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Recipes
Autumn Pasta Salad
By srumbel
Pasta salad isn't just for summer -- it's perfect for fall, too! Tonight, for a novel autumn meal, why not try this...
- 1 (8-ounce) package elbow macaroni or other small pasta shape
- 1 cup chopped cooked rotisserie chicken
- 1 cup chopped apples
- 1 cup chopped pears
- 1/2 cup dried cranberries
- 1/2 cup chopped celery
- 1/2 cup chopped candied walnuts
- 1 cup mayonnaise
- 3 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- Read more at http://www.mrfood.com/Pastas/Autumn-Pasta-Salad/ml/1/?utm_source=ppl-newsletter&utm_medium=email&utm_campaign=mrfooddaily20141011#i3oJHLpg00hVhibf.99
Cheesy Chicken Quinoa Casserole
By srumbel
We are still trying to eat healthy at my house
- 1 tablespoon extra virgin olive oil
- 1 clove of garlic, minced
- 2 green onions, chopped
- 1 tomato, chopped
- 1/2 cup of mushrooms, chopped
- 1 8oz. can tomato sauce
- dash of red pepper flakes
- salt & pepper to taste
- Garlic salt to taste
- 2 cups cooked chicken, cut into bite size pieces
- 2 cups cooked quinoa (I used red quinoa)
- 1/2 red bell pepper, chopped
- 1/4 cup cilantro, chopped
- 1 1/2 cups shredded mozzarella cheese
Banana Split Cheesecake Rolls
By srumbel
Banana and strawberry inside an easy to make cheesecake roll
- 2 cans refrigerated crescent rolls (8 oz. each)*
- 1 package cream cheese, softened (8 oz.)
- 1 ripe banana
- 2 Tablespoons sugar
- 2 teaspoons flour
- 1/2 cup strawberry preserves
- 1/4 cup chocolate chips
- 1 teaspoon shortening
- sprinkles
Reese’s Peanut Butter Cup Cake Mix Cookies
By srumbel
These Reese’s Peanut Butter Cup Cake Mix Cookies definitely don’t disappoint! There’s something ridiculously...
- 1 box Betty Crocker Chocolate Fudge Cake Mix {15.25 oz.}
- 1 bag Reese’s Peanut Butter Cups Minis {8 oz.} ~ or if you’re feeling wild, you can add even more! ;}
- 2 eggs
- 1/2 Cup Vegetable or Canola Oil
Baked Yellow Squash Rounds
By srumbel
The fresh herbs and lemon zest brighten up this beautiful and delicious dish
- 2 medium yellow Summer squash, cut crosswise into 3/8-inch slices
- 1 1/2 cups Panko bread crumbs
- 1/2 cup grated Parmesan
- 1 egg, beaten
- Olive oil
- salt & pepper
- your favorite Marinara, or red sauce
- flat leaf parsley, chopped
- basil, chopped
- Zest of half a lemon
Samoa Sheet Cake
By srumbel
This is one cake you will want to make over and over again! It is amazing! from chef-in-training
- 2 cups flour
- 2 cups sugar
- 1/2 cup butter
- 1 cup water
- 4 Tablespoons cocoa
- 1/2 cup shortening
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- FROSTING
- 1/2 cup butter
- 6 Tablespoons milk
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1/8 cup caramel sauce, I used caramel ice cream topping in the jar
- Additional Toppings
- 2 1/2 cups toasted coconut, See instructions below for how to make it
- 7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel. I used a block of Peter's Caramel.
- 1/8 cup evaporated milk
- 3/4 cup milk chocolate chips
- 1 teaspoon shortening or oil
Apple Crisp with Oatmeal Walnut Streusel Topping
By srumbel
The sweet-tart flavor of the apples pair very well with the warm spices and the crunchy, buttery oatmeal and walnut...
- 4 4 4 apples (I used two Granny Smiths and two Honeycrisp apples)
- 3 3 3 tablespoons fresh lemon juice
- 2 2 2 tablespoons granulated sugar or vanilla sugar*
- 1/8 1/8 1/8 teaspoon ground cinnamon
- 1/4 1/4 1/4 cup all-purpose flour
- 1 1 1 teaspoon vanilla extract*
- 1/4 1/4 1/4 cup walnuts or pecans, coarsely chopped
- 2 2 2 tablespoons cold unsalted butter, cut into small pieces
- For the Topping
- 3/4 3/4 3/4 cup old-fashioned rolled oats
- 1/2 1/2 1/2 cup light brown sugar
- 1/8 1/8 1/8 cup walnuts or pecans, coarsely chopped
- 3 3 3 tablespoons all-purpose flour
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon ground nutmeg
- 1/8 1/8 1/8 teaspoon ground ginger
- pinch pinch of cloves
- 6 6 6 tablespoons cold unsalted butter, cut into small pieces
Over the Top Chocolate Cheesecake Oreo Parfaits
By srumbel
This parfait is all about decadence
- Yield: at least 4 large parfaits
- Ingredients
- 1 & 1/2 sleeves of oreos, crushed for the bottom of the parfaits
- 1 handful of mini marshmallows per parfait
- oreo fluff: 1 box white chocolate pudding + 2 cups milk + 1 sleeve crushed oreos + 1/2 container cool whip
- chocolate cheesecake filling : 1/2 cup heavy cream + 12 oz chocolate chips + 8 oz cream cheese, room temperature
- cool whip, to top each parfait
- oreo, to top each parfait
Pineapple Upside Down Cake-A Twist
By srumbel
Pineapple Upside Down Cake is an old-fashioned favorite, but that doesn't mean it should be boring
- For the syrup
- 3/4 cup light brown sugar
- 1/2 cup butter
- 1/3 cup pineapple juice
- 2 tablespoons dark rum
- 1 teaspoon ground cardamom
- For the cake
- 1 small pineapple, peeled and cored
- 3/4 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
- 1 tablespoon dark rum
- 1/2 cup unsweetened pineapple juice
Berry Cheesecake Muffins
By srumbel
The crumbly topping is amazing and this batter yields muffins that are SO soft and so flavorful
- Streusel Topping
- 1/4 cup sugar
- 2 1/2 tablespoons flour
- 1 graham cracker, crushed to crumbs (a heaping 2 tablespoons)
- 2 tablespoons cold butter
- Cheesecake Filling
- 4 ounces cream cheese (low-fat is fine)
- 1 tablespoon sugar
- 1/4 teaspoon orange zest
- 1 egg yolk
- Muffins
- 1 3/4 cups + 1 tablespoon flour, divided
- 2 1/2 teaspoons baking powder
- 3/4 teaspoons table salt
- 1/2 cup plus 1 tablespoon sugar, divided
- 2 teaspoons orange zest
- 1 large egg
- 3/4 cup buttermilk
- 1/3 cup canola oil
- 1 teaspoon vanilla
- 1 cup fresh or frozen berries (raspberries or blueberries, avoid strawberries)