Hortond's profile page
Recipes
Honey-Butter Biscuits
By Hortond
To Make the Honey Butter Bring 2 tablespoons of water to a boil in a small pot
- Ingredients
- For the Honey-Butter Topping
- 3 tablespoons unsalted butter, cut into small pieces
- 3 tablespoons honey
- 1/4 teaspoon salt
- For the Biscuits
- 1 egg
- 4 1/2 cups all-purpose flour, plus extra for flouring your work surface and rolling pin
- 1 teaspoon baking soda
- 1 tablespoon plus 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 cup solid vegetable shortening
- 2 1/2 cups buttermilk
Slow Cooker Cheese Steaks
By Hortond
Place beef in the slow cooker crock
- 2 pounds beef tri tip steak
- 1 cup beef stock
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons olive oil
- 1 large onion, sliced
- 1 large green pepper, sliced
- 8 ounces sliced fresh mushrooms
- 12 slices white American cheese
- 6 French or Italian sandwich rolls, split
Cookies - HERSHEY'S Perfect Chocolate Chip Cookies
By Hortond
1 Heat oven to 375°F. 2 Stir together flour, baking soda and salt
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
- 1 cup chopped nuts (optional)
Three Cheese Chicken Penne Pasta Bake
By Hortond
HEAToven to 375ºF. COOKpasta as directed on package, adding spinach to the boiling water for the last minute
- 1-1/2 cups multi-grain penne pasta, uncooked
- 1 pkg. (283 g) fresh baby spinach leaves
- 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp. dried basil leaves
- 1-1/2 cups (1/2 of 700-mL jar) pasta sauce
- 1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained
- 1/4 cup Philadelphia Light Cream Cheese Spread
- 1 cup Kraft Part Skim Mozzarella Shredded Cheese, divided
- 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
Monterey Chicken Fajitas
By Hortond
1. Heat oil in skillet. Add chicken and cook until browned, stirring often
- 2 tbsp (25 mL) vegetable oil
- 1 lb (500 g) boneless chicken breasts, cut into strips
- 1 medium green pepper, cut into strips
- 1 medium onion, sliced
- 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Celery
- 1/2 cup (125 mL) Pace® chunky salsa
- 8 flour tortillas (8” / 20 cm)
- 1 cup (250 mL) shredded Monterey Jack cheese
Waldorf Salad
By Hortond
This traditional salad is delicious, and you can vary the ingredients to your preference
- 1/2 cup mayonnaise
- 1 tablespoon white sugar
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 3 apples -- peeled, cored, and chopped
- 1/2 cup grapes cut in 1/2 (optional)
- 1 cup thinly sliced celery
- 1/2 cup chopped walnuts
- 1/2 cup raisins (optional)
- This traditional salad is delicious, and you can vary the ingredients to your preference. Try adding diced, roasted chicken to make this salad a mea
Coconut Macaroons
By Hortond
1. Preheat oven to 350 degrees F (175 degrees C)
- Ingredients
- 2/3 cup all-purpose flour
- 5 1/2 cups unsweetened flaked coconut
- 1/4 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
Punch
By Hortond
1. In a large plastic container, combine cranberry-raspberry juice with the pina colada mix
- Ingredients
- 2 (46 fluid ounce) bottles cranberry-raspberry juice
- 1 (32 fluid ounce) bottle pina colada mix
- 2 liters raspberry ginger ale soda
Pancake - German Pancake
By Hortond
Place the eggs, milk, flour and salt in a blender; cover and process until smooth
- 6 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine, melted
Pound Cake
By Hortond
Separate the eggs. Beat the whites to stiff peaks, and reserve the yolks
- 2 2/3 2 2/3 2/3 cups white sugar
- 2 2 2 cups butter
- 8 8 8 eggs
- 8 8 8 tablespoons milk
- 1 1 1 teaspoon vanilla extract
- 3 1/2 3 1/2 1/2 cups cake flour
- TOPPING
- 2 2 2 tb. sugar
- 1 1 1 tsp. vanilla extract
- 1 1 1 tsp. water