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Recipes
Cream-Filled Cupcakes
By Addie
“Surprise! These rich chocolate cupcakes are filled with a luscious vanilla cream filling, so they’re truly a d...
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract, divided
- 1/4 cup (1/2 stick) butter, softened
- 1/4 cup shortening
- 2 cups confectioners’ sugar
- 3 tablespoons milk
- 1 tablespoon sprinkles
Chewy Oatmeal Cookies II
By Addie
With just a few simple ingredients from the pantry, you can whip up a batch o Olga Austin's sweet morsels in no Tim...
- 3 cups butter, softened
- 3 cups packed brown sugar
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 6 cups quick-cooking oats
- 1/2 cup sugar
Slow Cooker Beef Stroganoff
By Addie
No more standing and stirring at the stove
- 2 pounds beef top sirloin steak, cut into thin strips
- 3 tablespoons olive oil
- 1 cup water
- 1 envelope (1 1/2 ounces) beef stroganoff seasoning for the slow cooker
- 1 pound sliced baby portobello mushrooms
- 1 small onion, chopped
- 3 tablespoons butter
- 1/4 cup port wine or beef broth
- 2 teaspoons ground mustard
- 1 teaspoon sugar
- 1 1/2 cups (12 ounces) sour cream
- Hot cooked egg noodles
- Minced fresh parsley, optional
Jucy Lucy Burger
By Addie
Why this recipe works: Minneapolis taverns are famous for serving a sandwich called the Jucy Lucy, a moist beef b...
- 2 slices hearty white sandwich bread , torn into rough pieces
- 1/4 cup milk
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 pounds 85 percent lean ground beef
- 1 slice deli American cheese (1/2-inch-thick), cut into quarters
Easy Chicken & Cheese Enchiladas
By Addie
Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas come out of the ov...
- 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
- 1/2 cup sour cream
- 1 cup Pace Picante Sauce (Salsa works too!)
- 2 teaspoons chili powder
- 2 cups chopped cooked chicken
- 1/2 cup shredded Monterey Jack cheese (about 2 ounces)
- 6 flour tortillas (6-inch), warmed
- 1 small tomato, chopped (about 1/2 cup)
- 1 green onion, sliced (about 2 tablespoons)
Baked Liver and Onions
By Addie
Cover a pound of sliced beef liver with warm water for 5 minutes
- 1 lb. beef liver
- Sweet onions
- 2 Tablespoons butter
- 1/3 teaspoon salt
- 1/4 teaspoon paprika
Salmon and Asparagus
By Addie
1. Place two (1 large and 1 medium) cast-iron skillets or oven-safe heavy skillets in a cold oven; heat oven to 450...
- 1 pound fresh asparagus spears, cut into 2-inch pieces
- 1 1/2 teaspoons extra virgin olive oil
- Coarse sea salt and freshly ground pepper to taste
- 1 pound fresh or frozen salmon fillets with skin
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon snipped fresh parsley
I Love Eggnog and I Love Cheesecake.
By Addie
I love eggnog and I love cheesecake
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 1/4 cup sugar
- 3 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 3 tablespoons flour
- 2 whole eggs
- 3/4 cup eggnog
- 3 tablespoons spiced rum
- 1/4 teaspoon freshly grated nutmeg
Pizza Crust - KAF
By Addie
What a treat—hot homemade pizza, with exactly the toppings you like
- 2 teaspoons active dry yeast or instant yeast
- 7/8-1 1/8 cups lukewarm water
- 2 tablespoons olive oil
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- .............................
- NOTE: Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Chick-Fil-A Chicken Sandwiches II
By Addie
I cook by the seat of my pants and I saw this recipe on Pinterest, and made it within minutes of finding it, so nee...
- 2 chicken breasts
- Peanut oil for frying
- (I didn't have peanut oil, so used corn oil instead in my cast iron dutch oven which seems to work best for fried chicken!)
- Kosher salt
- Pepper
- 1 teaspoon paprika
- 1 egg
- 1/2 cup milk
- 3/4 cup flour
- 1/4 cup whole wheat flour
- (I assumed the whole wheat was for crunch, and didn't have any, so I substituted cornmeal.)
- 1 Tablespoon dry milk
- 2 Tablespoons water
- 1 Tablespoon powdered sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon dry mustard
- (I substituted soul food seasoning and Morton's "HOT" salt for all the seasonings, except for the Kosher salt and the pepper and just loved it.)