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Recipes
Bacon Onion Cheddar Biscuits
By Stina
Sift together flour, baking powder, and salt
- 2 cups All-purpose Flour
- 1 teaspoon Baking Powder
- 3/4 teaspoons Salt
- 1/4 cups Vegetable Shortening (crisco, Etc)
- 10 Tablespoons Milk (whole Milk Is Best)
- 4 Tablespoons Vegetable Oil
- 1 whole Egg
- 10 slices Thick Cut Bacon, Fried And Crumbled
- 1 cup Finely Diced Onion
- 1 cup Grated Sharp Cheddar Cheese
Chicken Salad
By Stina
Coarsely chop apple, grapes, and pecans
- 1 cup cooked chicken, chopped
- 1/2 C grapes
- 1/2 C pecans
- 1/2 C mayo
- 1/4 tsp each of salt and pepper
- 1 small apple
Egg Salad in Pita
By Stina
(Makes 4 pita halves or 2 servings; recipe created by Kalyn
- 4 eggs (eggs that are not too fresh will make better boiled eggs)
- 2 T fat-free Greek Yogurt
- 1 T mayo
- 2 tsp. Dijon mustard
- 2 T thinly-sliced green onion
- 6-8 green olives, finely chopped
- salt and fresh-ground black pepper to taste
- 2 romaine lettuce leaves, thinly sliced
- 2 whole wheat pitas, cut in half
Easy Guacamole
By Stina
Directions Peel and mash avocados in a medium serving bowl
- 2 avocados
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 ripe tomato, chopped
- 1 lime, juiced
- salt and pepper to taste
Peanut Butter Chocolate Dessert
By Stina
Crush 16 cookies; toss with the butter
- Peanut Butter Chocolate Dessert
- 20 chocolate cream-filled chocolate sandwich cookies, divided
- 2 tablespoons butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup peanut butter
- 1-1/2 cups confectioners' sugar, divided
- 1 carton (16 ounces) frozen whipped topping, thawed, divided
- 15 miniature peanut butter cups, chopped
- 1 cup cold milk
- 1 package (3.9 ounces) instant chocolate fudge pudding mix
Breakfast Quiches to Go
By Stina
Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray
- 2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each)
- 1 package (8 oz) cream cheese, softened
- 3 Eggs
- 1 small onion, chopped (1/4 cup)
- 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded mozzarella cheese (4 oz)
- .
Almost-Famous Spicy Fried Shrimp
By Stina
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; s...
- 1/2 cup mayonnaise
- 1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
- 2 teaspoons honey
- Kosher salt
- Vegetable oil, for frying
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- Kosher salt and freshly ground pepper
- 1 1/4 pounds small shrimp, peeled and deveined
- Bibb lettuce leaves, for serving
- Thinly sliced scallions, for garnish
Louisiana Stuffed Crabs
By Stina
Buttered bread crumbs Preheat oven to 400 degrees F
- 1/2 cup margarine
- 1 onion, finely chopped
- 1 rib celery, chopped
- 1/2 bell pepper, chopped
- 1 pound crab meat
- 3 Tablespoons minced green onion, bulbs only
- 2 Tablespoons minced parsley
- Salt and pepper to taste
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 1 egg beaten with
- 1/4 cup milk
- 3/4 cup plain bread crumbs
- Buttered bread crumbs
ROASTED PECANS
By Stina
Melt butter. Add all ingredients except pecans
- 2 qts. pecan halves
- 1 tbsp. Worcestershire
- 1 stick butter
- 1/4 tsp. celery salt
- 1/4 tsp. season all
- 1/4 tsp. cayenne pepper
- 1/4 tsp. onion salt
- 1/4 tsp. garlic salt
Colored Sugar
By Stina
Directions Place sugar into a jar with a tight fitting lid
- 1 cup white sugar
- 2 drops any color liquid food color