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Recipes
PINK PEPPERMINT PIE
By Jaxson
HEAT MARSHMALLOWS AND MILK
- 24 LARGE MARSHMALLOWS
- 1/2 CUP MILK
- 1 TSP VANILLA
- 1/8 TSP SALT
- 6 DROPS PEPPERMINT EXTRACT
- 6 DROPS RED FOOD COLORING
- 1 CUP CHILLED WHIPPED CREAM
- 2 TBSP CRUSHED PEPPERMINT CANDY
pulled buffalo chicken sliders
By Jaxson
1. Coat slow cooker bowl with nonstick cooking spray
- 4 boneless, skinless chicken breasts, about 1 1/2 pounds
- 1/4 cup hot wing sauce (such as Franks), plus more for serving(optional)
- 16 dinner-size potato rolls, 11/4 ounces each
- 1 cup reduced-fat blue cheese dressing
- Celery and carrot sticks (optional)
KISSES® PEANUT BUTTER BLOSSOMS
By Jaxson
1.Heat oven to 375°F. Remove foil from Kisses chocolates
- 48 Hersheys* Kisses" Chocolates
- 1/2 cup shortening
- 3/4 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt Granulated sugar
OLIVE GARDEN BREAD STICKS
By Jaxson
1. ALLOW THE DOUGH TO THAW AT ROOM TEMPERATURE IN A LARGE GREASED MIXING BOWL
- 1 LOAF FROZEN BREAD DOUGH
- COOKING SPRAY
- GARLIC POWDER FOR DUSTING
- DRIED OREGANO FOR SPRINKLING
Bagel Dip
By Jaxson
Combine all ingredients with the exception of the Bagels
- 32 Oz Real Mayo (not mircle whip)
- 1 TSP Dill Weed I
- 32 oz Sour Cream
- 5 pkg Budding Dried Beef (chopped)
- 1 Onion (finely chopped)
- 3 pkg Bagels
- 2 T Parsley Flake
- 1 t Accent Salt I
BBQ RIBS
By Jaxson
PLACE PORK SPARERIBS CUT INTO SERVING PIECES MEATY SIDES UP ON RACK IN SHALLOW ROASTING PAN
- 4 1/2 LBS PORK SPARERIBS
- BBQ SAUCE
layered ice cream
By Jaxson
© Coat bottom and sides of a 9-inch round springform pan with nonstick cooking spray
- 15 chocolate-and-cream sandwich cookies (such as Oreo)
- 1 tablespoon milk
- 8 to 9 ice cream sandwiches
- 1 pint mint chocolate chip ice cream
- 1 pint vanilla frozen yogurt
- 1 pint strawberry ice cream or frozen yogurt
- 1 container (8 ounces) frozen whipped topping, thawed
LEMON MAPLE CHICKEN
By Jaxson
PREHEAT OVEN TO 375. PLACE CHICKEN IN A CASSEROLE DISH
- 4 CHICKEN LEGS (THIGH AND DRUMSTICK) CUT AT THE JOINT BUT NOT SEPARATED OR EQUIVALENT AMOUNT OF YOUR PREFERRED CHICKEN PARTS
- 1/2 CUP MAPLE SYRUP
- 1/2 CUP DIJON MUSTARD
- 1/4 CUP FRESH LEMON JUICE
- 1 TBSP GRATED LEMON ZEST
- 1 TSP CINNAMON
BEEF AND BROCCOLI KABOBS
By Jaxson
1. SOAK 4-8 WOODEN SKEWERS IN WATER FOR 30 MINUTES
- 1/2 CUP BOTTLED HOISIN SAUCE
- 3 TBSP WATER
- 2 TBSP COOKING OIL
- 1 TBSP SOY SAUCE
- 1 CLOVE GARLIC MINCED
- 1/4 TO 1/2 TSP CRUSHED RED PEPPER FLAKES
- 1 RED SWEET PEPPER CUT INTO 1 INCH PIECES
- 2-3 CUPS LARGE BROCCOLI FLORETS
- 1 LB BEEF STEAK SUCH AS TENDERLOIN, SIRLOIN, OR TOP LOIN CUT INTO 1 INCH PIECES
- HOT COOKED RICE
SWISS STEAK SUPPER
By Jaxson
TRIM EXCESS FAT FROM BEEF
- 1 1/2 LBS BEEF BONELESS ROUND STEAK
- 1/2 TSP PEPPERED SEASONING SALT
- 6-8 NEW POTATOES CUT INTO 4THS
- 1 1/2 CUPS BABY CUT CARROTS
- 1 MEDIUM ONION
- 1 CAN (14OZ) DICED TOMATOES WITH BASIL, GARLIC, AND OREGANO
- 1 JAR (12OZ) HOME STYLE BEEF GRAVY