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Recipes
Easy Vanilla Buttercream Frosting Recipe
By porklion
In a large bowl, beat butter until creamy
- 1/2 cup butter, softened
- 4-1/2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 5 to 6 tablespoons 2% milk
PESTO-PASTA WITH GREEN BEANS
By porklion
Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the la...
- 3 cups multi-grain penne pasta, uncooked
- 1/2 lb. (225 g) fresh green beans, cut into 2-inch lengths
- 1 cup tightly packed fresh basil leaves
- 2 Tbsp. chopped toasted pecans
- 1 clove garlic, minced
- 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
- 200 g Cracker Barrel Mozzarella Cheese, cut into 1/2-inch cubes
- 1/3 cup Kraft 100% Parmesan Shredded Cheese
- 1 cup grape tomatoes, halved
BUFFALO CHICKEN LASAGNA
By porklion
1. In a medium pot, heat the olive oil and butter over medium heat until butter is melted
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup onion, diced
- 1 clove garlic, minced
- 8 ounce cream cheese
- 1 cup buffalo wing sauce
- Hot pepper sauce such as Franks Red Hot or Tabasco (amount based on your own preference)
- 2 cups cooked chicken, shredded (I baked chicken tenders in the oven covered with foil at 350 for 25 minutes for this recipe, but a rotisserie chicken would work very well too)
- 1/2 cup ranch dressing
- 8 ounce package of shredded mozzarella cheese
- 1 package of lasagna noodles, cooked according to package directions (do NOT use “no cook” noodles; they must be boiled and fully-cooked before building the lasagna
PISTACHIO PINWHEELS
By porklion
Whisk the flour, baking powder and 1/4 teaspoon salt in a medium bowl
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon baking powder
- 1/4 teaspoon plus 1 pinch of salt
- 1 stick unsalted butter, at room temperature
- 2/3 cup sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 2/3 cup unsalted raw pistachios
- 1/4 teaspoon pure almond extract
- 3 drops green food coloring
CROCK POT PORK LOIN WITH GRAVY
By porklion
This Crock Pot Pork Loin with Gravy recipe adapted from Gooseberry Patch's Speedy Slow Cooker Recipes is ah-mazing!
- 1-2 lb pork loin
- 10.75 oz cream of mushroom soup
- 1 pork roast gravy mix (packet sizes can vary with different brands)
- 1/2 cup water
AMISH BREAKFAST CASSEROL
By porklion
Begin by cooking the bacon and sausage
- 1/2 pound bacon
- 1/2 pound breakfast sausage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon hot sauce
- 2 large baked potatoes, cooled and shredded (about 4 cups) or 4 cups frozen shredded hash browns that have been completely thawed
- 1 small onion, finely diced
- 8 ounces sharp cheddar cheese, shredded – divided
- 8 ounces swiss cheese, shredded – divided
- 6 eggs, slightly beaten
- 1 1/2 cups cottage cheese
EASY ENCHILADA CASSEROLE
By porklion
Boil pierogies as package directs
- Ingredients
- 1 (16-ounce) box Four Cheese Medley
- 1 (10-ounce) can enchilada sauce
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 2 scallions, sliced
PEANUT BUTTER SNOWBALLS
By porklion
Preheat the oven to 350°F
- 2 sticks butter
- 2/3 cup sugar
- 1/4 tsp salt
- 2/3 cup chunky peanut butter
- 2 1/2 cups flour
- 1/2 cup hot chocolate mix
- 3/4 cup confectioners' sugar, sifted
CHICKEN ENCHILADAS
By porklion
Preheat the oven to 275 degrees F
- 8 soft corn tortillas
- 3 cups chicken broth
- 4 pieces boneless skinless chicken breast, 6 to 8 ounces
- 1 bay leaf, fresh or dried
- 2 sprigs fresh oregano
- 1 small onion, quartered
- 2 tablespoons tomato paste
- 1 teaspoon chili powder, 1/3 palm full
- 1 teaspoon ground cumin
- Salt
- 2 cups tomato sauce
- 2 teaspoons hot cayenne pepper sauce, several drops
- 1/4 teaspoon ground cinnamon, 2 pinches
- 1 teaspoon chili powder
- 2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle