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Recipes
Mini Cherry Cheesecakes
By kdet
Prepare crust mix as directed Press firmly onto bottoms of 24 paper lined muffin cups using about 1 heaping table...
- 2 boxes Jello No Bake Cherry Cheesecake
Leigh’s Sugar cookies
By kdet
Mix 8 ingredients together with mixer until well mixed (should be smooth texture – sometimes it is gritty with th...
- 3 1/4 cups Flour
- 1 1/2 cups Sugar
- 2/3 cup Crisco (original - not butter flavored)
- 2 Eggs
- 2 1/2 teaspoons Baking Powder
- 2 Tablespoons Milk
- 1 teaspoon Vanilla
- 1/2 teaspoon Salt
Rudolph Treats Recipe
By kdet
Insert an end from two pretzel halves into each candy bar to form antlers
- 12 miniature pretzels, halved
- 12 fun-size Almond Joy candy bars
- 12 miniature marshmallows, halved
- Black decorating gel
- 12 red M&M's miniature baking bits
Perfect Hash Browns
By kdet
1. Peel potatoes and coarsely grate them
- 3 cups raw shredded russet potatoes (2 large potatoes)
- 2 tablespoons sweet onions, grated
- 2 teaspoons butter
- Salt and pepper to taste
SUN-DRIED TOMATO CREAM SAUCE
By kdet
•To make the cream sauce, melt butter in a large skillet over medium heat
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup julienned sun dried tomatoes in olive oil, drained
- 1/4 cup freshly grated Parmesan
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, or more, to taste
- dash of sugar
- Kosher salt and freshly ground black pepper, to taste
*no bake* Chocolate Chip Cookie Balls
By kdet
Cream sugar and butter until smooth
- 1 cup butter, softened
- 1 3/4 c. brown sugar
- 2 c. flour
- 2 T. vanilla
- 2 T. warm water
- 1 c. mini chocolate chips
- 1/2 pkg. melting chocolate (I use almond bark dipping chocolate)
- sprinkles
Shrimp Chowder Recipe
By kdet
In a small skillet, saute onion in butter until tender
- 1/2 cup chopped onion
- 2 teaspoons butter
- 2 cans (12 ounces each) evaporated milk
- 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 can (7 ounces) white or shoepeg corn, drained
- 1 teaspoon Creole seasoning
- 1/2 teaspoon garlic powder
- 2 pounds cooked small shrimp, peeled and deveined
- 1 package (3 ounces) cream cheese, cubed
Buttermilk Pie with Caramelized Pecans
By kdet
Preheat oven to 425 degrees
- 3 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 cup sugar1 1/2 cups low-fat buttermilk
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 pie crust (here’s mine), fitted into a 9-inch pie plate, well chilled
- 1/2 teaspoon ground nutmeg
- Caramelized Pecans for topping
Chicken and Ravioli Carbonara
By kdet
In 10-inch skillet, heat oil over high heat
- 1 Tbsp olive oil
- 1 cup cooked, chopped chicken
- 1/2 tsp Italian seasoning
- 1 clove garlic, pressed
- 1 package (9oz) refrigerated cheese ravioli
- 3/4 cup chicken broth
- 1/2 cup half-and-half
- 4 slices bacon, cooked and chopped
- parmesan cheese
- parsley
Coconut Meringue Pie
By kdet
Mix flour, sugar, salt, margarine, milk, and egg yolks in large saucepan
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 cup milk
- stick margarine, melted
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 3 eggs, separated
- 1 heaping cup coconut, sweetened flaked
- 9 inch pie shell, baked