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Recipes
Pecan Caramel Cheesecake Cookie Cups
By kdet
PREHEAT oven to 325° F. Paper-line 24 muffin cups
- 1 package (16 ounces) NESTLÉ® TOLL HOUSE® Ultimates™ Refrigerated Pecan Turtle Delight Cookie Dough
- 2 packages (8 ounces each) cream cheese, at room temperature
- 1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup caramel ice cream topping
- 1/2 cup chopped pecans
- 2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
Parmesan Bacon Ranch Oyster Crackers
By kdet
Preheat oven to 300 degrees F
- 1/4 cup canola oil
- 1 oz pack of dry ranch dressing
- 1/3 cup fully-cooked crumbled bacon
- 1/4 cup grated Parmesan cheese
- 4 cups oyster crackers
- 1 teaspoon garlic salt
- fresh ground black pepper
Ziploc Omelette
By kdet
Make sure you use Ziplock freezer bags
- 2 eggs
- Your choice of add-ins (ham, bacon, onions, peppers, cheese, hash browns, etc
Caramelized Onion Tart with Gorgonzola and Brie
By kdet
Heat oil in a large deep pan on medium-high heat
- 2 Tbsp olive oil
- 4 cups of sliced onions, sliced root-to-top into 1/4-inch thick slices (about 2 med onions)
- 1 Tbsp brown sugar
- 2 Tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 oz frozen puff pastry (defrosted a couple hours in the fridge)
- 2 oz chilled Brie cheese, rind removed and diced
- 2 oz Gorgonzola or other blue cheese, diced
- 2 Tbsp chopped fresh tarragon
{Slow Cooker} Creamy Italian Parmesan Tomato Soup with Parmesan Bread Bowls
By kdet
To make the soup: Place the tomatoes, celery, carrots, onion, Italian seasoning and broth in a 5 qt
- For the soup:
- 2 cans (14.5 oz each) Hunt's Diced Tomatoes with Basil, Garlic & Oregano
- 2 stalks celery, finely chopped
- 3 medium carrots, finely chopped
- 1 small onion, finely chopped
- 2 tsp. Italian seasoning
- 1 carton (32 oz.) vegetable or chicken broth
- 1/2 cup (1 stick) butter
- 1/2 cup all-purpose flour
- 1 cup Parmesan cheese
- 2 cups half & half
- Salt and pepper, to taste
- For the bread bowls:
- 1 cup + 3 tbsp. warm water
- 2 tbsp. olive oil
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp. sugar
- 1 tsp. salt
- 3 cups bread flour
- 2 1/2 tsp. active dry yeast
Zuppa Toscana
By kdet
In a large soup pot or sauce pan cook bacon until crispy
- 4 slices bacon, cut into a small dice
- 1 pound hot Italian sausage, ground or links with casings removed
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups (32 ounces) chicken broth or stock
- 3 cups Russet potatoes, cubed
- sea or kosher salt and fresh black pepper
- 2 loose packed cups kale, in bite size pieces
- 1 cup heavy cream
- Parmesan cheese, grated, for serving
Croque Monsieur
By kdet
Preheat the oven to 400 degrees F
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch nutmeg
- 12 ounces Gruyere, grated (5 cups)
- 1/2 cup freshly grated Parmesan
- 16 slices white sandwich bread, crusts removed
- Dijon mustard
- 8 ounces baked Virginia ham, sliced but not paper thin
Banana Pudding Poke Cake
By kdet
Prepare cake mix according to package directions for a 9x13 cake
- 1 (10 oz.) box yellow cake mix
- ingredients needed to make cake (eggs, oil & water)
- 2 (3.4 oz.) packages instant banana pudding
- 4 cups milk
- 1 (8 oz.) tub frozen whipped topping, thawed
- 20 vanilla wafers, crushed
Caramel Cookies
By kdet
Cream shortening and sugars
- 2 cup shortening
- 1 cup brown sugar
- 2 cup sugar
- 2 tsp salt
- 4 eggs beaten
- 4 tsp vanilla
- 6 1/4 cups flour
- 1 tsp soda
Grandma's Homemade Potato Soup
By kdet
Toss the potatoes with the onion, flour and salt and pepper; set aside for about 10 minutes
- 2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
- 1/2 cup of chopped onion
- 3 tablespoons of all purpose flour
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 to 1/2 cup (1/2 to 1 stick) of salted butter
- Water to cover
- 1 (12 ounce) can of evaporated milk
- Shredded cheese, for garnish, optional