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Recipes
Cherry Almond Crisp
By Connie
Preheat the oven to 350 degrees F
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Dash nutmeg
- 1 1/2 sticks cold butter
- 1/2 cup slivered almonds
- Four 12-ounce bags frozen tart cherries
- 1/4 cup cornstarch
- 2 teaspoons almond extract
- 2 cups heavy cream
- 2 tablespoons granulated sugar
- Vanilla ice cream, optional
Skirt Steaks laced with Blue Cheese Butter
By Connie
Directions Heat a grill pan over high heat
- Ingredients
- 1 1/2 to 2 pounds skirt steaks
- Extra-virgin olive oil for drizzling
- Steak seasoning blend (recommended: Montreal Seasoning by McCormick)
- 4 tablespoons butter, softened
- 1/2 cup blue cheese crumbles
- 2 tablespoons chopped chives
Jalapeño Popper Cornbread Waffles
By Connie
Preparation Preheat waffle maker to medium heat
- Ingredients
- 1 box Jiffy cornbread mix
- 1 jalapeño, stemmed, seeded and chopped
- Fresh ground black pepper, to taste
- 6 ounces cream cheese, cut into chunks
- 1/2 cup, sharp yellow cheddar cheese, about a handful
- 4 tablespoons butter, melted
- Honey, for drizzling
- 4 eggs, fried (optional)
Chicken Fried Steak with Gravy
By Connie
Heat a medium-high skillet over medium-high heat
- 1/2 cup vegetable oil
- • 6 (4-ounces each) cube steaks
- • Salt and freshly ground black pepper
- • 1 1/2 cups all-purpose flour
- • 1/4 teaspoon cayenne pepper
- • 1/4 teaspoon paprika
- • 4 eggs, beaten
- • 1 1/2 cups whole milk
- • Chopped parsley leaves, for garnish
Chicken Marsala
By Connie
Recipe courtesy Emeril Lagasse, 2003
- 1/2 cup all-purpose flour
- 1 tablespoon Essence, recipe follows
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms (cremini, oyster, shiitake)
- 3/4 cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Chopped chives, for garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
MAPLE APPLE PORK TENDERLOIN
By Connie
Directions: Bake or grill pork tenderloin or chops
- Ingredients:
- 1 pkg Uncle Ben’s Long Grain & Wild Rice Original Recipe
- 1 pound Pork Tenderloin cut into 4 pieces
- 3/4 green apple, diced
- Non-Stick Pan Coating Spray
- 2 TBSP walnuts chopped
- 1/4 Cup maple syrup
OVERNIGHT PECAN ROLLS
By Connie
Directions: Partially thaw bread and cut into 24 (or more) pieces
- 1 loaf frozen bread
- 3/4 cup brown sugar
- 1 - 3 oz box butterscotch pudding (NOT INSTANT)
- 1/4 cup margerine
- pecans
Overnight Pecan Rolls
By Connie
Great, quick rolls for breakfast or serving with dinner
- 1 loaf of frozen bread
- 3/4 cup brown sugar
- 1 - 3 oz box Pudding & Pie filling - Butterscotch -
- (not instant)
- 1/4 cup butter
- Pecans
RED OR WHITE SANGRIA
By Connie
Combine sugar and fruit except bananas in large pitcher
- WHITE SANGRIA:
- 1/2 c. sugar
- 1/2 " lemon slices (1 lemon)
- 1/4 " orange slices (1 lg. orange)
- Apple wedges (1 lg. apple, sliced thinly)
- 1 fifth red wine
- 1/4 c. brandy or rum
- 24 oz. ginger ale
- Diced bananas (1 lg. banana)
- 1/2 c. sugar
- 1/4 " lime slices (1-2 limes)
- Cherries (Bing are best)
- 1 pt. strawberries
- 1/4 " lemon slices, optional
- 1 fifth white wine
- 1/4 c. white rum
- 24 oz. lemon lime soda
Slow Cooker Italian Beef for Sandwiches
By Connie
Directions: 1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder,...
- Ingredients:
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion salt
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 (.7 ounce) package dry Italian-style
- salad dressing mix
- 1 (5 pound) rump roast