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Recipes
Pumpkin Pecan Pie Squares
By Crystalk
PREHEAT oven to 350° F. COMBINE flour, oats, brown sugar and butter in small mixer bowl
- 1 * 1 cup all-purpose flour
- 1/2 * 1/2 cup old-fashioned or instant oats
- 1/2 * 1/2 cup packed brown sugar
- 1/2 * 1/2 cup butter or margarine, softened
- 3/4 * 3/4 cup granulated sugar
- 1 * 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 * 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 2 * 2 large eggs
- 2 1/4 * 2 1/4 teaspoons pumpkin pie spice
- 1/2 * 1/2 cup pecans, chopped
- 1/4 * 1/4 cup packed brown sugar
- * Whipped cream
Fudge Lover's Cream Cheese Cake
By Crystalk
1. Heat oven to 350°F (or 325°F for dark or nonstick pan)
- Cake
- 1 box Betty Crocker® SuperMoist® yellow or devil's food cake mix
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
- 1 cup hot water
- 3/4 cup vegetable oil
- 1 teaspoon vanilla
- 4 eggs
- Filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped nuts, if desired
- Frosting
- 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla or chocolate frosting
Olive Garden Salad Dressing
By Crystalk
Mix all ingredients in a blender until well mixed
- 1/2 C. Mayonnaise
- 1/3 C. White Vinegar
- 1 tsp. Vegetable Oil
- 2 Tbsp. Corn Syrup
- 2 Tbsp. Parmesan Cheese
- 2 Tbsp. Romano Cheese
- 1/4 tsp. Garlic Salt - or one clove garlic minced
- 1/2 tsp. Italian Seasoning
- 1/2 tsp. Parsley Flakes
- 1 Tbsp. Lemon Juice
Sloppy Joe Sliders
By Crystalk
Preparation Heat a deep skillet or Dutch oven over medium heat and add ground meat
- 2 packages Sister Schubert Dinner Yeast Rolls, prepared according to package directions
- 3 pounds lean ground sirloin
- 1 tablespoon vegetable oil
- 3/4 cup chopped onion
- 3/4 cup finely chopped green or red bell pepper
- 2 1/2 cups ketchup
- 1/4 cup tomato paste
- 1/4 cup brown sugar
- 2 tablespoons vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dry mustard
- 1 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 2/3 cups water
Banana Nut Cupcakes
By Crystalk
In a large bowl, cream shortening and sugar until light and fluffy
- 1/3 * 1/3 cup butter-flavored shortening
- 2/3 * 2/3 cup sugar
- 2 * 2 eggs
- 1 * 1 cup mashed ripe bananas (about 3 medium)
- 2 * 2 tablespoons 2% milk
- 1 * 1 tablespoon vanilla extract
- 1-1/3 * 1-1/3 cups all-purpose flour
- 2 * 2 teaspoons baking powder
- 1/2 * 1/2 teaspoon baking soda
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 cup chopped nuts
Bayou Banana Puddin
By Crystalk
Line the bottom of a 9 x 13 inch dish with the vanilla wafers
- One 8 oz. pkg. Philadelphia cream cheesse
- One 14 oz. can sweetened condensed milk
- One 5 oz. pkg. instant vanilla pudding mix
- 3 c. cold milk
- 1 tsp. vanilla extract
- One 8 oz. container frozen whipped topping, thawed
- Half a 12 oz. pkg vanilla wafers
- 4 bananas, sliced
Streusel Coffee Cake
By Crystalk
# Heat oven to 375°F. Grease 9-inch round pan
- Cinnamon Streusel
- 1/3 cup Original Bisquick® mix
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons firm butter or margarine
- Coffee Cake
- 2 cups Original Bisquick® mix
- 2/3 cup milk or water
- 2 tablespoons sugar
- 1 egg
Chocolate Sheet Cake
By Crystalk
In a mixing bowl, combine flour, sugar, and salt
- * FOR THE CAKE:
- 2 * 2 cups Flour
- 2 * 2 cups Sugar
- * ¼ teaspoons Salt
- 4 * 4 Tablespoons (heaping) Cocoa
- 2 * 2 sticks Butter
- 1 * 1 cup Boiling Water
- * ½ cups Buttermilk
- 2 * 2 whole Beaten Eggs
- 1 * 1 teaspoon Baking Soda
- 1 * 1 teaspoon Vanilla
- * _____
- * FOR FROSTING:
- * ½ cups Finely Chopped Pecans
- 1 * 1-¾ stick Butter
- 4 * 4 Tablespoons (heaping) Cocoa
- 6 * 6 Tablespoons Milk
- 1 * 1 teaspoon Vanilla
- 1 * 1 pound (minus 1/2 Cup) Powdered Sugar
Tomato Soup
By Crystalk
Preheat oven to 400 degrees F
- • 3 pounds, medium plum tomatoes, halved lengthwise
- • 4 tablespoons olive oil
- • Salt and freshly ground black pepper
- • Pinch sugar
- • 3 tablespoons butter
- • 4 shallots, chopped
- • 2 tablespoons tomato paste
- • 4 cups chicken stock
- • 1/2 teaspoon cayenne
- • 1 cup heavy cream
- • 3 tablespoons chiffonade fresh basil leaves
Tangerine Teriyaki Ribs
By Crystalk
Rinse ribs with cold water and pat dry
- For Sauce:
- 3 racks pork baby back ribs
- 2 cups tangerine juice (recommended: Harvest)
- 2 packets (1.06-ounce) ginger teriyaki marinade mix
- 2 cups hickory chips soaked in water at least 1 hour
- 1 cup tangerine juice
- 1 cup barbeque sauce (recommended: KC Masterpiece)