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Recipes
Triple Layer Cookie Bars
By krystallondon
HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray
- Crisco® Original No-Stick Cooking Spray
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 1/3 cups flaked coconut
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 cup (6 oz. pkg.) semi-sweet chocolate chips
- 1/2 cup Jif® Creamy Peanut Butter
Dutch Apple Cake
By krystallondon
Directions In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour
- Ingredients
- 3 medium tart apples, peeled and cut into 1/4-inch slices (3 cups)
- 3 tablespoons plus 1 cup sugar, divided
- 1 teaspoon ground cinnamon
- 2/3 cup butter, softened
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/8 teaspoon salt
Spaghetti Pie
By krystallondon
Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot
- 1 (6 ounce) package spaghetti
- 2 tablespoons butter
- 1/3 cup grated Parmesan cheese
- 2 eggs, beaten
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 clove garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 teaspoon white sugar
- 1 teaspoon dried oregano
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
S’more Cupcakes
By krystallondon
S’mores equal ooey and gooey and yummy
- Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup cocoa
- 3/4 cup graham cracker crumbs
- 1 cup milk
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup oil
- 6 jumbo marshmallows cut in half, plus more for decorating
- Graham Cracker Crumb topping
- 1/2 cup brown sugar
- 1/2 cup graham cracker crumbs
- 1/4 cup butter, melted
- Ganache
- 4 ounces semi-sweet chocolate
- 1/2 cup heavy cream
- 1/2 cup butter
Roasted Chicken and Carrots with Olives and Lemon
By krystallondon
1. Heat oven to 425° F
- 1 * 1 chicken (3 1/2 to 4 pounds), cut into 10 pieces
- 2 * 2 pounds carrots, cut into 2-inch pieces (halved lengthwise if thick)
- 1/2 * 1/2 cup pitted kalamata olives
- 4 * 4 bay leaves
- 1 * 1 lemon, cut into wedges
- 2 * 2 tablespoons olive oil
- * kosher salt and black pepper
- 1 * 1 teaspoon paprika
Focaccia Cranberry Stuffing Bake
By krystallondon
With a loaf of flavourful focaccia as its base, this stuffing takes just a little work and you don't even have to s...
- 1 focaccia loaf, about 9x7 in. (23x18 cm)
- 1 large onion
- 1/3 cup (75 mL) butter
- 4 celery stalks, including leaves
- 2 tsp (10 mL) dried sage leaves
- 1 tsp (5 mL) poultry seasoning
- 1/2 cup (125 mL) dried cranberries
- 1 bunch green onions, sliced
- 1 cup (250 mL) chopped parsley
- 1 cup (250 mL) chicken broth
- 2 eggs
Green Bean, Mushroom and Fennel Salad
By krystallondon
1. In large bowl, whisk together oil, lemon juice, dill, garlic, salt and pepper
- 1/3 cup (75 mL) extra-virgin olive oil
- 1/4 cup (50 mL) lemon juice
- 3 tbsp (45 mL) chopped fresh dill
- 1 clove garlic, minced
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 lb (454 g) small cremini mushrooms, quartered
- 1 lb (454 g) green beans, trimmed
- 1/2 fennel bulb, thinly sliced
Sweet Red Bell Pepper & Tomato Soup
By krystallondon
1. Put the oil, water, bell peppers, garlic, and onion in a pan, heat gently, and cook for 5-10 minutes, or until t...
- 1 tbsp olive oil
- 2 tbsp water
- 2 red bell peppers, deseeded and finely chopped
- 1 garlic clove, finely chopped
- 1 onion, finely chopped
- 1 (14 oz) can chopped tomatoes
- 5 cups vegetable stock
- salt and paper
- fresh basil leaves to garnish
Roasted Butternut Squash Soup with Curry Condiments
By krystallondon
1. Preheat the oven to 425°F
- CONDIMENTS:
- 3 to 4 pounds butternut squash, peeled and seeded
- 2 yellow onions
- 2 McIntosh apples, peeled and cored
- 3 tablespoons good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 to 3 cups homemade chicken stock
- 1/2 teaspoon good curry powder
- • Scallions, trimmed and sliced diagonally
- • Shredded coconut, lightly toasted
- • Salted cashews, toasted and chopped
- • Raisins
- • Banana, diced
Butterscotch Pecan Perfection Pie
By krystallondon
This simple pie with a Southern flair is the perfect sweet ending to any traditional Thanksgiving dinner
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
- 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
- 3/4 cup light corn syrup
- 3 large eggs, at room temperature
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves, coarsely chopped
- 1 1/2 cups whipped cream (optional)