Addie's profile page
Recipes
Deep-Sea Chowder
By Addie
“The cost of this traditional chowder can be divided among several servings
- 4 slices bacon, chopped
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 pound shrimp
- 2 (7-ounce) cans minced clams
- 1 (14.5-ounce) can whole potatoes, drained
- 1 (8-ounce) can corn, drained
- 3 cups half-and-half
- 1 teaspoon salt
Jo Mama's Soft and Fluffy Cinnamon Rolls
By Addie
I volunteered to make cinnamon rolls for a children's breakfast at our church
- For Rolls:
- 2 teaspoons active dry yeast
- 1/2 cup water, lukewarm
- 1 cup unsalted butter ( 2 sticks)
- 2/3 cup granulated sugar
- 1 cup milk
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pure vanilla extract
- 4 large eggs
- 6-7 cups bread flour (I prefer bread flour) OR
- 6-7 cups unbleached all-purpose flour
- ......................................................
- Filling:
- 1 cup granulated sugar
- 1/2 cup packed brown sugar ( light or dark)
- 3 tablespoons ground cinnamon
- 3/4 cup unsalted butter, melted ( part will be used to prepare pans)
- .......................................................
- Glaze:
- 2 cups confectioners' sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons water
Not Your Mama's Cookies
By Addie
1 Allow butter and eggs to come to room temp
- 2 c cake flour
- 1 3/4 c bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 2 1/2 stk butter, room temperature ( not margarine)
- 1 1/4 c light brown sugar, packed
- 1 1/4 c sugar
- 2 eggs, large, room temperature
- 2 Tbsp vanilla
- 5 oz ghiradelli dark chocolate (60 - 80% cacao) squares ( or one bag )
- 5 oz reese's peanut butter chips (half a bag)
- mini pretzel sticks
- sea salt
Grandma's Carrot Cake Bars
By Addie
“Have some carrot cake,” Grandma said as she passed around these delightful bar cookies
- 1 cup sugar
- 3/4 cup vegetable oil
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup freshly shredded carrots
- ..............................
- 1 can (16 ounces) cream cheese frosting or homemade Cream Cheese
Crockpot Chicken Barbecue
By Addie
Combine all ingredients for the sauce in the slow cooker
- 2 boneless, skinless chicken breasts
- 1 1/2 cups tomato ketchup
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon cider vinegar
- 1 teaspoon ground red hot pepper flakes, or to taste
- 1/2 teaspoon garlic powder
Ritzy Chicken
By Addie
Dip boneless chicken in beaten eggs
- 4 boneless chicken breasts
- 2 cups crushed Ritz crackers
- 1 stick melted butter
Coffee Coffee Cake Muffins
By Addie
These muffins are tender and flavorful
- For the Topping:
- 10 Tablespoons unsalted butter
- 1/2 cup plus 2 tablespoons whole milk
- 2 large eggs
- 2 teaspoon vanilla extract or 1 vanilla bean
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons instant espresso powder mixed with 1 1/2 tablespoons warm water
- ......................................
- 3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
- 1/2 cup all-purpose flour
- 3 1/2 tablespoons sugar
- 1/2 teaspoons ground cinnamon
Bacon Potato Eggs Benedict
By Addie
A super-duper version of eggs Benedict in which a chunky cake of fried potatoes, laced with bacon, takes the place ...
- Skillet-fried potatoes (any amount needed)
- Bacon, cooked crisp
- Eggs - amount needed
- Hollandaise Sauce (recipe below)
Jam-Topped Mini Cheesecakes
By Addie
Presto! We turned cheesecake into irresistible finger food with these cute little treats
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- Assorted jams, warmed
Herb-Roasted Chicken
By Addie
“Each and every slice of this delicious and juicy herb-seasoned chicken partnered with colorful roasted vegetable
- 2 tablespoons butter
- 1 teaspoon dried sage
- 1 clove garlic, crushed
- 1/8 teaspoon black pepper
- 1 whole chicken (3 pounds, 5 ounces)
- 1 teaspoon dried rosemary
- 1 onion, peeled
- 2 cups chicken broth
- 6 ounces new potatoes, parboiled
- 3 bell peppers, deseeded and cut into quarters
- 2 medium zucchini, cut into chunks
- 1 red onion, sliced
- 1 tablespoon olive oil