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Maple Bacon Pancake

Maple Bacon Pancake

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Directions Preheat oven to 350 degrees F (175 degrees C)

  • 4 ounces bacon
  • 1 cup baking mix
  • 1 1/4 cups shredded Cheddar cheese, divided
  • 1/2 cup milk
  • 1/4 cup maple syrup
  • 2 tablespoons white sugar
  • 2 eggs
0/5 (0 Votes)

Slow Cooker Maple Cake

Slow Cooker Maple Cake

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1. Lightly toast nuts in a dry skillet over medium-high heat

  • 1 box yellow cake mix
  • 1/2 cup melted butter
  • 1 cup water
  • 3 eggs
  • 1/2 teaspoon cinnamon
  • 1/2 cup maple syrup
  • Maple Walnuts
  • 2 cups walnut halves
  • 1/3 cup maple syrup
  • 1/2 teaspoon salt
  • 1 cup whipped cream (garnish
0/5 (0 Votes)

Pressure Cooker Sweet and Sour Red Cabbage

Pressure Cooker Sweet and Sour Red Cabbage

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Combine cabbage, apple and onion in pressure cooker

  • 6 cup shredded red cabbage
  • 2 tart apples, peeled, chopped
  • 1/2 cup chopped onion
  • 3 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup. vinegar
  • 1 tablespoon margarine
  • 1 tablespoon cornstarch
4.3/5 (3 Votes)

Amish White Bread - Large Batch

Amish White Bread - Large Batch

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1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast

  • 4 cups warm water (110 degrees F/45
  • degrees C)
  • 1-1/3 cups white sugar
  • 3 tablespoons active dry yeast
  • 1 tablespoon salt
  • 1/2 cup vegetable oil
  • 12 cups bread flour
4.5/5 (2 Votes)

Bee Sting Cake (Bienenstich) I

Bee Sting Cake (Bienenstich) I

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Combine the yeast, and the warm water; set aside to proof for 5 minutes

  • 2 (.25 ounce) packages active dry yeast
  • 1/4 cup warm water
  • 3/4 cup unsalted butter, softened
  • 3/4 cup white sugar
  • 2 eggs, room temperature
  • 3 egg yolks
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream, room temperature
  • 4 cups all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 2/3 cup packed light brown sugar
  • 6 tablespoons unsalted butter
  • 3/8 cup heavy whipping cream
  • 3/8 cup honey
  • 1/4 cup lemon juice
  • 5/8 cup sliced almonds
  • 2 cups pastry cream
4.5/5 (19 Votes)

Pepper Jelly Tarts

Pepper Jelly Tarts

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Using medium speed of an electric mixer, beat together cheese, butter, paprika and pepper

  • 2 cups shredded cheddar cheese
  • 1/2 cup butter, softened
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 cup flour
  • 2/3 cup red or green hot pepper jelly
0/5 (0 Votes)

Pork Gravy

Pork Gravy

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01.Roast a couple of bay leaves and a few sage leaves in the tin with the pork

  • 2 bay leaves
  • Few sage leaves
  • Apple wedges (optional)
  • Plain flour
  • White wine, cider or apple juice
4.6/5 (5 Votes)

Chicken Salad for 150

Chicken Salad for 150

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1. Sprinkle chicken with chili powder

  • 14 1/10 cup Ranch salad dressing 3/4 cup Ranch salad dressing
  • 37 3/5 teaspoons chili powder 2 teaspoons chili powder
  • 9 2/5 cup crushed corn or tortilla chips 1/2 cup crushed corn or tortilla chips
  • 14 1/10 cup salsa 3/4 cup salsa
  • 18 4/5 tablespoon vegetable oil 1 tablespoon vegetable oil
  • 18 4/5 pound boneless skinless chicken breasts, cut into 4 7/10-inch strips 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 18 4/5 cup shredded Cheddar cheese 1 cup shredded Cheddar cheese
  • 18 4/5 ( 300 4/5 ounce) package ready-to-serve salad 1 (16 ounce) package ready-to-serve salad
  • Instructions
0/5 (0 Votes)

Sweet Pea Casserole

Sweet Pea Casserole

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Preheat oven to 350°. In a Dutch oven, melt butter over medium heat

  • 1/4 cup butter
  • 1 (8-ounce) container sliced baby bella mushrooms
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 2 cups grated fontina cheese
  • 1 cup grated Parmesan cheese
  • 2 (16-ounce) packages frozen green peas, thawed and drained
  • 1 (6-ounce) can french-fried onion rings
4.3/5 (27 Votes)

Baked Crab Pockets Rangoon

Baked Crab Pockets Rangoon

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HEAT oven to 350°F. MIX first 4 ingredients

  • 1 can (6 oz.) white crabmeat, drained, flaked
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
  • 2 green onions, thinly sliced
  • 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
  • 12 won ton wrappers
0/5 (0 Votes)