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Recipes
Strawberry Cake Dessert
By Angela-4
Make cake according to directions After the cake cools cut the cake in half and crumble into another pan
- 1 strawberry cake mix
- 2 containers of strawberry cool whip
- 1 can condensed milk
- 1 can crushed pineapple
- 4 tbsp lemon juice
- 1 big container strawberries (frozen)
Frosted Banana Bars
By Angela-4
In a large mixing bowl, cream butter and sugar until light and fluffy
- Frosting:
- 1/2 cup butter, softened
- 2 cups sugar
- 3 eggs
- 1 1/2 cup mashed bananas
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- dash of salt
- 1 package (8oz) cream cheese softened
- 1/2 cup butter softened
- 4 cups powdered sugar
- 2 tsp vanilla
Chewy Brownie Cookies
By Angela-4
In a large mixing bowl, cream shortening, sugar, water and vanilla
- 2/3 cup shortening
- 1 1/2 cups packed brown sugar
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/3 cup baking cocoa
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans
Cheesecake Truffles
By Angela-4
preheat oven to 350F. Line a baking sheet with parchment paper
- Cheesecake Batter:
- (2 - 8 oz pkgs) 1 lb Cream Cheese, softened
- 3/4 cup Sugar
- 3 Lage eggs
- 2 tsp Pure vanilla extract
- 1/3 cup Whipping cream
- Tinest pinch of salt
- Dipping chocolate
- 12 oz Milk chocolate
- 10 oz semisweet chocolate and white chocolate, melted (optional)
Bread Machine ~ Best Ever Dinner Rolls
By Angela-4
Measure ingredients into bread machine in the order recommended by the manufacturer
- 3/4 cup milk, slightly warmed
- 6 tablespoons butter or margarine, softened
- 1 large egg, slightly beaten
- 3 cups bread flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 1/2 teaspoons active dry yeast
- Additional butter (optional)
Herb & Cheese Stuffed Chicken Breasts
By Angela-4
Preheat oven to 375F. Combine parsley & rosemary in food processor until chopped
- 1/2 cup Loosley packed fresh parsley, chopped
- 1/4 cup Loosley packed fresh rosemary, chopped
- 2 tbsp Parmesan cheese
- 1 clove garlic, minced
- 1/2 cup crumbled feta (2oz)
- 4 small chicken breasts halves
Cauliflower Mac 'N' Cheese
By Angela-4
•Preheat oven to 400 degrees F
- 1 head(s) (1 1/2 pounds) cauliflower, core discarded, florets cut into 2-inch pieces
- 4 medium (10 ounces) carrots, thinly sliced
- 1 cup(s) unsalted vegetable broth
- 1/4 cup(s) reduced-fat cream cheese (Neufchâtel)
- 1 teaspoon(s) Dijon mustard
- 1 pinch(s) cayenne (ground red) pepper
- 3/4 cup(s) Gruyère cheese, shredded
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- 12 ounce(s) elbow macaroni
- 8 ounce(s) (3 cups) small broccoli florets
- 2 medium plum tomatoes, cored, seeded, and chopped
- 1/4 cup(s) Parmesan cheese, freshly grated
Bread Machine ~ Garlic Parmesan Bread
By Angela-4
Place ingredients in the bread machine pan in the order suggested by the manufacturer
- 3/4 cup 3/4 cup water
- 1 1/2 teaspoons 1 1/2 teaspoons butter
- 1 to 3 teaspoons 1 to 3 teaspoons finely minced fresh garlic
- 2 cups 2 cups plus 1 tablespoon white bread flour
- 1 tablespoon 1 tablespoon granulated sugar
- 1/2 teaspoon 1/2 teaspoon salt
- 1/4 cup 1/4 cup freshly grated Parmesan
- 1/2 teaspoon 1/2 teaspoon dried sweet basil
- 1/2 teaspoon 1/2 teaspoon garlic powder
- 2 teaspoons 2 teaspoons active dry yeast
Chex Mix ~ Cheesy Ranch
By Angela-4
In large microwavable bowl, mix cereal, pretzels and crackers
- 9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
- 2 cups bite-size pretzel twists
- 2 cups bite-size cheese crackers
- 3 tablespoons butter or margarine, melted
- 1 package (1 oz) ranch dressing and seasoning mix
- 1/2 cup grated Parmesan cheese
Spinach Pasta with Asparagus Pesto
By Angela-4
Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente
- Salt and pepper
- 1 pound spinach fettuccine or spinach garganelli
- 1/4 cup pistachios or 3 tablespoons pine nuts
- 1 pound thin asparagus, coarsely chopped
- 1 cup mixed fresh parsley, mint and tarragon or basil, loosely packed
- 1/4-1/3 cup grated Parmigiano Reggiano cheese (about a handful)
- 1/2 lemon, juiced
- 1/3 About 1/3 cup extra virgin olive oil