Calypan's profile page
Recipes
Berry Nectarine Buckle
By calypan
For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly
- BATTER:
- 1/3 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter
- 6 tablespoons butter, softened
- 3/4 cup plus 1 tablespoon sugar, divided
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup fat-free milk
- 1 cup fresh blueberries
- 1 pound medium nectarines, peeled, sliced and patted dry or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and patted dry
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
Cheddar Cheese Grits Casserole
By calypan
1. Preheat oven to 350°. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in b...
- 4 cups milk
- 1/4 cup butter
- 1 cup uncooked quick-cooking grits
- 1 large egg, lightly beaten
- 2 cups (8 oz.) shredded sharp Colby/Cheddar Jack cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Barbecued Salmon
By calypan
1.Season salmon fillets with lemon pepper, garlic powder, and salt
- 1 1/2 pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- 1/4 cup vegetable oil
Slow Cooker Fabulous Creamed Corn
By calypan
•In a 3-qt. slow cooker coated with cooking spray, combine all ingredients
- 2 packages (one 16 ounces, one 10 ounces) frozen corn
- 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened and cubed
- 1/4-1/2 cup butter, cubed
- 1 tablespoon sugar
- 1/2 teaspoon salt
Slow Cooker Brunswick Stew
By calypan
from Cook's Country
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
- Salt and pepper
- 2 pounds bone-in, skin-on chicken thighs, trimmed
- 2 lbs. bone-in country style pork ribs
- 1 tablespoon vegetable oil
- 2 onions, chopped fine
- 4 garlic cloves, minced
- 1/2 teaspoon cayenne pepper
- 1 (29-ounce) can tomato sauce
- 2 1/2 cups low-sodium chicken broth
- 1/3 cup ketchup
- 20 ounces frozen lima beans
- 10 ounces frozen corn, thawed
- 1 tablespoon cider vinegar
Dean's Cheese Wafers
By calypan
Cream cheese and butter. Blend in flour slowly
- 2 cups sharp Cheddar cheese
- 2 cups all-purpose flour
- 1/4 tsp. cayenne
- 1/4 tsp. paprika
- 2 sticks butter
- 2 cups Rice Krispies
Salmon with Creamy Dill Sauce
By calypan
•Line a 15-in. x 10-in. x 1-in
- DILL SAUCE:
- 1 salmon fillet (about 2 pounds)
- 1 to 1-1/2 teaspoons lemon-pepper seasoning
- 1 teaspoon onion salt
- 1 small onion, sliced and separated into rings
- 6 lemon slices
- 1/4 cup butter, cubed
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon finely chopped onion
- 1 teaspoon lemon juice
- 1 teaspoon prepared horseradish
- 3/4 teaspoon dill weed
- 1/4 teaspoon garlic salt
- Pepper to taste
Spinach Casserole
By calypan
Brown onions in butter and set aside
- 1 onion, chopped
- 3 T. butter
- 1 15 oz. can creamed corn
- 2 pkg. frozen chopped spinach
- Cracker crumbs
- Parmesan cheese
Mini Buffalo Chicken Balls
By calypan
Preheat oven to 450. Drizzle oil into large baking dish and brush to coat surface
- 2 T. veg. oil
- 4 T. butter
- 1/3 cup pepper sauce, Frank's or Texas Pete
- 1 lb. ground chicken
- 1 large egg
- 1/2 celery stalk, minced (about 1/2 cup)
- 3/4 cup bread crumbs, toasted a little in the microwave
- Blue cheese dressing
Crab-Stuffed Shrimp
By calypan
Peel shrimp, devein and butterfly
- 12 Jumbo Shrimp
- 1 med. onion, finely chopped
- 1/2 med. green pepper, finely chopped
- 1/2 cup celery, finely chopped
- 1/4 cup butter, melted
- 1 lb. lump crabmeat, drained
- 3/4 cup saltine cracker crumbs
- 1/2 cup mayo
- 1 T. prepared mustard
- 2 tsp. Worcestershire sauce
- 1/8 tsp. red pepper
- 1 egg, beaten
- paprika
- 1/4 cup butter, melted