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Recipes
Pretzel and Toffee Peanut Butter Brownies
By TrayH
* Preheat oven to 325 degrees
- 2 1/2 sticks butter
- 2 1/4 cups sugar
- 1 3/4 cups unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 cup peanut butter
- 1 cup coarsely crushed pretzels
- 1 cup milk chocolate chips
- 1/2 cup toffee bits
Chocolate & Peanut Butter Pudding Pie with Bananas
By TrayH
* In a small bowl, mix wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in
- 1 cup chocolate wafer crumbs (about 20 wafers)
- 1/4 cup butter, melted
- 2 medium firm bananas
- 3/4 cup creamy peanut butter
- 2 ounces semisweet chocolate, chopped
- 2 cups cold 2% milk
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 2 cups whipped topping, divided
- 2 tablespoons chopped salted peanuts
- Peanut butter cups, optional
Chocolate-Covered Cheesecake Squares
By TrayH
* Line a 9-in. square baking pan with foil and grease the foil
- FILLING:
- 1 cup graham cracker crumbs
- 1/4 cup finely chopped pecans
- 1/4 cup butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 2 eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- COATING:
- 24 ounces semisweet chocolate, chopped
- 3 tablespoons shortening
Lemon Burst Tartlets
By TrayH
You'll love the taste of lemon and raspberry in these quick and easy bites
- 1 jar (10 ounces) lemon curd
- 1 carton (8 ounces) frozen whipped topping, thawed
- 5 to 6 drops yellow food coloring, optional
- 2/3 cup raspberry cake and pastry filling
- 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
- 30 fresh raspberries
No Bake Lemon Ice Box Cake
By TrayH
* In a large bowl, mix together the pudding mixes, Cool Whip, and milk
- ~For the Lemon Frosting:
- 2 (3.5 oz) packages instant lemon pudding mix
- 1 (8 0z) container Cool-Whip
- 3 cups milk
- 1 (16 oz) package graham crackers
- 1/2 cup butter, softened
- 1-2 cups powdered sugar
- 2 tablespoons milk
- 2 tablespoons lemon juice
Jalapeño Popper Dip
By TrayH
An easy and creamy jalapeno popper dip topped with Parmesan and Panko breadcrumbs
- 2 (8 ounce) packages cream cheese, room temperature
- 1 cup mayonnaise
- 1 cup shredded Mexican blend cheese
- 1/2 cup grated Parmesan
- 1 (4 ounce) can diced green chilies
- 1 (4 ounce) can diced jalapenos or 4 fresh seeded jalapenos diced finely (add more if you like it hotter)
- 8 slices cooked and crumbled bacon
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
Peanut Butter Cup Brownie Bottom Cheesecake
By TrayH
Why keep your favorite treats separate when you can enjoy them in the same bite? Enjoy this decadent Peanut Butter
- BROWNIE CRUST:
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chip
- 6 tablespoons unsalted butter, melted
- 1 1/4 cups sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- CHEESECAKE FILLING:
- 2 pounds cream cheese, softened
- 5 eggs, at room temperature
- 1 1/2 cups firmly packed brown sugar
- 1 cup smooth peanut butter, not natural-style
- 1/2 cup whipping cream
- 1 tablespoon vanilla extract
- 6 peanut butter cups, cut into quarters
- DECORATION:
- 6 peanut butter cups, cut carefully in half
- 1/2 cup whipping cream
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter cup
Cream Cheese filled Banana Bread
By TrayH
Delicious banana bread is made even more scrumptious by layering the middle with sweet cream cheese! Love this reci
- CREAM CHEESE MIXTURE:
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 3 mashed ripe bananas
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoon sour cream
- 1 teaspoon vanilla
- 2 cup flour
- 1 cup nuts, chopped
- 8 ounce cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1 tablespoon flour
Orange Chicken
By TrayH
We prefer the flavor and texture of thigh meat for this recipe, though an equal amount of boneless skinless chicken...
- ~For the Marinade and Sauce:
- 1 1/2 pounds boneless, skinless chicken thighs , trimmed and cut in 1 1/2-inch pieces
- 3/4 cup low-sodium chicken broth
- 3/4 cup orange juice , plus 1 1/2 teaspoons grated zest, and 8 strips orange peel (each about 2 inches long by 1/2 inch wide) from 2 oranges
- 6 tablespoons distilled white vinegar
- 1/4 cup soy sauce
- 1/2 cup packed dark brown sugar (3 1/2 ounces)
- 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
- 1 piece fresh ginger (about 1 inch), grated (1 tablespoon)
- 1/4 to 1/2 teaspoon cayenne pepper (depending on how spicy you like it)
- 1 tablespoon cornstarch , plus 2 teaspoons
- 2 tablespoons water (very cold)
- 8 small whole dried red chiles (optional)
- ~For the Coating and Frying Medium:
- 3 large egg whites
- 1 cup cornstarch
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon baking soda
- 3 cups peanut oil
Spicy Barbecued Chicken
By TrayH
“This zesty chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw,”
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 1/2 cup chili sauce
- 3 tablespoons brown sugar
- 2 teaspoons salt-free seasoning blend, divided
- 3/4 teaspoon cayenne pepper, divided
- 2 teaspoons ground mustard
- 2 teaspoons chili powder
- 8 boneless skinless chicken breast halves (4 ounces each)