Srumbel's profile page
Recipes
BLT Pasta Salad
By srumbel
Pasta salads always remind me of BBQs
- 16 ounces mini bow-tie pasta
- 1 lb. bacon (I used turkey bacon)
- 1 pint plum tomatoes, sliced
- 1 cup fat free Italian dressing
- 1 cup sliced black olives
- 1/2 cup Parmesan
- 1 bunch of green onions, diced
- 4 cups chopped romaine lettuce
Peanut Butter Butterscotch Fondue
By srumbel
This luscious Peanut Butter Butterscotch Fondue is crazy delicious, my friends
- 2 (11 ounce) packages butterscotch chips
- 3/4 C half and half
- 1 C smooth peanut butter
- 1 tsp vanilla
- dash salt
Black Bottom No Bake Cherry Cheesecake
By srumbel
No one will ever guess this Black Bottom No Bake Chocolate Cheesecake takes just 10 minutes to prepare
- 2 cups dark chocolate chips
- 3/4 cup heavy whipping cream
- 1 Oreo pie crust
- 8 ounces whipped topping
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 15 ounces cherry pie filling
Cookie Sandwiches w/ No-Fail Marshmallow Cream Frosting
By srumbel
I love this frosting. Like, I love it, love it
- 48-50 chocolate chip cookies*, baked and cooled
- No-Fail Marshmallow Cream Frosting (recipe below)
- Sprinkles (optional)
- No-Fail Marshmallow Cream Frosting
- 1 7-oz. tub marshmallow cream (or marshmallow “fluff”)
- 1 cup salted butter (2 sticks), at room temperature
- 1 teaspoon vanilla extract
- 1 1-lb. box powdered sugar*
- 2-3 teaspoons milk or cream
Strawberry Mousse Cake
By srumbel
Layers of vanilla, strawberry, and chocolate make this easy Strawberry Mousse cake a pretty and delicious dessert
- FOR THE CAKE
- 1 white cake mix
- 3 eggs
- 1/2 cup oil
- 1/2 cup sour cream
- 1 cup milk
- FOR THE MOUSSE
- 8 ounces cream cheese, softened
- 1 can Lucky Leaf strawberry pie filling, divided
- 1 1/2 cups Cool Whip
- FOR THE WHITE FROSTING
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups powdered sugar
- 1/4 cup heavy whipping cream
- FOR THE CHOCOLATE FROSTING
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 1/4 cup heavy whipping cream
Peanut Butter Chocolate Chip Pretzel Bars
By srumbel
Great chewy texture, slightly sweet, slightly salty, & a little bit of crunch
- 1/2 cup butter, at room temperature
- 1/4 cup smooth peanut butter
- 2/3 cup light brown sugar
- 1/3 cup sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 to 2 cups chocolate chunks or chips
- 1 1/2 cups pretzel twists, coarsely broken & divided; plus 24 whole pretzels
- 1/3 cup peanut butter
- 1/4 cup chocolate chips
- Preheat oven to 350*F
Pumpkin Pie Bars by Sallys Baking Addiction
By srumbel
Let’s hop right into these easy pumpkin pie bars
- Crust
- 9 (135g) full-sheet graham crackers (or 1 and 1/4 cups crumbs)
- 1/2 cup (62g) chopped pecans
- 2 Tablespoons granulated sugar
- 5 Tablespoons (72g) unsalted butter, melted
- Filling
- 1 (15 ounce) can pure pumpkin (about 2 cups total; 450g)*
- 1 cup (200g) light or dark brown sugar
- 2 large eggs
- 1 and 1/2 cups (360ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1 Tablespoon cornstarch
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- optional for topping: whipped cream and chopped pecans
Grilled Teriyaki Chicken Sandwich
By srumbel
This sandwich won’t take you too long to prepare
- 4 chicken breasts
- olive oil
- salt and pepper
- 4 pineapple rings (more if you like a lot of pineapple)
- 1 red onion, sliced
- 4 slices mozzarella or provolone cheese
- 4 slices lettuce, romaine or iceberg lettuce
- 4 hamburger buns
- Teriyaki Sauce
- 1 1/2 C cold water
- 3/4 C packed brown sugar
- 1/2 C soy sauce
- 1 t garlic powder (or granulated garlic)
- 3 T corn starch
- 1 t sesame oil
- Note: The sauce can be kept in the refrigerator for one week.**
- Another Note: The sauce is a little bit on the strong side. If you dab your finger in it to take a taste, don’t be alarmed. It’s perfect when add to rice or vegetables or chicken. **
Fudge Ribbon Cake
By srumbel
I got this recipe from my friend and it's seriously amazing
- Cake Layer:
- 1 (15.25 oz.) Devil's Food Cake Mix
- 1 1/4 c. water
- 1/2 c. vegetable or canola oil
- 3 large Eggland's Best eggs
- Cheesecake Layer
- 1 (8 oz.) pkg. cream cheese, room temperature
- 2 Tbl. unsalted butter, room temperature
- 1 Tbl. cornstarch
- 1 large Eggland's Best egg
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp. vanilla extract
- Chocolate Glaze
- 2 Tbl. unsalted butter
- 2 Tbl. unsweetened cocoa powder
- 1 c. powdered sugar
- 1 tsp. vanilla extract
- 1-2 Tbl. milk
Cinnamon Bun Casserole
By srumbel
Cinnamon-raisin bread gives you a head start on making this cinnamon bun-inspired casserole
- 1 loaf (1 lb.) sliced cinnamon-raisin bread
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divide
- 1/4 cup packed brown sugar
- 1-1/2 tsp. ground cinnamon
- 1 tsp. vanilla
- 6 eggs
- 2-1/2 cups milk, divided
- 2 Tbsp. powdered sugar
- 2 Tbsp. chopped PLANTERS Pecans