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Recipes
Walnut Maple Bar
By Totlxtc
Preheat oven to 325 degrees F
- Bars:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup (packed) light brown sugar
- 1 stick (1/2 cup) salted butter, softened>BR> 1 cup pure maple sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 4 ounces walnuts, chopped (about 1 cup)
- Maple Frosting:
- 1 stick (1/2 cup) salted butter, softened
- 3 ounces cream cheese, softened
- 3 tablespoons pure maple syrup
- 1/4 cup plus 2 tablespoons powdered sugar
- Walnut halves
Herbed Monkey Bread
By Totlxtc
Recipe courtesy Paula Deen
- 1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
- 1 cup grated Parmesan, plus more for sprinkling
- 2 teaspoons dried Italian seasoning
- 2 packages biscuits
Chicken with Raspberry Sauce
By Totlxtc
* In a small bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, ...
- 3/4 * 3/4 cup seedless raspberry preserves, divided
- 1/2 * 1/2 cup raspberry vinegar
- 1/2 * 1/2 cup unsweetened pineapple juice
- 1/4 * 1/4 cup reduced-sodium soy sauce
- 2 * 2 tablespoons balsamic vinegar
- 1 * 1 garlic clove, minced
- 2 * 2 teaspoons dried basil
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon chili powder
- 1/2 * 1/2 teaspoon curry powder
- 6 * 6 boneless skinless chicken breast halves (1-1/2 pounds)
- 2 * 2 teaspoons cornstarch
- 1/4 * 1/4 cup unsweetened raspberries
Island Jerk Chicken
By Totlxtc
* In a small saucepan, combine the first nine ingredients; bring to a boil
- 3/4 * 3/4 cup water
- 4 * 4 green onions, chopped
- 2 * 2 tablespoons canola oil
- 1 * 1 tablespoon hot pepper sauce
- 4 * 4 teaspoons ground allspice
- 3 * 3 garlic cloves, minced
- 2 * 2 teaspoons ground cinnamon
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon ground nutmeg
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
Bacon Cheddar Polenta - Foodnetwork.ca
By Totlxtc
Preheat your oven to 350F
- 4 slices bacon, chopped
- 2 onions, peeled and chopped
- 4 cups chicken broth
- 1 cup frozen corn
- 1 tablespoon dried thyme
- 2 bay leaves
- 1 cup cornmeal
- 1 cup grated cheddar
- Salt and pepper
New Potato and Green Been Salad
By Totlxtc
Recipe courtesy Paula Deen, 2008
- 1 (3-pound) bag new potatoes, quartered
- 1 pound fresh green beans, cut into bite-sized pieces
- 1/3 cup olive oil
- 2 1/2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried dill
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Saucy Peach Chicken
By Totlxtc
* Sprinkle chicken with salt and pepper
- SAUCE:
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 1 * 1 teaspoon canola oil
- *
- 2 * 2 tablespoons brown sugar
- 1 * 1 tablespoon cornstarch
- 1/2 * 1/2 teaspoon dried basil
- 1 * 1 can (15 ounces) sliced peaches in extra-light syrup
- 1 * 1 tablespoon cider vinegar
- 1 * 1 tablespoon reduced-sodium soy sauce
- 2 * 2 cups hot cooked rice
Turtle Bar Cookie
By Totlxtc
Step 1: Preheat oven to 350 degrees F
- Crust:
- 2 cups all-purpose flour
- 1 cup (packed) brown sugar
- 1 stick (1/2 cup) salted butter, softened
- 1 cup pecan halves
- Filling:
- 5 1/3 tablespoons (2/3 cup) salted butter
- 1/2 cup (packed) brown sugar
- 1/2 cup butterscotch chips
- 1/2 cup semi-sweet chocolate chips
Carrot Broccoli Salad
By Totlxtc
* In a small bowl, combine all ingredients
- 2 * 2 cups fresh broccoli florets
- 1 * 1 cup shredded carrot
- 1/2 * 1/2 cup sunflower kernels
- 1/2 * 1/2 cup dried cranberries
- 1/2 * 1/2 cup coleslaw dressing
Monogrammed Sugar Cookies
By Totlxtc
Recipe courtesy Paula Deen, 2008
- 1 1/2 cups confectioners' sugar, sifted
- 1 cup (2 sticks) butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon pure almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Granulated sugar
- Royal Icing, recipe follows
- 3 *3 egg whites
- 1 (1-pound) box confectioners' sugar
- 1/8 teaspoon cream of tartar
- Food coloring, optional