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Recipes
Vanilla Bean Sugar Cookies
By Karins_Cookin
Lace these sugar cookies with a double hit of vanilla from the seeds and extract of the vanilla bean
- 1 * 1 vanilla bean
- 3/4 * 3/4 cup butter, softened
- 3/4 * 3/4 cup sugar
- 1 * 1 large egg, lightly beaten
- 1/2 * 1/2 teaspoon vanilla extract
- 2 1/4 * 2 1/4 cups all-purpose flour
- 1/4 * 1/4 teaspoon salt
- 1 * 1 (12-ounce) package white chocolate morsels, divided
- * Shortening
- * Silver and white edible glitter
- * Sparkling white sugar
Fudgy Chocolate Chip Muffins
By Karins_Cookin
These rich and delicious Fudgy Chocolate Chip Muffins are best served warm with a light sprinkling of confectioners...
- 1/2 cup applesauce
- 1/4 cup margarine, softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon, optional
- 1 cup semi-sweet chocolate chips
- 2 tablespoons confectioners' sugar, optional
Caramel Coated Marshmallows
By Karins_Cookin
*In heavy saucepan, combine margarine, milk and caramels
- 1 stick margarine
- 1 can sweetened condensed milk
- 50 caramels
- Bag of large marshmallows
- Crispy Rice Cereal
Chocolate S'more Pie
By Karins_Cookin
Make chocolate cream filling: Make graham cracker crumb crust and reserve
- For crust
- 1 graham cracker crumb crust , baked and cooled completely
- For chocolate cream filling
- 7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
- 1 cup heavy cream
- 1 large egg, at room temperature for 30 minutes
- For marshmallow topping
- 1 teaspoon unflavored gelatin (from a 1/4-ounce package)
- 1/2 cup cold water
- 3/4 cup sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla
- Vegetable oil for greasing
Cilantro Potatoes
By Karins_Cookin
In a large skillet, cook cilantro and garlic in oil over medium heat for 1 minute
- 1 bunch fresh cilantro, chopped
- 1 garlic clove, minced
- 1/4 cup olive oil
- 3 pounds potatoes, peeled and cubed
- 1/2 teaspoon salt
CRUSTY GARLIC BREAD
By Karins_Cookin
Preheat oven to 400°. Drop the garlic into a running food processor or blender and process until finely chopped
- 2 Cloves Garlic
- 1 1/2 c Parsley Leaves, lightly packed
- 1/2 c Walnut Pieces
- 1/2 c Parmesan Cheese, grated
- 1 tsp Dried Basil
- 1/2 tsp Salt
- 1/3 c Olive Oil
- 1 loaf Italian Bread
Cheesecake Pancakes
By Karins_Cookin
Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside
- 1 1/2 cups strawberries, hulled and sliced
- 2 tablespoons seedless strawberry jam
- 11/4 cups all-purpose flour
- 11/4 cups buttermilk
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 2 cups chopped frozen cheesecake
- Cooking spray
- Butter, confectioners' sugar or whipped cream, for topping (optional)
Snowman cake
By Karins_Cookin
1.Heat oven to 350°F (or 325°F for dark or nonstick pans)
- 1 box Betty Crocker® SuperMoist® cake mix (any flavor)
- Water, vegetable oil and eggs called for on cake mix box
- 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
- About 8 pretzel rods
- About 18 large gumdrops in assorted colors
- 2 candy canes (each about 4 inches long
Creamy Tomato Basil Pasta
By Karins_Cookin
1. bring a large pot of water to boil for the pasta
- for the tomato sauce -
- 1 1/2 pounds fresh tomatoes (about 9 medium)
- 1 small onion, finely diced
- 3 garlic cloves minced
- 1/4 cup minced fresh basil
- olive oil
- for the alfredo sauce -
- (if you want to lighten it up, halve the alfredo and keep the tomato sauce the same)
- 1 tablespoon unsalted butter
- 2 teaspoons flour
- 3/4 cup whole milk
- 1/4 cup half & half
- 2 garlic cloves peeled and crushed
- 1 cup grated parmesan cheese
- 1/2 pound farfalle or other short cut pasta
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.