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Recipes
Cheesecake-Stuffed Dark Chocolate Cake (From Al)
By Jenny_439
Grease 2 (9”) round cakepans, and dust with cocoa
- Unsweetened Cocoa
- 1 (18.25 oz) package devil’s food cake mix (I used Duncan Hines)
- 1 (3.4 oz) package chocolate instant pudding mix
- 3 large eggs
- 1 1/4 cup milk
- 1 cup canola oil
- 1 Tbsp. vanilla extract
- 3 (1.55 oz) milk chocolate bars, chopped (I used Hershey’s)
- 3 (16 oz) cans homestyle cream cheese frosting (I used Betty Crocker)
- 3 (7.75 oz) boxes frozen cheesecake bites, coarsely chopped (I couldn’t find these so I used 2 Sara Lee Original Cheesecakes and chopped them up)
- 1 (12 oz) jar caramel topping (I used Smuckers)
Chocolate Angel Torte
By Jenny_439
To prepare the filling, in a double broiler over simmering (not boiling) water, melt the chocolate morsels
- for filling:
- 1 9-inch prepared angel food cake
- 1 container light frozen whipped topping, thawed
- chocolate curls and fresh rasberries for garnish
- 1 package semisweet chocolate morsels
- 3/4 cup lowfat sour cream, at room temp
- 2 teaspoons dark rum or orange juice
Banana Bread
By Jenny_439
sift flour, baking powder, baking soda, and salt together
- 1 3/4 cups sifted flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup margarine
- 2/3 cup sugar
- 2 eggs well beaten
- 1 + cup mashed bananas
Buffalo Chicken Dip
By Jenny_439
cook all in sauce pan in medium to high heat until melted put in casserole dish and bake thirty five to forty minut
- One small bottle texas pete
- one small bottle ranch
- one cup chopped celery
- three or four chicken breasts cooked and shredded
- two eight oz bars cream cheese (she used light)
Baked French Toast with Fruit
By Jenny_439
Lightly grease a 9x13 pan
- 1 small loaf day-old French bread (or about 1/2 of a large loaf)
- 5 eggs
- 3 TB. sugar
- 1 tsp. PURE VANILLA EXTRACT
- 21/2 Cups whole milk
- 1/4 Cup flour
- 6 TB. packed brown sugar
- 1/2 tsp. PENZEYS CINNAMON
- 1/4 Cup (1/2 stick) butter
- 1 Cup blueberries
- 1 Cup strawberries, sliced
Grilled Chicken and Lemon Salad
By Jenny_439
1. to prepare chicken, combine the first 4 ingredients in a large zip top plastic bag
- Chicken:
- 3/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 4 6-oz skinless, boneless checken breast halves
- Salad:
- 1 cup sugar snap peas, trimmed (or asparagus)
- 1/2 cup red bell pepper strips
- 1/2 cup yellow bell pepper strips
- 1/2 cup (1/4 inch thick) slices zucchini
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 lemon wedges
Lemon Meringue Pie
By Jenny_439
Pie, Dessert
- 1 9 inch pie crust, baked
- 1 1/2 cups white sugar
- 1/2 teaspoon salt
- 1 1/2 cups water
- 1/2 cup cornstarch
- 1/3 cup water
- 4 eggs, separated
- 1/2 cup lemon juice
- 2 teaspoons leman zest
- 3 tablespoons butter
- 1/4 teaspoon salt
- 1/2 cup white sugar
Crisp Fall Veggie Salad
By Jenny_439
mix buttermilk ranch, dillweed and water
- 1 tsp buttermilk ranch dressing mix
- 1/4 tsp dill weed
- 1 tsp water
- 2 tb mayonnaise
- 2 tb buttermilk
- 1 1/2 cups corn kernels, cooked
- 1/2 cup peas
- 1/2 cup carrots, sliced in coins
- 1/2 cup grape tomatoes, cut in half
- 1/2 cup chopped green peppers
- 1/2 cup chopped cucumbers
- 1/4 cup chopped red onion
All-Season Grilled Chicken
By Jenny_439
mix chili sauce, vinegar, horseradish, garlic and salt in a bowl
- 1 1/2 cups chili sauce
- 3/4 cups red wine vinegar
- 1 1/2 tablespoons prepared horseradish
- 2 small cloves garlic, halved
- 1 teaspoon salt
- 4 bone in chicken breasts
Toasted Coconut-Chocolate Chunk Pecan Pie
By Jenny_439
unroll piecrust and place on a lighly floured surface; brush top of crust with water
- 1 15-oz packaged refrigerated piecrust
- 1/3 cup butter melted
- 1 cup sugar
- 1 cup light corn syrup
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
- 1 cup sweetened flaked coconut, toasted
- 1/4 cup semisweet chocolate chunks or morsels