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Recipes
Bacon Chocolate Chip Cookies
By daiseyduck
In a large saute pan, cook out the diced bacon until the bacon pieces are golden and crisp
- 12 ounces bacon, cut into 1/4-inch dice*
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup reserved bacon fat, chilled
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup packed dark brown sugar
- 2 tablespoons bourbon liquor
- 1 teaspoon vanilla extract
- 2 large eggs
- 8 ounces dark chocolate 65-percent or higher cocoa content, chopped into small pieces**
SEVEN -LAYER STRAWBERRY SALAD
By daiseyduck
Not your typical seven-layer salad
- Ingredients
- Romaine, chopped
- Fresh strawberries, trimmed and sliced
- Red onion, chopped very fine
- Kiwi fruit, peeled and diced
- Mango, peeled and diced
- Avocado, peeled and diced, stirred with a tablespoon of lemon juice to prevent browning
- Toasted walnuts, chopped
- HOMEMADE POPPY SEED DRESSING (enough for two salads)
- 4 tablespoons white vinegar
- 1/2 cup olive oil
- 1/4 cup sugar (I used cane sugar)
- 1 tablespoon red onion
- 1 teaspoon kosher salt
- 1 teaspoon poppy seeds
Chicken Fajita Casserole
By daiseyduck
Soft flour tortillas take the place of noodles in this deliciously hearty south of the border casserole
- 1 (8.2-ounce) package 6-inch flour tortillas for soft tacos and fajitas
- 1 (16-ounce) can refried beans
- 1 (15-ounce) can tomato sauce
- 1 (9-ounce) package refrigerated cooked Southwest-seasoned chicken breast strips
- 1 (16-ounce) package frozen stir-fry bell peppers and onions, thawed and drained
- 1 (1-ounce) package fajita seasoning mix
- 2 cups shredded Colby-Monterey Jack cheese blend
Cappicinno Bar
By daiseyduck
Preheat the oven to 375 F with the rack at the middle level
- 1 cup (2 sticks) butter, at room temperature
- 1 cup brown sugar, firmly packed
- 1 tbsp. instant coffee or espresso powder (not granules)
- 1 tsp. vanilla extract
- 2 1/4 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups semisweet chocolate chips
- Glaze
- 2 tbsp. milk
- 1 tbsp. butter
- 3/4 cup powdered sugar
- 1/4 tsp. cinnamon
Chicken and Smoked-Sausage Gumbo
By daiseyduck
The flavor of browned roux is essential to the traditional taste of Louisiana gumbo
- 3 3 3 tablespoons cooking oil
- 3 3 3 tablespoons flour
- 1 1 1 onion, chopped
- 2 2 2 ribs celery, chopped
- 1 1 1 green bell pepper, chopped
- 1 10-ounce 1 10-ounce 10-ounce package frozen sliced okra
- 1 1 1 bay leaf
- 1 1/2 1 1/2 1/2 teaspoons dried thyme
- 1 1 1 teaspoon dried oregano
- 2 2 2 teaspoons salt
- 1/4 1/4 1/4 teaspoon fresh-ground black pepper
- 1/4 1/4 1/4 teaspoon cayenne
- 1 3/4 1 3/4 15-ounce cups crushed canned tomatoes in thick puree (one 15-ounce can)
- 1 1 1 quart canned low-sodium chicken broth or homemade stock
- 1/2 1/2 1/4-inch pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices
- 1 1 3/4-inch pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 3/4 3/4 3/4 cup long-grain rice
Tamale Pie
By daiseyduck
Preheat an oven to 400°F
- 3 Tbs. canola oil
- 3 yellow onions, thinly sliced with a mandoline
- 3 large green bell peppers, seeded and chopped
- 3 to 5 serrano chilies, seeded and minced
- 4 1⁄2 lb. ground lean beef
- 4 cups corn kernels, fresh or thawed frozen
- 1⁄4 cup ground cumin
- 4 1⁄2 Tbs. chili powder
- 1 can (14.5 oz.) diced tomatoes, drained
- 1 can (6 oz.) tomato paste
- 3 1⁄2 Tbs. coarse salt, plus more, to taste
- 1 cup chopped fresh cilantro
- 1 box Buckeye corn bread mix
- 1 cup shredded Monterey jack cheese
- Sour cream for serving
Cinnamon Roll Cookies
By daiseyduck
Wonderful recipe turning our favorite breakfast time treat into a delectable cookie
- 2 Cups sugar
- 1 Cup butter, softened
- 3 eggs
- 1 teaspoon vanilla
- 1 Cup sour cream
- 6 Cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 2 6 12 (slice 2 Tablespoons 6 times totaling 12 tablespoons)
- 1 1/2 1/4 packed light brown sugar, divided into 1/4 Cups
- 1 1/2 Tablespoons ground cinnamon, divided
- Frosting
- 8 oz softened cream cheese
- 1/2 Cup powdered sugar
- 2-4 to milk, to thin icing
Cranberry-Orange Dream
By daiseyduck
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved
- 1 1/2 cups boiling water
- 1 pkg.(8-serving size) or 2 pkg. 4=serving size each) Jell-O Cranberry Flavor Gelatin
- 1 can (16oz.) whole berry cranberry sauce
- 1 1/2 cups cold water
- 1 can (11oz.) mandarin orange segments, drained
- 1 1/2 cups Honey Maid Graham Cracker Crumbs
- 1/2 cup sugar, divided
- 1/2 cup (1 stick) butter or margarine, melted
- 1 pkg. (8oz.) Cream Cheese, softened
- 1 tub (12 oz.) Cool Whipped topping, thawed
Cranberry Curd Bars with Walnut Shortbread
By daiseyduck
Notes: • Substitute for Fresh Cranberries - Substitute 3/4 cup cranberry juice and 1/4 cup lemon juice for cranb...
- For the Crust:
- 1 cup (4.5 ounces) walnut pieces
- 1 cup (5 ounces) all-purpose flour
- 1/2 cup (3 ounces) confectioner sugar, tamped lightly down and leveled off
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup (4 ounces) unsalted butter, softened and cut into tablespoon pieces
- For the Cranberry Curd:
- 12 ounces (about 3 cups) fresh or frozen cranberries (see note below)
- 1/2 cup water
- 1 cup (8 ounces) granulated sugar
- 4 large eggs
- 4 large egg yolks
- 2 tablespoons lemon juice (from 1/2 of a lemon)
- 1/4 teaspoon salt
- 1/2 cup (4 ounces) unsalted butter, softened and cut into tablespoon pieces
- Powdered sugar for dusting
- Candied citrus zest (optional - see here for a tutorial, and spiral the pieces around toothpicks as they dry to get them to curl)
Blueberry Crumble With Cornmeal-Almond Topping
By daiseyduck
Recipe courtesy of Food Network Magazine
- 7tablespoons unsalted butter, softened, plus more for the baking dish
- 1/2cup cornmeal
- 3/4cup all-purpose flour
- 1/2cup packed light brown sugar
- Pinch of salt
- 3/4cup chopped almonds
- 4cups blueberries
- 1/3cup granulated sugar
- 1tablespoon all-purpose flour
- 1teaspoon fresh lemon juice
- 2tablespoons cold unsalted butter, cut into small pieces