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Recipes
Halloween Cat Cake Pops
By mrshermes2002
Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs
- 1 box (15.25 oz) Betty Crocker™ Super Moist™ Vanilla Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- 3/4 cup Betty Crocker™ Creamy Deluxe™ vanilla ready-to-spread frosting (from 1-lb container)
- 1/3 cup orange candy sprinkles
- Black food decorating pen
- 56 sliced almonds (1/8 cup)
- 14 strands rice stick noodles
- 2 bags (10 oz each) black candy melts or coating wafers
- 1/2 teaspoon black candy coating
- 2 tablespoons canola oil
- 28 paper lollipop sticks
- 1 large block white plastic foam
- 56 pieces candy corn (2/3 cup)
Maple-Glazed Bacon
By mrshermes2002
Preheat the oven to 350 degrees F
- Cooking spray, for spraying the wire rack
- 9 slices thick-cut bacon
- 3 tablespoons maple syrup
- 1/4 cup brown sugar
- Pinch cayenne pepper
Fig Toasties
By mrshermes2002
Cut french bread loaf into small slices
- 1 loaf french bread
- 1 container fig preserves
- 16 oz goat cheese, softened
- 8 oz walnuts, chopped
Sparkling Golden Sangria
By mrshermes2002
In a large pitcher or glass jar combine grape juice, orange liqueur, sugar, and honey, stirring until sugar and hon...
- 3 cups white grape juice, chilled
- 1/2 cup orange liqueur, such as Cointreau
- 1/4 cup superfine or granulated sugar
- 3 tablespoons honey
- 1 medium nectarine, pitted and chopped
- 1 navel orange, quartered and thinly sliced
- 3/4 cup fresh or frozen sweet cherries, pitted and halved, or canned mandarin orange sections, drained
- 3/4 cup fresh golden or red raspberries
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1 750 milliliter bottle sparkling white wine, chilled
- Ice
Xante Pear Liqueur Cake
By mrshermes2002
This recipe uses Xante liqueur which is made with fantastic pears
- CAKE
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks unsalted butter, softened, plus more for greasing
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup Xante pear liqueur
- Glaze
- 1 cup powdered sugar
- 1 splash of Xante pear liqueur
- 1/4 - 1/2 cup milk (to drizzling consistency)
Bacon-Peach Pinwheels
By mrshermes2002
Heat oven to 375 degrees F
- 4 ounces blue cheese cheese, crumbled
- 1 3 ounce package cream cheese, softened
- 4 slices bacon
- 1/3 cup finely chopped onion
- 1/3 cup peach preserves
- 1 tablespoon balsamic vinegar
- 1 8 ounce package refrigerated crescent dough
- 1/3 cup pecans, toasted and finely chopped
- 1/2 teaspoon dried basil
- Crumbled blue cheese (optional)
- Thinly sliced green onions (optional)
Chocolate Puffs with Mascarpone Cream
By mrshermes2002
Let eggs stand at room temperature 30 minutes
- 2 eggs
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup water
- 1/4 cup whole milk
- 1/4 cup unsalted butter, cut into chunks
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup mascarpone cheese
- 1/2 cup whiping cream
- 2 tablespoons granulated sugar
- 2 teaspoons rose syrup or rose extract, or a drop or two of rosewater to taste (optional)
- Red food coloring (optional)
- Bittersweet or semisweet chocolate, melted (optional)
Creamy Chicken-Potato Bake
By mrshermes2002
1 Heat oven to 375°F. Spray 2 1/2-quart baking dish with cooking spray
- 1 container (8 oz) chive and onion cream cheese spread
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 2 bags (12 oz each) Green Giant™ Steamers™ frozen roasted red potatoes, green beans & rosemary butter sauce
- 2 cups shredded or cubed cooked chicken
- 1/2 cup Progresso™ plain panko crispy bread crumbs
- 3 tablespoons butter, melted
Mac and Texas Cheeses With Roasted Chiles
By mrshermes2002
Southern Living OCTOBER 2004
- 4 poblano chile peppers
- 1 pound uncooked elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups whipping cream
- 1 cup milk
- 3 cups (12 ounces) shredded Monterey Jack cheese, divided
- 1 (4-ounce) package goat cheese, crumbled
- 1 teaspoon salt
- 1/4 cup Italian-seasoned breadcrumbs
- 1/2 cup (2 ounces) shredded Parmesan cheese
The Ultimate Chicken and Noodle Casserole
By mrshermes2002
Preheat oven to 350 degrees F
- 6 ounces dried gemelli pasta (about 1 2/3 cups) or dried medium noodles (about 3 cups)
- 2 tablespoons butter
- 1 1/2 cups sliced cremini or button mushrooms
- 1 cup chopped onion (1 large)
- 3 cups chopped cooked chicken*
- 1 15 ounce jar mushroom Alfredo pasta sauce
- 1 1/2 cups shredded Italian-blend cheeses (6 ounces)
- 1 9 ounce package frozen cut asparagus or frozen peas, thawed
- 1/2 cup sour cream
- 1/2 cup finely chopped bottled roasted red sweet peppers
- 1 teaspoon dried fines herbes or Italian seasoning, crushed
- 1/2 cup panko (Japanese-style bread crumbs) or fine dry bread crumbs
- 1/4 cup sliced almonds or chopped pecans, toasted
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter, melted