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Recipes
Glazed Doughnut Muffins
By KimberleyH
sweetpeaskitchen.com http://sweetpeaskitchen
- For the Glaze:
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1 cup milk
- 3 tablespoons butter; melted
- 1 cup confectioners’ sugar; sifted
- 3/4 teaspoon vanilla
- 2 tablespoons hot water
Brined Turkey Breast with Sausage Stuffing and Cider Glaze
By KimberleyH
o prepare the brine for the turkey, combine all ingredients above except the ice water in a large saucepot or stock...
- Turkey:
- 1 1 1 qt. vegetable stock
- 1 1 1 qt. apple cider
- 3/4 3/4 3/4 cup maple syrup
- 1/2 1/2 1/2 cup kosher salt
- 1/2 1/2 1/2 Tbsp. dried sage
- 1/2 1/2 1/2 Tbsp. dried thyme
- 1/2 1/2 1/2 Tbsp. dried rosemary, crushed
- 2 2 2 qts. ice water
- Stuffing:
- 1 1 1 lb. loose sage sausage
- 3/4 3/4 3/4 cup onion, diced
- 1-1/2 1-1/2 1-1/2 cups celery, diced
- 3/4 3/4 3/4 cup butter
- 1/4 1/4 1/4 tsp. ground black pepper
- 1-1/2 1-1/2 1-1/2 tsp. dried thyme
- 1 1 can 1 (10.75-oz.) can cream of mushroom soup
- 1-1/2 1-1/2 1-1/2 cups chicken stock
- 12 12 12 cups soft bread, cubed
- Cider Glaze:
- 6 6 6 cups apple cider
- 2 2 2 Tbsp. maple syrup
Tiramisu
By KimberleyH
Recipe courtesy Food Network Magazine
- 6 large egg yolks
- 3/4 cup sugar
- 3/4 cup whole milk
- Four 8-ounce containers mascarpone cheese, at room temperature
- 1 1/2 cups espresso or strong coffee, at room temperature
- 1/2 cup brandy or cognac
- 30 to 32 crisp Italian ladyfingers (savoiardi)
- 1/4 cup Dutch-process cocoa powder
- Bittersweet chocolate, for shaving
Parmesan Crusted Chicken
By KimberleyH
Place mayo and cheese in a small bowl and mix
- 1/2 cup Real Mayonnaise
- 1/4 cup shredded Parmesan cheese
- 4 boneless skinless chicken breast cutlets
- 4 teaspoons Italian seasoned dry bread crumbs
Slow Cooker Mexican Chicken Tostadas
By KimberleyH
1 Mix jalapeño chili, garlic, chili powder, oil, lime juice and salt in 3- to 4-quart slow cooker
- 1 large jalapeño chili, finely chopped
- 10 cloves garlic, finely chopped
- 2 tablespoons Mexican chili powder
- 2 tablespoons olive or vegetable oil
- 2 tablespoons lime juice
- 2 teaspoons salt
- 2 packages (1 1/4 pounds each) boneless skinless chicken thighs
- 1 package (4.8 ounces) tostada shells (10 shells)
- 1 cup shredded lettuce
- 1 cup shredded Cheddar cheese (4 ounces)
- 3/4 cup Old El Paso® Thick 'n Chunky salsa
- 1/4 cup sour cream
Lemon Drop Jello Shots
By KimberleyH
Add this recipe to ZipList! ~ Get your tailgate on with these fun jello shots re-envisioned into lemon wedges
- Make sure to use a sharp knife or you will end up with mangled wedges. Share and Enjoy:
- Empty out the citrus of your choice to create a vessel.
- Juice the citrus first as it makes for easier pulp removal. Save extracted juice for later recipes.
- Use either a grapefruit knife to hollow out the citrus, or the easier way, is to turn them inside out like the picture and dig deeply in to the pith until you catch the thin membrane holding the pulp and then peel back.
- Make sure to completely clean out your citrus or the pulp will show in the wedges.
- Make the Jell-O according to the instructions on the box and then reduce the cold water portion by 1/4 cup and replace with your chilled drink mix. Place emptied citrus into muffin pan holes. Pour mixture into emptied citrus and chill overnight.
- Use a straight edge knife to cut into wedges. Do not use a serrated knife or it will leave track marks.
Pumpkin Pecan Cheesecake Pots
By KimberleyH
I love recipes like this Pumpkin Pecan Cheesecake Pots, that are so simple to prepare yet always seem to impress pe...
- 1 cup graham cracker or gingersnap cookie crumbs
- 1 tablespoon butter, melted
- 8 ounces cream cheese
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup whipping cream
- 1 teaspoon vanilla extract
- 14 ounces pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- 1/8 teaspoon cardamom
- 1/8 teaspoon xantham gum (optional - a natural thickener)
- 1/2 cup chopped pecans
- 4 whole pecan halves
- Sweetened whipped cream for garnish
Mini Pumpkin Chiffon Pies
By KimberleyH
Preheat the oven to 350°F
- 3 3 3 (9-inch) pre-rolled, ready-to-bake pie crusts
- 1 1 package 1 (3-oz.) package cook-and-serve vanilla pudding
- 1 1 1 cup milk
- 1 1 can 1 (15-oz.) can pumpkin purée
- 1 1 container 1 (8-oz.) container whipped topping
- 1/4 1/4 1/4 tsp. ground cloves
- 1/4 1/4 1/4 tsp. ground nutmeg
- 1/2 1/2 1/2 tsp. ground cinnamon
- 1/2 1/2 1/2 tsp. ground ginger
- 12 12 12 store-bought gingersnap cookies, crushed (for garnishing)
- Extra whipped topping (for garnishing)
Mac and Cheese
By KimberleyH
COOK macaroni according to package directions; drain well
- 1 (8-ounce) package elbow macaroni
- 2 cups milk (I use whole milk)
- 1/4 cup all-purpose flour
- 1 teaspoon onion salt
- 2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided ( I use one block of Sharp Cheddar and one block of Extra-Sharp Cheddar cheese)
- 1 cup soft plain breadcrumbs ( The recipe suggest homemade breadcrumbs, but I use store bought - not Italian breadcrumbs, just plain)
- 1/4 cup butter or margarine, melted (I use butter)
Tear and Take Pizza Rolls
By KimberleyH
Preheat oven to 375° degrees and spray a 3
- Nonstick cooking spray
- 2 cans crescent rounds or flaky biscuits (such as Pillsbury®)
- 3/4 cup pizza sauce
- 1 cup mozzarella cheese
- 12 slices pepperoni, diced
- 1 tablespoon Parmesan cheese
- 1/2 teaspoon Italian seasoning