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Recipes
Citrus Salad with Napa Cabbage, Dried Cherries, and Cashews
By daiseyduck
Published January 1, 2013
- 2 red grapefruits
- 3 navel oranges
- 1 teaspoon sugar
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 1/2 small head napa cabbage, cored and sliced thin (4 cups)
- 2/3 cup dried cherries
- 1/2 cup salted roasted cashews, chopped coarse
Seven-Minute Frosting
By daiseyduck
Mix 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat
- 1 1/2 cups plus 2 Tbsp. Sugar
- 2/3 cup water
- 2 Tbsp. light corn syrup
- 6 large egg whites
Caramel Crunch Bars
By daiseyduck
Creamy, crunchy, melty, salty, sweet
- 4-1/2 graham crackers
- 1 pkg. (11 oz.) KRAFT Caramel Bits
- 2 Tbsp. milk
- 1/2 cup PLANTERS COCKTAIL Peanuts
- 1/2 cup JET-PUFFED Miniature Marshmallows
- 1/2 cup coarsely crushed pretzels
- 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
Six Layers and a Chip Dip
By daiseyduck
From Food Network Kitchens
- 2 cloves garlic
- 2 teaspoons kosher salt
- 1(15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 teaspoons chili powder
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 2 cups lowfat shredded Cheddar
- 2 ripe avocados, preferably Hass
- 1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
- 2 cups chopped romaine lettuce
- 1 1/2 cups nonfat yogurt, preferably Greek
- 1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
- 3 ripe medium tomatoes, diced
- 5 scallions (white and green), thinly sliced
- Baked tortilla chips, for dipping
Fleur de Sel Caramels
By daiseyduck
Recipe courtesy Ina Garten for Food Network Magazine
- Vegetable oil
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fine fleur de sel, plus extra for sprinkling
- 1/2 teaspoon pure vanilla extract
REESE'S Peanut Butter Blondie Cups
By daiseyduck
1. Heat oven to 350°F. Line 36 small muffin cups (1-3/4 inches in diameter) with paper or foil bake cups
- Ingredients:
- 33 * 33 REESE'S Miniatures Peanut Butter Cups, divided
- 1/4 * 1/4 cup (1/2 stick) butter or margarine, softened
- 1/4 * 1/4 cup REESE'S Creamy Peanut Butter
- 1/2 * 1/2 cup packed light brown sugar
- 1/4 * 1/4 cup granulated sugar
- 1 * 1 egg
- 1 * 1 tablespoon milk
- 1 * 1 teaspoon vanilla extract
- 1-1/4 * 1-1/4 cups all-purpose flour
- 1/2 * 1/2 teaspoon baking soda
- 1/8 * 1/8 teaspoon salt
- * Pink, red and white decorative candies or nonpareils(optional)
- * COCOA DRIZZLE GLAZE(recipe follows)
Grandgirl's Fresh Apple Cake from Georgia
By daiseyduck
Recipe courtesy Paula Deen
- Butter, for greasing pan
- 2 cups sugar
- 3 eggs
- 1 1/2 cups vegetable oil
- 1/4 cup orange juice
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 3 cups peeled and finely chopped apples
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
Cinnamon-Apple Bars with Cinnamon Whipped Cream
By daiseyduck
Recipe courtesy Paula Deen (LandS 2, pg
- 2 cups all-purpose flour
- 1 cup confectioners' sugar, plus more for dusting
- Pinch salt
- 3 sticks butter, at room temperature, plus more for pan
- 8 cups cored, peeled and chopped Granny Smith apples (about 5 large)
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1 package unflavored gelatin
- 3 tablespoons cold apple juice
- Vanilla ice cream
- Cinnamon Whipped Cream, recipe follows
- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon ground cinnamon
Slow Cooker Honey Garlic Chicken
By daiseyduck
Directions Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides
- 1 tablespoon vegetable oil
- 10 boneless, skinless chicken thighs
- 3/4 cup honey
- 3/4 cup lite soy sauce
- 3 tablespoons ketchup
- 2 cloves garlic, crushed
- 1 tablespoon minced fresh ginger root
- 1 (20 ounce) can pineapple tidbits, drained with juice reserved
- 2 tablespoons cornstarch
- 1/4 cup water
Coffee Spice Cookies
By daiseyduck
1. DISSOLVE instant coffee in hot water
- 2 teaspoonsFolgers® Classic Instant Coffee Crystals
- 1 teaspoon hot water
- 1/2 cup Crisco® Butter Shortening
- OR 1/2 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
- 3/4 cup firmly packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups Pillsbury BEST® All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup chocolate decorator bits