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White Chocolate Snowballs

White Chocolate Snowballs

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1.Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil

  • 2 sticks unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/4 teaspoons baking soda
  • 1 7-ounce bag sweetened flaked coconut
  • 12 ounces white chocolate (chopped or chips
4/5 (1 Votes)

Veal Chops With Marsala Sauce

Veal Chops With Marsala Sauce

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Add olive oil and butter to heavy saucepan over medium-low heat

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 3 to 4 green onions, thinly sliced, about 1/4 to 1/2 cup
  • 1 medium clove garlic, minced
  • 4 to 6 ounces thinly sliced mushrooms
  • 2 tablespoons flour
  • 1/4 cup Marsala wine
  • 1 can, or about 1 1/2 cups beef broth
  • salt and pepper, to taste
  • 4 veal chops, 3/4 to 1-inch thick
  • salt and pepper or seasoning blend with salt
0/5 (0 Votes)

Cherry Coconut Cookies

Cherry Coconut Cookies

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1. HEAT oven to 350ºF. 2

  • 3/4 cup sugar
  • 2/3 cup Crisco® Butter Shortening
  • OR 2/3 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
  • 1 large egg, lightly beaten
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup flaked coconut
  • 1/2 cup coarsely chopped pecans
  • 1/3 cup quartered maraschino cherries, well drained
4.5/5 (4 Votes)

Sausage Jambalaya

Sausage Jambalaya

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1. HEAT oil in large heavy saucepan over medium heat

  • 2 tablespoons Crisco® Pure Canola Oil
  • 3 to 4 cloves garlic, minced
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 1 pound smoked turkey sausage, sliced thin
  • 1 (14 1/2 oz.) can chopped tomatoes, undrained
  • 1 cup reduced sodium chicken or beef broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper, more or less to taste
  • 1 bay leaf
  • 1 cup uncooked rice
  • 1/2 cup chopped green onions
4/5 (1 Votes)

Stuffed Peppers

Stuffed Peppers

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1. CUT off top 1/2 inch of peppers; reserve

  • 6 large bell peppers
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 2 cups chopped onion
  • 6 tablespoons chopped fresh parsley
  • 3 cloves garlic, chopped
  • 2/3 cup cooked white rice, cooled
  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 2 1/2 cups canned tomato sauce, divided
  • 1 1/4 pounds lean ground beef
  • 1 large egg
  • 4 tablespoons tomato paste
4/5 (1 Votes)

Classic Gingersnaps

Classic Gingersnaps

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1. HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray

  • Crisco® Original No-Stick Cooking Spray
  • 2 1/2 cups Homemade Cookie Mix
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1 large egg, lightly beaten
  • 1/4 cup molasses
  • Sugar
  • Homemade Cookie Mix
  • 8 cups Pillsbury BEST® All Purpose Flour
  • 4 cups sugar
  • 4 teaspoons baking powder
  • 3 teaspoons salt
  • 2 2/3 cups Crisco® Butter Shortening
  • OR 2 2/3 sticks Crisco® Butter Flavor All-Vegetable Shortening Sticks
5/5 (1 Votes)

Creole Crab Fritters

Creole Crab Fritters

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1. POUR oil to a depth of 2-inches in a Dutch oven

  • Crisco® Pure Vegetable Oil, for frying
  • 1/2 pound fresh crab meat
  • 1 cup biscuit mix
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh lemon juice
  • CREOLE SAUCE
  • 1/2 cup Creole mustard
  • 1/2 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon freshly ground black pepper
5/5 (1 Votes)

Caramel Cream Cake

Caramel Cream Cake

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Enjoy tender coconut-pecan cake layers filled with caramel pastry cream

  • Caramel Cream Cake
  • 1 cup finely chopped sweetened flaked coconut
  • 1 recipe Pecan Pie Cake Batter (see below)
  • 1 recipe Pecan Pie Filling (See below)
  • 1 recipe Cream Cheese Frosting (See below)
  • 1 cup finely chopped pecans, toasted
  • 1 cup sweetened flaked coconut, toasted
  • Garnishes: raspberries, fresh mint sprig
  • Pecan Pie Cake Batter
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 large eggs, separated
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup finely chopped pecans, toasted
  • Pecan Pie Filling
  • 1/2 cup firmly packed dark brown sugar
  • 3/4 cup dark corn syrup
  • 1/3 cup cornstarch
  • 4 egg yolks
  • 1 1/2 cups half-and-half
  • 1/8 teaspoon salt
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • Cream Cheese Frosting
  • 1 (8-oz.) package cream cheese, softened
  • 1 (16-oz.) package powdered sugar
  • 1 teaspoon vanilla extract
0/5 (0 Votes)

Fried Mozzarella Sticks

Fried Mozzarella Sticks

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1. CUT cheese into 2 1/2-inch sticks

  • 6 ounces well chilled mozzarella cheese (solid block)
  • 2 tablespoons milk, plus 1 teaspoon, divided
  • 1/4 cup Pillsbury BEST® All Purpose Flour
  • 1 large egg
  • 3/4 cup seasoned fine dry bread crumbs
  • Crisco® Pure Vegetable Oil, for frying
  • Prepared pizza sauce
5/5 (1 Votes)

Breakfast Burritos

Breakfast Burritos

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1. COAT a large skillet with no-stick cooking spray; heat over medium heat

  • Crisco® Original No-Stick Cooking Spray
  • 6 large eggs
  • 1/2 pound pork sausage, cooked and drained
  • 1/4 cup prepared salsa
  • 8 (6 or 8-inch) flour tortillas
  • 1 cup shredded Cheddar cheese
4.8/5 (6 Votes)