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Recipes
Asparagus Cheese Strata Main Dish Recipe
By AnitaD
In a saucepan, cover asparagus with water; cover and cook until just tender but still firm
- 1-1/2 pounds fresh asparagus, cut into 2-inch pieces
- 3 Tbsp butter, melted
- 1 loaf (1 pound) sliced bread, crusts removed
- 3/4 cup shredded cheddar cheese, divided
- 2 cups cubed fully cooked ham
- 6 eggs
- 3 cups milk
- 2 tsp dried minced onion
- 1/2 tsp salt
- 1/4 tsp ground mustard
Raspberry Jalapeno Jelly
By AnitaD
Sterilize jars and lids by immersing in boiling water for at least 5 minutes
- 1 cup fresh or frozen raspberries
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped jalapeno pepper
- 3 cups white sugar
- 3/4 cup apple cider vinegar
- 1/3 (6 fluid ounce) container liquid pectin
- 1 sprig fresh mint (optional)
Snickerdoodle Bread
By AnitaD
Cream butter, sugar, salt and cinnamon until fluffy
- 2 1/2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 cup butter softened
- 2 cups sugar
- 3 eggs
- 1 tsp. vanilla
- 3/4 cup sour cream
- 1 pkg. Hershey's cinnamon chips
- 3 Tbsp sugar
- 3 tsp. cinnamon
Rhubarb Coffee Cake with Caramel Sauce Recipe
By AnitaD
In a large bowl, cream shortening and sugar until light and fluffy
- TOPPING:
- 1/2 cup shortening
- 1-1/2 cups sugar
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1-1/2 cups finely chopped fresh or frozen rhubarb
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter
- SAUCE:
- 1/2 cup butter, cubed
- 1 cup packed brown sugar
- 1/2 cup heavy whipping cream
Pecan Pie Bars
By AnitaD
from Facebook
- 1 can crescent rolls (they now make it without seams)
- 1/2 cup chopped pecans
- 1/2 cup sugar
- 1/2 cup corn syrup
- 2 Tbsp. butter, melted
- 1 tsp vanilla
- 1 egg, beaten
Bacon, Egg and Cheese Sandwiches
By AnitaD
Heat oven to 350°F. Unroll dough on work surface; separate into triangles
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 8 slices bacon, crisply cooked, crumbled (1/2 cup)
- 4 eggs, scrambled
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1 egg, beaten, if desired
- 1 tablespoon cracked black pepper, if desired
Asparagus, Parmesan Roasted
By AnitaD
Directions: Preheat the oven to 400°F
- 1 1/2 pounds asparagus, trimmed to 4 – 5 inches
- 2 Tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
Zucchini Chocolate Bundt Cake
By AnitaD
1. Heat oven to 350°F. Coat bottom and sides of 9-to 12-cup fluted tube pan with cooking spray
- 2-1/4 c. all-purpose flour
- 1/4 c. unsweetened cocoa
- 2-1/2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 1 c. sugar
- 1/2 c. butter, softened
- 3/4 c. applesauce
- 4 eggs
- 1 Tbsp. vanilla
- 2 c. shredded zucchini (about 2 small, 10 oz.)
- powdered sugar or Pillsbury canned chocolate frosting (microwave 1/2 can 15-20 seconds for 1/2 can or 30-45 second for whole can and drizzle over cake
Crab, Spicy Cream Cheese Spread
By AnitaD
MIX ingredients until blended
- 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
- 1 can (6 oz.) lump crabmeat, drained, flaked
- 2 tsp. FRANK’S® RedHot® Original Cayenne Pepper Sauce
- 1 tsp. lemon juice
Breakfast Burritos – Campfire Style
By AnitaD
Forget the bagels and the cereal - you can have a hot breakfast even when mornings are crazy when you are camping w
- 1/2 tablespoon olive oil
- 1 cup frozen hash browns
- 8 oz cooked ham, diced
- 12 eggs
- 1 tablespoon Old El Paso Taco Seasoning
- 1 (4.5 oz) can Old El Paso Green Chiles
- 2 cups (8 oz) shredded cheddar cheese
- 1/4 cup chopped cilantro
- 8 (12-inch) Old El Paso flour tortillas