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Recipes
Drunken Pumpkin Bread
By Addie
Moist and flavorful with rum, raisins and fall spices, this pumpkin bread will quickly become a family favorite
- 2 cups Pumpkin Puree
- 1 cup Vegetable Oil
- 1/3 cups Spiced Rum
- 4 Eggs
- 2 cups Sugar
- 1 cup Brown Sugar
- 2 teaspoons Baking Soda
- 1 1/2 teaspoon Salt
- 2 teaspoons Cinnamon
- 1/2 teaspoons Nutmeg
- 1/4 teaspoons Ground Cloves
- 1/4 teaspoons Ground Ginger
- 3 1/2 cups All-purpose Flour
- 1 cup Golden Raisins
Kid Rock's Macaroni and Cheese
By Addie
MY NOTES: What an EXPENSIVE recipe - if you're not an overpaid rock star, ha ha
- 2 (12-oz.) boxes penne rigate
- 1 quart heavy cream
- 1 stick butter
- 1 cup flour
- 8 oz. wedge parmesan cheese, shredded
- 8 oz. wedge Asiago cheese, shredded
- 12 slices sharp cheddar cheese
- 8 oz. block white cheddar cheese, shredded
- Panko bread crumbs
- onion powder
- black pepper
- half and half
Buffalo Chicken Tacos
By Addie
I have a confession to make
- 6 breaded chicken strips, frozen & precooked
- 1/4 cup Frank’s Red Hot Sauce
- 1 Tablespoon butter, melted
- 1/4 cup shredded cheddar cheese
- 3/4 cup shredded iceberg lettuce
- 3 Tablespoons ranch dressing
- 4 strips bacon, rough chopped
- 6 (6” round) flour tortillas
Tuscan Chicken Soup
By Addie
Change up your traditional chicken soup by adding delicious white kidney beans
- 1 small onion, chopped
- 1 small carrot, sliced
- 1 tablespoon olive oil
- 2 cans (14-1/2 ounces each) chicken broth
- 1 cup water
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 2/3 cup uncooked small spiral pasta
- 3 cups thinly sliced fresh escarole or spinach
- 2 cups shredded cooked chicken
Barbecued Spareribs
By Addie
You'll need extra dinner napkins when you serve these tender ribs because they're so finger-lickin' good
- BARBECUE SAUCE:
- 4 lbs spareribs
- 2 Tbs oil or butter
- ........................
- 1 med onion, chopped fine
- 2 Tbs vinegar
- 4 Tbs lemon juice
- 2 Tbs brown sugar
- Dash pepper
- 1 cup ketchup
- 3 Tbs worchestershire sauce
- 1/2 Tbs mustard
- 1 cup water
- 1/2 cup chopped celery or
- 1 Tbs celery salt
Spanish Style Yellow Rice (Slow Cooked)
By Addie
This is a favorite side dish at my house
- 2 cans (14-oz each) chicken broth
- 1 1/2 cups uncooked converted long grain rice
- 1 small red bell pepper diced
- 1/3 cup water
- 1/2 tsp saffron threads crushed or 1/2 tsp ground tumeric
- 1/2 tsp red pepper flakes
- 1/2 cup frozen peas thawed
- Salt to taste
Chocolate Frosted Peanut Butter Cupcakes
By Addie
Cupcakes aren’t just for girls! My dad and brothers love peanut butter cups—the inspiration for these goodies
- FROSTING:
- 1 package (18-1/4 ounces) yellow cake mix
- 3/4 cup creamy peanut butter
- 3 eggs
- 1 1/4 cups water
- 1/4 cup canola oil
- ......................................
- 1 2/3 cups semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 1/2 cup butter, softened
- 1 cup confectioners' sugar
Mushroom Swiss Burgers
By Addie
These skillet burgers from Mrs
- 1 1/2 pounds ground beef
- 1 pound sliced fresh mushrooms
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup water
- 6 slices Swiss cheese
- 6 hamburger buns, split
Banana Blueberry Muffins
By Addie
Courtesy of Full Fork Ahead
- 2 eggs, room temperature
- 1 cup unsalted butter (2 sticks), room temperature
- 2 teaspoons vanilla
- 6 ripe bananas
- 2 cups sugar
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 cups frozen blueberries
Pepper-Crusted Filet Mignon
By Addie
Let steaks sit for an hour or so to get them up to room temperature before throwing them on the grill or stove top,...
- Red Wine Sauce (optional):
- 2 (5-6 ounces each) filet mignons (about 1 1/2 inches thick)
- Coarse salt and very coarsely ground pepper
- 2 teaspoons olive oil
- .....................................
- 1 cups red wine
- 2 tablespoons cold butter, cut up
- Coarse salt