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Recipes
Peanut Butter Brownie Cupcakes
By LadyRev-2
Preheat the oven to 350 degrees F
- 1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
- 1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups
Crunchy Monkey Peanut Butter-Banana Sticks
By LadyRev-2
Heat the peanut butter in the microwave on high for 20 seconds to loosen it, then stir honey into it
- 1/2 cup chunky style peanut butter
- 2 tablespoons honey, a couple of drizzles
- 1 cup fancy granola with nuts and raisins
- 2 large bananas
- 4 ice cream sticks or chop sticks
Antipasti Salad
By LadyRev-2
Put the lettuce, cheese, salami and artichokes in a mixing bowl and toss well
- 1 heart romaine, chopped into bite-sized pieces, about 6 cups
- 6 ounces fresh mozzarella, diced
- 1 (4-ounce) piece sweet or spicy salami, cut into 1/4-inch pieces
- 12 ounces jarred marinated artichokes, drained and chopped, liquid from the jar reserved
- 10 to 12 large fresh basil leaves, chopped
- Kosher salt and freshly cracked black pepper
Chicken, Juicy Roasted
By LadyRev-2
They didn't have any of the oven ready chickens o grocery shopping day, so I bought a fresh whole chicken
- 1 (3 pound) whole chicken, giblets removed
- salt and black pepper to taste
- 1 tablespoon onion powder, or to taste (I used garlic powder)
- 1/2 cup butter or margarine, divided
- 2 stalks celery, leaves removed
Sausage Stuffed Mushrooms
By LadyRev-2
Preheat the oven to 325 degrees F
- 16 extra-large white mushrooms
- 5 tablespoons good olive oil, divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage, removed from the casings
- 6 scallions, white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces mascarpone cheese, preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
Pan Seared Salmon with Sour Cream
By LadyRev-2
Coat a large skillet with olive oil and place over medium heat
- 2 Tbsp. extra-virgin olive oil
- 4 salmon fillets, pin bones removed
- Salt and pepper, to taste
- 1 pint sour cream
- 2 bunches dill, chopped
- Juice of 2 lemons
- 1 shallot, minced
- Pinch red pepper flakes
- 3 Tbsp. horseradish
Crescent Caramel Swirl
By LadyRev-2
1976 Grand Prize Winner, Pillsbury Bakeoff
- 1/2 cup LAND O LAKES® Butter (do not use margarine)
- 1/2 cup Fisher® Chef's Naturals® chopped nuts
- 3/4 cup packed brown sugar
- 1 Tbsp. water
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls OR 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
Quiche Lorraine
By LadyRev-2
This recipe from Paula Starkey at Shadow Rock
- 1 cup shredded Monterey Jack Cheese
- 1 cup shredded cheddar cheese
- 1/2 - 1 cup green chiles, bacon or whatever
- 1/3 - 1/2 cup diced and sauteed onions
- 2-3 eggs
- 1 cup half and half
- 1 tsp salt
- 1 store bought pie shell
Sour Cream Coffee Cake Cookies
By LadyRev-2
Make the cookies, according to the package with the egg, but instead of using a whole stick of butter, substitute h...
- 1 sugar cookie mix
- (1 egg)
- (1/4 cup softened unsalted butter)
- 1/4 cup sour cream
- Crumb Topping
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons softened unsalted butter
- Brown Sugar Glaze
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla
- 2 teaspoons water
Caramel Pretzel Rods
By LadyRev-2
Preheat the oven to 200 degrees F
- 8 ounces white chocolate chips
- 2 tablespoons coconut oil
- 1/2 cup mixed orange and chocolate sprinkles
- 1/2 cup toasted shredded coconut
- 1/2 cup crushed peanuts
- 10 rounds of caramel from a 6.5-ounce package of caramel apple wraps
- Nonstick cooking spray
- 20 long thick pretzel rods (about 7 1/2 inches long)