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Recipes
Minted Mocha Fusion
By Lorgood
Place cocoa mix, Taster's Choice and peppermint extract in food processor or blender; cover
- 2 cups Rich Chocolate Flavor NESTLÉ CARNATION Hot Cocoa Mix
- 1/4 cup TASTER'S CHOICE® 100% Pure Instant Coffee
- 1/4 teaspoon peppermint extract
Fudge Lover's Cream Cheese Cake
By Lorgood
Heat oven to 350°F (or 325°F for dark or nonstick pan)
- Cake
- 1 box Betty Crocker® SuperMoist® yellow or devil's food cake mix
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
- 1 cup hot water
- 3/4 cup vegetable oil
- 1 teaspoon vanilla
- 4 eggs
- Filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped nuts, if desired
- Frosting
- 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla or chocolate frosting
Cinnamon Sticky Buns
By Lorgood
In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved
- 1 cup packed brown sugar
- 1/2 cup corn syrup
- 1/2 cup butter, cubed
- 1 cup coarsely chopped pecans
- 1/2 cup sugar
- 2 tablespoons ground cinnamon
- 2 tubes (17.3 ounces each) large refrigerated biscuits
Basil-Baked Fish Fillets
By Lorgood
Preheat oven to 400°F. Rinse fish fillets and pat dry; cut into 2 serving pieces
- 1/2 pound firm-fleshed fish (try cod or orange roughy) 1 teaspoon olive oil
- 1 teaspoon lemon juice
- 1 tablespoon minced fresh basil 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper 2 roma tomatoes thinly sliced
- 2 teaspoons grated Parmesan cheese
Cherry Swirl Coffee Cake
By Lorgood
Heat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening o...
- Coffee Cake
- 4 cups Original Bisquick® mix
- 1/2 cup granulated sugar
- 1/4 cup butter or margarine, melted
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 3 eggs
- 1 can (21 oz) cherry pie filling
- Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
Impossibly Easy Toffee Bar Cheesecake
By Lorgood
Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray
- 1/4 cup milk
- 2 teaspoons vanilla
- 2 eggs
- 3/4 cup packed brown sugar
- 1/4 cup Original Bisquick® mix
- 2 packages (8 oz each) cream cheese, cut into 16 pieces, softened
- 3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
- 1/2 cup caramel topping
No Bake Cookies
By Lorgood
Kayle's No Bake Cookies
- 1 c Karo syrup
- 1 c sugar
- 1 c crunchy pb
- 1/2 c creamy pb
- 5 c corn flakes
Lemon Blossoms
By Lorgood
Preheat the oven to 350 degrees F
- Glaze:
- 18 1/2-ounce package yellow cake mix
- 3 1/2-ounce package instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- 4 cups confectioners' sugar
- 1/3 cup fresh lemon juice
- 1 lemon, zested
- 3 tablespoons vegetable oil
- 3 tablespoons water
OREO BALLS
By Lorgood
MIX cream cheese and 3 cups cookie crumbs until well blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided 2 pkg. (8 squares each)
- BAKER'S Semi-Sweet Chocolate, melted
Pineapple Fajita
By Lorgood
In a large nonstick skillet cook chicken in oil for 4- 5 minutes
- 2 lbs. boneless chicken
- 1 tbspn olive oil
- 1 green, red & yellow peppers
- 1 medium onion
- 2 tbspn fajita seasoning
- 1/4 cup water
- 2 tbspn honey
- 1 tbspn dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup unsweetned pineapple chunks (drained)
- Flour Tortillas