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Recipes
Blueberry Coffecake
By Connie
Blend 1 c soft butter, 1-1/4 cup sugar, eggs, sour cream and vanilla on medium speed about 2 minutes
- 1 Cup soft butter
- 1-1/4 Cup sugar
- 2 eggs
- 1 Cup sour cream
- 1 tsp vanilla
- 2 Cups flour
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 Cup sugar
- 1 tsp cinnamon
- 2 Cups blueberries
- nuts optional
Roasted Tomato Penne alla Vodka
By Connie
Directions Preheat the oven to 325 degrees F
- Ingredients
- 3 pounds plum tomatoes
- 2 tablespoons EVOO, plus more for drizzling
- 2 About 2 tablespoons fresh thyme leaves, finely chopped
- Salt and freshly ground pepper
- 4 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 cup vodka
- 1/2 cup chicken stock
- 1 cup mascarpone cheese
- Generous handful fresh basil leaves, torn
- 1 pound penne rigate or other short-cut pasta
- 1 cup diced fresh mozzarella
- 1 cup shredded Parmigiano-Reggiano
Rachel Ray's Basic Pizza Sauce
By Connie
Mix all ingredients in food processor
- 1 - 28/32 oz can plum tomatoes
- 3 to 4 TBSP grated onion
- 2 small garlic cloves finely grated
- 1/2 tsp ground fennel
- few torn basil leaves
- sea salt & pepper
- 1/2 tsp sugar - optional
Lazarus' Bread Pudding with Whiskey Sauce
By Connie
DIRECTIONS: Preheat oven to 350
- INGREDIENTS:
- 1/2 pound French Bread
- 1/4 Cup pecans, toasted
- 4 oz melted butter
- Custard Mix (See Below)
- CUSTARD MIX:
- 2 cups sugar
- 1 tsp salt
- 8 large eggs
- 5-1/2 Cups milk
- 1 tsp vanilla
- WHISKEY SAUCE:
- 8 oz butter, melted
- 2 cups powdered sugar
- 2 large eggs
- 1 oz whiskey
Hot Corn Dip
By Connie
Appetizer
- 2 - 11 oz cans Mexican Corn drained
- 2 - 4 -1/2 oz cans drained chopped green chilies
- 2 Cups grated Monterey Jack Cheese (8 oz)
- 3/4 Cup grated Parmesan Cheese
- 1 Cup mayonaise
Red Wine-Blueberry-Peach Sangria
By Connie
Directions Combine the blueberries and simple syrup in a pitcher and lightly muddle them with a potato masher
- Ingredients
- 1 cup fresh blueberries
- 1 cup simple syrup (equal parts water and sugar heated until sugar dissolves: cool)
- 1 bottle dry and fruity red wine
- 1/4 cup Triple Sec
- 1/4 cup brandy
- 1 orange, thinly sliced
- 1 peach, pitted and thinly sliced
Steak Fajita
By Connie
Directions In a small bowl, whisk together the first 8 ingredients for the marinade
- 1 Each Orange (juiced)
- 2 Each Limes (juiced)
- 1/4 Cup Olive Oil
- 4 Each Garlic Cloves (minced)
- 1 Each Jalapeño (seeded and minced)
- 2 teaspoons Cumin
- 1 teaspoon Salt
- 2 Pounds Skirt Steak
- 2 Each Red Bell Peppers (julienne)
- 1 Each Red Onion (julienne)
- 1 Pint Mushrooms ( 1/4 cut)
Sour Cream and Butter Biscuits
By Connie
Directions Preheat the oven to 400 degrees F
- Recipe courtesy Paula Deen
- Ingredients
- 2 cups self-rising flour
- 1 cup (2 sticks) butter, at room temperature
- 1 cup sour cream
- Directions
- Preheat the oven to 400 degrees F. Grease miniature muffin pans.
- Mix the flour and butter together, add the sour cream, and blend well. Place spoonfuls of the batter in the muffin pans (can use mini pans). Bake until golden, 8 to 10 minutes.
Italian Sausage Stuffed Portobello Mushrooms with Herb Parmesan Cream Sauce
By Connie
Directions Preheat oven to 350ºF
- Ingredients
- STUFFING
- 4 large portobello mushrooms, stems & gills removed
- 1 lb Italian sausage
- 1 tsp fresh Italian parsley, chopped
- 1 tsp fresh basil, chopped
- 1 clove garlic, chopped
- 1 cup garlic croutons, finely ground
- 1/4 cup milk
- 1/4 cup Parmesan cheese
- 2 eggs
- SAUCE
- 2 cups heavy cream
- 2 Tbsp fresh basil, chopped (2 tsp dry)
- 1/4 cup Parmesan cheese, grated
- Salt to taste
WEEKDAYS 1et/12pt/c.main recipes episodes videos discuss newsletter tickets co-hosts about coupons holidays .home / recipes / Michael Symon's Double Cut Pork Chops with Shaved Brussels Sprout Salad
By Connie
Instructions. 4 double cut pork chops (bone in) For the Pork Chops: Put the pork chops on a cutting board and...
- For the Pork Chops:
- Iingredients
- 4 double cut pork chops (bone in)
- 2 cups all-purpose flour
- 4 large eggs
- 2 cups panko bread crumbs
- 1 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper
- Olive oil
- Butter
- .
- .
- For the Shaved Brussels Sprout Salad:
- 1 pound Brussels sprouts (shaved on mandolin)
- 2 tablespoons brown mustard
- 2 scallions (finely chopped)
- 2 tablespoons sherry vinegar
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper