spray 9x9x2 inch pan with Pam

  • Topping:
  • 2/3 cup flour
  • 2/3 cup packed light brown sugar
  • 1/2 tsp cinnamon
  • 3 T unsalted butter, melted
  • Filling:
  • 1 8oz package cream cheese, softened
  • 1/4 cup sugar
  • 1 T flour
  • 1 tsp grated orange peel
  • Cake:
  • 2 cups coarsely chopped rhubarb
  • 2 T plus 2/3 cup sugar, divided
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 T butter, softened
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup milk
  • powdered sugar for dusting
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Lemon Chicken

Lemon Chicken

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This recipe originally came from the Olive Garden website but I have changed a few of the steps after trial and err...

  • 4 boneless skinless chicken breasts
  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/4 cup finely chopped green onion
  • 2 minced garlic cloves
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley (plus more to garnish)
  • 1 tablespoon grated lemon zest
  • salt
  • pepper
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