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Recipes
Bars: Reeses Squares
By NicoleS
1. Combine graham crumbs, sugar and peanut butter and mix well
- 1 1/2 cups graham cracker crumbs (about 12 full crackers)
- 1 lb confectioners' sugar (3 to 3 1/2 cups)
- 1 1/2 cups peanut butter
- 1 cup butter , melted
- 1 (12 ounce) bag milk chocolate chips
Jello: Jello Squares
By NicoleS
Pour boiling water into 9x13 pan
- 3 small boxes jello
- 1 box or 4 envelopes of Knox jello
- 5 cups boiling water
Green Goddess Grilled Chicken Legs
By NicoleS
Place the chicken legs in a large resealable plastic bag
- 2 pounds skin-on chicken legs
- 2 cups prepared “Green Goddess” dressing
- 1/4 cup chopped fresh parsley
- 1 tablespoon paprika
- Pellets: Oak, Pecan
Donuts: Raised Donuts with Maple Glaze (Baked or Fried)
By NicoleS
For the dough: In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt
- Dough:
- 1 1/2 cups milk
- 1/3 cup shortening (I used butter flavored Crisco)
- 4 Tablespoons granulated Sugar
- 2 teaspoons salt
- 1/4 cup lukewarm water
- 2 (1/4 ounce) envelopes yeast
- 2 large eggs, beaten
- 5 cups flour (might need a bit more)
- 2 teaspoons cinnamon
- Maple Icing:
- 1/3 cup butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 1 1/2 cups powdered sugar
- 2 teaspoons mapleine (found by the flavor extracts and seasonings)
- 1/8 teaspoon salt
Perkins Granny's Country Omelette
By NicoleS
In a medium skillet, melt butter
- 1 cup frozen hash browns, thawed & uncooked
- 2 Tbsp. butter
- 1/4 cup green bell pepper, diced
- 1/4 cup red bell pepper, diced
- 1/2 cup white onion, diced
- 2 Tbsp. minced celery
- 1/2 cup diced ham
- 4 oz. Velveeta cheese (or cheddar)
- 1 1/2 Tbsp. milk
- 6-8 Large eggs (6 eggs makes omelets a little thin for folding)
- Salt
Cookies: Gooey Butter Cookies
By NicoleS
Beat together all ingredients, except powdered sugar, and refrigerate for at least 2 hours
- 1 (18.25 oz.) box butter cake mix
- 1 (8 oz.) pkg. cream cheese, softened
- 1 egg
- 1/2 cup butter, softened
- 1/4 tsp. vanilla extract
- Powdered sugar, for coating
Bacon and Ranch Potato Salad
By NicoleS
Put the potatoes in a large pot and cover with salted water
- 2 pounds whole fingerling potatoes
- Kosher salt
- 1/2 cup mayonnaise
- 3 tablespoons buttermilk
- 1 tablespoon grated Parmesan
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh flat-leaf parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 6 strips cooked bacon, crumbled
- 3 scallions, white and light green parts, sliced
Diane's Colcannon (Mashed Potatoes, Bacon, Cabbage)
By NicoleS
1.Place potatoes in a saucepan with enough water to cover
- 2 1/2 pounds potatoes, peeled and cubed
- 4 slices bacon
- 1/2 small head cabbage, chopped
- 1 large onion, chopped
- 1/2 cup milk
- salt and pepper to taste
- 1/4 cup butter, melted
Bread Braid: Braided Lemon Bread
By NicoleS
In a small bowl, combine the sponge ingredients
- Sponge
- 3/4 3/4 3/4 cup warm water
- 2 2 2 teaspoons sugar
- 1 1 1 tablespoon instant yeast
- 1/2 1/2 1/2 cup King Arthur Unbleached All-Purpose Flour
- Dough
- all of the sponge
- 3/4 3/4 3/4 cup plain or vanilla yogurt
- 1/2 1/2 1 cup ( 1 stick) unsalted butter, softened
- 2 2 2 large eggs, beaten
- 1/2 1/2 1/2 cup sugar
- 2 2 2 teaspoons salt
- 2 2 2 teaspoons Buttery Sweet Dough Flavor OR vanilla
- 5 5 5 cups King Arthur Unbleached All-Purpose Flour
- egg wash for brushing braid
- pearl sugar or sparkling white sugar for sprinkling on braid
- Cream cheese filling
- 2/3 2/3 2/3 cup cream cheese, softened
- 1/4 1/4 1/4 cup sugar
- 1/4 1/4 1/4 cup sour cream
- 2 2 2 teaspoons fresh lemon juice
- 1/4 1/4 1/4 cup King Arthur Unbleached All-Purpose Flour
- 1/2 1/2 1/2 cup prepared lemon curd
Untested: Grilled Butterflied Lemon Chicken
By NicoleS
Many grilled butterflied chicken recipes result in scorched skin and leathery meat
- Chicken and Rub:
- 1 teaspoon grated lemon zest from 1 lemon (reserve lemon for vinaigrette)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 whole chickens (3 1/2 to 4 pounds ), butterflied
- Vinaigrette:
- 2 lemons, halved; plus halved, zested lemon from rub
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley leaves
- 1/3 cup extra-virgin olive oil