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Recipes
S'mores Cookies
By CruelK8E
Preheat oven to 375F. In the bowl of an electric mixer, beat the butter and sugars until light and fluffy
- 1-3/4 cups all purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 teaspoon vanilla extract
- 2 eggs
- 2 cups mini chocolate chips
- 1-1/2 cups mini marshmallows, or large ones cut up
- 2 Hershey bars, chopped
Stuffing-Coated Chicken
By CruelK8E
In a shallow dish, combine the stuffing crumbs and the Parmesan cheese
- 1 1/2 cups stuffing mix
- 2 tablespoons grated Parmesan cheese
- 1/4 cup butter, melted
- 1 garlic clove, minced
- 5 boneless skinless chicken breast halves (6 to 8 ounces each)
Bread Pudding with Whiskey Sauce
By CruelK8E
1. First, you need to ensure your bread is stale
- FOR THE BREAD PUDDING:
- 9 ounces fresh sourdough artisan bread (~7 slices)
- 2 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1/3 cup sugar
- 1/4 teaspoon cinnamon (optional)
- 1/4 cup chopped pecans
- FOR THE WHISKEY SAUCE:
- 3 tablespoons unsalted butter
- 1/4 cup sugar
- 1/4 cup heavy cream
- 2 tablespoons whiskey
Soft Pretzel Bites
By CruelK8E
In the bowl of a stand mixer fitted with the paddle attachment (personal preference, you can use the dough hook if ...
- 1 1/2 cups warm water
- 2 tablespoon brown sugar
- 1 package active dry yeast
- 6 tablespoon butter, melted
- 2 1/2 teaspoon salt
- 4 1/2 – 5 cups all-purpose flour
- 2 quarts water
- 1/4 cup baking soda
- 1 egg, beaten plus 1 tbsp water
- course sea salt for topping
French Bread Puffs
By CruelK8E
Preheat oven to 350 degrees
- 1 1/2 cup flour
- 1/2 cup sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
- 1 egg
- 1/2 cup milk
- 1/3 cup melted butter
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/3 cup melted butter
Buttery Corn Bread
By CruelK8E
Directions In a mixing bowl, cream butter and sugar
- 2/3 cup butter or margarine, softened
- 1 cup sugar
- 3 eggs
- 1 2/3 cups milk
- 2 1/3 cups all-purpose flour
- 1 cup cornmeal
- 4 1/2 teaspoons baking powder
- 1 teaspoon salt
Austin’s Spinach and Artichoke Dip
By CruelK8E
In a saucepan, melt butter over medium heat
- 1/4 pound (1 stick) butter
- 1/3 cup onions, peeled and chopped
- 1 tablespoon garlic, peeled and chopped
- 1/3 cup flour
- 1/2 cup chicken broth
- 1 tablespoon chicken base (see note)
- 1 1/2 cups heavy cream
- 3/4 cup Parmesan cheese, grated
- 1 tablespoon Tabasco sauce
- 1 tablespoon lemon juice
- 1 pound chopped frozen spinach, thawed and moisture squeezed out
- 1 1/2 cups canned artichoke hearts, drained and chopped
- 1 1/2 cups sour cream
- 1/2 cup Monterey Jack cheese, grated
Petite Lasagna
By CruelK8E
Preheat oven to 375ºF. Heat a large skillet over medium heat
- 12 oz raw ground turkey
- ¼ tsp salt, divided
- ¼ tsp pepper
- 1 cup chopped onion
- ½ cup chopped mushrooms
- 14.5 oz can crushed tomatoes, or tomato sauce
- 2 cloves garlic, minced
- 3 tsp dried oregano, divided
- ½ tsp dried basil
- 1 ½ cups part skim ricotta cheese
- 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
- 1 1/2 cups shredded mozzarella cheese
Stuffed Peppers with Tomato Basil Cream Sauce
By CruelK8E
Preheat the oven to 400 degrees
- 4 red, green, orange or yellow peppers
- 1 pound ground chicken or turkey breast
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 1/2 cups cooked brown rice
- 3/4 cup Parmesan cheese
- 1 29-ounce can of tomato sauce (I used Red Pack)
- 1/3 cup heavy cream
- 1/3 cup chopped fresh basil
- salt and pepper
Cheese Danish Dessert
By CruelK8E
Unroll crescent roll dough and separate into two rectangles; place on an ungreased baking sheet and press the perfo...
- 1 tube (4 ounces) refrigerated crescent rolls
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup sugar
- 1/4 teaspoon vanilla extract
- 1 teaspoon butter, melted