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Recipes
Anginetti (Italian Lemon Drop Cookies) - Sweet Maria's
By zircon50
Makes about 50 cookies
- 3 Eggs
- 1/2 cup milk
- 2 Teaspoons lemon extract
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 3 cups flour
- 8 teaspoons baking powder
Gourmet Chocolate Dipped Pretzels
By zircon50
LINE baking sheet with wax paper
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate, Milk Chocolate or Premier White Morsels
- 1 tablespoon vegetable shortening
- 16 pretzel rods
- NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels and/or sprinkles (optional)
- Additional NESTLÉ® TOLL HOUSE® Morsels for drizzling (optional)
Black Forest Trifle
By zircon50
Cook's Tips: To make chocolate curls, hold the Vegetable Peeler across the short side of the chocolate bar
- 1 pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
- 2 bars (1.55 ounces each) milk chocolate candy, divided
- 3 cups cherry pie filling
- 1 tsp almond extract
- 1/2 cup cranberry-cherry juice
- 2 cups cold 2% milk
- 2 pkg (3.3 oz each) white chocolate instant pudding and pie filling
- 1 container (8 oz) frozen whipped topping, thawed
Homemade Apple Cider (Slow Cooker)
By zircon50
Homemade apple cider in a slowcooker with fresh apples and spices like cinnamon and nutmeg is a perfect treat for a
- 10 fresh apples
- 1 orange
- 2 cinnamon sticks
- Dash of nutmeg (ground)
- Dash of cloves (ground or 4 whole)
- 1 Gallon of filtered water
ONE-POT CHICKEN NOODLE DIVAN
By zircon50
In 5-quart saucepan over medium heat, heat oil; add chicken
- 1 tablespoon vegetable oil
- 3/4 lb. boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 1-3/4 cups (14-1/2 oz. can) chicken broth
- 3-3/4 cups (6 oz.) NO YOLKS Broad Noodle, uncooked
- 5 cups (16-oz. pkg.) tiny frozen broccoli florets
- 2 cups (8 oz.) shredded Cheddar cheese
Healthy Oatmeal-Raisin Cookies (Williams-Sonoma)
By zircon50
Nearly everyone loves a good oatmeal cookie, and oats are a healthful ingredient: they are a good source of thiamin...
- 2 1/2 cups quick-cooking rolled oats
- 1 cup unbleached all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/8 tsp. ground allspice
- 1/4 tsp. kosher salt
- 3 Tbs. unsalted butter, at room temperature
- 2 Tbs. canola oil
- 1 cup firmly packed light brown sugar
- 1 egg white
- 1/3 cup apple butter
- 2 tsp. vanilla extract
- 2/3 cup raisins
Low-Fat Scalloped Potatoes
By zircon50
Preheat the oven to 350 degrees F
- 2 tablespoons unsalted butter, plus more for the dish
- Kosher salt
- 3 pounds Yukon gold potatoes, peeled and thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup low-fat milk (1%), at room temperature
- 1 cup whole milk, at room temperature
- Freshly ground pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup grated gruyere cheese
Japanese Cheesecake
By zircon50
1. Preheat oven to 350 degrees 2
- Cake:
- 7 oz cream cheese at room temperature
- 1/4 cup whole milk
- 1/2 cup superfine sugar (caster)
- 3 eggs separated
- 1/4 cup cornstarch (don’t use flour)
- 2 tablespoon lemon juice
- 1/2 teaspoon cream of tartar
- 2 1/2 cup boiling water
- Glazing:
- 2 tbsp jam (apricot or strawberry)
- 1/2 tbsp water
Stuffed Cabbage (Jewish Holocaust Survivors Cookbook)
By zircon50
Preheat oven to 325 degrees
- 1 large cabbage head, cored
- 1/2 cup raisins
- 2 lbs. ground beef
- 1 large onion, sliced
- 1 large onion, chopped
- 1 tart (Granny Smith) apple, grated
- 1/2 cup "UNCOOKED" white rice
- 7 Gingersnaps, softened in hot water
- 1 egg
- juice of 1/2 lemon (1 1/2 Tablespoons)
- 1/2 teaspoon each of salt, pepper, minced garlic
- 1 small can of diced or stewed tomatoes
- 1 large can of tomato sauce
Slow-Cooker Chicken & Dumplings
By zircon50
Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker
- 6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces
- 2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)
- 2 cups whole baby carrots
- 2 stalks celery, sliced (about 1 cup)
- 2 10 3/4 ounce can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 cup water
- 1 teaspoon dried thyme leaves, crushed
- 1/4 teaspoon ground black pepper
- 2 cups all-purpose baking mix
- 2/3 cup milk