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Recipes
Creamy Peppermint Patties Recipe
By 1For_Him
In a large bowl, beat the cream cheese and extract until smooth
- 1 package (8 ounces) cream cheese, softened
- 1 teaspoon peppermint extract
- 9 cups confectioners' sugar
- 3/4 cup milk chocolate chips
- 3/4 cup semisweet chocolate chips
- 3 tablespoons shortening
Zucchini Bake
By 1For_Him
Boil or steam zucchini for 3 minutes and drain
- 2 medium zucchini, cubed
- 1 T onion, chopped
- 1/4 cup diced green pepper
- 1 clove of garlic, minced
- 1 tsp oregano
- 2-3 T butter or margarine
- 1 8-oz can tomato sauce
- 4 oz water ?
- 1/4 tsp salt
- Garlic croutons
- Grated Parmesan and mozzarella cheese
Lemon Cupcakes
By 1For_Him
Preheat oven to 375 degrees F (190 degrees C)
- 3 cups self-rising flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups white sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 cup whole milk, divided
- 2 1/2 tablespoons fresh lemon juice, divided
- Lemon Cream Icing
- 2 cups chilled heavy cream
- 3/4 cup confectioners' sugar
- 1 1/2 tablespoons fresh lemon juice
Special Squash Casserole - Butternut
By 1For_Him
* Prep: 50 min. Bake: 1 hour * Place squash in a large saucepan or Dutch oven; cover with water
- TOPPING:
- 3 * 3 pounds butternut squash, peeled, seeded and cubed
- 3/4 * 3/4 cup milk
- 6 * 6 tablespoons butter, melted
- 3 * 3 eggs, beaten
- 1/2 * 1/2 teaspoon vanilla extract
- 3/4 * 3/4 cup sugar
- 3 * 3 tablespoons all-purpose flour
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/8 * 1/8 teaspoon ground cloves
- 1/8 * 1/8 teaspoon ground nutmeg
- *
- 1/2 * 1/2 cup crushed vanilla wafers (about 15 wafers)
- 1/4 * 1/4 cup packed brown sugar
- 2 * 2 tablespoons butter, melted
San Antonio Beef Puffy Tacos
By 1For_Him
1. Shape masa into 18 golf ball-size portions (about 2 Tbsp
- 2 pounds fresh masa (available at Mexican markets)*
- Wax paper
- Vegetable oil
- Kosher salt
- 1 white onion, chopped
- 1 jalapeño pepper, seeded and minced
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 2 plum tomatoes, chopped
- 4 teaspoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1/2 cup Mexican beer
- Toppings: shredded cheese, salsa, lettuce, sour cream, guacamole
Cream Puffs
By 1For_Him
An important tip for perfect cream puff shells: Bake your shell batter in regular tin (silver colored) muffin cups
- Cream Puff Shells:
- 1 cup water
- 1/2 cup butter (1 stick)
- 1 cup all-purpose flour
- 4 large eggs
- Custard Cream Filling:
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk, heated to warm
- 4 egg yolks, beaten
- 2 teaspoons vanilla
- For the sweetened whip cream:
- 1 pint whipping cream
- Granulated sugar to taste
- Vanilla to taste
- Confectioners' sugar
Minikopita and Ham and Cheese Petite Quiches
By 1For_Him
Heat oven to 400. Arrange the phyllo cups on a rimmed baking sheet
- Variation 1:
- 15 phyllo cups
- 1 egg
- pinch of oregano, garlic powder, and pepper
- 1 cup finely chopped baby spinach
- 3 T crumbled feta
- Variation 2:
- 15 phyllo cups
- 1/3 cup finely chopped ham
- 1/4 cup shredded cheddar
- 1 egg
- 1 T water
- pinch of dried thyme, salt, and pepper
Chocolate Chip Cheesecake
By 1For_Him
PREHEAT oven to 300° F. COMBINE cookie crumbs with butter in medium bowl until moistened; press onto bottom of un...
- CRUST
- 1 1/2 cups crushed chocolate sandwich cookies (about 15)
- 2 tablespoons butter or margarine, melted
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
- FILLING
- 2 pkgs. (8 oz. each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 tablespoons all-purpose flour
- 3/4 cup NESTLÉ® CARNATION® Evaporated Milk
- 1/2 cup sour cream
Diablo Farfalle
By 1For_Him
Sauté shallots in hot oil in a large skillet over medium heat 1 minute
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 cup red wine
- 3 cups Slow-Cooker Tomato Sauce
- 1/2 teaspoon dried crushed red pepper
- Kosher salt
- 12 ounces farfalle pasta, cooked according to package directions
- 1/2 cup chopped fresh basil
- Shredded Parmesan cheese
Chicken Enchiladas
By 1For_Him
For red sauce: HEAT oil in large saucepan
- RED ENCHILADA SAUCE:
- 1 tablespoon canola Oil
- 1 tablespoon Flour
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1 c. chicken broth
- 4 oz tomato sauce
- 1/2 teaspoon salt
- sprinkling garlic powder
- Cheese Sauce:
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 3 tablespoon butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 can (4 ounces) chopped green chilies (I used 1/2)
- 1/2 teaspoon ground coriander
- 1/8 teaspoon pepper
- 2 cups (4 ounces) shredded Monterey Jack cheese, divided
- (Can use combination with cheddar cheese)
- 1/2-3/4 cup sour cream
- 3 cups chopped cooked chicken
- 10-15 flour tortillas (8 inches)
- Sliced ripe olives, chopped tomatoes and green onions, shredded lettuce, sour cream, optional