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Recipes
Fudge
By dpearce
It makes a full 9×13 pan that you can cut into really small pieces
- 3 (12 ounce) packages semi-sweet chocolate chips
- 1 (7 ounce) container marshmallow cream (see Note for substitutions)
- 1 cup (2 sticks) butter, softened
- 2 tablespoons vanilla extract
- 2 cups pecans or walnuts, chopped
- 4 1/2 cups white sugar
- 1 (12 ounce) can evaporated milk
Shrimp
By dpearce
In a large skillet, melt butter over medium heat
- Serves: 4
- Cooking Time: 10 min
- Ingredients
- 1/2 cup (1 stick) butter
- 1/3 cup amaretto (almond-flavored liqueur)
- 1/3 cup sliced almonds
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1 pound large shrimp, peeled and deveined, tails left on
- Instructions
- In a large skillet, melt butter over medium heat. Add amaretto, almonds, sugar, cinnamon, and cayenne pepper and stir until sugar dissolves.
Hungarian Goulash
By dpearce
Heat oil in a large pot or Dutch oven over medium heat
- 1/3 cup Canola Oil
- 3 Onions ; sliced
- 2 tablespoons Paprika
- 2 teaspoons Salt
- 1/2 teaspoon Black pepper
- 3 pounds Stew meat
- 1 6-0z can Tomato paste
- 1 1/2 cups Water
- 1 clove Garlic ; minced
- 1 teaspoon Salt
Blueberry Crumb Cake
By dpearce
Preheat the oven to 350 degrees F
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 cups all-purpose flour
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- Confectioners' sugar for sprinkling
Chicken Cacciatore for Slow Cooker
By dpearce
Very Good!
- 1 1/2 cups Marinara Sauce
- 1/2 cup Onions ; sliced thinly
- 1/4 cup Tomato paste
- 1/4 cup Red or white Wine
- 1/2 teaspoon Rosemary
- 1/2 teaspoon Salt
- 8 small Chicken Thighs
- 8 ounce Mushrooms ; sliced
Lemon Yogurt Cake
By dpearce
Preheat the oven to 350 degrees F
- For the glaze:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice
Slow Cooker Beef Pot Roast
By dpearce
Generously season both sides of roast with salt and pepper
- 1 (5 pound) bone-in beef pot roast
- salt and pepper to taste
- 1 tablespoon all-purpose flour, or as needed
- 2 tablespoons vegetable oil
- 8 ounces sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 1/2 cups chicken broth
- 3 medium carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
Slow-Cooker Cranberry Chicken
By dpearce
Place chicken pieces in a 3-1/2- or 4-quart slow cooker
- 2-1/2 to 3 pounds chicken thighs and/or drumsticks, skinned 1 16-ounce can whole cranberry sauce 2 tablespoons dry onion soup mix 2 tablespoons quick-cooking tapioca 3 cups hot cooked rice
Savory Pork Chops
By dpearce
Directions In a bowl, combine the first four ingredients
- MUSTARD SAUCE:
- 2 tablespoons all-purpose flour
- 1 tablespoon ground mustard
- 1 teaspoon seasoned salt
- 1/8 teaspoon pepper
- 4 (3/4 inch) thick pork chops
- 2 tablespoons vegetable oil
- 2 teaspoons ground mustard
- 1 cup water
- 1/2 cup chopped onion
- 2 tablespoons ketchup
- 2 tablespoons orange marmalade
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
Easy Shake and Bake Chicken
By dpearce
Preheat oven to 450 degrees
- 1 4-pound Chicken ; cut into pieces
- 1/2 cup All-purpose Flour
- 1 tsp. Salt
- 1 tsp. Paprika
- 1/4 tsp. Sage
- 1/4 tsp. Ground Black Pepper
- 1/2 cup Butter