Addie's profile page
Recipes
Layered Lemon Dessert
By Addie
This is one of my all-time favorite desserts!
- LAYER 1:
- 1 cup flour
- 1/2 cup butter
- 1/2 cup finely chopped almonds
- LAYER 2:
- 1 8-oz brick cream cheese
- 1/2 cup icing sugar
- 1/2 cup whipping
- LAYER 3:
- 1 JELLO lemon pudding-and-pie-filling (NOT instant)
- LAYER 4:
- 2 cups whipping cream
- 2 Tbsp sugar
- 1 tsp vanilla
- TOPPING:
- 1/2 cup sliced almonds.
Lemon Buttercream Frosting
By Addie
Beat butter, lemon rind, and lemon juice in an electric mixer until creamy
- 1 1/4 cups butter (2 1/2 sticks)
- 2 teaspoons grated lemon rind
- 3 Tablespoons fresh lemon juice
- 3 cup powdered sugar
Beer Batter Onion Rings II
By Addie
"Delicious onion rings
- 1 cup flour
- 1 cup beer ( I prefer Budweiser)
- 2 large onions (I prefer Vidalias)
- Vegetable oil (For Deep Fat Frying)
Buttermilk Biscuits
By Addie
Mix flour, sugar, baking powder, salt, and soda
- 2 cups flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup shortening
- 2/3 cup buttermilk
- 1/2 cup vegetable oil
Tuna Noodle Casserole
By Addie
Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart cass...
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 2 tablespoons chopped pimientos (optional)
- 1 cup Birds Eye® Sweet Garden Peas
- 2 cans (about 5 ounces each) tuna, drained
- 1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
- 2 tablespoons plain dry bread crumbs
- 1 tablespoon butter, melted
Fancy Scalloped Potatoes
By Addie
Heat oven to 375 degrees. Butter a 9-by-13-inch or some other shallow 3-quart baking dish
- 2 Tablespoon unsalted butter, plus more for the baking dish
- 1 meiumd onion, finely chopped
- 2 cups heavy cream
- 2 cups whole milk
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon ground nutmeg
- Kosher salt and black pepper
- 4 lbs Russet potatoes (8 med), peeled and sliced 1/8-in thick
- 6 oz Gruyere or Cheddar, grated (about 1 1/2 c)
Savory Sage Buns
By Addie
Heat milk and shortening over low heat until temperature reaches 120°F to 130°F
- 1 1/2 cups milk
- 2 tablespoons vegetable shortening
- 3 to 4 cups all-purpose flour, divided
- 2 tablespoons granulated sugar
- 1 ( 1/4-ounce) package active dry yeast
- 2 teaspoons ground sage
- 1 teaspoon salt
- 1 tablespoon olive oil, optional
One-Pan Baked Chicken & Sweet Potatoes
By Addie
This was a hit. I used lite Italian dressing and boneless skinless chicken thighs
- 1/2 cup KRAFT Zesty Italian Dressing
- 3 ablespoons brown sugar
- 1 Tablespoons chopped fresh thyme
- 1 1/2 lb. sweet potatoes (about 3), cut into 3/4-inch-wide wedges
- 1 broiler-fryer chicken (3 lb.), cut into 8 pieces
Crispy Chicken Fingers
By Addie
“My kids love these tender, moist chicken strips! My husband and I cut up the chicken and add to a lettuce salad ...
- 1 cup all-purpose flour
- 1 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 1 egg
- 1 cup buttermilk
- 1-3/4 pounds boneless skinless chicken breasts, cut into strips
- Oil for deep-fat frying
Classic Meat Lasagna
By Addie
Family Circle Magazine Cover Recipe/February 2010
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 2 1/4 pounds ground meat loaf mix (beef, pork and veal)
- 1 can (28-1/2 ounces) crushed tomatoes
- 1 can (15-1/2 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 5 tablespoons chopped fresh basil
- 12 traditional lasagna noodles (from a 16-ounce package)
- 1 container (15 ounces) ricotta cheese
- 2 eggs
- 1/3 cup shredded Parmesan cheese
- 3 cups shredded mozzarella cheese
- 2 cups shredded Italian cheese blend