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Recipes
County Fair Caramel Apple Bars
By lisapearce
Caramel and apple is always a winning combination
- CRUST:
- 1 cup (16-tablespoons) unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 3/4 cup brown sugar, firmly packed
- 1 cup confectioners' sugar or glazing sugar
- 2 teaspoons vanilla extract
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 cup nut flour (See "tips", below.)
- 1 large egg
- FILLING:
- 5 cups tart apples, peeled, cored, and sliced, then chopped (6 to 7 apples)
- 2 tablespoons brown sugar
- 2 tablespoons boiled cider, or substitute an additional 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- TOPPING:
- 1 cup caramel, from a block, or about 30 caramel candies
- 2 1/2 tablespoons milk or cream
THE MUDSLIDE
By lisapearce
Place scoop of ice cream in cup, pour liquors over ice cream top with whipped cream and coco powder and strawberry
- 1 oz. (30ml) Vanilla Vodka
- 1 oz. (30ml) Baileys Irish Cream
- 1 oz. (30ml) Kahlua Coffee Liqueur
- 1 Pint Vanilla Ice Cream
- Whipped Cream
- Cocoa Powder
- Strawberry
Chai Brownie Cupcakes with Creamy Froth
By lisapearce
DIRECTIONS * 1Heat oven to 350°F
- NGREDIENTS
- 10 10
- tea bags spiced chai-flavored black tea
- 1 1
- cup boiling water
- 1 1
- box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
- 3/4 3/4
- cup Crisco® Pure Canola Oil
- 3 3
- LAND O LAKES® Eggs
- 3/4 3/4
- cup frozen (thawed) extra-creamy whipped topping
- 3/4 3/4
- cup marshmallow creme
- 1/8 1/8
- teaspoon McCormick® Ground Cinna
Salted Peanut Bars Recipe
By lisapearce
Directions In a large bowl, combine the cookie mix, oil, water and egg
- Ingredients
- 1 package (17-1/2 ounces) peanut butter cookie mix
- 3 tablespoons canola oil
- 1 tablespoon water
- 1 large egg
- 1 package (10 ounces) peanut butter chips
- 2/3 cup corn syrup
- 1/4 cup butter, cubed
- 2 cups Rice Krispies
- 2 cups salted peanuts
- 2 teaspoons vanilla extract
- 3 cups miniature marshmallows
Pumpkin Bread Pudding With Gingered Crème Anglaise
By lisapearce
Preheat oven to 350°F. Butter a 13x9x2-inch baking pan
- 4 cups - white bread, dry, stale or day-old, cut into 1/2" cubes
- 4 - eggs
- 3 - egg yolks
- 1 1/2 cups - milk
- 1 1/2 cups - heavy cream
- 3/4 cup - canned pumpkin puree
- 1 cup - Domino® Granulated Sugar
- 1/4 tsp. - salt
- 1 tbsp. - rum or brandy
- 1/4 tsp. - nutmeg
- 1 tsp. - cinnamon
- 1/4 tsp. - cloves, ground
- 2 tbsp. - butter, cold, cut into tiny pieces
- Crème Anglaise Ingredients
- 1 cup - milk
- 1 cup - heavy cream
- 2 tsp. - ground ginger
- 1 tsp. – vanilla
- 5 - egg yolks
- 1/2 cup - Domino® Granulated Sugar
COCONUT CREAM PIE
By lisapearce
Heat oven to 450°F. 2 Unroll pie crust onto cooking parchment or wax paper
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 1 can (13 1/2 oz) coconut milk, shaken well
- 1/2 cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
- 1 cup whole milk
- 1/2 vanilla bean, split (or 1 teaspoon vanilla)
- 2/3 cup sugar
- 1/4 tsp. salt
- 5 large egg yolks
- 1/4 cup cornstarch
- 1/2 tsp. coconut extract
- 2 Tbsp unsalted butter, cut into 4 pieces
- Topping
- 1 1/2 cups heavy whipping cream, well chilled
- 1 1/2 Tbsp sugar
- 2 tsp dark rum (or 1 teaspoon vanilla)
- 1/4 cup sweetened shredded or flaked coconut, toasted
- 1 oz. white chocolate, shaved
Carrot Cake (Kara's)
By lisapearce
1) Preheat oven to 350 F. Grease two 9 inch layer cake pans lined with waxed paper
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 tsp salt
- 1 TBS baking soda
- 1 TBS ground cinnamon
- 1 1/2 cups of oil (calls for corn oil, I use vegetable oil)
- 4 Lg. eggs, lightly beaten
- 1 TBS, vanilla extract
- 1 1/2 cups shelled walnuts, chopped
- 1 1/2 cups shredded coconut
- 1 1/3 cups pureed cooked carrots
- 3/4 cups drained crushed pineapple
- 1 cup of raisins
- use kitchen aid mixer if available (very thick)
Lemon Cream Cheese Cookies
By lisapearce
Preparation In a large bowl or mixer, cream together butter and cream cheese until smooth, then mix in sugar ...
- Cookies:
- Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup cream cheese, room temperature
- 1/4 cup lemon juice
- 1 large egg, room temperature
- 1 1/2 tablespoons lemon zest
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Icing:
- 3/4 cup powdered sugar
- 1/2 tablespoon milk
- 1/2 tablespoon lemon juice
Crock Pot Cheesy Bacon Potatoes
By lisapearce
Line crock pot with foil, leaving enough to cover the potatoes when finished – this will help to not stick a...
- 1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
- 2 medium onions, thinly sliced
- 4 medium potatoes, thinly sliced (or if you use a new potato or Yukon gold then halve)
- 1/2 pound cheddar cheese, thinly sliced (shredded is fine)
- salt and pepper
- butter
- Green Onions (optional)
Taco-Filled Pasta Shells Recipe
By lisapearce
Directions In a Dutch oven, cook beef over medium heat until no longer pink; drain
- ADDITIONAL INGREDIENTS (for each casserole):
- Ingredients
- 2 pounds ground beef
- 2 envelopes taco seasoning
- 1-1/2 cups water
- 1 package (8 ounces) cream cheese, cubed
- 24 uncooked jumbo pasta shells
- 1/4 cup butter, melted
- 1 cup salsa
- 1 cup taco sauce
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1-1/2 cups crushed tortilla chips
- 1 cup (8 ounces) sour cream
- 3 green onions, chopped