Marnie's profile page
Recipes
Antipasto Curly Pasta Salad
By Marnie
Stir together seasoning mix, water, oil and mustard
- Tri-color Pasta
- 3 TBS cold water
- Italian dressing package or bottled
- 2 TBS Vegetable oil
- 1 teas Dijon mustard
- 1 cup cubed salami
- 4 oz Provolone cheese cubed
- 1 jar (7.5 oz) artichoke hearts, drained and chopped
- 1 can (6 oz) pitted small ripe olives, drained
- 1/2 cup shredded parmesan cheese
CREAMY CHEESY POTATOES
By Marnie
Main dish ideas: Dredge chicken breasts or thick pork chops in flour and brown well on both sides
- 4 to 5 large potatoes cut into thin french fries or enough to fill a 9×13 glass baking dish
- 1 pint whipping cream- 2 cups
- salt and pepper over the potatoes and cream
- 2 tsp. parsley flakes
- 2 cups grated cheddar cheese (or other favorite cheese)
Reuben Bake
By Marnie
Unroll one tube of crescent dough into one long rectangle; seal seams and perforations
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 pound sliced Swiss cheese
- 1-1/4 pounds sliced deli corned beef
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 2/3 cup Thousand Island salad dressing
- 1 egg white, lightly beaten
- 3 teaspoons caraway seeds
Bacon and Tomato Cup
By Marnie
Original recipe makes 30 mini muffins Change Servings
- 8 slices bacon
- 1 tomato, chopped
- 1/2 onion, chopped
- 3 ounces shredded Swiss cheese
- 1/2 cup mayonnaise
- 1 teaspoon dried basil
- 1 (16 ounce) can refrigerated buttermilk biscuit dough
Spaghetti Sauce
By Marnie
1.Heat olive oil in a large saucepan or Dutch oven
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 tablespoons olive oil
- 2 (28 ounce) canw hole peeled tomatoes
- 4 (6 ounce) cans tomato paste
- 4 tablespoons dried basil
- 2 tablespoon dried oregano
- 4 bay leaves
- 2 tablespoon white sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup red wine
- 1 pound Italian sausage
- 1 pound ground beef
Slow Cooker Mashed Potatoes
By Marnie
In a large pot of lightly salted boiling water cook the potatoes, garlic and bouillon until potatoes are tender yet...
- 5 lbs red potatoes cut into chunks
- 1 TBS minced garlic
- 3 cubes chicken bouillon
- 8 ounces sour cream
- 8 ounce cream cheese
- 1/2 cup butter
- salt and pepper to taste
Bacardi Rum Cake
By Marnie
This was the one that Jamie M made
- Cake:
- 1 cup chopped pecans or walnuts
- 1 18.5 oz pkg yellow cake mix (without pudding)
- 1 3.75 oz pkg Vanilla Instant pudding
- 4 egg
- 1.2 cup cold water
- 1/2 cup Wesson oil
- 1/2 cup Bacardi Dark Rum
- Glaze:
- 1/4 lb butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Bacardi dark rum
Fabulous fruit bars
By Marnie
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray
- Base
- 2 pouches (1 lb 1.5 oz each) Betty Crocker® sugar cookie mix
- 1 cup butter or margarine, softened
- 1/2 tsp almond extract
- 2 eggs
- Filling
- 1 can (21 oz) cherry pie filling
- Topping
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon almond extract
Chocolate Peanut Butter Cookie Pizza
By Marnie
1 Heat oven to 350°F
- Cookie Crust
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1/4 cup unsweetened baking cocoa
- 1/4 cup semisweet chocolate chips, melted, cooled
- Toppings
- 1 package (8 oz) cream cheese, softened
- 1/4 cup sugar
- 3 tablespoons creamy peanut butter
- 3 tablespoons milk
- 1 tablespoon sugar
- 1/4 cup hot fudge topping
- 1 cup frozen (thawed) whipped topping
- 12 miniature chocolate-covered peanut butter cup candies, unwrapped
- 3/4 teaspoon coarse sea salt, if desired
Buffalo Wing Phyllo Bite
By Marnie
In a small bowl, combine shredded chicken with hot sauce
- 1 cup cooked chicken, shredded
- 1/4 cup hot sauce
- 15 Athens Mini Fillo Shells (1 box)
- 2 Tablespoons blue cheese dressing
- 2 Tablespoons green onions, sliced