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Recipes
Lemon Bars
By sleestack86
Butter a 9-by-13-inch baking pan; line baking pan with parchment paper, leaving a 3-inch overhang on all sides
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- Pinch of salt
- For The Filling
- 6 large eggs
- 1 large egg yolk
- Pinch of salt
- 1/2 cup all-purpose flour
- 2 1/4 cups granulated sugar
- 1 cup plus 2 tablespoons freshly squeezed lemon juice
- Zest of 1 small lemon, finely grated
- For Serving
- Confectioners' sugar, for dusting (optional)
Honey Baked Ham
By sleestack86
Preheat oven to 350 degrees F
- 6 pounds bone-in ham
- 1/3 cup brown sugar
- 1/3 cup honey
- 2 teaspoons cornstarch
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper
French Onion Soup Stuffed Mushrooms
By sleestack86
In a medium skillet, melt 1 tablespoon butter over medium heat
- 2 Tablespoons Butter
- 2 whole Large Onions, Halved And Sliced Thin
- 1/4 cup Beef Broth
- 7 dashes Worcestershire Sauce
- Splash Of Red Or White Wine
- 1/2 cup Grated Gruyere Cheese (can Use Swiss)
- Kosher Salt
- 24 whole White Or Crimini Mushrooms, Washed And Stems Removed
- Minced Parsley
Mashed Potatoes with Bacon & Cheddar
By sleestack86
1. Preheat oven to 350 degrees
- 5 lb russet potatoes
- 10 sli bacon
- 8 oz cream cheese
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 1/4 cup chives, minced
- 2 1/2 cups cheddar cheese, grated
- 2 tsp kosher salt
- 0.5 t pepper
Cioppino
By sleestack86
Toast fennel seeds in a small skillet over medium heat until fragrant, about 2 minutes
- 1 teaspoon fennel seeds
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 small (or 1/2 large) fennel bulb, finely chopped
- 4 garlic cloves, coarsely chopped
- 3 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
- 1 1/2 cups dry white wine
- 1 8-ounce bottle clam juice
- 1 pound skinless fillets haddock or U.S. Pacific cod, cut into 1" pieces
- 1 pound mussels, scrubbed, debearded
- 1 pound large uncooked shrimp, peeled and deveined, or frozen king crab legs, thawed
- 1 pound cleaned squid, thawed if frozen, bodies cut into 1/2" rings, tentacles left whole
- Country-style bread
Potatoes Romanoff
By sleestack86
Preheat an oven to 425ºF
- 3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed
- 3/4 cup minced shallots
- 2 1/2 cups grated white cheddar cheese
- 2 tsp. kosher salt
- 1/4 tsp. freshly ground white pepper
- 1 1/2 cups sour cream
Gumdrop Cookies
By sleestack86
Cream together butter and sugars
- 2 cups gumdrops cut into small pieces
- 1 cup margarine
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups quick cooking oats
- 1 cup coconut
Skinny French Toast Casserole
By sleestack86
Add the first 6 ingredients to a medium mixing bowl, whisk to combine
- FILLING:
- 2 eggs
- 3 egg whites
- 2 cups 1% milk (almond or soy milk will work)
- 2 tablespoon honey
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 9 Slices whole grain sandwich bread
- 1 cup finely diced uncooked apple pieces (Honey Crisp or another sweet apple)
- 3 tablespoon honey
- 1 teaspoons lemon juice
- 1/3 cup chopped raw pecans
- 1/2 teaspoon cinnamon
Southwest Ranch Cheeseburgers
By sleestack86
SHAPE meat into 4 patties
- 1 lb. ground beef
- 4 KRAFT Big Slice Colby Jack Cheese Slices
- 4 kaiser rolls, split, toasted
- 8 slices OSCAR MAYER Bacon, cooked
- 1/4 cup KRAFT Ranch Dressing
- 1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Red Velvet White Chocolate Cheesecake (cake) CF Knockoff
By sleestack86
The Red Velvet Cake: Preheat oven to 350 degrees F
- Red Velvet Cake
- Adapted from Martha Stewart's Cupcakes
- 2 1/2 cups cake flour, sifted
- 2 tbsp unsweetened cocoa powder
- 1 tsp salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs, room temperature
- 1/2 tsp red gel-paste food color
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 1 1/2 tsp baking soda
- 2 tsp distilled white vinegar
- White Chocolate Cheesecake
- Adapted from the Williams Sonoma Baking Cookbook
- 2 oz white chocolate, chopped
- 16 oz cream cheese, at room temperature ( 2 packages)
- 1/2 cup + 2 Tbsp sugar
- 1 tbsp flour
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- Cream Cheese Frosting
- 24 oz cream cheese (3 packages), at room temperature
- 3 sticks of butter, at room temperature
- 3 tsp vanilla
- 3 cups of powdered sugar, plus more to taste