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Recipes

Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

By

* Preheat the oven to 350 degrees F

  • For Bread Pudding:
  • 9 tablespoons unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices
  • 1/4 cup banana liqueur
  • 1/2 cup dark rum
  • 4 large eggs, lightly beaten
  • 3 cups heavy cream
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • Pinch salt
  • 6 cups (1/2-inch cubes) day-old French bread
  • Vanilla ice cream
  • For Caramel Sauce:
  • 3/4 cup sugar
  • 2 tablespoons water
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup heavy cream
  • 2 tablespoons to 1/4 cup whole milk
4.6/5 (35 Votes)

Baked Grand Marnier and Raspberry-Vanilla Custard Cups

Baked Grand Marnier and Raspberry-Vanilla Custard Cups

By

Donna’s recipe is a definite winner, the custard was so creamy and absolutely delicious

  • 1 pint raspberries
  • 2 cups light cream
  • 1 cup milk
  • 1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract
  • 2 eggs AND 3 egg yolks, extra
  • 1/2 cup caster (superfine) sugar
  • 3 tablespoons Grand Marnier®
5/5 (1 Votes)

Nut-Topped Strawberry Rhubarb Muffins

Nut-Topped Strawberry Rhubarb Muffins

By

A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and...

  • ~TOPPING:
  • 2-3/4 cups all-purpose flour
  • 1-1/3 cups packed brown sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 cup chopped fresh strawberries
  • 3/4 cup diced fresh or frozen rhubarb
  • 1/2 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter
4.7/5 (22 Votes)

Mini Vanilla Scones with Vanilla Bean Glaze

Mini Vanilla Scones with Vanilla Bean Glaze

By

This recipe is courtesy of The Pioneer Woman

  • ~For the Scones:
  • 2 whole vanilla beans
  • 3/4 cups heavy cream
  • 3 cups all-purpose flour, plus more for dusting
  • 2/3 cups granulated sugar
  • 5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 sticks (1/2 pound) unsalted butter, chilled
  • 1 whole large egg
  • ~For the Glaze:
  • 1 whole vanilla bean
  • 1/2 cup whole milk, plus more if needed
  • 5 cups powdered sugar, sifted, plus more if needed
  • Dash of salt
4.5/5 (21 Votes)

Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup

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"This tortilla soup tastes better than anything you can get at a restaurant

  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil
4.9/5 (7 Votes)

Banana Oatmeal Chocolate Chip Cookies

Banana Oatmeal Chocolate Chip Cookies

By

Moist and delicious cake-like cookie

  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup margarine
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 ripe bananas, mashed
  • 2 cups rolled oats
  • 1 bag (12 oz) semisweet chocolate chips
4.6/5 (8 Votes)

Alice Springs Chicken

Alice Springs Chicken

By

Moist chicken breast and bacon smothered in mushrooms, melted Monterey Jack & Cheddar cheeses & a honey mustard sau...

  • 1 cup Dijon mustard
  • 1 cup honey
  • 1 tablespoon canola oil
  • 1 teaspoon lemon juice
  • 4 -6 boneless skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 2 cups sliced mushrooms
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 12 slices bacon, cooked
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 1/2 cups shredded cheddar cheese
  • 2 teaspoons chopped fresh parsley
4.5/5 (26 Votes)

Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

By

Preheat oven to 350 degrees

  • 1 lb boneless, skinless chicken breasts
  • 6 oz pepper jack cheese, shredded
  • 1 c frozen spinach, thawed and drained
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning
  • 2 tbsp panko (I use Italian style)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Lots of toothpicks
4.4/5 (5 Votes)

Strawberry Tiramisu

Strawberry Tiramisu

By

* In a bowl, combine the jam, water, orange juice and half of the Grand Marnier

  • 1 cup Smucker's Strawberry Jam
  • 1/2 cup warm water
  • 1/3 cup Orange Juice
  • 1/4 cup Grand Marnier, plus one tablespoon extra
  • 1-1/4 pounds mascarpone, at room temperature
  • 1-1/3 cups Philadelphia Cream Cheese whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • ladyfingers (about 50)
  • 1-1/2 to 2 pounds strawberries, washed, dried and sliced
  • 2 tablespoons lemon zest
4.4/5 (39 Votes)

Creamy Jalapeno-Stuffed Chicken

Creamy Jalapeno-Stuffed Chicken

By

* PLACE chicken on work surface

  • 8 small boneless skinless chicken breast halves ( 2 lb.), pounded to 1/4-inch thickness
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
  • 2 fresh jalapeño peppers, seeded, finely chopped
  • 1 egg
  • 3 cups tortilla chips (4 oz.), finely crushed (about 1 cup)
  • 1 cup green salsa
4.2/5 (5 Votes)