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Stuffed Mushrooms

Stuffed Mushrooms

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Preheat oven to 350 degrees F (175 degrees C)

  • 8 oz. pkg. whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper
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SALMON LOG

SALMON LOG

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(Peg’s recipe)

  • 1 1-lb. can salmon
  • 1 8-0z. pkg. cream cheese, softened
  • 1 Tbs. lemon juice
  • 2 tsp. grated onion
  • 1 tsp. horseradish
  • 1 tsp. liquid smoke
  • 1/4 tsp. salt
  • 1/2 cup chopped pecans
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APRICOT SALAD

APRICOT SALAD

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(Janet's recipe)

  • 1 c. crushed pineapple, not drained
  • 1 c. sugar
  • 2 small OR 1 large pkg. apricot Jello
  • 2 c. boiling water
  • 1 large pkg. cream cheese
  • 3/4 c. apricot nectar
  • 1 c. chopped celery
  • 1 c. nuts
  • 1 large carton Cool Whip
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MEATBALLS

MEATBALLS

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Combine all the meatball ingredients and form in small balls

  • MEATBALLS:
  • 2 1/2 lb. ground beef
  • 1 c. corn flakes
  • 1/2 c. parsley
  • 2 eggs
  • 1 Tbs. soy sauce
  • 1/4 tsp. pepper
  • 1/2 tsp. garlic salt
  • 1/2 c. ketchup
  • 2 Tbs. onion
  • SAUCE:
  • 1 lb. can cranberry sauce
  • 1 (12 oz.) can chili sauce
  • 2 Tbs. brown sugar
  • 1 Tbs. lemon juice
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TACO DIP

TACO DIP

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Janet's recipe

  • Combine the following:
  • 8 oz. cream cheese
  • 12 oz. cottage cheese, small curd
  • 1/4 c. sour cream
  • 1 pkg. taco seasoning
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SPICED NUTS

SPICED NUTS

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Beat together the beaten egg white, salt and water, then cover all pecans with this mixture

  • 1 pound pecan halves
  • 1 egg white, beaten with fork
  • 1 tsp. salt
  • 1 Tbs. water
  • 3/4 cups sugar
  • 1 tsp. cinnamon
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APPLE RAISIN COBBLER PIE

APPLE RAISIN COBBLER PIE

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(Janet’s recipe)

  • 2 cans (20-oz. each) apple pie filling
  • 1 c. raisins
  • 1/4 tsp. ground nutmeg
  • 1/3 c. all-purpose flour
  • 1/4 c. packed brown sugar
  • 3 Tbs. melted butter or margarine
  • 3/4 c. chopped walnuts
  • 1 (6-oz.) Keebler Shortbread pie crust
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BEEF & BEAN ENCHILADAS

BEEF & BEAN ENCHILADAS

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(Peg's recipe)

  • 1 1/2 lb. ground beef
  • 1 medium onion, chopped
  • 1 can (1 lb.) refried beans
  • 1 tsp. salt
  • 1/8 tsp. garlic powder
  • 1/3 c. taco sauce
  • 12 corn tortillas
  • Salad oil (for tortillas)
  • 3 cans (10-oz. each) enchilada sauce
  • 3 c. shredded cheddar cheese (10 oz.)
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KEY LIME CHEESECAKE

KEY LIME CHEESECAKE

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Grease a 10-inch springform pan

  • Crust
  • 1 1/2 cups crushed graham crackers
  • 1/4 cup sugar
  • 4 Tbs. butter
  • Filling
  • 2 lbs. cream cheese, softened
  • 2cups sugar
  • 6 eggs
  • 2 tsp. vanilla
  • 2/3 cupKey lime juice
  • Garnish
  • 1 1/3 cups toasted coconut
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BUTTERSCOTCH CARAMEL COFFEECAKE

BUTTERSCOTCH CARAMEL COFFEECAKE

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(Peg’s recipe)

  • 24 frozen dinner rolls
  • 1/2 cup sugar
  • 1 1/2 tsp. cinnamon
  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1 pkg. (4 oz.) butterscotch pudding (not instant)
  • 1 stick butter, sliced
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