Holly's profile page
Recipes
Gooey Butter Cake Cookies
By holly
Instructions In a medium bowl, add the cream cheese and butter
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg + 1 large egg yolk
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 + 1/8 teaspoon fine salt
- 1/3 cup powdered sugar
Shredded Mexican Beef
By holly
Instructions Preheat oven to 300 degrees
- 2-3/4 to 3 pound boneless beef chuck roast
- 1 (7 ounce) can diced green chiles
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Fresh ground black pepper to taste
Pretty Pink Punch Recipe
By holly
In a punch bowl, dissolve sugar in water
- 2 tablespoons sugar
- 3 cups cold water
- 2 bottles (64 ounces each) cranberry-raspberry juice, chilled
- 1 can (46 ounces) pineapple juice, chilled
- 1 can (12 ounces) frozen pink lemonade concentrate, thawed
- 1 liter ginger ale, chilled
- Decorative ice mold & lemon slices, optional
DIY Lemon Sugar Body Scrub
By holly
This scrub is perfect as a little treat for yourself, as a hostess gift or as bridesmaid gifts or bridal shower fav...
- 3 cups of sugar
- 3/4 cup of olive oil
- Juice from one lemon
- Zest from two lemons
- 2 tablespoons of vanilla extract
- Jar(s)
- Twine
- Tags (I used a shipping tag like these, which I always keep handy)
Chunky Beef Chili
By holly
Southern Living OCTOBER 2005
- 4 pounds boneless chuck roast, cut into 1/2-inch pieces
- 2 tablespoons chili powder
- 2 (6-ounce) cans tomato paste
- 1 (32-ounce) container beef broth
- 2 (8-ounce) cans tomato sauce
- 2 teaspoons granulated garlic
- 1 teaspoon salt
- 1 teaspoon ground oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
- Cornbread sticks (optional)
- Toppings: crushed tortilla chips, sour cream, shredded cheese, chopped onion
Roasted Pumpkin Seeds
By holly
1. Clean the seeds. The annoying-but-necessary task is that you have to meticulously clean the seeds until there ar...
- Fresh Pumpkin seeds cleaned and rinsed
- salt
- pepper
- olive oil
Root Vegetable One-Dish
By holly
Preheat the oven to 400 degrees F
- 2 tablespoons unsalted butter, plus more for baking dish
- 3 cloves garlic, chopped
- 3 cups heavy cream
- 2 bay leaves
- 1 small celery root (about 12 ounces), peeled and thinly sliced
- 2 medium parsnips (about 10 ounces), peeled and thinly sliced
- 1 pound sweet potatoes, peeled and thinly sliced
- 1 medium rutabaga (about 12 ounces), peeled and thinly sliced
- 1 pound Yukon gold potatoes, thinly sliced
- 2 tablespoons chopped fresh sage leaves
- 1 tablespoon chopped fresh thyme
- Kosher salt
- Freshly ground black pepper
- 8 ounces medium-sharp yellow Cheddar cheese, grated
- 3/4 cup (3 ounces) grated Parmesan cheese
Cheesy Bones
By holly
HEAT oven to 375ºF. SEPARATE breadsticks; cut each crosswise in half
- 1 pkg. (11 oz.) refrigerated soft breadsticks
- 1/4 cup KRAFT Grated Parmesan Cheese
- 1/2 cup KRAFT Classic Ranch Dressing
- 1 Tbsp. hot pepper sauce
Mini Crab Cakes with Spicy Red Pepper Sauce
By holly
Method: Place crab meat in a large bowl and use your fingers to gently feel for and remove any pieces of shell or...
- 1 pound lump crabmeat
- 4 green onions, thinly sliced
- 2/3 cup whole wheat bread crumbs
- 1 1/2 teaspoon Old Bay seafood seasoning
- 1/4 teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- 1 egg
- 6 tablespoons mayonnaise, divided
- 1/4 cup chopped jarred roasted red bell pepper
- 2 teaspoons hot sauce
- 1 1/2 teaspoon grated lemon zest
- 1 tablespoon expeller-pressed canola oil, more if needed
Restaurant-Style Potato Salad
By holly
Bring a large pot of salted water to a boil
- 2 pounds russet potatoes
- 1 cup mayonnaise
- 4 teaspoons sweet pickle relish
- 4 teaspoons white sugar
- 2 teaspoons chopped white onion
- 2 teaspoons prepared mustard
- 1 teaspoon white wine vinegar
- 1 tablespoon minced celery
- 1 teaspoon minced pimento
- 1/2 teaspoon shredded carrot
- 1/4 teaspoon dried parsley
- 1/4 teaspoon ground black pepper
- salt to taste