Karins_Cookin's profile page
Recipes
Easy OREO Truffles
By Karins_Cookin
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
Propose to Him Banana Cupcakes
By Karins_Cookin
These cupcakes are a cute-guy favorite at Butter Lane bakery in New York City, co-owned by Glamour executive managi...
- Cake:
- 1½ cups sugar
- stick unsalted butter, softened
- large eggs
- ½ tsp vanilla extract
- cups all purpose flour
- tsp baking powder
- tsp baking soda
- tsp salt
- cup buttermilk
- ¼ cups ripe banana mashed
- For Frosting, combine:
- 2 cups powdered sugar
- 1 stick softened unsalted butter
- 1 tsp vanilla
- Add:
- 1 cup creamy peanut butter
- 3 tbsp milk
- Mix until spreadable.
Freezable Twice Baked Potatoes -- OAMC
By Karins_Cookin
Prep Time: 1 hr Total Time: 1 hr 1 Wash and dry potatoes
- 5 lbs thin-skinned potatoes (one five pound bag)
- 1/4 lb butter, melted (1 stick)
- 1/2-1 teaspoon garlic powder
- 3/4 cup sliced green onion
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/2 teaspoon pepper
- 1 1/4 teaspoons salt
- 2 cups cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled (optional)
- paprika
Corn on the Cob Cupcakes,
By Karins_Cookin
Working with 3 cupcakes at a time, spread yellow frosting on top of each
- For these simply line up a trio of jelly bean-studded cupcakes to resemble corn on the cob and top with butter pats made of fruit chews. It’s a novelty cupcake recipe sure to impress.
- Ingredients
- 24 vanilla cupcakes baked in white paper liners
- 1 (16-ounce) can vanilla frosting
- Yellow food color
- 3-1/2 About 3-1/2 cups small jelly beans in assorted yellow, cream and white colors (such as Jelly Belly)
- 4 pieces yellow fruit chews (such as Laffy Taffy, Starburst)
- 1 tablespoon each black and white decorating sugars (see Note)
- 8 sets corn holders
- Instructions
- Tint vanilla frosting pale yellow with the food color.
Salsa Chicken
By Karins_Cookin
Preheat oven to 475°. Combine chicken and seasoning in a medium bowl, tossing to coat
- Yield: 4 servings
- Ingredients
- 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
- 2 teaspoons taco seasoning
- Cooking spray
- 2/3 cup bottled salsa
- 2/3 cup (about 2 1/2 ounces) shredded reduced-fat cheddar cheese
- 1 (4-ounce) can whole green chiles, drained and thinly sliced
- 1/4 cup fat-free sour cream
- 2 tablespoons sliced ripe olives
Heath Bar Apple Dip
By Karins_Cookin
I personally like to use the electric mixer before I add the heath bars, so that the pieces give the dip a nice cru...
- 1 (8-ounce) package cream cheese, softened
- 1 cup brown sugar
- 3 heath bars, chopped
- Apples, to serve
Creamy Dill Ranch Dressing
By Karins_Cookin
1. With the food processor running, add shallot through the feed tube and process until finely chopped
- 1 small shallot, peeled
- 3/4 cup nonfat cottage cheese
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons buttermilk powder, (see Note)
- 2 tablespoons white-wine vinegar
- 1/4 cup nonfat milk
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Spicy Shredded Chicken Filling (modification)
By Karins_Cookin
Cook and shred chicken, set aside
- 6 pounds Chicken tenders
- 1 Onion minced
- 2 Jalapeno peppers minced
- 4 cloves Garlic minced
- 3 teaspoons Oregano
- 8 Roma tomatoes diced
- Chicken broth
- Salt/Pepper taste
Cheese filled Jumbo Shells
By Karins_Cookin
1.) Cook shells according to package directions
- 1 box (12 oz) jumbo shells
- 4 cups (2 lb.) ricotta cheese
- 2 cups (8 oz.) shredded mozzarella
- 3/4 cups grated parmesan cheese
- 3 eggs
- 1 tbsp. chopped fresh parsley
- 3/4 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 1/2 (32 oz.) spaghetti sauce
Buttercream Icing
By Karins_Cookin
1. Cream shortening until fluffy
- 2 cups shortening
- 8 cups confectioners' sugar
- 1/2 teaspoon salt
- 2 teaspoons clear imitation vanilla extract
- 6 fluid ounces heavy cream