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Recipes
Pecan Tassies
By pknaub
Preheat oven to 325 degrees F
- Dough:
- 1 cups margarine or butter
- 1 package cream cheese
- 2 cups all-purpose flour
- Filling:
- 2 eggs
- 1 1/2 cup packed brown sugar
- 1 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1 1/2 cups chopped pecans
Pineapple Salsa
By pknaub
In a medium bowl stir together pineapple, sweet pepper, onion, the 2 tablespoons cilantro, serrano pepper, lime pee...
- 1 cup diced fresh pineapple (about 1/4 pineapple)
- 1/2 cup chopped red sweet pepper
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 fresh serrano or jalapeno chile pepper, seeded and finely chopped
- 1 teaspoon finely shredded lime peel
- 1/4 teaspoon salt
- Snipped fresh cilantro (optional)
Maggie's Decadent BrowniesRecipe courtesy Paula Deen
By pknaub
Directions Preheat oven to 350 degrees F
- Frosting:
- Ingredients
- 4 ounces unsweetened chocolate
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, sifted
- 4 ounces (4 squares) unsweetened chocolate
- 1 cup (2 sticks) butter, softened
- 1/2 cup pasteurized egg substitute (recommended: Egg Beaters)
- 1 teaspoon vanilla extract
- 1 (1-pound) box confectioners' sugar, sifted
- 4 cups mini marshmallows
Thousand Dollar Bars (from King Arthur Flour)
By pknaub
1) FOR THE CRUST: Preheat your oven to 300°F
- SHORTBREAD LAYER
- 1 cup (8 ounces or 2 sticks) salted butter, at room temperature
- 1 cup (4 ounces) confectioners' sugar
- 2 teaspoons vanilla extract
- 2 cups ( 8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- CARAMEL LAYER
- 2 cups (20 ounces) caramel, cut into small chunks
- 3 tablespoons heavy cream
- CHOCOLATE LAYER
- 3 cups (18 ounces milk) chopped milk chocolate or dark chocolate, melted
- 1 tablespoon vegetable shortening (optional)
Chicken and Black Bean Enchiladas with Gooey Jack Cheese
By pknaub
Preheat oven to 400 degrees F
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- 1/3 cup prepared salsa, mild, medium or hot
- 2 tablespoons chopped fresh cilantro leaves
- 4 (8-inch) flour tortillas
- 1 1/3 cups shredded Monterey jack and or Cheddar
- Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.
German Chocolate Cupcakes
By pknaub
Makes 12 Adapted from Luscious Coconut Desserts (Chronicle) by Lori Longbotham Everyone loved these cu...
- For the cupcakes
- 2 ounces (60 g) bittersweet or semisweet chocolate, chopped
- 1/4 cup (60 ml) boiling water or coffee
- 8 tablespoons (4 ounces, 115 g) unsalted butter, at room temperature
- 3/4 cup (150 g) sugar
- 2 large eggs, at room temperature, separated
- 1/2 teaspoon vanilla extract
- 1 cup plus 1 tablespoon (150 g) cake flour (not self-rising)
- 1 tablespoon unsweetened natural cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (125 ml) buttermilk (see Note), at room temperature
- 1 . Preheat the oven to 350ºF (180ºC). Line a muffin tin with 12 cupcake liners.
- For the German chocolate frosting
- 3/4 cup (180 ml) evaporated milk (whole milk)
- 1/4 cup (60 g) packed light brown sugar
- 2 large egg yolks
- pinch of salt
- 2 tablespoons (30 g) butter, salted or unsalted, at room temperature
- 2 ounces (55 g) bittersweet or semisweet chocolate, chopped
- 1 1/2 cups (110 g) sweetened or unsweetened coconut flakes, lightly toasted
- 1 cup (125 g) chopped, toasted pecans
- 1/2 teaspoon vanilla extract
- Optional: Additional toasted coconut, for a garnish
Chocolate Caramel Tarts
By pknaub
1. Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside
- FOR THE CRUST
- 1 1⁄2 cups flour
- 1 ⁄4 cup plus 1 tablespoon dutch-process unsweetened
- cocoa powder
- 1 ⁄4 teaspoon. kosher salt
- 10 tablespoons unsalted butter, cubed and softened
- 1 ⁄2 cup plus 2 tablespoons. confectioners' sugar
- 2 egg yolks, room temperature
- 1 ⁄2 teaspoon pure vanilla extract
- FOR THE CARAMEL
- 1 1⁄2 cups sugar
- 3 tablespoons light corn syrup
- 1 ⁄4 teaspoon kosher salt
- 6 tablespoons water
- 6 tablespoons unsalted butter
- 6 tablespoons heavy cream
- 1 tablespoon sour cream
- 1 teaspoon pure vanilla extract
- FOR THE GANACHE
- 1 ⁄2 cup heavy cream
- 4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped
- Vanilla Fleur de Sel for garnish (optional)
Coconut thumbprint cookies with salten caramel
By pknaub
Preheat oven to 350. Beat together butter and sugar with mixer on medium speed until it is pale and fluffy, then a...
- 3 sticks unsalted butter, room temperature
- 1 cup white sugar
- 1 1/2 tsp. pure vanilla extract
- 3 1/2 cups all purpose flour
- 1/2 tsp salt
- 2 large eggs beaten
- 12 ounces sweetened flaked coconut
- 44 small soft caramel candies (12 oz.)
- 6 tablespoons heavy cream
- Flaky Sea Salt
Toffee Squares - Cleta Bailey (Pioneer Woman)
By pknaub
Preheat oven to 350 degrees
- ■2 sticks Butter
- ■1 cup Packed Brown Sugar
- ■1 whole Egg
- ■2 teaspoons Vanilla
- ■2 cups All-purpose Flour
- ■2 cups Chocolate Chips (milk Or Semi-sweet)
- ■¾ cups Finely Chopped Pecans
Cowboy Quesadillas (talkinchowplayinhouse)
By pknaub
Place chicken breasts in crock-pot
- 3 boneless skinless chicken breasts
- Jar of barbecue sauce
- 6 ) 10" tortillas
- 3-4 C. Shredded Cheese
- 1 ) 15 oz. Can Chili Beans, divided for each quesidilla
- 1/2 Red Onion, finely chopped