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White Chocolate Fruit Tart

White Chocolate Fruit Tart

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Those beautiful fruit tarts that you see gleaming back at you from the bakery case are within your powers to make! ...

  • FILLING:
  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 1/2 cups all-purpose flour
  • 1 (10-ounce) package vanilla or white chips, melted and cooled
  • 1/4 cup heavy whipping cream
  • 1 (8-ounce) package cream cheese, softened
  • 1 (20-ounce) can pineapple chunks, undrained
  • 1 pint fresh strawberries, sliced
  • 1 (11-ounce) can mandarin oranges, drained
  • 2 kiwifruit, peeled and sliced
  • GLAZE:
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon lemon juice
4.1/5 (47 Votes)

Taco Lasagna

Taco Lasagna

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1.Place ground beef in a large, deep skillet

  • 2 pounds lean ground beef
  • 2 (1.25 ounce) packages taco seasoning mix (can use low sodium)
  • 4 cloves garlic, minced
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon chili powder
  • 1/2 cup water
  • 18 (6 inch) corn tortillas
  • 1 (24 ounce) jar salsa (hot, medium or mild, your choice)
  • 1 cup sliced green onion
  • 1 can sliced ripe olives, drained
  • 1 (16 ounce) container sour cream
  • 1 1/2 cups shredded Cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
4.5/5 (36 Votes)

Iced Pumpkin Cookies

Iced Pumpkin Cookies

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1.Preheat oven to 350 degrees F (175 degrees C)

  • Glaze:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
4.4/5 (35 Votes)

Lemon Chiffon Cake

Lemon Chiffon Cake

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1.Preheat oven to 325°F. 2

  • 2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 8 eggs, separated
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 2-1/2 tbsp grated lemon zest
  • Lemon Glaze
  • 6 tbsp butter , melted
  • 1 tbsp grated lemon zest
  • 2 cups powdered sugar
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract
4.5/5 (28 Votes)

Pizza Dip

Pizza Dip

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Serve this with slices of a French baguette

  • 8 ounces cream cheese, softened
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried basil
  • 1 cup shredded mozzarella cheese
  • 1 cup Parmesan cheese
  • 1 cup pizza sauce
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped onion
  • 2 ounces sliced pepperoni
  • 2 tablespoons sliced black olives, sliced
4.4/5 (23 Votes)

Spicy Baked Shrimp

Spicy Baked Shrimp

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Combine first 7 ingredients in 9x13-inch baking dish

  • 1/2 cup olive oil
  • 2 tablespoons Cajun or Creole seasoning
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • Pinch of cayenne pepper
  • 1 pound uncooked large shrimp, shelled, deveined
  • Lemon wedges
  • French bread
4.4/5 (23 Votes)

Tex-Mex Chili

Tex-Mex Chili

By

You can also cook this long and slow on the stove top

  • 3 pounds beef stew meat
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 3 cans (16 ounces each) kidney beans, rinsed and drained
  • 3 cans (15 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 3/4 cup salsa verde
  • 1 envelope chili seasoning
  • 2 teaspoons dried minced onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • Shredded cheddar cheese and minced fresh cilantro
4.6/5 (85 Votes)

Chipotle Lime Chicken Burrito Bowls

Chipotle Lime Chicken Burrito Bowls

By

For an easier version use your favorite salsa

  • Cilantro Lime Rice:
  • 2-3 boneless skinless chicken breasts, cut into 1-inch chunks
  • 2-3 chipotle chiles with 2 tablespoons adobo sauce *more or less to taste
  • Juice from 2 medium limes
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1/2 red bell pepper, cut into strips
  • 1/2 green bell pepper, cut into strips
  • 1/2 red onion, cut into strips
  • Garnishes – cheese, sour cream, etc.
  • 2 cups hot cooked rice
  • 2 tablespoons fresh chopped cilantro
  • 1/2-1 teaspoon sea salt
  • 1 tablespoon lime juice
  • Classic Salsa with Roasted Corn:
  • 1 – 28 ounce can whole tomatoes with juice
  • 2 – 10 ounce cans Rotel (Rotel comes in regular, medium, and hot varieties – choose based upon your preference)
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 jalepeno, seeds removed if you want to keep the salsa mild, chopped
  • 1/2 cup cilantro, chopped
  • 1 ear of corn, roasted
  • Butter
  • Juice from 1 lime
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
4.3/5 (11 Votes)

Asiago Toasted Cheese Puffs

Asiago Toasted Cheese Puffs

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1.Preheat the broiler. 2

  • 1 cup grated Asiago cheese
  • 1 teaspoon pressed garlic
  • 1/3 cup mayonnaise
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 French baguette, thinly sliced
4.7/5 (13 Votes)

Hot Ham and Cheese Crescents

Hot Ham and Cheese Crescents

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Preheat oven to 375 degrees

  • 16 oz cooked ham, chopped
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded swiss cheese
  • 8 oz cream cheese, softened
  • 1 Tbsp dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp brown sugar
  • 1/4 tsp onion powder
  • 3 cans refrigerated crescent rolls
  • 1 Tbsp poppy seeds
4.1/5 (22 Votes)