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Recipes
Butterfinger Cupcakes
By Karins_Cookin
To make the cupcakes, preheat the oven to 350° F
- For the cupcakes:
- 1 ½ cups plus 2 tbsp. all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 8 tbsp. unsalted butter, at room temperature
- 1 ½ cups plus 2 tbsp. sugar
- 4 eggs
- Scant 1 cup mashed ripe banana
- 2/3 cup buttermilk
- 12 fun size Butterfinger bars, cut in half
- For the frosting:
- 8 oz. cream cheese, at room temperature
- 4 tbsp. unsalted butter, softened
- ½ cup creamy peanut butter
- 3 ¼ cups confectioners’ sugar
- 1 cup frozen whipped topping, thawed
- For garnish:
- 4 fun size Butterfinger bars, coarsely chopped
Rosemary-Swiss Shortbread Bites
By Karins_Cookin
BEAT butter and sugar with mixer until well blended
- 1/2 cup butter, softened
- 1 tsp. sugar
- 1 cup shredded Swiss Cheese
- 1 cup flour
- 2 tsp. dried rosemary leaves, crushed
- 1/2 tsp. paprika
Homemade Crunch Wrap Supremes
By Karins_Cookin
Just like Taco Bells!
- 12 "burrito size" flour tortillas
- 6 corn tortillas
- 1 lb ground beef
- 1 pkg taco seasoning of your choice
- 1 jar of taco cheese (found in the same aisle as the mexican foods/or chips)
- 1 container of sour cream
- 3-4 tomatos (depending on size)
- 1 bag/head of iceberg lettuce
- please note these quantities and measurements for filling crunch wraps are estimates, you should adjust filling amounts to suite your own tastes
Amazing Dinner Rolls
By Karins_Cookin
Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar, whisk until yeast has diss...
- 1/3 cup warm water, 110 - 115 degrees
- 2 1/4 tsp active dry yeast
- 1/3 cup + 1/4 tsp granulated sugar
- 1 1/3 cups whole milk, warmed to 110 - 115 degrees
- 3/4 cup salted butter, at room temperature, divided
- 1 large egg, at room temperature
- 1 1/2 tsp salt
- 4 1/2 cups all-purpose flour*
Make Ahead Swiss Chicken
By Karins_Cookin
Prep Time: 20 mins Total Time: 1 1/4 hr 1 Grease a 9X13 disposable foil pan with non-stick cooking spray
- 6 boneless skinless chicken breast halves, cut into bite-size pieces
- 2/3 cup shredded swiss cheese
- 1 cup reduced-fat cream of chicken soup
- 1/2 cup light sour cream
- 1/2 cup white wine
- 1 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/2 cup crouton, crushed
Panda Express String Bean Chicken
By Karins_Cookin
Slice chicken breasts into bite size pieces; place in medium bowl
- 12 oz. boneless, skinless chicken filets
- 2 tbsp. less sodium soy sauce
- 2 tsp. rice vinegar
- 1 tsp. toasted sesame oil
- 2 tsp. Wondra
- 1/2 tsp Splenda Sugar Blend
- 1 tbsp. olive oil
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 tsp. black-bean garlic sauce
- 12 oz. green beans, trimmed, cut in 3-in. pieces
- 1 cup red bell pepper, diced
- 1/4 cup water
Macaroni Grill Focaccia
By Karins_Cookin
This rosemary focaccia is the perfect bread to dip in a flavorful olive oil
- 9 tablespoons olive oil
- 3 cups all-purpose flour, unsifted
- 3/4 cup semolina flour, unsifted
- 1/2 teaspoon salt
- 1 1/2 tablespoons quick-rising dry yeast
- 1 1/2 cups hot milk
- 1 tablespoon fresh rosemary leaves
Brownie Hearts
By Karins_Cookin
Preheat oven to 350°F. Line an 8×8-inch square baking pan with foil, with ends of foil extending over opposite si...
- This recipe makes 16 2-inch square white or dark chocolate brownies. To make a pan of each and reverse the middles, you’ll need double the ingredients listed below. You will end up with 32 reversed-center brownies.
- 3 ounces (85 grams) semisweet or good white chocolate*, coarsely chopped
- 1 stick (4 ounces or 113 grams) unsalted butter, plus extra for greasing pan
- 3/4 cup plus 2 tablespoons (6 1/8 ounces or 175 grams) sugar
- 2 large eggs
- 1 teaspoon (5 ml) vanilla
- 1/4 teaspoon table salt or 1/2 teaspoon flaky salt (about 2 grams)
- 2/3 cup (83 grams) all-purpose flour
- 1-inch heart or other shaped cookie cutter
Cajan Spice Mix
By Karins_Cookin
Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pep...
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1-1/4 teaspoons paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Igloo Cake
By Karins_Cookin
1. Preheat oven to 350. Butter two 12-by-17-inch rimmed baking sheets
- · Unsalted butter, for baking sheets
- · 1 1/4 cups unsweetened Dutch-process cocoa powder, plus more, sifted, for baking sheets
- · 2 1/2 cups all-purpose flour
- · 2 1/2 cups granulated sugar
- · 2 1/2 teaspoons baking soda
- · 1 1/4 teaspoons baking powder
- · 1 1/4 teaspoons salt
- · 2 large eggs plus 1 large egg yolk
- · 1 1/4 cups low-fat buttermilk
- · 1/2 cup plus 2 tablespoons vegetable oil
- · 1 1/4 teaspoons pure vanilla extract
- · Vegetable oil cooking spray
- · 1 quart good-quality chocolate ice cream
- · 1 1/2 quarts good-quality vanilla ice cream
- · White-Chocolate Buttercream
- · 4 large marshmallows, halved
- · White, pale-blue, and silver sanding sugar, for decorating
- · Marzipan Penguins
- · Desiccated unsweetened coconut, for decorating