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Recipes

Fresh Herb Spoon Rolls

Fresh Herb Spoon Rolls

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1. Preheat oven to 400°. Combine yeast and 2 cups warm water in a large bowl; let stand 5 minutes

  • 1 (1/4-oz.) envelope active dry yeast
  • 2 cups warm water (110°)
  • 4 cups self-rising flour
  • 3/4 cup melted butter
  • 3/4 cup chopped fresh chives
  • 1/2 cup chopped fresh parsley
  • 1/4 cup sugar
  • 1 large egg, lightly beaten
0/5 (0 Votes)

Cafe Rio Cilantro Ranch Dressing

Cafe Rio Cilantro Ranch Dressing

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Mix all ingredients together in the blender

  • 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
  • 1 c. mayonnaise
  • 1 c. buttermilk
  • 2 tomatillos, remove husk, diced
  • 1/2 bunch of fresh cilantro
  • 1 clove garlic
  • juice of 1 lime
  • 1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
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Cafe Rio CILANTRO-LIME RICE

Cafe Rio CILANTRO-LIME RICE

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In a saucepan combine rice, butter, garlic, 1 tsp

  • 1 c. uncooked rice (long-grain, white rice)
  • 1 tsp. butter or margarine
  • 2 cloves garlic, minced
  • 1 tsp. freshly squeezed lime juice
  • 1 can (15 oz) chicken broth
  • 1 cup water
  • 1 Tbsp. freshly squeezed lime juice
  • 2 tsp. sugar
  • 3 tablespoons fresh chopped cilantro
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Caramel Apple Cupcakes

Caramel Apple Cupcakes

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1.Arrange a rack in the upper third of the oven and preheat to 350°

  • 1 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs, at room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 rome apples (about 1 pound), peeled and shredded
  • 1 1/2 cups chewy caramel candies
  • 1 tablespoon heavy cream
  • Shred the apple instead of chopping it for even distribution in the batter and to keep the cupcakes moist.
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Thin Mint Popcorn

Thin Mint Popcorn

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Place popped popcorn in a large bowl

  • 8 cups lightly salted popcorn (I used Orville Redenbacher’s Natural Lightly Salted)
  • 9 oz. vanilla candy coating (I used Kroger brand, found in the baking aisle), divided
  • 1/4 tsp. peppermint extract
  • 18 Thin Mint cookies, roughly chopped
  • green food coloring
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Hummingbird Cake

Hummingbird Cake

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The ultimate recipe for Hummingbird Cake

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup chopped pecans
  • 2 cups chopped bananas
  • Cream Cheese Frosting
  • 1/2 cup chopped pecans
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Comeback Sauce.

Comeback Sauce.

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Ask anyone from Mississippi if they know about Comeback Sauce and they will look at you shocked for even asking the...

  • 1 cup Duke’s mayonnaise (one of my Favorites)
  • 1/4 cup Heinz ketchup
  • 1/4 cup chili sauce ( I prefer Heinz. DO NOT substitute Thai Chili Sauce)
  • 1 heaping teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon Tabasco sauce
  • 1/4 cup light olive oil
  • juice of one lemon
4/5 (1 Votes)

The BEST Red Velvet Cupcake

The BEST Red Velvet Cupcake

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Preheat oven to 325. Line cupcake pan with paper liners

  • 1/4 cup cocoa powder
  • 2 TBS red food coloring
  • 1/2 cup boiling water
  • 6 TBS butter, softened
  • 2 TBS shortening (crisco)
  • 1 2/3 cup sugar
  • 3 eggs
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 2 1/2 cake flour, sifted
  • 1 tsp salt
  • 1 tsp vinegar (white or apple cider)
  • 1 tsp baking soda (I accidently used baking powder)
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Cream-Filled Cupcakes

Cream-Filled Cupcakes

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Prepare and bake cupcakes according to package directions for cupcakes

  • GANACHE FROSTING:
  • 1 package (18-1/4 ounces) devil's food cake mix
  • 2 teaspoons hot water
  • 1/4 teaspoon salt
  • 1 jar (7 ounce) marshmallow creme
  • 1/2 cup shortening
  • 1/3 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup heavy whipping cream
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Slow Cooker Lasagna Recipe

Slow Cooker Lasagna Recipe

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Brown meat in large skillet; drain

  • 1 lb. lean ground beef (could be substituted for Italian sausage)
  • 1 (24 oz) jar spaghetti sauce
  • 1 cup water
  • 1 (15 oz) container of ricotta cheese (can use skim ricotta)
  • 1 pkg. Kraft Italian Cheese (approx. 2 cups)
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 tablespoons parsley
  • 6 regular lasagna noodles, uncooked
0/5 (0 Votes)