Sherree's profile page
Recipes
General Tso's Chicken
By sherree
Cut chicken in 1” pieces
- 1 lb. boneless skinless chicken breast
- 1/3 cup flour
- 1/4 tsp. cayenne pepper
- 2 T. oil
- 1/4 cup sugar
- 1 T. cornstarch
- 3 T. water
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup vinegar
- 2 cloves garlic, minced
- 1 tsp. freshly grated ginger
- red pepper flakes (optional)
- 4 green onions, sliced
Snicker Bars
By sherree
Melt and spread 1 c chocolate and 1/4 c butterscotch chips, and 1/4 c creamy peanut butter in buttered 9x 13 pan
- 2 c milk chocolate chips, divided
- 1/2 c butterscotch chips, divided
- 3/4 c creamy peanut butter, divided
- 1 c sugar
- 1/4 c milk
- 1/4 c butter
- 1 c marshmallow creme
- 1 t vanilla
- 1 1/2 c dry roasted peanuts
- 40 caramels
- 4 T water
Tasty Chicken Sandwiches
By sherree
Blend cream cheese and 2 TBS
- 2 large chicken breasts-cooked&chunked
- 1 3oz cream cheese
- 5 TBS. margarine-reserve 3 TBS.
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 TBS. milk
- 1 TBS. chopped onion
- 1 TBS. chopped celery
- 1 8oz. pkg. cresent rolls
- seasoned croutons or bread crumbs
Butter Pecan Popcorn
By sherree
This recipe can also be doubled successfully
- 1/2 cup unpopped popcorn kernels
- 1/4 cup (1/2 stick) butter
- 1/4 cup white corn syrup (Karo)
- 1/8 cup water
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 teaspoon baking soda
- 2 tsp Caramel Flavor
- 1/2 cup pecan pieces
Pecan Crusted French Toast with Cherry Cream Cheese Filling
By sherree
Finely chop the pecans. We used a plunger-type nut chopper
- 4 ounces cream cheese (regular or low fat)
- 2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 2/3 about 2/3 cup cherry jam
- bread slices
- 3 large eggs
- 2 tablespoons milk
- 1 to 1 1/2 cups finely chopped pecans
Banana cinnamon Chip Muffin Recipe
By sherree
The keys for success with this recipe are: 1
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups ripe mashed banana
- 1/2 cup granulated sugar
- 1/2 cup sour cream (not low fat)
- 1/4 cup vegetable oil
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup pecan or walnut pieces
- 3/4 cup cinnamon chips
peek-a-berry-boos cookies
By sherree
drop by teaspoon on ungreased cookie sheet
- cream:
- 1/2 c butter
- 1/2 c Crisco
- 1 c brown sugar
- 3/4 c white sugar
- add:
- 2 eggs
- 1/2 c water
- 1 tsp vanilla or almond flavoring
- blend in:
- 3 1/2 c flour
- 1 tsp soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 2 c quick oats
Ganache
By sherree
This will make a ganache that is thick and paste-like when it cools like that in the picture to the right
- Use up to 1 1/2 cups cream for a thinner, more sauce-like ganache.
- 1 cup heavy cream
- 8 ounces quality chocolate, cut into pieces
- 4 tablespoons butter
- Bring the cream to a boil. In a medium bowl, pour the hot cream over the chocolate. Stir until the chocolate is
- melted. Stir in the butter. Let the ganache cool until it reaches the desired consistency.
- Vanilla is often added to ganache. I don’t bother.
- Good chocolate doesn’t need additives.
- Can you make ganache in the mic rowave?
- We usually do. Traditionally the cream is scalded
- with the idea that it has a longer shelf life but it’s
- hard to scald in the microwave and very hot is good
- enough.
- Ganache does not need to be refrigerated.
- It has enough sugar and chocolate that it will not
- spoil. Use it within seven days.
Raspberry Filled White Chocolate Bars
By sherree
Melt butter in a small saucepan over low heat
- 1 c butter
- 4 c vanilla chips, divided
- 4 eggs
- 1 c sugar
- 2 c flour
- 1 t salt
- 2 t almond extract
- 1 c seedless raspberry preserves
- 1/2 c slices almonds
Pumkin Bread
By sherree
Bake in 2 greased and floured loaf pans for 1 hour @ 350*
- 1 c oil
- 2/3 c water
- 3 1/3 c flour
- 1 t nutmeg
- 1 t cinnamon
- 1/2 c raisins
- 1/2 c pecans
- 4 beaten eggs
- 2 cups pumpkin
- 1 1/2 t salt
- 2 t baking powder
- 3 c sugar