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Recipes
Vegetable Bake Recipe
By Skippy
In a bowl, combine the first seven ingredients
- 1 package (16 ounces) frozen cauliflower, thawed
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 4 cups frozen broccoli florets, thawed
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 2 cups (8 ounces) shredded Swiss cheese
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1-1/2 cups soft rye bread crumbs (about 3 slices)
- 2 tablespoons butter, melted
Whoopie Pies Recipe
By Skippy
Directions In a large bowl, cream butter and sugar until light and fluffy
- FILLING:
- Ingredients
- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 3/4 cup HERSHEY®’S Cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1 cup buttermilk
- 2 cups confectioners' sugar
- 2 cups marshmallow creme
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
Caramel-Pecan Monkey Bread
By Skippy
Directions In a large bowl, dissolve yeast in warm water
- CARAMEL:
- Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup water (110° to 115°)
- 1-1/4 cups warm 2% milk (110° to 115°)
- 1/3 cup butter, melted
- 1/4 cup sugar
- 2 eggs
- 1 teaspoon salt
- 5 cups all-purpose flour
- 2/3 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/4 cup heavy whipping cream
- ASSEMBLY:
- 3/4 cup chopped pecans
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
Cream-Filled Pumpkin Cupcakes Recipe
By Skippy
Here's a deliciously different use for pumpkin
- FILLING:
- 2 cups sugar
- 3/4 cup canola oil
- 1 can (15 ounces) solid-pack pumpkin
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 cup milk
- 1/2 cup shortening
- 1/4 cup butter, softened
- 2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract, optional
- Whole cloves, optional
Pumpkin Angel Food Cake with Ginger-Cream Filling
By Skippy
Method: Move oven rack to lowest position
- Ingredients:
- Cake
- 1 box Betty Crocker* White Angel Food Cake Mix
- 1 tbsp (15 mL) all-purpose flour
- 1 1/2 tsp (7 mL) pumpkin pie spice
- 3/4 cup (175 mL) canned pumpkin (not pumpkin pie mix)
- 1 cup (250 mL) cold water
- Ginger-Cream Filling
- 2 cups (500 mL) whipping cream
- 1/4 cup (50 mL) icing sugar
- 2 tbsp (25 mL) finely chopped crystallized ginger
Vegetable & Stuffing Bake
By Skippy
HEAT oven to 350°F. Combine dressing and milk in large bowl
- 1/4 cup Miracle Whip Dressing
- 1/2 cup milk
- 3 cups frozen broccoli florets, thawed, well drained
- 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
- 1 cup Kraft Mozza-Cheddar Shredded Cheese
"Garden of Eatin'"
By Skippy
Spray a large roasting pan with non-stick spray
- For those of you that were at Isaiah's birthday and asked for this recipe (and for those of you that weren't, but like a good recipe), here's the recipe for the veggies. Again, crazy name because it's from the "Crazy Plates" cookbook. Which I love!!!
- 6 Medium red potatoes, unpeeled, cut into 1" cubes
- 3 c. whole medium mushrooms
- 2 med. carrots, peeled and coarsely chopped
- 2 med. zucchini, cut into bite-sized chunks
- 1 med. red onion, cut into rings
- 1 lg. red bell pepper, cut into bite-sized chunks
- 1 lg. yellow bell pepper, cut into bite-sized chunks
- 2 cloves garlic, minced
- 1 tbsp fresh or dried rosemary
- 1 tbsp chopped, fresh oregano, or 1 tsp. dried
- 1 tbsp balsamic vinegar
- 1/4 tsp each salt and black pepper
- 1/2 c. crumbled light feta cheese
Hashbrowns
By Skippy
Cheesy baked hasbrowns; good with almost any meat choice
- 2 lbs. Hashbrowns
- 2 cups Shredded Cheddar Cheese
- 2 Tins Mushroom Soup
- 1 - 500 ml Sour Cream
- 1/2 cup melted Butter
- 1-2 Chopped onions
Caramel Brownie Hearts
By Skippy
Method: •Heat oven to 350°F (180°C)
- Ingredients:
- 35 caramels, unwrapped
- 3 tbsp (45 mL) whipping cream
- 1/2 cup (125 mL) chopped pecans
- 2 eggs
- 1 pkg (440 g) Betty Crocker* Chocolate Chunk Supreme Brownies Mix
- 1/4 cup (50 mL) water
- 1/4 cup (50 mL) vegetable oil
Rich Tea Biscuits
By Skippy
Put first 5 ingredients into bowl
- 2 cups flour
- 2 Tbsp. granulated sugar
- 1 tsp. salt
- 4 tsp. baking powder
- 1/2 tsp. cream of tartar
- 1/2 cup cold butter
- 1 cup cold milk