Marnie's profile page
Recipes
Rumaki
By Marnie
Chris' FAVORITE!!!
- 2 lbs bacon
- 2-3 cans whole water chestnuts drained
- 3/4 cup brown sugar
- 3/4 cup chili sauce
- 3/4 cup mayo
Beef Barley Soup
By Marnie
Preparation Brown beef in non-stick fry pan until browned, stirring frequently
- 1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
- 1 1/2 cups thinly sliced carrot
- 1 1/2 cups thinly sliced celery
- 2/3 cup chopped onion
- 1 (8-ounce) package pre-sliced mushrooms
- 2 Tablespoons beef base
- 8-10 cups water
- 1 bay leaf
- 1 cup uncooked pearl barley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tbs. garlic
Strawberry Trifle
By Marnie
In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth
- 1 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons strawberry gelatin powder
- 1 cup cold water
- 1 pint fresh strawberries, sliced
- 1 pint raspberries
- 1-3/4 cups cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 3 medium firm bananas, sliced
- 1 tablespoon lemon juice
- 6 cups cubed angel food cake
- 2 cups heavy whipping cream, whipped
- Additional strawberries or banana slices, optional
Roasted Brussel Sprouts
By Marnie
Preheat oven to 400. Place ingredients to a large bag, seal and shake to coat
- 1.5 lbs Brussels sprouts, ends trimmed and yellow leaves removed
- 3 TBS olive oil
- 1 tsp kosher salt
- .5 tsp ground black pepper
Yorkshire Pudding
By Marnie
Preheat oven to 450. in a large bowl, whisk together the eggs and milk until well blended
- 4 eggs
- 2 cups flour
- 2 cups mlk
- 1/4 vegetable oil
Everything Cookies
By Marnie
Whisk oats, flour, baking soda, spices, and salt in a large bowl
- 3 cups old-fashioned oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup natural chunky or creamy peanut butter
- 1 cup sugar
- 1 cup (packed) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet or bittersweet chocolate chips (12 ounces)
- 3/4 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup pretzels, broken into 1'–2' pieces
- Nonstick vegetable oil spray
Lobster Mac and Cheese
By Marnie
Bring a large pot of water to a boil
- 8 ounces macaroni
- 6 tablespoons salted butter, plus more for buttering the pan
- 2 lobster tails, meat removed and chopped into large chunks
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup half-and-half
- Salt and freshly ground black pepper
- 1 cup shelf-stable grated Parmesan, such as Kraft
- 3/4 cup grated sharp Cheddar
- 3/4 cup grated fontina cheese
- 4 ounces goat cheese (chevre
Slow Cooker Mexican Pork Burrito Bowls
By Marnie
prep time 30 min total time 6 hr 30 min servings 8
- 1 large sweet onion, sliced
- 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
- 1 boneless pork shoulder (about 3 lb)
- 1 can (10 oz) Old El Paso® red enchilada sauce
- 1 can (4.5 oz) Old El Paso® chopped green chiles, drained
- 1/2 teaspoon salt
- 6 cups hot cooked white or brown rice
- 2 cups shredded lettuce
- Salsa, shredded Mexican cheese blend and chopped fresh cilantro, if desired
Butterfinger Dessert
By Marnie
-Weight Watchers =easy and low in sugar
- 1 (10") prepared angel food cake, cut into 1' cubes
- 1 ( 1 oz.) package of sugar free, fat free butterscotch pudding mix
- 1 1/2 cups skim milk
- 2 ( 8 oz. ) containers of cool whip FREE, thawed
- 10 fun-sized butterfingers candy bars, crushed ( I used mini food processor)
Roasted Rosemary Potatoes
By Marnie
1.Preheat oven to 425 degrees F (220 degrees C)
- 1 1/2 pounds new potatoes, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
- salt and ground black pepper to taste