Patlynn's profile page
Recipes
Peppered Cheddar Muffins
By Patlynn
muffins
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 to 1 teaspoon coarsely ground pepper
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons vegetable oil
Easy Brunswick Stew
By Patlynn
stew
- 1 (32 ounce) container chicken broth
- 4 cups frozen cubed hash browns
- 3 (18 ounce) containers fully cooked shredded beef in barbecue sauce
- 3 (14.5 ounce) cans diced tomatoes with garlic and onion, undrained
- 1 (15.25 ounce) can sweet whole-kernel corn, drained
- 1 (16 iybce) can cream-style corn
- 1 (15.25 ounce) can sweet peas, drained
- 1 tablespoon hot sauce
- 1 teaspoon pepper
Percy's Grits
By Patlynn
Grits
- 4 cups whole milk
- 1 cup quick-cooking grits
- 4 Tbls unsalted butter
- 1 cup grated cheddar cheese
Roast Beef
By Patlynn
Slow Cooked Tender Roasted Beef
- 1 3 Pound Chuck Roast
- 2 Tbls of Beef Demiglacelace (or 2 tsp of beef bouillon granules)
- 1 onion chopped fine (or 3 Tbls of dried onion flakes)
- 1 Tbls of onion powder
- 1 Cup of reduced sodium beef broth
- 2 Tbls of regular of reduced sodium Soy sauce
Mashed Cauliflower and Cheese
By Patlynn
Add the cauliflower to a medium-sized saucepan along with the chicken stock
- 1 large head cauliflower, finely chopped (about 2 pounds)
- 1 cup chicken stock
- 2 tablespoons roasted garlic
- Kosher salt and freshly ground black pepper
- 1/4 cup whole milk
- 1 cup shredded sharp Cheddar
- 1/4 cup reduced fat sour cream
- 2 tablespoons chopped chives
Bacon Avacado Ceaser Salad
By Patlynn
For the perfect Bacon-Avocado Caesar Salad, we started with our favorite Caesar Salad dressing, which eliminated th...
- You can substitute two 10-ounce bags of chopped romaine lettuce for the hearts.
- 1/2 cup olive oil
- 2 garlic cloves, minced
- 2 tablespoons plus 1 teaspoon Dijon mustard
- 1 1/2 teaspoons pepper
- 1 (12-inch) piece French baguette, cut into 1/2-inch pieces (about 4 cups)
- Salt and pepper
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese, plus 1 cup shredded
- 2 anchovy fillets, rinsed and patted dry (optional)
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon Worcestershire sauce
- 3 romaine hearts, torn into bite-sized pieces (about 12 cups)
- 1 1/2 cups halved cherry tomatoes
- 8 slices cooked bacon, chopped into 1/2-inch pieces
- 2 pitted, skinned, and chopped avocados
Creamy Cheese Grits
By Patlynn
Grits are a southern staple made with little more than water, salt, and sometimes butter
- The grits are ready when they are mostly creamy but still retain a little bite. If the grits get too thick, whisk in a little water. If you are using frozen corn, thaw it first.
- 1/2 cup fresh or frozen corn kernels
- 3 1/2 cups water
- 4 tablespoons unsalted butter
- 4 scallions, white parts minced, green parts sliced thin
- 1 cup milk
- 1/2 teaspoon hot sauce
- Salt and pepper
- 1 cup old-fashioned grits
- 4 ounces Monterey Jack cheese, shredded (1 cup)
- 4 ounces sharp cheddar cheese, shredded (1 cup)
Creamy Baked Four-Cheese Pasta
By Patlynn
pasta
- Bread crumb topping:
- 3-4 Slices white sandwich bread with crusts, torn into quarters
- 1/4 Cup (1/2 ounce) grated Parmesan cheese
- 1/4 Teaspoon salt.
- 1/8 Teaspoon ground black pepper
- Pasta and cheese:
- 4 Ounces Italian Fontina cheese, shredded (about 1 cup)
- 3 Ounces Gorgonzola cheese, crumbled (about 3/4 cup)
- 1/2 Cup (1 ounce) grated Pecorino Romano cheese
- 1/4 Cup (1/2 ounce) grated Parmesan cheese
- 1 Pound penne
- 1 Tablespoon plus 1/4 teaspoon salt
- 2 Teaspoons unsalted butter
- 2 Teaspoons all-purpose flour
- 1 1/2 Cups heavy cream
- 1/4 Teaspoon ground black pepper
Whipped Cream Cherry Cheesecake
By Patlynn
This is one cake that doesn’t require baking
- 36 cake-style ladyfingers (three 3-ounce packages), halved
- 16 ounces cream cheese, softened
- 3/4 cup (5 1/4 ounces) sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 cups heavy cream, chilled
- 1 (21-ounce) can cherry pie filling
Sizzling Cheese Pinwheels
By Patlynn
This reader recipe features thinly rolled bread spread with a mixture of cream cheese, cheddar cheese, salami, scal...
- Makes 2 dozen pinwheels
- Broilers vary dramatically, so watch the pinwheels carefully. Begin checking for doneness after a couple of minutes of broiling on the first side.
- 8 ounces cream cheese, softened
- 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
- 2 ounces thinly sliced deli salami, chopped fine
- 3 scallions, minced
- 1 tablespoon hot sauce
- 2 teaspoons Dijon mustard
- 12 slices hearty white sandwich bread, crusts removed
- 12 ounces bacon, halved crosswise