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Recipes
Thelma's Bread Pudding
By Yvette-2
Mix well in large bowl and pour into pan
- Bread:
- 1 french bread
- 1 can condensed milk
- 1 T. vanilla-butter nut extract
- 1 c. sugar
- 10 egg yolks
- 3 1/2 c. milk
- 1 c. melted butter
- Meringue:
- 10 egg whites
- 1 pinch cream of tartar
- 1 pinch salt
- 1 c. sugar
- Rum Sauce:
- 1 t. rum
- 3/4 c. sugar
- 1/8 t. salt
- 1/2 c. corn syrup
- 1/4 c. butter
- 1/2 c. cream
- 1/2 t. vanilla-butter nut extract
Shrimp and Corn Soup
By Yvette-2
Put onion, bell pepper, green onion and oil in sauce pan
- 1 c. onion
- 1/2 c. bell pepper
- 1/2 c. green pepper
- 1/2 c. green onions
- 1/2 c. oil
- 2 cans whole corn (16 oz.)
- 1 lb. shrimp
- 1 can small tomato paste
- salt and pepper
- 3 c. water
Honey Bun Pecan Cake
By Yvette-2
Mix all cake ingredients and pour 1/2 of batter into a 13x9 pan that has been sprayed with Pam
- Cake:
- 1 box yellow butter cake mix
- 8 oz. sour cream
- 4 eggs
- 1 c. vegetable oil
- Filling:
- 1 c. brown sugar
- 1/2 T cinnamon
- 1 c. pecan pieces
- Icing:
- 2 c. sifted powdered sugar
- 1 T vanilla
- 4 T hot water
Coconut Cake
By Yvette-2
Mix cake mix as directed on box, add 1/2 can of Ancel coconut to batter
- 1 box white cake mix
- 1 can of Ancel coconut
- 1 can condensed milk
- 1 container Cool Whip
Corn Macque Choux
By Yvette-2
Combine ingredients in pot and cook, stirring often to avoid sticking
- 1 14 oz can cream style corn
- 1 10 oz. can whole kernel corn
- 1 T sugar
- 1 egg, beaten
- 1 T cornstarch
- 1 package dry onion soup mix
- 1/2 c. diced onion
- 1/2 c. diced bell pepper
- 1 t. minced fresh garlic
- 1 medium tomato peeled and diced
- seasoning to taste
Better Than Anything Cake
By Yvette-2
Bake cake according to direction in a 9 x 13 pan
- 1 box chocolate cake mix and any ingredients it requires
- 1 14 oz can sweetened condensed milk
- 1 16 oz jar caramel topping
- 1 8 oz container Cool Whip
- 3-6 Heath candy bars, chopped
Brunch Treat
By Yvette-2
Place bread slices (crust trimmed off) in bottom of a large baking dish
- Bread slices to cover the bottom of a large baking dish
- American cheese to cover bread
- 1-2 lbs sausage
- 6 eggs
- 1/4 t. dry mustard
- 3 1/2 cups milk
- 1/2 t. salt
Peanut Butter Brownie Trifle
By Yvette-2
Prepare browning batter according to package directions
- 1 fudge brownie mix (13x9 pan size)
- 2 packages (13 oz.) miniature peanut butter cups
- 4 c. cold milk
- 2 packages (5.1 oz) instant vanilla pudding mix
- 1 c. creamy peanut butter
- 4 t. vanilla extract
- 2 cartons (8 oz each) Cool Whip
Berried Delight
By Yvette-2
Combine crumbs, 1/4 c. sugar and melted butter
- 1 1/2 c. graham cracker crumbs
- 1/2 c. sugar
- 1/3 c. margarine, melted
- 1 8 oz package cream cheese, softened
- 1/2 c. sugar
- 2 T milk
- 3 1/2 c. Cool Whip
- 2 pints strawberried, halved
- 2 packages vanilla instant pudding
- 3 1/2 c. cold milk
Praline Ice Cream Dessert
By Yvette-2
Combine first three ingredients and spread in 12x9 pan
- Topping:
- 1 c. flour
- 1 stick margarine, melted
- 1 c. pecans
- 1/2 gallon vanilla ice cream
- 1/4 c. margarine
- 1/2 c. brown sugar
- 2 T karo syrup
- 1/4 c. evaporated milk
- 1/2 t. vanilla
- 1/2 c. pecans