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Recipes
Fried Pickles
By kristentirrell
Preheat oil to 360-370 degrees
- Batter:
- Sandwich sliced dill pickles (about 12 slices)
- 1-2 cups Panko Breadcrumbs
- Oil for frying
- 1 cup all purpose flour
- 1 cup milk
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon dill (optional)
Classic Cranberry Sauce
By kristentirrell
1. Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat
- 1 1/2 cups sugar
- 3/4 cup fresh orange juice (about 3 oranges)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Dash of ground cloves
- 1 (12-ounce) package fresh cranberries
- 1 tablespoon grated orange rind
Cream Cheese Frosting
By kristentirrell
Recipe Courtesy of Cathy Lowe
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Peppermint Bark
By kristentirrell
Recipe courtesy Paula Deen
- Crushed candy canes, to yield 1 cup
- 2 pounds white chocolate
- Peppermint flavorings, optional
Pumpkin Cupcakes with Cream Cheese Frosting
By kristentirrell
These pumpkin cupcakes are a recipe that both adults and kids will enjoy! I recommend freezing or chilling the fros...
- CUPCAKES:
- 1 1/2 cups and 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 3/4 cup and 2 tablespoons canned pumpkin puree
- 1 teaspoon vanilla extract
- FROSTING:
- 8 oz cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 2 3/4 cups powdered sugar
- 1/2 tsp vanilla extract
Eggplant Parmesan
By kristentirrell
1.Start by cutting the eggplant into long thin slices
- 3 eggplants
- 1 cup salt
- 1 jar tomato sauce
- 2 cups breadcrumbs
- 1/2 cup Parmesan Cheese
- 10 slices Mozzarella Cheese Slices
- 1 Tbsp. garlic
- 1 Tbsp. oregano
- Non-stick pan spray
Neely's BBQ Chicken
By kristentirrell
Preheat oven to 375. Marinate the chicken in dressing overnight
- Whole Chicken, Cut Up
- 1 1/2 Cups Italian Dressing
- 1/4 Cup BBQ Seasoning
- 1 Cup BBQ Sauce
Instant Pot Potato Salad
By kristentirrell
Place the steamer basket inside the pressure cooker and add water, potatoes, and then eggs
- 2.5 pounds red potatoes, peeled & cubed (or russet potatoes if you prefer)
- 1 1/2 cups water
- 4 large eggs
- 3/4 cup real mayonnaise
- 1/4 cup sour cream
- 1 tablespoon mustard
- 1 tablespoon dill pickle juice
- 2 ribs celery, chopped
- 1/2 onion, chopped
- 2 tablespoons fresh chopped dill (optional but yummy!)
- salt & pepper to taste
Lemon Zucchini Bread
By kristentirrell
Preheat oven to 350 degrees and coat two 8 1/2" x 4 1/2" bread pans with baking spray
- Bread
- 1 cup canola or vegetable oil
- 6 oz Greek Yogurt (lemon or vanilla)
- 1 Tbsp lemon juice
- 3 eggs
- 2 cups sugar
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp lemon zest
- 1 tsp salt
- 2 cups grated zucchini (about 1 large zucchini)
- 1 tsp vanilla extract
- Lemon Glaze
- 1 cup powdered sugar
- 1-2 Tbsp lemon
- Topping (Optional)
- 2 Tbsp lemon zest
Cheesy Vegetable Chowder
By kristentirrell
In a large pot over medium heat, melt 1 1/2 Tbsp of the butter
- 5 1/2 Tbsp butter, divided
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 6 Tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded Parmesan cheese (1 oz)