SherryA's profile page
Recipes
BUFFALO PIEROGIES
By SherryA
Preheat oven to 400ºF. Combine oil, hot sauce and chili powder; toss with the pierogies
- 1 (12-ounce) box Mrs. T’s® Potato & Cheddar Mini Pierogies
- Non-stick cooking spray
- 1 cup oil
- 1/2 cup hot pepper sauce
- 1/2 teaspoon chili powder
- 1 Blue cheese dressing
- Carrots
- Celery
Camilla Consuelos' Sausage Apple Stuffing
By SherryA
In a large bowl, soak cubed stuffing in chicken broth
- To make a double batch:
- 1 14 oz. Herb Seasoned Stuffing Cubed
- 6 Tablespoons butter
- 1/2 Cup finely chopped Italian parsley
- 1/2 Cup finely chopped celery
- 2 Cups chopped sweet onions
- 1 lb. Sage flavored pork sausage
- 1 1/2 Cups peeled, cored and chopped apples
- 2 Chopped cloves of garlic
- 1 Teaspoon dried thyme
- 3/4 Cups chopped pecans
- 2 Beaten eggs
- 1/2 Pint dairy sour cream
- 1/4 Cup red wine
- 2 Cups chicken broth
- Salt and pepper (to desired taste)
- 2 14 oz. Herb Seasoned Stuffing cubed
- 12 Tablespoons butter
- 1 Cup finely chopped Italian parsley
- 1 Cup finely chopped celery
- 4 Cups chopped sweet onions
- 2 lb. Sage flavored pork sausage
- 3 Cups peeled, cored and chopped apples
- 4 Chopped cloves of garlic
- 2 Teaspoon dried thyme
- 1 1/2 Cups chopped pecans
- 4 Beaten eggs
- 1 Pint dairy sour cream
- 1/2 Cup red wine
- 4 Cups chicken broth
- Salt and pepper (to desired taste)
Pumpkin Cream Cheese Truffles
By SherryA
For the Filling Place a triple layer of paper towel on a baking sheet
- For the Filling
- 1/2 cup pumpkin purée, fresh or canned
- 1 1/2 cups gingersnap cookie crumbs, homemade (about 10-12 cookies from my recipe), or store bought), plus more for garnish
- 2 Tablespoons confectioners' sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 4 ounces cream cheese, softened
- 1 cup white chocolate, chopped
- For the Topping
- 14 ounces white chocolate or vanilla almond bark, chopped
- 2 teaspoons vegetable shortening
Lady locks
By SherryA
Eva's Lady lock recipe
- 1/2 C Crisco
- > 1/2 C Oleo (1 stick FLESHMANNS ORIGINAL room temp)
- > 1 C Sugar
- > CREAM THE ABOVE
- > Add 1 HEAPING TBL. Flour
- > 1/3 C Milk
- > BEAT WELL
- > Add 2 more HEAPING TBL. Flour
- > 1/3 C Milk
- > 1 tsp. vanilla
- > Beat until smooth, and so it is not gritty
- >
- > REMEMBER WHERE IT SAYS HEAPING DO THAT
Cake Batter Rice Krispies Recipe
By SherryA
Melt butter in a large saucepan over low heat and add marshmallows
- 3 Tbsp. butter
- 1 (10 oz.) bag of mini-marshmallows
- 1/3 cup yellow cake mix (the dry cake mix, not prepared into a batter!)
- 5 cups crispy rice cereal
- 1 (1.75 oz.) container of sprinkles
Bethenny's Zesty, Cheesy Mac and Cheese
By SherryA
Preheat the oven to 350 degrees
- 12 ounces whole wheat mini pasta shells (these hold the cheese better than elbows)
- 1 cup soy milk- i'm going to try almond milk
- 1 cup freshly shredded Parmesan
- 1 cup reduced fat sharp cheddar cheese, shredded
- 1 cup frozen butternut squash, thawed
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/2 teaspoon pepper
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon chili powder or a few dashes of Tabasco sauce
- 2 tablespoons whole wheat bread crumbs
- 2 tablespoons reduced fat Monterey jack cheese, shredded
My Mac an Cheese
By SherryA
1/4 c butter or marg. 1/3 c flour melt marg/butter in pan, add flour
- 1/4 c butter or marg.
- 1/3 c flour
- melt marg/butter in pan, add flour.
- add 4 cups of milk.
- add 1/2 tsp ground mustard
- stir till thick.
- Add 16 oz cubed velvelta cheese.
- add 1 cup of sharp cheddar cheese.
- add 1/4 cup of parm. cheese.
- pour over cooked macaroni.
- bake @ 350 for 30 mins
Caramel Apple Cheesecake
By SherryA
Preheat the oven to 350 degrees F
- 1 (21-ounce) can apple pie filling
- 1 (9-inch) graham cracker crust
- 2 (8-ounce) packages cream cheese, at room temperature
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 2 eggs
- 1/4 cup caramel topping
- 12 pecan halves, plus 2 tablespoons chopped pecans (If want them)
Spaghetti Squash, A Healthy Twist on Pasta
By SherryA
Fill a large pot with salted water
- 1 medium to large spaghetti squash
- 3 tablespoons store-bought pesto
- 1 tablespoon toasted pine nuts (quickly warm in pan until golden)
- 3 tablespoons shredded parmesan or asiago or grana padana cheese
- Salt and Pepper to taste
- 1 tablespoon shredded fresh basil
SpicyBuffalo Cauliflower ‘Wings’
By SherryA
•Preheat the oven to 450°F
- 1 cup water or soy milk
- 1 cup flour (any kind will work—even gluten-free!)
- 2 tsp. garlic powder
- 1 head of cauliflower, chopped into pieces
- 1 cup buffalo or hot sauce
- 1 Tbsp. olive oil or melted vegan margarine
- Read more: http://www.peta.org/living/food/spicy-buffalo-cauliflower-wings/#ixzz2tQtCxM7K