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Recipes
Raspberry Bundt Coffee Cake
By McLean
Preheat oven to 350 degrees
- Topping:
- 1/2 cup butter
- 1 cup sugar
- 3 eggs, lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup flour
- 1 cup sour cream
- 1 cup fresh or frozen raspberries
- 1 cup brown sugar
- 1/4 cup butter
- 1/4 cup flour
Beefy Taco Bake
By McLean
Preheat the oven to 400 degrees
- 1 lb. ground beef
- 1 can tomato soup
- 1 cup salsa
- 1/2 cup milk
- 6 (6 to 8-inch) flour or 8 corn tortillas, cut into 1-inch pieces
- 1 cup shredded Cheddar cheese, divided
Toffee Cookie Bars
By McLean
Yield: 9 x 13-inch pan
- 1/2 cup butter
- 1 1/2 cups graham cracker crumbs
- 1 (14-ounce) can sweetened condensed milk
- 1 1/4 cups almond toffee bits
- 1 1/4 cups English toffee bits or crushed English toffee candy bars
- 1 cup (6 ounces) semisweet chocolate chips
- 1 1/2 cups chopped pecans
Lisa Landahl's Dip
By McLean
Add beef cubes to boiling water
- 2 (8 oz.) packages cream cheese
- 1 cup mayo
- 1/3 cup boiling water
- 3 bouillon cubes
- 3/4 cup finely chopped onion (or dehydrated)
- 1/2 teaspoon Beaumonte seasoning
Broccoli Slaw with Ramen
By McLean
Directions Break up uncooked ramen noodles while still in the package
- SALAD:
- 1 bag (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
- 1/4 cup slivered almonds
- 1 bag (12-ounce) broccoli cole slaw (in the bagged salad section of the grocery store)
- 1 small can of Mandarin oranges, drained
- 1/2 of a sweet onion (like Vadalia) finely chopped (minced) (optional)
- 1/8 cup sunflower seeds (optional)
- 2 stalks celery, chopped (optional)
- DRESSING MIX:
- 6 Tablespoons canola oil
- 2 Tablespoons brown or white sugar
- 2 Tablespoons apple cider vinegar
- 1/2 ramen noodle seasoning packet
Rosemary's Oven-Baked Barbecued Ribs
By McLean
Preheat oven to 350 degrees
- 2 packages country ribs (6 to 8 ribs in each)
- 1 large onion
- 1 cup ketchup
- 1 cup water
- 1 1/2 teaspoon salt
- 2 tablespoons Worcestershire sauce
- 1/2 cup vinegar
- 1/2 cup brown sugar (packed down)
- 2 teaspoons dry mustard
- 1 teaspoon paprika
Fench Roasted Potatoes
By McLean
Preheat oven to 350. Place potatoes and garlic in a lightly greased roasting pan; cover tightly with foil
- 24 small red potatoes, quartered
- 4 garlic cloves, coarsely chopped
- 2/3 cup Dijon mustard
- 1 stick butter, melted
- 1/4 cup chopped fresh parsley
Skillet Barbecued Pork Chops
By McLean
Sprinkle pork chops with seasoned salt
- 4 boneless pork loin chops (1/2-inch thick)
- 1 teaspoon seasoned salt
- 1 tablespoon butter
- 1 medium onion, chopped
- 1/2 cup water
- 1/2 cup packed brown sugar
- 1 cup honey barbecue sauce
- 2 teaspoons cornstarch
- 1 tablespoon cold water
New Potatoes with Garlic
By McLean
Melt butter in a small skillet over medium-high heat; add garlic, and cook, stirring constantly, 3 minutes or until...
- 18 new potatoes, quartered (about 2 3/4 lbs.)
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon pepper
- Cook potatoes, covered, in boiling salted water to cover 10 minutes or until tender; drain.
Easy Crockpot Potato Soup
By McLean
Directions: 1 . In a slow cooker, combine potatoes, broth, soup, onion, and pepper
- 1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
- 3 (14 oz.) cans chicken broth
- 1 (10.75 oz.) can cream of chicken soup
- 1/2 c chopped onion
- 1/3 tsp. ground black pepper
- 1 (8oz) package cream cheese (softened)
- Garnish: minced green onion