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Recipes
Potatoe chip cookies
By moeself
Mimi's collection
- 1 Cup Butter (2 sticks)
- 1/2 Cup Sugar
- 1 TBS Vanilla
- Cream together
- 1/2 Cup crushed potatoe chips
- 1/2 Cup chopped pecans
- 2 cups sifted flour
Clusters of Carlyn: Bacon, Apple Raspberry Vinaigrette Salad!
By moeself
Combine 1st 5 ingredients for dressing in a blender and blend till smooth
- Dressing:
- 2-3 Romaine Hearts, Shredded
- 1-2 apples chopped
- 1 pkg. Bacon, cooked and chopped
- 1 pkg. Walnuts
- 1 pkg Feta Cheese
- 1 cup Sugar
- 1 tsp salt
- 1 tsp dry mustard
- 1/2 cup Red wine vinegar
- 1/2 small Red onion
- 1/2 cup olive oil
- 1 tsp poppy seeds
Black Bean and corn quesda
By moeself
1. Heat oven to 300. Divide cheese evenly among tortillas, sprinkling cheese over half of each tortilla
- 1 pkg. shredded Mexican 4-cheese blend
- 8 flour tortillas
- 1 1/2 cup(s) bottled black bean and corn salsa
- 1 medium chopped avocado
slow cooker sloppy joe
By moeself
Preparation: In a heavy skillet, brown ground beef with onion and garlic
- 2 pounds lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup ketchup
- 1/2 bell pepper, seeded and chopped
- 3 tablespoons Worcestershire sauce
- 3 tablespoons brown sugar
- 2 tablespoons prepared mustard
- 2 tablespoons cider vinegar
- 1 1/2 teaspoons chili powder
- hamburger buns
Stuffed Shells Recipe - 101 Cookbooks
By moeself
Oil a 13 x 9-inch / 33 x 23-cm baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it
- Sauce:
- 1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
- 1 1/2 teaspoons crushed red pepper flakes
- scant 3/4 teaspoon fine grain sea salt
- 4 medium cloves of garlic, finely chopped
- 1 28-ounce can crushed red tomatoes
- 1 14-ounce can crushed red tomatoes
- Filling:
- 1 15-ounce container ricotta cheese
- 1 egg, beaten
- 1/4 teaspoon fine grain sea salt
- 1 cup / ~5 oz grated mozzarella
- 1 bunch of chives, minced
- 25-30 jumbo dried pasta shells
Chicken Taco Salad
By moeself
Make Ahead Preparation: Preheat the oven to 375 degrees
- 1 head iceberg lettuce, shredded
- 4 boneless, skinless chicken breasts
- 1 package taco seasoning
- 2 small, vine-ripened tomatoes
- 1 small can sliced black olives
- 1 small can chopped green chilies
- Shredded cheddar or Monterey Jack cheese
- French or Catalina salad dressing
- Fritos or edible taco salad shells
- Sour cream for garnish (optional)
Rich Dinner Rolls
By moeself
Mimi's collection
- 1 pkg active dry yeast
- 1/3 warm water
- 2/3 cup milk
- 1/2 cup sugar
- Butter
- 2 tsp salt
- 4 1/2 to 5 cups flour
- 3 eggs, slightly beaten
Apple and oatmeal ginger crumb pie
By moeself
Per serving: 526 Cal,24gFat,61 mg chol, 141 mg SOD, 6g Pro, 74g Carb, 4g Fiber Resource: Woman's Day
- 1 Basic Flaky pie crust
- 1/4 cup firmly packed dark brown sugar
- 1 Tbsp Freshly grated ginger or 1 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- Pinch Kosher Salt
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 cup old-fashioned rolled oats
- 2 lb Jonagold, Ida red or Golden Delicious apples (about 4 large) peeled and sliced 1/2 in. thick
- 2 Tbsp fresh lemon juice
- 1/2 cup granulated sugar
- 1 Tbsp Cornstarch
Blueberry Velvet Cake with Cream Cheese Frosting
By moeself
Preheat the oven to 350 degrees
- For the Cake:
- Blueberry Velvet Cake with Cream Cheese Frosting
- Adapted from Joy of Baking
- Serves: 1 2-tier 9″ cake
- Ingredients
- 3 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 stick unsalted butter, room temperature
- 1 3/4 cup granulated sugar
- 4 large eggs, room temperature if possible
- 2 teaspoons vanilla extract
- 1 cup milk, room temperature (feel free to use buttermilk)
- 1/2 teaspoon salt
- 1 1/2 pints blueberries
- Blue Food Coloring
- For the Frosting
- 1 stick unsalted butter, room temperature
- 1 8oz package cream cheese, room temperature
- 3 cups confectioner’s sugar
- 1 teaspoon vanilla
Iced Hello Dolly
By moeself
Southern Living DECEMBER 2010
- 6 cups milk
- 3 cups strong brewed hazelnut coffee, chilled
- 1 1/2 cups chocolate syrup
- 3/4 teaspoon coconut extract
- Toppings: whipped cream, chocolate syrup