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Recipes
Shrimp Puffs
By BobN
Preheat the oven to 350 degrees F
- Cooking spray, for coating the muffin tin
- 1 7 1/2 -ounce can refrigerator biscuits
- 1 cup shredded monterey jack cheese
- 1 scallion, white part and some green, chopped
- 1/2 cup mayonnaise
- 1/2 pound baby shrimp, cooked and peeled
- 1/2 teaspoon chopped fresh dill
- Read more at: http://www.foodnetwork.com/recipes/shrimp-puffs-recipe.html?oc=linkback
Hawaiian Millionaire Pie
By BobN
Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping
- Ingredients: yields 2 pies
- 2 Ready-Made Graham Cracker Crusts
- 1 (8 ounce) package cream cheese, softened
- 1 Large Container of Cool Whip
- 1 Large Can Crushed Pineapple (drained)
- 1 8 oz jar Maraschino Cherries (chopped & drained)
- 1 Can Eagle Brand Sweetened Condensed Milk
- 1/2 Cup Chopped Pecans
- 1/4 Cup Lemon Juice
Southern Macaroni and Cheese!
By BobN
Boil the macaroni in salted water for the time it says on the box and drain
- 2 cups elbow macaroni or penne
- 1 cup half and half
- 2 cups milk
- 1/2 stick butter plus 1 Tbs.
- 1/4 cup flour
- 8 oz. Velveeta cheese ( you can use American, but nothing beats Velveeta in this)
- 2 eggs, beaten
- 4-6 about 4-6 slices Swiss cheese
- 2 cups cheddar cheese
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. Tabasco sauce
- 1 tsp. Worcestershire sauce (may sound strange but it adds a hint of flavor)
Hummingbird Cake
By BobN
Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring j...
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 11/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 2 cups chopped bananas
- 1 cup chopped pecans
- Shortening
- Cream Cheese Frosting
- 1/2 cup chopped pecans
PUMPKIN GOOEY BUTTER CAKES
By BobN
Preheat oven to 350 degrees F
- Cake:
- • 1 (18 1/4-ounce) package yellow cake mix
- • 1 egg
- • 8 tablespoons butter, melted
- Filling:
- • 1 (8-ounce) package cream cheese, softened
- • 1 (15-ounce) can pumpkin
- • 3 eggs
- • 1 teaspoon vanilla
- • 8 tablespoons butter, melted
- • 1 (16-ounce) box powdered sugar
- • 1 teaspoon cinnamon
- • 1 teaspoon nutmeg
ICE CREAM
By BobN
1. Cook pudding and milk to light boil 2
- 1 quart ½ & ½
- 1 can evaporated milk
- 1 pint whipping cream
- 1 quart whole milk
- 6 eggs (beaten)
- 1 box vanilla pudding (type you have to cook)
- Vanilla (to taste)
- Sugar(to taste)
Texas Zucchini Casserole
By BobN
for Breakfast, Brunch, or Sunday Supper
- 2 Tablespoons butter
- 3 thinly sliced zucchini squash
- 1 cup chopped onions
- 2 Tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cloves garlic minced
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano leaves
- 1/2 to 1 teaspoon red chili flakes
- 2 or 3 Tablespoons of roasted, chopped Hatch chilies (optional)
- 3 large eggs, well beaten
- 1 cup chopped deli ham
- 8 ounces shredded Muenster or Mozzarella cheese
- 8 ounces shredded Parmesan cheese
- 1 can Pillsbury Refrigerated Crescent sheet
- 2 Tablespoons prepared mustard (I use a little more)
Sausage Stuffed Butternut Squash
By BobN
Preheat oven to 375º F. Cut butternut squash in half and scoop out seeds, then brush with olive oil and season gen...
- 2 (1 pound) butternut squash
- 1 pound ground sausage
- 1 green bell pepper, seeds removed and chopped
- 1 red bell pepper, seeds removed and chopped
- 1/2 small eggplant, finely chopped
- 1/2 white onion, chopped
- 1 cup assorted mushrooms, cleaned and roughly chopped
- 1/2 cup monterey jack cheese, grated
- 1/2 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- kosher salt and freshly ground pepper, to taste
buckeyes truffles
By BobN
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar
- 1 1/2 cups peanut butter
- 1 cup butter, softened
- 1/2 teaspoon vanilla extract
- 6 cups confectioners' sugar
- 4 cups semisweet chocolate chips
Traditional Margarita with a Twist
By BobN
Everyone loves a classic. Here's a new take on the traditional Margarita that kicks it up a notch with a secret ing...
- 1 1/2 cups quality tequila (try Jose Cuervo 1800, Patron or Agave Anejo)
- 1/2 Cup Grand Marnier
- 1/3 bottle of Beer - makes the margarita taste smoother and ads a hint of carbonation. We like a light, citrus beer.
- 1 can frozen lemonade concentrate (without pulp)
- Juice from 1 lime
- Juice from half a lemon
- Half a cup of agave nectar
- Ice