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Recipes
Spicy Bacon-Cheddar Butterflies
By slane2
Roll out puff pastry into a 12-by- 16-inch rectangle
- 1 puff pastry sheet, thawed
- 1 cup shredded cheddar cheese
- 3/4 cup cooked crumbled bacon
- 1 teaspoon cayenne pepper
- 1 egg, beaten
Honey-Dijon Potato Salad
By slane2
Cover potatoes with cold water, bring to a boil and salt the water
- 2 to 2 1/2-pounds small red skin potatoes, quartered
- Salt and freshly ground black pepper
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons cider or white wine vinegar
- 1/3 cup extra-virgin olive oil
- 6 radishes, sliced
- 1/2 medium red onion, chopped
- 3 to 4 ribs celery, chopped
- 1 cup watercress tops or flat leaf parsley leaves coarsely chopped
Simply Sinful Cinnamon Muffins
By slane2
Preheat your oven to 400°F
- Topping
- 1/3 cup brown sugar, packed
- 1/4 cup diced pecans
- 1/4 cup rolled oats
- 1/2 cup flour
- 3 tablespoons soft butter
- Filling
- 3 tablespoons butter
- 1/2 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
- Batter
- 1/2 cup (1 stick) butter, melted
- 3/4 cup milk
- 2 large eggs
- 1 3/4 cups Flour
- 1/2 cup rolled oats
- 2 tablespoons cornstarch
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup cinnamon chips or Skor chips
Asian Pork Tenderloin
By slane2
1. Trim fat. Mix everything else in large ziploc bag
- 2 filets pork tenderloin
- 1/2 C soy sauce
- 1 Tbsp minced onion
- 1 tsp minced garlic
- 3 Tbsp white sugar
- 2 tsp powdered ginger
- 2-4 oz. sesame seeds
Crockpot Macaroni and Cheese
By slane2
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes
- 2 cups uncooked elbow macaroni
- 4 tablespoons (1/2 stick) butter, cut into pieces
- 2 1/2 cups grated sharp Cheddar cheese
- 3 eggs, beaten
- 1/2 cup sour cream
- 1 (10 3/4-ounce) can condensed Cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
Spinach, Pesto, and Cheese Lasagne
By slane2
Preheat oven to 350 F. Blend ricotta and parmesan in medium bowl
- 3 C ricotta cheese
- 1 C parmesan cheese
- 1 large egg
- 2 - 10 oz. packages of frozen spinach
- 1 - 7 oz. jar prepared pesto
- 4 C bottled chunky pasta sauce
- 12 no-boil lasagne noodles
- 2 C grated mozzarella cheese
Cinnamon Shortbread Meltaways
By slane2
In a small bowl, cream butter and icing sugar until light and fluffy
- Frosting:
- 1 C butter, softened
- 1/2 C icing sugar
- 1/2 t cinnamon extract
- 1 1/4 C AP flour
- 1/2 C cornstarch
- 2 T butter, softened
- 1 1/2 C icing sugar
- 2 T milk
- 1/4 t cinnamon extract
- 2-3 drops red food colouring, optional
- Cinnamon hearts
Lemon Sandwich Cookies
By slane2
Preheat oven to 350 degrees
- For filling:
- 16 tablespoons (2 sticks) unsalted butter, room temperature
- 1 cup confectioners' sugar
- 1 tablespoon finely grated lemon zest (from 1 lemon)
- 1/2 teaspoon salt
- 2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 2 tablespoons granulated sugar, for sprinkling
- 1 package (4 ounces) cream cheese, room temperature
- 1 tablespoon finely grated lemon zest (from 1 lemon)
- 1 to 1 1/2 cups confectioners' sugar
Buffalo Club Sandwiches
By slane2
Preheat the oven to 375°
- 8 slices bacon, preferably peppered
- 1 cup crème fraîche
- 1/2 cup blue cheese crumbles
- 1 small clove garlic, grated or finely chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely choped chives
- 1 tablespoon extra-virgin olive oil (EVOO)
- 4 turkey cutlets or chicken cutlets (5 to 6 ounces each)
- Salt and pepper
- 2 tablespoons butter
- 1/4 cup hot pepper sauce, preferably Frank's Red Hot
- 12 slices sandwich bread, toasted
- 8 leaves bibb or green-leaf lettuce
- 4 thick slices tomato, preferably heirloom
- Carrot and celery sticks, for serving
Peanut Butter Brownie Pie
By slane2
HEAT oven to 350ºF. PREPARE brownie batter as directed on package; pour into greased 9-inch pie plate
- 1 pkg. (450 g) brownie mix
- 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
- 1-1/2 cups cold milk
- 1/2 cup Kraft Smooth Peanut Butter, divided
- 1 cup thawed Cool Whip Whipped Topping