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Recipes
Chef in Training
By dedmund
Instructions Slice bread to make ½ to 1-inch sections slicing almost all the way to the bottom of the loaf
- 1 round loaf Sourdough bread, unsliced
- 3/4 cup butter, melted
- 2 Tbsp. ranch dressing mix, dry, do not prepare
- 5 strips bacon, cooked and finely chopped
- 1/2 to 1 cup shredded cheddar cheese, may need more depending on how cheese you want it
Cream Cheese Cookie Dough Frosting
By dedmund
WARNING: you may not even make it to the cupcake before you dig in with your spoon :) This frosting is incredibl...
- 4 oz. cream cheese softened
- 5 Tbsp. butter softened
- 2/3 cup brown sugar
- 1 tsp. vanilla
- 1 envelope Dream Whip
- 2 Tbsp. milk more if needed to reach desired consistency
- 1/2 cup flour
- 3 cups powdered sugar more if needed to reach desired consistency
- 2/3 cup mini chocolate chips
The Perfect Chocolate Cupcake with Salted Caramel Buttercream
By dedmund
dd the sifted cocoa powder to a medium sized bowl and pour in the cup of hot liquid
- 1/2 cup unsweetened cocoa sifted
- 1 cup hot water
- 1 cup buttermilk
- 2 cups sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 tsp. vanilla
- 2 1/2 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup heavy cream
- . SALTED CARAMEL BUTTERCREAM . .
- 1/4 cup sugar
- 2 Tbsp. water
- 1/4 cup heavy cream
- 1 tsp. vanilla
- 1/2 cup butter softened
- 1/2 tsp. sea salt
- 1 package Dream Whip dry
- 3 cups powdered sugar more if needed to reach desired consistency
Stewed Pigeon Peas
By dedmund
Note: Only add salt after tasting as the canned peas will contain a high level of sodium
- 1 Can dry Pigeon peas (540 ml / 19 fl oz)
- 2 scallions
- 1 tablespoon olive oil
- 1 med tomato
- 1 cup diced bell pepper
- 1 scotch bonnet pepper (keep whole)
- 1 med onion
- 2 cloves garlic
- 3 sprigs thyme
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon parsley
- 3/4 cup diced celery
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (see note)
- 3/4 cup coconut milk
- 1/2 cup water
Sweet Chili Garlic Glazed Salmon
By dedmund
In a shallow baking dish, combine sweet chili sauce, orange marmalade, and soy sauce
- 4 (6 oz) pieces of salmon
- 1/4 cup sweet chili sauce
- 1 1/2 Tablespoons Orange Marmalade
- 3 Tablespoons soy sauce
- 2 Tablespoons green onion, minced
- 1 clove garlic, minced
- salt and pepper
Pralines and Cream Dream Dessert
By dedmund
Preheat oven to 350 degrees F
- 1 (11.3 oz.) box of crushed Sandies pecan cookies
- 1/4 cup melted butter
- 8 oz. cream cheese, softened
- 8 oz. cool whip, thawed
- 1/4 cup powdered sugar
- 2 small boxes INSTANT butterscotch pudding, dry not prepared and NOT cook n' serve
- 3 1/2 cup milk
- 12 oz. cool whip
- 1 cup chopped pecans
- 1/2 cup sugar
- 1/4 cup Carmel ice cream topping
Black Bean and Chicken Enchilada Stuffed Shells
By dedmund
In a large bowl mix black beans, chicken, tomatoes, and half of your cheese together
- 1 box of Jumbo Shells (cooked according to box directions)
- 1 can of Rotel Tomatoes
- 1 12 oz can of your favorite enchilada sauce
- 2 cups of shredded cheddar cheese
- 2 cups of shredded chicken (I used 2 chicken breasts)
- 1 12 oz can of black beans rinsed
- Garnish with fresh cilantro and green onions
Slow Cooker Honey Maple BBQ Ribs
By dedmund
Instructions Season rib rack with salt and pepper
- 3 lbs. baby back pork rib rack
- salt
- pepper
- 1/3 cup honey
- 3 Tbsp. mustard
- 1/4 cup real maple syrup
- 1 cup honey BBQ sauce, I love Sweet Baby Ray's
- additional honey BBQ sauce for after ribs are cooked
Homemade Vanilla Coffee Syrup
By dedmund
In a medium saucepan over medium-high heat, whisk together water, sugar, and vanilla bean
- 1 3/4 cups water
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 vanilla bean, split in half
- 2 teaspoons vanilla extract
Chicken, Chili and Cheese Enchiladas Recipe Print Page | MyRecipes.com
By dedmund
Preheat oven to 375°F. Mist a 9-by-13-inch baking dish with cooking spray
- 1 tablespoon vegetable oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño chili, seeded and minced
- 4 cups cooked, shredded skinless chicken (from one 1 1/2-lb. rotisserie chicken)
- 2 cups coarsely shredded sharp Cheddar
- 1 16-oz. jar salsa verde
- 1 4-oz. can diced mild green chilies, drained
- 1 1/2 cups low-sodium chicken broth
- 16 5 1/2-inch corn tortillas
- 1/2 cup finely chopped cilantro