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Recipes
Turkey Stuffing - Aunt Mary
By melissaf
For a 12 pound Turkey, double if turkey is larger
- TURKEY STUFFING – 12 lb turkey
- 1 lb sausage meat
- 1 lb ground veal
- 1-2 lbs mushrooms
- 1 1/2 sticks butter
- 1 qt chicken broth
- 1 large Pepperidge Farm Stuffing Mix
- 4 eggs
- Celery hearts – 1 package
- 2-3 cloves garlic
- Fresh Parsley, Pepper
Cheesy Gnocchi Casserole with Ham and Peas
By melissaf
Easy and cheesy gnocchi with ham and peas is a full dinner
- 1 tablespoon unsalted butter
- 1 onion, chopped
- 1 (8 ounce) piece deli ham, diced
- 1/2 teaspoon chopped fresh thyme
- 1/2 cup low-sodium chicken broth
- 1 (17.5 ounce) package potato gnocchi
- 1 cup frozen peas, thawed
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
- 1 cup shredded Swiss or Gruyere cheese
Oatmeal Butterscotch Cookies
By melissaf
Directions Preheat oven to 375 degrees F (190 degrees C)
- 3/4 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 2/3 cups butterscotch chips
Eggplant Raviolini Soup
By melissaf
4 Servings
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil (EVOO)
- 1 eggplant, half of the skin peeled to make stripes and the flesh chopped into 1/4-inch cubes
- 2 cloves garlic, finely chopped
- Salt and pepper
- One 32-ounce container (4 cups) chicken broth
- One 28-ounce can crushed tomatoes
- 1 pound raviolini (small, cheese-filled ravioli)
- 1 cup sliced or torn basil leaves
- Grated parmigiano-reggiano cheese, for topping
French-Style Pot-Roasted Pork Loin
By melissaf
1. Adjust oven rack to lower-middle position and heat oven to 225 degrees
- 2 tablespoons unsalted butter, cut into 2 pieces
- 6 garlic cloves, sliced thin
- 1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed
- Kosher salt and ground black pepper
- 1 teaspoon sugar
- 2 teaspoons herbes de Provence
- 2 tablespoons vegetable oil
- 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
- 1 onion, chopped fine
- 1/3 cup dry white wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4-3/4 cup low-sodium chicken broth
- 1 tablespoon unflavored gelatin
- 1 tablespoon chopped fresh parsley
Pineapple Dream Dessert
By melissaf
If you like pineapples then make sure you make this dessert
- Crust:
- 2 1/2 cups graham crumbs (2 sleeves)
- 1/2 cup unsalted butter
- Layers:
- 2 cups of powdered sugar, sifted
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 8 oz container Cool Whip
- 20 oz can crushed pineapple, drained well
Pecan Pie Muffins
By melissaf
Combine first three ingredients in a large bowl and stir to combine
- 1 Cup chopped pecans
- 1 Cup brown sugar
- 1/2 Cup all purpose flour
- 2 eggs
- 1/2 Cup butter or margarine, melted
Butterfinger Cake!
By melissaf
Prepare cake according to package directions and bake in a 9x13 pan
- 1 box devil’s food cake mix
- 12 ounce jar caramel topping
- 14 ounce can Condensed milk
- 16 ounce container frozen whipped topping, thawed
- 1 Butterfinger candy bar, crushed
Hot Chocolate Float
By melissaf
Bring milk to a simmer in small saucepan over medium heat
- 2 c. whole milk
- 2 tbsp. cocoa powder
- 1/4 c. sugar
- 1 tsp. vanilla extract
- 6 oz. chocolate chips
- 2 tbsp. Chocolate Sauce, for serving
- Vanilla ice cream, for serving
- Chocolate shavings, for serving
Chicken Thighs with Olives and Tomato Sauce
By melissaf
Lia Huber, Cooking Light MARCH 2009
- 12 chicken thighs (about 4 pounds), skinned
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 teaspoon olive oil
- 1 1/2 tablespoons minced garlic
- 1/4 cup dry white wine
- 3 tablespoons tomato paste
- 2 to 3 teaspoons crushed red pepper
- 1 (28-ounce) can diced tomatoes, drained
- 1/4 cup sliced pitted kalamata olives
- 2 tablespoons chopped fresh flat-leaf parsley