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Recipes
Pumpkin Cupcakes with Cream Cheese Frosting
By Addie
If you’re looking for a fall dessert that includes all of the best flavors of the season – pumpkin, cinnamon, n...
- CUPCAKES:
- 4 cups cake flour (not self-rising), sifted
- 1 teaspoon baking soda
- 1 Tablespoon + 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 Tablespoon ground ginger
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 cups packed light-brown sugar
- 4 large eggs
- 1 cup buttermilk
- 1 1/2 cups canned pumpkin (not pie filling)
- .................................................
- CREAM CHEESE FROSTING:
- 1 cup (2 sticks) unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 1 pound (4 cups) confectioners' sugar, sifted
- 3/4 teaspoon vanilla extract
Crock-Pot Stuffing
By Addie
"Here's a Crock-Pot stuffing recipe I found in the Calgary Herald and thought I'd share it
- 2 cups chopped onions
- 1 1/2 cups thinly sliced celery
- 1 cup diced tart apples, peeled and cored
- 1/4 cup butter
- 1 tablespoon ground sage
- 1 teaspoon ground marjoram
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon savory
- 1/2 teaspoon thyme
- 12 cups lightly toasted bread, cubes
- 1/4 cup fresh parsley, chopped
- 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
Bisquick Chicken'n Dumplings
By Addie
1. Cut chicken into 1-inch pieces
- DUMPLINGS:
- 4 boneless, skinless chicken breasts (1 pound)
- 1 teaspoon olive oil
- 3 cups water (or chicken broth)
- 1 cup milk
- 1 package chicken gravy mix
- 3/4 teaspoon dried marjoram
- 1 (16 ounce)bag mixed vegetables ( I like peas and carrots best!)
- 1 2/3 cups Bisquick baking mix
- 1/2 cup milk
Blueberry Cobbler
By Addie
1 In 2-quart saucepan, heat pie filling over medium heat, stirring occasionally, until bubbly
- 2 cans (21 oz each) blueberry pie filling
- 1 can (16.3 oz) Pillsbury Grands Flaky Layers Refrigerated Biscuits
- 2 tablespoons sugar
- 1 pint vanilla ice cream
P.F. Chang's Mongolian Beef
By Addie
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- vegetable oil, for frying (about 1 cup)
- 1 lb flank steak
- 1/4 cup cornstarch
- 2 large green onions
Classic Carrot Cake
By Addie
"I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest, and it took first place!"
- FROSTING:
- 1 can (8 ounces) unsweetened crushed pineapple
- 2 cups shredded carrots
- 4 eggs
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup chopped walnuts
- ...............................................
- 2 packages (8 ounces each) cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 1 1/2 cups confectioners' sugar
Spanish Olive Chicken
By Addie
“Mediterranean flavors, including green olives, juicy tomatoes, fresh garlic and thyme, make this a savory chicke...
- 1 chicken (about 3 pounds) cut into pieces
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 1 bay leaf
- 1 1/2 teaspoon crushed black peppercorns
- 1/4 teaspoon dried thyme
- 4 canned tomatoes
- 20 piemento-stuffed olives
- 1 1/4 cups dry white wine or chicken broth
- 1 1/4 cups chicken broth
Pancakes for One
By Addie
Ann Schenk (at Left) of Winnett, Montana, has used the recipe for Pancakes for One for years
- 1/2 cup all-purpose flour
- 2 teaspoons toasted wheat germ or
- 2 teaspoons quick-cooking oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup buttermilk
- 1-1/2 teaspoons vegetable oil
- Butter and maple syrup
Roasted Beef Tenderloin
By Addie
An overnight marinade provides a savory seasoning for this tenderloin
- 1 beef tenderloin roast (3 pounds)
- 1/2 cup port wine OR 1/2 cup beef broth and 1 tablespoon balsamic vinegar
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons olive oil
- 4-5 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- 1/2 teaspoon hot pepper sauce
Mexican Tortilla Stack
By Addie
This is one of my husband’s favorites
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped
- 2 teaspoons olive oil
- 1 lb ground beef
- 2 tablespoons minced fresh cilantro
- 1 teaspoon ground cumin
- 1-1/2 cups salsa
- 5 flour tortillas (8 inches)
- 1-1/4 cups shredded reduced-fat Mexican cheese blend, divided
- 1/3 cup pickled jalapeno slices
- 5 tablespoons sliced ripe olives