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Recipes
Chocolate Peanut Butter Heart Chip Cookies
By srumbel
from thedomesticrebel
- 1/2 cup butter, softened
- 1/3 cup smooth peanut butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/2 tsp salt
- 1/3 cup peanut butter chips
- 1/3 cup semi-sweet chocolate chips
- 28 About 28 chocolate peanut butter heart candies (I found mine by Palmer’s at the Dollar Tree–holla)
Billie's Italian Cream Cake with Blueberries
By srumbel
from thepioneerwoman
- Cake:
- 5 eggs, separated
- 1 stick butter
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup sweetened flaked coconut
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk (or 1 cup milk mixed with1 teaspoon white vinegar)
- Frosting:
- Two 8-ounce packages cream cheese
- 1 stick butter
- 2 teaspoons vanilla extract
- 2 pounds powdered sugar
- 1 cup chopped pecans
- 1 cup sweetened flaked coconut
- 1 1/2 pints or 3 small containers blueberries
Strawberry Lemonade Cheesecake Cupcakes
By srumbel
It’s deliciously tangy, unbelievably creamy and completely refreshing
- 1 1/4 cups vanilla wafer crumbs (from about 2 cups cookies)
- 3 Tbsp salted butter, melted
- 1 Tbsp granulated sugar
- For the cheesecake
- 3/4 cup granulated sugar
- 1 Tbsp packed finely grated lemon zest
- 2 (8 oz) pkg cream cheese, softened (I always recommend using Philadelphia for cheesecake)
- 2 large eggs
- 1/4 cup sour cream
- 3 Tbsp heavy cream
- 2 Tbsp lemon juice
- 1 - 1 1/2 tsp lemon extract, to taste
- 1/2 tsp vanilla extract
- Strawberry Sauce
- 8 oz fresh strawberries
- 1 Tbsp sugar, or to taste
- 2 tsp fresh lemon juice
Pink Velvet Cupcakes by recipegirl
By srumbel
Preheat the oven to 350 degrees F
- Cupcakes
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated white sugar
- 6 tablespoons sour cream, at room temperature
- 2 teaspoons vanilla extract
- 3 large Eggland's Best egg whites, at room temperature (divided)
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk, at room temperature
- 1 teaspoon white vinegar
- 9 drops pink food coloring
- Frosting
- 8-ounces cream cheese, at room temperature
- 1/4 cup (1/2 stick) salted butter, at room temperature
- 4 1/4 cups powdered sugar, divided
- 1 teaspoon vanilla extract
- 2 teaspoons water or milk
- pearl sprinkles (if desired)
Tropical Strawberry Cream Pie
By srumbel
Studded with pineapple and topped with fresh strawberries in cool Jell-O Gelatin, this tropical pie is a welcome si...
- 42 NILLA Wafers, divided
- 3 Tbsp. butter or margarine, melted
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 2 cups thawed COOL WHIP Whipped Topping, divided
- 1 can (8 oz.) DOLE Crushed Pineapple, drained
- 3/4 cup boiling water
- 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
- 1 cup ice cubes
- 2 cups sliced strawberries
Crock-Pot, Skinny Tomato Beef Macaroni Stew
By srumbel
This is a super meal in itself! So satisfying, smells amazing while cooking and tastes fantastic! It freezes great...
- 1 pound extra lean ground beef or ground turkey, see shopping tip
- 1 1/2 cups onions
- 2 cloves garlic, minced
- 1 (14.5 oz) can reduced-sodium beef broth
- 1 (26.46) ounce can chopped tomatoes
- 1 (26 oz) jar pasta sauce, such as Classico Tomato Basil, Prego or Ragu’s Original pasta sauce or your favorite
- 2 cups zucchini
- 1 cup red bell pepper, chopped
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons steak seasoning or Lawry’s seasoning salt
- 3 cups cooked whole grain elbow macaroni (1 1/2 cups uncooked) or penne pasta
- 2 cups fresh spinach, packed
- Black pepper, to taste
Skillet Cinnamon Rolls
By srumbel
Breakfast has long been my favorite meal, and I suspect that it has something to do with the fact that cinnamon rol...
- For the Cinnamon Pecan Filling:
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 1/2 cup pecans, chopped
- For the Dough:
- 8 tablespoons unsalted butter, softened and divided
- 3 tablespoons granulated sugar, plus 1 teaspoon
- 3/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 3 1/2 teaspoons instant yeast, this is slightly less than 2 1/4 ounce packages
- 2 1/4 cups all-purpose flour
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Quick and EASY Roasted Potatoes
By srumbel
These potatoes are so quick and easy to make and your family will LOVE them
- 3 lbs red potatoes, chopped to 1/2” or 1″
- 1 onion, chopped to 1/2” or 1″
- 1 red bell pepper, chopped to 1/2” or 1″
- 3 T olive oil
- 2 t salt
- 2 t onion powder
- 2 t garlic powder
- 1 t ground pepper
Double-the-Cinnamon Rolls (Make Ahead Option)
By srumbel
These dairy-free cinnamon rolls are a beloved pantry recipe that has actually been on Go Dairy Free for years, but ...
- Dough:
- 2 1/4 teaspoons active dry yeast (or 1 single-use package)
- 1/2 cup unsweetened or plain milk beverage (your choice; I use almond milk), heated to lukewarm
- 3 cups bread flour or all-purpose flour, plus more as needed
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3/4 cup mashed ripe banana*
- 1/4 cup coconut oil or dairy-free buttery spread, melted (can sub another oil if needed)
- 1 tablespoon sugar (can sub coconut sugar)
- Filling:
- 1/2 cup firmly packed brown sugar (can sub coconut sugar, will be less sweet)
- 2 teaspoons ground cinnamon
- 3 tablespoons dairy-free buttery spread or coconut oil
- Glaze:
- 3/4 cup sifted powdered sugar
- 1/4 teaspoon vanilla extract
- 1 to 2 tablespoons warm water, as needed
- 1 1/2 teaspoons maple syrup (optional)
- 1 teaspoon melted dairy-free buttery spread or coconut oil (optional)