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Recipes
Almond Toffee Recipe
By PatN
1. Line the bottom and sides of a 15-in
- 1-1/2 1-1/2 2 teaspoons plus 2 cups butter, softened, divided
- 2 2 2 cups sugar
- 1/3 1/3 1/3 cup water
- 2 2 2 tablespoons light corn syrup
- 1 1 1 package (11-1/2 ounces) milk chocolate chips
- 1 1 1 cup finely chopped almonds, toasted
- 1 1. 15-in. 10 1-in. 1-1/2 and sides of a 15-in. x 10 in. x 1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside.
- 2 2. 290° In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage).
Cherry Crumb Dessert Recipe
By PatN
In a large bowl, cut butter into cake mix until crumbly
- 1/2 cup cold butter
- 1 package yellow cake mix (regular size)
- 1 can (21 ounces) cherry or blueberry pie filling
- 1/2 cup chopped walnuts
- Whipped cream or ice cream, optional
Buttermilk Biscuits
By PatN
Light and tasty biscuits
- 2 c. flour
- 1 tbsp baking powder
- 1/4 tsp soda
- 1 1/2 tsp sugar
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cut into 12 pieces
- 3/4 c. cold buttermilk
Lemon Vinaigrette Potato Salad Recipe
By PatN
Place potatoes in a large saucepan and cover with water
- 3 pounds red potatoes, cut into 1-inch cubes
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon grated lemon peel
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion, finely chopped
Easy Ziti Bake Recipe
By PatN
Cook pasta according to package directions
- 12 ounces uncooked ziti or small tube pasta
- 2 pounds ground beef
- 1 jar (24 ounces) spaghetti sauce
- 2 Eggland's Best Eggs, beaten
- 1 carton (15 ounces) ricotta cheese
- 2-1/2 cups (10 ounces) shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Christmas Vegetable Salad Recipe
By PatN
1. In a jar with a tight-fitting lid, combine the first six ingredients; shake well
- 1/4 1/4 1/4 cup canola oil
- 1 1 1-1/2 tablespoon plus 1-1/2 teaspoons lemon juice
- 1 1 1-1/2 tablespoon plus 1-1/2 teaspoons white wine vinegar
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon sugar
- Coarsely ground pepper
- 2 2 2 cups thinly sliced cauliflower
- 1/2 1/2 1/2 cup sliced pimiento-stuffed olives
- 1/3 1/3 1/3 cup chopped green pepper
- 1/3 1/3 1/3 cup chopped red pepper
Burst o'Lemon Muffins
By PatN
These muffins have a cake-like texture with sweet coconut and a mouth-watering lemon zing
- TOPPING:
- 1 3/4 c flour
- 3/4 c. sugar
- 1 tsp baking pwd
- 3/4 tsp soda
- 1/4 tsp salt
- 1 c. lemon or vanilla yogurt
- 1 egg
- 1/3 c. butter or marg. melted
- 1 to 2 tbsp grated lemon peel
- 1 tbsp lemon juice
- 1/2 c. flaked coconut
- 1.3 c. lemon juice
- 1/4 c. sugar
- 1/4 c. flaked coconut toasted
Broccoli-Cheddar Soup
By PatN
Creamy and delicious. Great for bread bowls
- 3 c. chicken broth
- 1 onion, chopped
- 4 c. broccoli florets
- Dash of garlic powder
- 1 tsp thyme
- 2 bay leaves
- 4 tbsp butter
- 4 tbsp flour
- 1/2 tsp salt
- 2 c. milk
- 2 c. shredded cheddar
- slices of crusty bread or bread bowls
Watermelon Rind Preserves
By PatN
Very good
- 6 c. watermelon rind, diced
- 4 1/2 c. sugar (approximate)
- 1 lemon, thinlly sliced and seeded
- 1 tsp Allspice (optional)