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Recipes
Sweet Potato Casserole
By McLean
Bake sweet potatoes at 400 degrees for about 1 hour or until tender
- 4 1/2 pounds sweet potatoes
- 1 cup sugar
- 1/4 cup milk
- 1/2 cup butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups cornflakes cereal, crushed
- 1/4 cup chopped pecans
- 1 tablespoon brown sugar
- 1 tablespoon butter, melted
- 1 1/2 cups miniature marshmallows
Apple Crisp #2
By McLean
Preheat oven to 350 degrees and butter a 8x8 baking dish
- 4 cups apples, cleaned and chopped
- 3/4 cup brown sugar
- 1/2 cup flour
- 1/2 cup quick cooking oats
- 3/4 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/2 cup butter, softened
Bag Roasted Rump Roast
By McLean
Preheat oven to 325 degrees
- 4 lbs. boneless beef rump roast
- 1 large (14 x 20-inch) Reynolds Cooking Bag
- 1/2 cup flour
- 1 (8 oz.) can tomato sauce
- 1/2 cup water
- 1 teaspoon instant beef bouillon
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 medium carrots
- 2 medium onions
- 3 stalks celery, cut in 1-inch slices
- 1 medium red or green pepper, cut in 1-inch squares
- 8 new potatoes, whole
Holy Cow Chocolate Poke Cake (Butterfinger)
By McLean
Preheat the oven to 350 degrees F
- Cake:
- Vegetable oil spray for misting the pan
- 1 package (18.25 ounces) plain devil’s food cake mix
- 1 1/3 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- Topping:
- 1 jar (8 ounces) caramel topping
- 1 can (14 ounces) sweetened condensed milk
- 4 Butterfinger candy bars (2.1 ounces each), crushed
- 1 container (12 ounces) frozen whipped topping, thawed
- 1 package (8 ounces) cream cheese, at room temperature
Egg 'n' bacon breakfast casserole
By McLean
1. In a large skillet, cook bacon over medium heat until crisp
- 1 pound bacon, coarsely chopped, or bulk pork sausage
- 6 1-inch slices French bread
- 2 tablespoons butter, softened
- 1 cup shredded co-jack, colby, or American cheese (4 ounces)
- 6 eggs, lightly beaten
- 1-1/2 cups whipping cream, half-and-half, light cream, or whole milk
- 3/4 to 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Snipped fresh Italian (flat-leaf) parsley (optional)
Creamy Onion Soup (Outback Steakhouse)
By McLean
Heat water to boiling in a large pan
- 8 cups water
- 8 beef bouillon cubes
- 3 medium onions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup flour
- 1 cup heavy cream
- 1 1/4 cups shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
Lemon Lush
By McLean
Preheat oven to 350 degrees
- 2 cups all-purpose flour
- 1 cup butter, softened
- 2 (8 ounce) packages cream cheese
- 1 cup white sugar
- 2 (3.4 ounce) packages instant lemon pudding mix
- 3 1/2 cups milk
- 1 (12 ounce) container frozen whipped topping, thawed
- (One cook says she added 2 T lemon juice to cream cheese part and also used confectioners sugar instead of granulated)
Layered Spaghetti Casserole
By McLean
Cook pasta according to package directions; drain
- 8 oz. uncooked spaghetti
- 1 lb. ground chuck
- 1 small onion, chopped
- 1 (26 oz.) jar pasta sauce with mushrooms
- 1/4 cup butter
- 1/4 cup flour
- 1 (12 oz.) can evaporated milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups (8 oz) shredded sharp Cheddar cheese, divided
Baked Chicken Parmesan
By McLean
Heat oven to 350. Process the Parmesan in a food processor until finely chopped, 10 to 15 seconds
- 1 ounce Parmesan
- 2 slices country bread (about 2 ounces total)
- 2 tablespoons plus 2 teaspoons olive oil
- Kosher salt and black pepper
- 8 small chicken cutlets (about 1 1/2 lbs. total)
- 1 1/2 cups marinara sauce
- 1/2 lb. fresh mozzarella, sliced into 8 pieces
- 8 fresh basil leaves
Spaghetti Casserole, Million Dollar
By McLean
Preheat oven to 350. Boil the noodles
- 1 lb. of Ground Beef
- 28 oz spaghetti sauce
- 8 oz of Cream Cheese
- 1/4 cup of Sour Cream
- 1/2 lb. of Cottage Cheese
- Whole Stick of Butter
- 1 lb pasta such as elbow noodles or rotini
- Bag of shredded cheese (I use pizza blend)
- optional: sliced mushrooms, diced bell pepper, diced onion