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Recipes
Toasted Marshmallow Cupcakes
By neysa
Make the cake: Preheat oven to 350 degrees Fahrenheit
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 3/4 cup warm water
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1/3 cup unsalted butter, melted
- 3/4 teaspoon pure vanilla extract
- 18 cupcake liners
Herb Cream Cheese Scrambled Eggs Recipe
By neysa
Lillet Buttermilk Shakes
- equal parts thyme, tarragon, oregano 6 green onions, with greens, chopped 1/3 cup (big handful) chopped chives fine grain sea salt and freshly ground pepper 1 tablespoon unsalted butter 3 eggs, well whisked plenty of toast, for serving
Summer Corn Salad
By neysa
Honestly it's hard to get the flavor in this salad just right, but when you do, it is phenomenal
- 6 ears of corn
- 1 large shallot, minced
- 1/3 cup fresh lemon juice
- v. scant 1/2 teaspoon fine grain sea salt
- 2 tablespoons brown sugar
- 3 tablespoons sunflower oil
- 3/4 cup / 4 oz / 115g toasted pepitas
- 3/4 cup / 4 oz / 115g toasted sunflower seeds
- 1 teaspoon Mexican oregano
Classic Cheesecake
By neysa
Preheat oven to 375 degrees
- For Crust
- 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
- 12 graham crackers (3-by-5 inch)
- 1/4 cup sugar
- 1/4 teaspoon coarse salt
- For Filling
- 2 1/2 pounds bar cream cheese, room temperature
- 1 1/2 cups sugar
- 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt
- 4 large eggs
- 1 cup sour cream
Pear Tart Tatin
By neysa
Preheat oven to 375 degrees
- All-purpose flour, for rolling
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
- 1/2 cup sugar
- 1 1/2 teaspoons cider vinegar
- 2 tablespoons unsalted butter
- 3 firm, ripe Anjou or Bartlett pears, each peeled, halved, cored, and cut into 6 wedges
Cheesy Ham and Hash Brown Casserole
By neysa
Directions Preheat oven to 375 degrees F (190 degrees C)
- 1 (32 ounce) package frozen hash brown potatoes
- 8 ounces cooked, diced ham
- 2 (10.75 ounce) cans condensed cream of potato soup
- 1 (16 ounce) container sour cream
- 2 cups shredded sharp Cheddar cheese
- 1 1/2 cups grated Parmesan cheese
Linguine with Pesto and Mussels
By neysa
I made this from Chezus' French Moules recipe: http://www
- For Pesto:
- 1 big bunch basil
- 2 large handfuls pine nuts or almonds
- garlic
- olive oil
- salt and pepper to taste
- 1 lb. mussels, washed
- 1-2 garden tomatoes
- 1 ball mozzarella
- Linguine or favorite pasta
Spinach Lemon Orzo Soup
By neysa
Heat the oil in a large heavy pot or stock pot
- 2 Tbs. olive oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 tsp. red pepper flakes
- 1 tsp. dried thyme
- 2 cups packed fresh spinach leaves
- 1 1/2 cups orzo pasta
- 8 cups chicken broth (or vegetable broth)
- 1 lemon, zested and juiced
- 2 Tbs. water
- 1 Tbs. cornstarch
- Freshly grated Parmesan cheese
Jelly Bean Easter Bark
By neysa
Directions LINE baking sheet with wax paper
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
- 2 teaspoons vegetable shortening
- 1/2 cup WONKA® SweeTARTS® Jelly Beans, divided
"I Scream" Mud Pie
By neysa
From Martha
- 16 graham crackers, broken into large pieces
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 pint vanilla ice cream, softened
- 1 cup roughly chopped chocolate flaky-crisp candy bars, such as Butterfinger "fun size" (about 8)
- 1 pint chocolate ice cream, softened
- 1 cup roughly chopped chocolate-coconut candy bars, such as Mounds "snack size" (about 8)
- 2 tablespoons chocolate chips, melted and cooled
- 6 oval chocolate sandwich cookies, such as Milano, halved crosswise
- 12 candy skulls, for decorating
- 20 chocolate wafers, such as Famous