Menu Enter a recipe name, ingredient, keyword...

WhystleStop's profile page

Recipes

DoubleTree Cookie Recipe

DoubleTree Cookie Recipe

By

1. Pulse oats in a food processor until semi-fine or fine

  • 1/2 cup rolled oats
  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup unsalted butter (two sticks), softened
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon freshly squeezed lemon juice
  • 2 large eggs
  • 3 cups semi-sweet miniature chocolate chips (you can use regular-sized chocolate chips instead)
  • 1 cup chopped walnuts (optional)
4.4/5 (17 Votes)

Cathy's Sugo

Cathy's Sugo

By

Heat a large kettle over medium heat

  • 1 29-ounce cans Hunt’s tomato sauce
  • 1 15.5-ounce can Hunt’s crushed tomatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped basil
  • 1/2 cup chopped Italian parsley
  • 1/8 cup sugar
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 tablespoon chopped garlic
  • 1/2 tablespoon fresh ground black pepper
  • 1 teaspoon salt
4.3/5 (4 Votes)

Quick Italian Cream Cake

Quick Italian Cream Cake

By

Just a quick note. To toast the coconut and pecans while busy with something else, or with less chance of burning,...

  • 1 (18.5-ounce) package white cake mix with pudding
  • 3 large eggs
  • 1 1/4 cups buttermilk
  • 1/4 cup vegetable oil
  • 1 (3 1/2-ounce) can flaked coconut, toasted and cooled
  • 2/3 cup chopped pecans, toasted and cooled
  • 3 tablespoons rum (optional)
  • Cream Cheese Frosting
  • 1 15-16 oz can real cream cheese frosting
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 (16-ounce) package powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans, toasted
  • Toasted coconut to taste (optional, about 1/2 can coconut)
4.5/5 (31 Votes)

Hamburger Vegetable Stew

Hamburger Vegetable Stew

By

Brown the ground chuck along with the diced onion and sliced celery in a Dutch oven or large soup pot

  • 1 1/2 - 2 lbs. ground chuck
  • 1 medium onion, diced
  • 1/2 cup sliced celery
  • 2-3 medium potatoes, peeled and diced
  • 1 (12 oz.) bag frozen mixed vegetables (I used the Bird's Eye Steamfresh brand)
  • 1 (20 oz.) can crushed tomatoes
  • 1 (15 oz.) can tomato sauce
  • 2 cups V-8 juice
  • 1 Tbs. Worcestershire sauce
  • 1 tsp. sugar
  • 1 pkg. dry beefy onion soup (I used Lipton's)
  • 1 tsp. salt
  • 1 tsp. Cajun seasoning or seasoned salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. garlic powder
  • dash of Tabasco sauce (optional)
  • 8 cups water
  • 6 oz. egg noodles, uncooked or 1/2 of a 12 oz. bag
4.6/5 (18 Votes)

Taco Soup

Taco Soup

By

In large pot, brown ground beef, drain

  • 2 pounds lean ground beef
  • 2 cans (15 ounces each) ranch-style beans
  • 1 medium onion, chopped
  • 1 can (15.5 ounces) hominy, drained
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) corn, drained
  • 1 can (14.5 ounces) diced tomatoes with green chilies
  • 1 package (1 ounce) taco seasoning mix
  • 3 cups water
5/5 (1 Votes)

Southern Buttermilk Cornbread

Southern Buttermilk Cornbread

By

Preheat oven to 425F. Use butter, margarine, oil, or shortening to grease an iron skillet

  • 2 cups yellow corn meal
  • 2 Tbsp self-rising flour
  • 2 cups milk or buttermilk
  • 2 eggs
  • 1/4 corn oil, melted butter or margarine
4.3/5 (56 Votes)

Gina's Sweet Potato Salad

Gina's Sweet Potato Salad

By

Add the sweet potatoes to a large pot of cold salted water

  • 2 pounds sweet potatoes, peeled and cut into cubes
  • 1/2 Vidalia onion, finely chopped
  • 1 red pepper, seeded and finely chopped
  • 4 green onions, thinly sliced
  • 1/3 cup mayonnaise
  • 2 tablespoons orange juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper
4.5/5 (55 Votes)

Lime Dinner Jell-O with COOL WHIP

Lime Dinner Jell-O with COOL WHIP

By

for inspiration and recipes for everyday treats

  • 1 (8 oz) cream cheese
  • 1 (Lg can) of pears (or two small cans)
  • 1/2 C water
  • 1 (Lg box) lime Jell-O (or two small boxes)
  • 1 (8 oz) whipped topping
  • Toasted pecans, optional
4.5/5 (15 Votes)

Wild Rice and Corn Salad

Wild Rice and Corn Salad

By

Wild rice and corn grown in the heart of the midwest are the main ingredients of the deliciously different salad

  • 1 cup cooked wild rice
  • 2 (11 ounce) cans white shoepeg corn, rinsed and drained
  • 1/2 cup mayonnaise
  • 6 green onions, chopped
  • 1 (8 ounce) can water chestnuts, drained and chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
4.1/5 (7 Votes)

Dilled Pot Roast with Mushroom Sauce

Dilled Pot Roast with Mushroom Sauce

By

Pot roast is an American classic

  • 2.5 to 3 lbs top round beef roast
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh dill, chopped (or 2 tsp dried dill)
  • 1 onion, cut into 4 thick slices
  • 4 ribs celery, cut into chunks
  • 1/2 cup red wine divided
  • 1/4 cup water
  • 1 lb mushrooms, sliced
  • 1 cup light sour cream
4.6/5 (9 Votes)