TrayH's profile page
Recipes
Strawberry Rhubarb Coffee Cake
By TrayH
* In a large saucepan, combine rhubarb, strawberries and lemon juice
- CAKE:
- 3 cups sliced fresh or frozen rhubarb (1-inch pieces)
- 1 quart fresh strawberries, mashed
- 2 tablespoons lemon juice
- 2/3 cup sugar
- 1/3 cup cornstarch
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, cut into pieces
- 1-1/2 cups buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- TOPPING:
- 1/4 cup butter
- 3/4 cup all-purpose flour
- 3/4 cup sugar
Ginger-Soy-Lime Marinated Shrimp
By TrayH
Recipe by Bobby Flay
- 2 lg shallots, peeled and chopped
- 1 (2") piece fresh ginger, peeled and chopped
- 4 cloves garlic, smashed
- 3/4 cup soy sauce (gluten-free, if desired)
- 1/2 cup fresh lime juice
- 2 tbsp sugar
- 1/4 cup chopped green onions
- 1/4 cup peanut oil
- 1/4 tsp coarsely ground black pepper
- 2 lbs lg shrimp, shells and tails on
Chocolate Risotto Pudding
By TrayH
Bring the milk, sugar and vanilla beans to a bare simmer over low heat for 10 minutes to infuse vanilla flavor
- 6 cups milk
- 1 cup sugar
- 2 vanilla beans, split lengthwise
- 4 tablespoons butter, divided
- 2 cups Arborio rice
- 1/4 pound chopped bittersweet chocolate
- 2 tablespoons chopped hazelnuts
- Small piece white chocolate, to shave for garnish
Pumpkin Pie Dip
By TrayH
* Combine cool whip and instant vanilla pudding mix
- 16 oz. tub of Cool Whip
- 3 boxes vanilla pudding mix
- 1 can of pure pumpkin
- 1 tsp. pumpkin pie spice
Frosty Coffee Pie
By TrayH
Easy & delicious summer treat!
- 1/4 cup hot fudge ice cream topping, warmed
- 1 prepared chocolate crumb crust (9 inches)
- 3 cups coffee ice cream, softened
- 1 package (5.9 ounces) instant chocolate pudding mix
- 1/2 cup cold strong brewed coffee
- 1/4 cup cold 2% milk
- 1-3/4 cups whipped topping
- 1 cup marshmallow creme
- 1/4 cup miniature semisweet chocolate chips
Ranch Potato Salad
By TrayH
Jazz up creamy potato salad with cheese, bacon and ranch salad dressing
- 4 pounds red potatoes
- 1 bottle (16 ounces) ranch salad dressing
- 2 cups (8 ounces) shredded cheddar cheese
- 2 packages real bacon bits
- 2 stalks celery, diced
- 1 bunch scallions, chopped
- 1/2 teaspoon pepper
- Dash garlic powder
Glaze of Glory Candied Carrots
By TrayH
This slow-cooker veggie side dish will have the whole family begging for more
- 1/4 cup low-sugar apricot preserves
- 2 tbsp. brown sugar (not packed)
- 1 1/2 tbsp. light whipped butter or light buttery spread
- 1 tsp. cinnamon
- 1/2 tsp. salt, or more to taste
- 1/4 tsp. ground nutmeg
- One 32-oz. bag (about 6 cups) baby carrots
- 1 onion, sliced
- 1 yellow bell pepper, stem removed, seeded, and sliced
- 1 red bell pepper, stem removed, seeded, and sliced
- 1 tbsp. cornstarch
- Optional seasonings: black pepper, cayenne pepper, ground ginger
Crab Cakes
By TrayH
Crab cakes are a perfect brunch, light dinner or appetizer
- CRAB CAKES:
- 1 large egg
- 2 1/2 tablespoons mayonnaise (I like Hellman’s Real)
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 cup finely diced celery (you’ll need one stalk)
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat
- 1/2 cup panko
- Canola oil, for frying
- TARTAR SAUCE:
- 1 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1-2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
Candy Bar- Cookie Bars
By TrayH
These delicious little treats have an oatmeal-peanut butter cookie layer that is topped with a layer of melted choc...
- ~For the COOKIE LAYER:
- 1 cup (packed) brown sugar
- 2/3 cup butter
- 1/4 cup corn syrup
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 1/2 cups quick-cooking rolled oats
- ~For the CANDY BAR LAYER:
- 2 cups semisweet chocolate chips (12 ounces)
- 1 cup peanut butter chips
- 2/3 cup creamy peanut butter
- 1/2 cup chopped peanuts
- ~For the TOPPING:
- 1/2 cup semisweet chocolate chips
- 1/2 cup peanut butter chips
- 1/3 cup chopped peanuts
Flourless Chocolate Cake **
By TrayH
Unassuming in appearance and almost ridiculously easy to make, this cake is a fantastic decadent treat
- 3/4 cup sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup water
- 18 ounces bittersweet dark chocolate, I used Ghiradelli Double Chocolate Bittersweet baking chips
- 1 cup butter
- 6 eggs