Gams' profile page
Recipes
Peanut Butter Cookies
By Gams
Directions Line 3 rimmed sheet trays with parchment paper
- 1 cup creamy peanut butter
- 3/4 cup unsalted butter, at room temperature
- 1/4 cup vegetable shortening
- 1 3/4 cups packed light brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- Kosher salt
- 1 cup peanut butter chips
- Granulated sugar, for sprinkling
Banana Pudding with Homemade Vanilla Wafers
By Gams
Directions For the pudding: Combine the sugar and cornstarch in a skillet
- pudding;
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 3 cups heavy cream
- 4 egg yolks
- 1 tablespoon butter
- 1 tablespoon vanilla extract
- 3 ripe bananas
- Vanilla Wafers;
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3/4 teaspoon baking powder
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 1 tablespoon milk
- Pinch of salt
- Whipped cream;
- 2 cups heavy cream
- 1/2 cup confectioners' sugar
- Big splash of vanilla
- Pinch of salt
Cashew Candy Crunch Sundae - The Neelys
By Gams
Spray inside of measuring cup with nonstick cooking spray
- 1/2 cup corn syrup
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup raw cashews, unsalted
- 2 tablespoons butter
- Vanilla ice cream
- Special equipment: Candy thermometer
Creamy Tomato and Roasted Pepper Soup - The Neeleys
By Gams
Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat
- 2 tablespoons olive oil
- 1 Vidalia onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 2 1/2 cups chicken broth
- 2 teaspoons sugar, optional
- 1/2 cup half-and-half
- 1/4 cup chopped fresh basil, plus more for garnish
Perfect Spinach Salad
By Gams
Directions Place the eggs in a saucepan, cover with water and bring to a boil
- 3 whole eggs
- Ice
- 7 slices thick-cut peppered bacon
- 1 small whole red onion
- 1 package white button mushrooms
- 3 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1/2 teaspoon Dijon mustard
- 1 dash salt
- 8 ounces baby spinach, washed, dried and stems removed
Cinnamon Cookies - Trisha Yearwood
By Gams
Preheat the oven to 350 degrees F
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 3/4 cup solid shortening, such a Crisco
- 1 1/2 cups sugar
- 1/4 cup molasses
- 1 large egg
Chunky Chicken Chowder - Sunny Anderson
By Gams
Cut the flaps from the thighs and cube the meat, leaving some meat on the bone
- 4 chicken thighs, bone in, skin removed
- Kosher salt and freshly ground black pepper
- 4 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large Vidalia or sweet onion, chopped
- 10 to 12 thyme sprigs, in a bundle
- 2 bay leaves
- 4 cloves garlic, roughly chopped
- 4 cups chicken stock
- 2 russet potatoes, peeled and cut into bite-sized cubes
- 8 ounces frozen white corn
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 lemon, halved for spritzing
gingerbread snacking cake
By Gams
This cake may not look like centerpiece material, but it is no less worthy of your full admiration
- 8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, cut into chunks, plus more for pan
- 1 cup water
- 1 1/2 teaspoons baking soda
- 2/3 cup packed dark-brown sugar
- 1 cup unsulfured molasses
- 1 tablespoon freshly grated ginger (optional)
- 2 large eggs, room temperature, lightly beaten
- 2 1/2 cups all-purpose flour, plus more for pan
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground or freshly grated nutmeg
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- Confectioners’ sugar, for dusting finished cake
- Lightly sweetened whipped cream, essential for serving
Spicy Pop Pulled Pork - Ree Drummond
By Gams
Preheat the oven to 300 degrees F
- 2 onions, peeled and quartered
- 1 whole pork butt (pork shoulder roast)
- Salt and freshly ground black pepper
- One 11-ounce can chipotle peppers in adobo sauce
- 2 cans pop (I use Dr Pepper)
- 4 packed tablespoons brown sugar
Quick Carrot Salad - Sandra Lee
By Gams
none
- Dressing:
- Ingredients
- 1/3 cup red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/3 cup olive oil
- 1/3 cup canola oil
- 1 tablespoon spicy brown mustard
- 1/4 teaspoon fresh ground black pepper
- Ingredients
- Salad:
- 4 carrots, peeled and grated
- 1 medium red onion, thinly sliced
- 3 tablespoons Dressing
- Salt and freshly ground black pepper