Connie's profile page
Recipes
Easy Nutty Peach Crisp
By Connie
Made with package cake mix
- 1 can (29) ounces sliced peaches (do not drain and
- do not use sugar free)
- 1 package butter pecan cake mix
- 1/2 cup melted margarine
- 1 cup flaked coconut
- 1 cup pecans
The Absolute Best Roast Beef Sandwich
By Connie
Directions: 1. Combine the sauce ingredients
- Ingredients:
- I made this sandwich on a panini press the day after a big family meal of filet mignon, but it is sooooo good even with deli-sliced beef. The horseradish sauce can be doubled or tripled and served with oven fries and steaks of any kind.
- HORSERADISH SAUCE:
- 1/2 cup good-quality sour cream
- 1 tablespoon prepared horseradish
- 2 tablespoons unsweetened all-natural applesauce
- 2 tablespoons panko or plain breadcrumbs
- 2 tablespoons finely chopped chives
- Salt and coarse black pepper
- SANDWICH FIXINS:
- 8 slices white or peasant bread from a large round loaf
- 8 slices rare roast beef or about 2/3 to 3/4 pound thinly sliced leftover steaks of any cut
- 1/4 cup minced red onion or 1 large shallot, finely chopped
- A handful flat-leaf parsley, very finely chopped
- 1 small red chile pepper, such as fresno or cherry, seeded and finely chopped
- Zest of 1 lemon
- 1 small bunch watercress—trimmed, cleaned and dried
- 1/2 pound brick of the sharpest white cheddar available to you, thinly sliced (it’ll be crumbly if it’s very sharp)
Spinach Salad with Warm Bacon Dressing
By Connie
Directions In a skillet add the bacon and cook over medium heat until crisp
- Bacon Dressing:
- Ingredients
- 5 slices bacon
- 1 1/2 tablespoons finely chopped shallot
- 1/2 cup red wine vinegar
- 2 tablespoons honey mustard, or more to taste
- Salt and freshly ground black pepper
- Spinach Salad:
- 8 cups fresh spinach leaves, stems removed
- 8 ounces white button mushrooms (about 2 1/2 cups), thinly sliced
- 1/2 red onion, thinly sliced
Pasta Salad with Shrimp
By Connie
Mix the juice of one lemon with equal parts Miracle Whip and equal part sugar
- 3 pasta mix - penne - shell - twists (not flavored)
- Shrimp - cooked and deveined and tailless
- Chopped green pepper
- sliced grape tomatoes
- sliced celery
- chopped cucumber
- frozen peas
- Miracle Whip
- Juice of 1 lemon
- Sugar
Snickerdoodle Poppers PRINT
By Connie
Published: April 18, 2013
- O 1 1/2 Cups of Cinnamon Sugar Oil for frying A flavor injector (usually found by the marinades and bbq sauces)
Michael Symon's Pumpkin Chocolate Bread Pudding with Caramel Sauce
By Connie
Directions FOR THE BREAD PUDDING: Preheat oven to 325°F with rack in middle
- FOR THE BREAD PUDDING:
- ingredients
- Pinch of Salt
- 1 cup Heavy Cream
- 1 cup Canned Pumpkin
- 3/4 cup Whole Milk
- 1/2 cup Sugar
- 3 Large eggs
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ground ginger
- 1/8 teaspoon Nutmeg
- 6 cups Crusty bread or day-old bread cut into 1-inch cubes
- 1 cup Toasted Pecans
- 1 Unsalted butter stick melted
- 1 cup Dark Chocolate Chips
- .
- .
- FOR THE SABAYON:
- 4 Egg yolks
- 4 tablespoon Sugar
- 3 ounces Bourbon
- 2 cup Heavy Cream
- kitchenware
- 8 x8x2 pan
- Liquid Measuring Cup
- Measuring Cup (set)
- Measuring Spoons
- .steps ingredients per step instructions.
Elephant Ears
By Connie
Made from Pie Crust
- .. 1 Pillsbury® refrigerated pie crust
- 1 egg white, beaten
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon sugar
Baklava Cups
By Connie
Directions Preheat oven to 350 degrees F
- Ingredients
- * 1/2 cup pistachios
- * 1/2 cup walnuts
- * 1/2 cup almonds
- * 1 lemon, zested
- * 1/4 cup, plus 3 tablespoons sugar
- * 2 tablespoons butter, melted
- * 1 teaspoon ground cinnamon
- * 1/2 teaspoon salt
- * 1/4 teaspoon vanilla extract
- * 2 boxes mini filo shells, 15 shells each
- * 1/2 cup water 1/4 cup honey
- *
- * Special equipment: 2 (12-cup) mini cupcake pans, food processor
Artichoke Dip - Peggy Mavis
By Connie
6 oz shredded Parmesan Cheese 1 can drained Artichokes - chopped 1 can Hellman's Mayo paprika
- 6 oz shredded Parmesan Cheese
- 1 can drained Artichokes - chopped
- 1 can Hellman's Mayo
- paprika - for garnish