Connie's profile page
Recipes
Crown Roast of Pork
By Connie
Directions Preheat the oven to 450 degrees F
- Pork:
- 4 cloves garlic, smashed and finely chopped
- 1 bunch fresh rosemary, picked and finely chopped
- 1 bunch fresh sage, picked and finely chopped
- 1/2 teaspoon crushed red pepper
- 1/2 cup extra-virgin olive oil
- One 13-rib pork loin, membrane between the rib bones slit to allow the pork to curl around and stand up
- Kosher salt
- Pan Sauce:
- 3 cloves garlic, smashed
- 2 ribs celery, cut into 1/4-inch dice
- 1 Spanish onion, cut into 1/4-inch dice
- 1/2 fennel bulb, cut into 1/4-inch dice
- 8 cups chicken stock
- 2 cups dry white wine
- 2 bay leaves
- Kosher salt
- Chestnut and Pear Stuffing:
- Extra-virgin olive oil
- 8 ounces slab bacon, cut into 1/4-inch dice
- 4 ribs celery, cut into 1/4-inch dice
- 2 Spanish onions, cut into 1/4-inch dice
- 1/4 fennel bulb, cut into 1/4-inch dice
- Kosher salt
- 4 sprigs rosemary, picked and finely chopped
- 3 cloves garlic, smashed and finely chopped
- 8 ounces peeled chestnuts, coarsely chopped
- 3/4 cup dried cranberries
- 4 Anjou pears, peeled and cut into 1/2-inch dice
- 2 cups dry white wine
- 12 cups cubed crustless, stale sourdough or peasant bread
- 4 cups chicken stock, warmed
CHICKEN PASTA SALAD (JoEllen)
By Connie
Directions: Put all ingredients into large bowl
- Ingredients:
- 1 pkg (8 oz) shell macaroni cooked and cooled
- 4 chicken breast halves (cooked and cubed)
- 2 stalks broccoli cut into bite sized pieces
- 3 stalks celery sliced 1 cup chopped pecans
- 1/2 cup red onion, sliced
- 1 can (2/25 oz) sliced black olives, drained
- Dressing Ingredients:
- 1/2 Cup Parmesan Cheese 2 tsp salt
- 1 tsp pepper 1/2 Cup vegetable oil
- 1/4 Cup white vinegar 2 TBSP Dijon mustard
Turtle Cake
By Connie
Preheat oven to 350. prepare cake mix according to package directions
- German Chocolate Cake Mix
- 1 package of Kraft Caramels
- 1/2 cup or 1 small evaporated milk
- 3/4 cup butter
- 1 cup pecans
- 1 cup chocolate chips
"Loveless" Pecan Pie
By Connie
Directions Preheat the oven to 375 degrees F
- Ingredients
- 1 1/4 cups pecan pieces
- 1 (10-inch) pie crust, pre-baked
- 1 cup light corn syrup
- 1/2 cup brown sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- Cinnamon Pecan Caramel, for serving
LEMON LUSH
By Connie
Preheat oven to 350 degrees
- 1 1/4 sticks butter, melted
- 1 1/2 cups flour
- 1 cup chopped pecans
- 1 cup confectioners’ sugar
- 1 package (8 ounces) cream cheese, room temperature
- 8 ounces frozen whipped topping, thawed
- 2 packages (4-serving size each) instant lemon pudding mix
- 2 3/4 cups milk
Biscuit and Blue Cheese Bread Pudding
By Connie
Directions Preheat the oven to 350 degrees F
- .Ingredients
- 8 tablespoons (1 stick) butter, plus more for baking dish
- 2 cups (8 ounces) crumbled blue cheese
- 2 medium green bell peppers, seeded and chopped
- 1 large yellow onion, chopped
- 2 cups frozen corn kernels, thawed and drained
- 2 jalapeno peppers, seeded and diced
- 3 cups heavy cream
- 3 eggs, lightly beaten
- 12 baked buttermilk biscuits (2 inches in diameter)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
OREO® Cheesecake recipe
By Connie
PREHEAT oven to 350°F if using a 9-inch silver springform pan (or to 325°F if using a dark nonstick 9-inch spring...
- What You Need
- 1 pkg. (1 lb. 2 oz.) OREO Cookies, divided
- 1/3 cup butter or margarine, melted
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 tsp. vanilla
- 4 eggs
Olive Garden Pollo Limone
By Connie
1 lb. chicken to 1/4 inch thick and sprinkle with salt and pepper
- 4 boneless skinless chicken breasts
- 3 Tbs. flour
- 1 1/2 Tbs. olive oil
- 1/4 C. finely chopped green onions
- 2 minced cloves of garlic
- 1/2 C. chicken broth
- 1/4 C. dry white wine
- 2 Tbs. fresh lemon juice
- 2 Tbs. chopped fresh parsley
- 1 Tbs. grated lemon peel
- Salt and pepper
Frozen Fudge Dessert
By Connie
Pat Ronk
- 1 15 oz pkg of Oreo Cookies crushed
- 1/2 cup melted butter
- 1/2 gallon of mint chocolate chip ice cream or flavor of your choice
- 1 12 oz jar Smuckers Fudge Topping
- 1 8 oz Cool Whip
- extra cookie crumbs to sprinkle on top
Holiday Sticky Buns
By Connie
Directions Preheat the oven to 400 degrees f
- For the filling:
- Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans, chopped in very large pieces
- 1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted
- 2 tablespoon unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1/2 cup cranberries
- 1/2 cup white raisins