Polledl's profile page
Recipes
Chicken Cordon Bleu Crescents
By polledl
Preheat oven to 375. Separate crescent rolls into 8 triangles
- 1 can crescent rolls
- 4 tsp honey mustard dressing
- 4 slices baby swiss cheese
- 8 slices deli ham
- 8 fully cooked, frozen breaded chicken fingers (Tyson)
Pumpkin Cheesecake
By polledl
Preheat oven to 350 degrees F
- Crust:
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
- Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Snow on the Mountain
By polledl
1Combine granulated sugar, eggs and vanilla extract in a large bowl
- 2 cups granulated sugar
- 4 large eggs2 teaspoons vanilla extract
- 8 tablespoons (1 stick) butter, melted
- 2 1/2 cups all purpose flour
- 1/2 cup plus 1 tablespoon unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 1/4 cups confectioners' sugar
Pull-Apart Rye Rolls
By polledl
To use her microwave to reheat bread, Grandma wrapped the rolls or loaves in a damp, microwavable paper towel and h...
New York-Style Cheesecake
By polledl
To serve, top with your favorite sauce, recipe includes simple sauce directions for strawberry, blueberry or pineap...
- CRUST:
- 1 cup graham cracker crumbs
- 2 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons sugar
- CHEESECAKE:
- 2 1/2 pounds cream cheese, softened
- 1 1/2 cups sugar
- 1 lemon, zested
- 1 orange, zested
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 5 eggs
- 2 egg yolks
- 1/2 cup sour cream
- STRAWBERRY SAUCE:
- 2 pints fresh strawberries
- 1/2 cup sugar
- 1 cup water
- 1 teaspoon finely grated lemon zest
- 2 tablespoons kirsch or brandy
- BLUEBERRY SAUCE:
- 1 1/2 cups sugar
- 3 tablespoons cornstarch
- 1 1/2 cups water
- 1/2 cup fresh-squeezed orange juice
- 2 tablespoons Grand Marnier liqueur
- 1 1/2 teaspoons orange zest
- 1 1/2 cups blueberries, picked over and rinsed
- 1 1/2 tablespoons unsalted butter
- PINEAPPLE SAUCE:
- 3 cups fresh 1/2-inch diced pineapple chunks
- 1/4 cup sugar, plus more to taste
- 1 cup water
- 1 teaspoon finely grated orange zest
- 2 tablespoons light rum
Fresh Strawberry Shortcake
By polledl
1.Heat oven to 425°F. 2.Mix strawberries and 1/2 cup sugar; set aside
- 4 cup(s) fresh strawberries, sliced
- 1/2 cup(s) sugar
- 2 1/3 cup(s) Bisquick® All Purpose Baking Mix
- 1/2 cup(s) milk
- 3 Tbsp. sugar
- 3 Tbsp. margarine or butter, melted
- 1 tub frozen whipped topping, thawed (8 ounce) (or 1 of whipped topping)
Monster Mash
By polledl
Juice of 2 fresh squeezed oranges *Build and shake in hurricane glass filled with ice
- 1 oz Pinnacle Vodka
- 1 oz Jagermeister
- 1 oz Amaretto
- 1 oz Bacardi Coco
Chicken Cheeseghetti
By polledl
1Combine chicken, green chiles and broth in a slow cooker
- 6 boneless, skinless chicken breast halves
- 1 (4-ounce) can chopped green chiles
- 6 cups chicken broth
- 16 ounces spaghetti
- 8 ounces Velveeta cheese
- 8 ounces mozzarella cheese
- 1 (10 3/4-ounce) can cream of chicken soup
- 1/8 teaspoon black pepper
Mango Salsa
By polledl
1.In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice
- 1 mango - peeled, seeded and chopped
- 1/4 cup finely chopped red bell pepper
- 1 green onion, chopped2 tablespoons chopped cilantro
- 1 fresh jalapeno chile pepper, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
SWEET RED PEPPER RELISH
By polledl
Remove seeds and ribs from thick-walled peppers
- 3 1/2 c. sweet red peppers
- 3 to 4 lg. white onions
- 1 tbsp. salt
- 3 c. sugar
- 2 c. vinegar