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Recipes
MOZZARELLA TARTS
By pbaumgartner
Family friend, Julie Sutton Ponting, served these tarts during one of the spring visits that Peg, her children and ...
- 1 can (8 oz.) pizza sauce
- 1 c. shredded mozzarella cheese
- 1 loaf soft white or wheat bread
- 1/2 c. butter, melted
- 1 pressed garlic clove
RHODE ISLAND CINNAMON ROLLS
By pbaumgartner
(Jeanine's recipe)
- 1 pkg. dry yeast
- 1/4 c. plus 1 tsp. granulated sugar
- 1/4 c. tepid water (110º)
- 1/2 c. warm milk
- 2 eggs
- 6 Tbs. butter, melted
- 1 tsp. salt
- 3 – 3 1/2 cups flour
- 1/2 c. brown sugar
- 1 tsp. cinnamon
REUBEN DIP
By pbaumgartner
(Janet’s recipe)
- 1/2 cup mayonnaise
- 1/2 cup Thousand Island dressing
- 16 ounces sauerkraut, rinsed and squeezed dry
- 8 oz. shredded corned beef
- 16 oz. shredded Swiss cheese
Marinated Shrimp and Artichokes
By pbaumgartner
1. Whisk together balsamic vinegar and next 4 ingredients in a bowl
- 1/4 cup white balsamic vinegar
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped green onion
- 3 tablespoons olive oil
- 1 (0.75-oz.) envelope garlic-and-herb dressing mix (Good Seasons)
- 1 pound peeled and deveined, large cooked shrimp (2 1/30 count)
- 1 (14-oz.) can artichoke hearts, drained and cut in half
- 1 (6-oz.) can large black olives, drained
- 1 cup halved grape tomatoes
- 1 (4-oz.) package feta cheese, cut into 1/2-inch cubes
- Small fresh basil leaves
BLUEBERRY SWIRL CHEESECAKE
By pbaumgartner
(Jeanine's recipe)
- Blueberry Puree
- 1 1/2 c. blueberries
- 1/4 c. sugar
- 2 tsp. cornstarch
- 1 Tbs. fresh lemon juice
- Crust
- 1 c. graham cracker crumbs
- 2 Tbs. sugar
- 2 Tbs. butter, melted
- Filling
- 3 pkgs. (8-oz. each) cream cheese, softened
- 1 c. sugar
- 2 tsp. vanilla extract
- 4 large eggs, at room temperature
- 2 Tbs. flour
PECAN PIE
By pbaumgartner
(Peg’s recipe)
- 1 c. white corn syrup
- 1 c. brown sugar
- 1/4 tsp. salt
- 1/3 c. melted butter
- 1 tsp. vanilla
- 3 eggs
- 1 heaping cup pecans
- 9 ” unbaked pie shell
SIX MILLION-DOLLAR MANICOTTI
By pbaumgartner
(Peg’s recipe)
- 1 clove garlic, minced
- 1/2 cup finely chopped onions
- 3 boneless, skinless chicken breast halves, cut into small pieces
- 1 cup each grated carrots, grated zucchini, and finely chopped
- mushrooms
- 1 1/2 tsp. dried basil
- 1 tsp. dried oregano
- 1/4 tsp. pepper
- 4 oz. light cream cheese, cut into cubes
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 12 manicotti shells, cooked
- 3 cups tomato-based pasta sauce
- 1/2 cup shredded mozzarella cheese
Breakfast (Brunch) Pizza
By pbaumgartner
Serves 8-12
- 2 8-ounce packages refrigerated crescent dinner rolls
- 10 large eggs, beaten
- 1/2 cup milk
- 1/2 tsp. dry mustard
- 1/2 tsp. black pepper
- 1 pound ground sausage, brown and drained OR 1 pound cubed ham pieces
- 2 to 3 cups hash browns
- 2 to 3 cups shredded Cheddar cheese
- grated Parmesan cheese
SWEET POTATO SOUFFLE
By pbaumgartner
(Janet's recipe)
- Topping:
- Preheat oven to 350°.
- Mix and turn into a buttered 9 x 13" pan.
- 1 1/2 c. brown sugar
- 2/3 c. butter
- 1 1/2 c. chopped nuts
- 2/3 c. flour
LASAGNA
By pbaumgartner
(Peg's recipe)
- 1 lb. ground beef
- 3/4 lb. bulk pork sausage
- 3 cans (8-oz. each) tomato sauce
- 2 cans (6-oz. each) tomato paste
- 2 cloves garlic, minced
- 2 tsp. sugar
- 1 tsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 eggs
- 3 Tbs. minced fresh parsley
- 3 c. (24 oz.) small-curd cottage cheese
- 1 carton (8 oz.) ricotta cheese
- 1/2 c. grated parmesan cheese
- 9 lasagna noodles, cooked and drained
- 6 slices provolone cheese
- 3 c. (12 oz.) shredded mozzarella cheese, divided