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Recipes
Pink Lemonade Cake
By ezunich
1. Allow butter and eggs to stand at room temperature for 30 minutes
- 1 cup (2 sticks) butter
- 4 eggs
- 3 1/3 cups all-purpose flour
- 1 tbs baking powder
- 1/2 tsp salt
- 2 cups sugar
- Red food coloring
- 1 1/3 cups milk
- 1/4 cup frozen lemonade concentrate, thawed
- 1 tsp pure lemon extract
- 1 recipe Lemonade Buttercream
- 3 cups (6 sticks) unsalted butter, softened
- 2 16-oz. jars marshmallow creme (*If only 13-oz. jars are available in your area, use two jars plus IV:, cups additional marshmallow creme. )
- 1/4 cup frozen lemonade concentrate, thawed
- 1 cup powdered sugar
- 2 tsp. pure lemon extract
Grilled Pork Chops
By ezunich
Stir together first 6 ingredients
- 1/4 cup olive oil
- 1 tbs salt
- 1 tbs chopped fresh or dried rosemary
- 1 tbs chopped fresh thyme
- 2 tbs chopped fresh oregano
- 1 tbs coarsely ground pepper
- 8 (12-ounce) bone-in pork loin chops
Holiday Green Beans
By ezunich
Cook the green beans according to package directions, adding the orange peel during cooking; drain
- 1 package (16 ounces) frozen green beans
- 1 tsp grated orange
- 1/2 cup dried cranberries
- 1/2 cup real bacon bits
- 2 tbs honey
Apple Bread
By ezunich
1. In a large bowl, combine the first six ingredients
- TOPPING:
- 3 cups all-purpose flour
- 1-1/2 cups sugar
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 cup unsweetened applesauce
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 3 cups chopped peeled tart apples
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 tbs chopped walnuts
- 1/3 cup cold butter
Italian Sprinkle Cookies
By ezunich
Preheat oven to 350°. Beat eggs at high speed for 5 minutes until light and foamy
- 6 eggs
- 5 cups flour
- 2 cups powdered sugar
- 2 tbs plus 1 1/2 tsp baking powder
- 1 cup shortening, melted and cooled
- 1 tsp almond extract
- 1 1/2 tsp lemon extract
- Glaze
- 4 cups powdered sugar
- 1/4 cup milk
Slow-Cooker Mustard Barbecued Pork
By ezunich
1. Stir together first 6 ingredients
- 1/3 cup firmly packed light brown sugar
- 2 1/2 tsp salt
- 1 1/2 tsp garlic powder
- 1 12 tsp paprika
- 1 tsp onion powder
- 1/2 tsp ground red pepper
- 1 (4-5 lb) bone in pork shoulder roast (Boston Butt)
- 1 cup yellow mustard
- 1/3 cup honey
- 1/4 cup apple cider vinegar
- 1 1/2 tsp Worcestershire sauce
Chocolate Cream Cheese
By ezunich
In large mixing bowl beat butter and cream cheese
- 1/2 cup butter, softened
- 2 (3-oz.) pkg. cream cheese, softened
- 5 oz. unsweetened chocolate, melted and cooled
- 2 tsp. vanilla
- 6 to 6 1/2 cups powdered sugar
- 1/4 cup milk
Chicken Marsala
By ezunich
(from Foodnetwork)
- 4 skinless, boneless, chicken breasts (about 1 1/2 lbs)
- flour for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 8 oz crimini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tbs unsalted butter
- 1/4 cup chopped flat-leaf parsley
Spiral Omelet Supreme
By ezunich
Line the bottom and sides of a greased 15-in
- 4 oz. cream cheese, softened
- 3/4 cup milk
- 1/4 cup plus 2 tbs grated Parmesan cheese, divided
- 2 tbs all-purpose flour
- 12 eggs
- 1 large green pepper, chopped
- 1 cup sliced fresh mushrooms
- 1 small onion, chopped
- 2 tsp canola oil
- 1 1/2 cups (6 oz.) shredded part-skim mozzarella cheese
- 1 plum tomato, seeded and chopped
- 1 1/4 tsp. Italian seasoning, divided
Chicken and Veggie Stir Fry
By ezunich
1. Sprinkle chicken with salt; toss with 1/4 cup cornstarch
- 1 lb. skinned and boned chicken breasts, cut into thin strips
- 1/2 tsp salt
- 1/4 cup cornstarch
- 4 tbs vegetable oil, divided
- 1/2 lb. Broccolini, cut into 1-inch pieces
- 1 cup chicken broth, divided
- 1 red bell pepper, cut into thin strips
- 1 small yellow squash, thinly sliced into half moons
- 1/4 cup sliced green onions
- 2 tsp cornstarch
- 1 tbs fresh lime juice
- 1 1/2 tsp soy sauce
- 1 tsp Asian chili-garlic sauce
- Hot cooked rice