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Recipes
Apple-Rasberry Crisp
By nanasally4
DFinase
- 4 Gala or Braeburn apples, peeled, cored and sliced about 1/4 inch thick
- 2 cups frozen unsweetened raspberries (from a 12 oz package)
- 1/3 cup maple syrup or pancake syrup
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp apple pie spice
- 8 reduced-fat pecan shortbread cookies (Pecan Sandies)
- 1/2 cup coarsely chopped pecans
- Vanilla ice cream (optional)
Smoked Porter Cake
By nanasally4
Position rack in center of oven and preheat to 350°F/170C
- 3 ounces/85g high quality unsweetened dark chocolate, chopped
- 2 1/4 cups/280g all purpose flour
- 2 teaspoons baking powder
- 1 tsp mixed spice (pumpkin spice works the same)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons (1 3/4 sticks) salted butter, room temperature
- 1 1/4 cups/250g plus 3 tablespoons sugar
- 3 large eggs, separated
- 1 1/4 cup/350ml extra smoky porter, (or regular or chocolate stout)
Chocolate Covered Snow Peaks
By nanasally4
Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper
- 4 large egg whites at room temperature
- 1 teaspoon cream of tartar
- 1 cup plus 2 tablespoons superfine granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups dark chocolate chips
Pasta e Fagioli
By nanasally4
DFinase
- 8 cups fat free, low sodium chicken broth
- 2 cans (15 oz each) cannelini beans, rinsed and drained
- 3 carrots, sliced
- 3 cloves garlic, sliced
- 2 cups (8oz) ditalini or small pasta
- 3 tbsp grated Parmesan cheese
- 3 tbsp chopped, fresh parsley
Death By Chocolate Mini Cheesecake Pies
By nanasally4
1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups
- 48 chocolate wafer cookies, crushed (about 2 1/2 cups)
- 6 tablespoons butter, melted
- 2 teaspoons corn syrup or honey
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla
- 2 tablespoons coffee-flavored liqueur, if desired
- 2 eggs
- 6 oz chocolate (I like to use 60% cocoa chocolate bars), melted and cooled
- 1/2 cup Original Bisquick® mix
- 3/4 cup milk
- 2 cups whipping cream
- 2 tablespoons powdered sugar
- 6 oz semisweet chocolate chips, melted and cooled slightly
- 20 to 24 mini milk chocolate-covered peanut, caramel and nougat candy bars, frozen and then chopped
Dave's Corn Chowder
By nanasally4
DFinase
- 2 tbsp butter
- EVOO
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1 tsp dried thyme leaves
- 1/4 cup flour
- 6 cups chicken or vegetable broth
- 2 cups heavy cream
- 4 good sized red potatoes, diced
- 7 ears corn
- Salt and freshly ground black pepper
- Parsley to taste
Beer Brine and Chicken
By nanasally4
DFinase
- 2 cups water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 4 cans cold beer
- Chicken
Slow Cooker Cheesy Potato Soup
By nanasally4
1 Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl
- Reynolds™ Slow Cooker Liners
- 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
- 1/2 cup frozen chopped onion (from 12-oz bag), thawed
- 1 medium stalk celery, diced (1/2 cup)
- 1 carton (32-oz) Progresso® chicken broth
- 1 cup water
- 3 tablespoons Gold Medal® all-purpose flour
- 1 cup milk
- 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
- 1/4 cup real bacon pieces (from 2.8-oz package)
- 4 medium green onions, sliced (1/4 cup)
Peanut Brittle
By nanasally4
Aunt Bea's recipe
- 1 cup sugar
- 2 sticks Imperial margarine - no substitutes
- 1/4 cup water
- 1 cup dry roasted unsalted peanuts
Roasted Brussels Sprouts
By nanasally4
Directions Preheat oven to 400 degrees F (205 degrees C)
- 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper