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Recipes
Ranch Pretzels
By polledl
Pour mixture over pretzels in a bowl, cover and soak 1 hour – keep turning and shaking
- Mix together:
- 1 box Snyders hard pretzels, salted
- Break into bite size pieces
- 1 cup oil
- 1 pkg hidden valley ranch dressing (dry, original)
- 1/4 tsp lemon pepper salt
- 1/4 tsp garlic powder
- 1/2 tsp dill weed
Banana Crunch Muffins
By polledl
Preheat the oven to 350 degrees F
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 pound unsalted butter, melted and cooled
- 2 extra-large eggs
- 3/4 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 cup mashed ripe bananas (2 bananas)
- 1 cup medium-diced ripe bananas (1 banana)
- 1 cup small-diced walnuts
- 1 cup granola
- 1 cup sweetened shredded coconut
- Dried banana chips, granola, or shredded coconut, optional
Rosemary Roasted Cashews
By polledl
Preheat oven to 375 degrees F
- 4 cup(s) (1 1/4 pounds) raw cashews
- 2 tablespoon(s) coarsely chopped fresh rosemary leaves
- 1 tablespoon(s) butter, melted
- 2 teaspoon(s) dark brown sugar
- 2 teaspoon(s) kosher salt
- 1/2 teaspoon(s) cayenne (ground red) pepper
Makeover Chocolate Eggnog Pie Recipe
By polledl
I always make this dessert over the holidays using leftover eggnog
- FILLING:
- 1/2 cup all-purpose flour
- 1/3 cup ground walnuts
- 3 tablespoons packed brown sugar
- 1 tablespoon baking cocoa
- 1/4 cup reduced-fat butter, melted
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 cups eggnog
- 2-1/2 teaspoons unflavored gelatin
- 1/2 cup cold water, divided
- 2 tablespoons baking cocoa
- 3/4 teaspoon rum extract
- 2 cups reduced-fat whipped topping
- GARNISH:
- 1/2 cup reduced-fat whipped topping
- Ground nutmeg, optional
Herb-Roasted Chicken
By polledl
1Preheat oven to 375°F. In a small bowl, combine butter, sage, garlic and pepper
- 2 tablespoons butter
- 1 teaspoon dried sage
- 1 clove garlic, crushed
- 1/8 teaspoon black pepper
- 1 whole chicken (3 pounds, 5 ounces)
- 1 teaspoon dried rosemary
- 1 onion, peeled 2 cups chicken broth
- 6 ounces new potatoes, parboiled
- 3 bell peppers, deseeded and cut into quarters
- 2 medium zucchini, cut into chunks
- 1 red onion, sliced
- 1 tablespoon olive oil flat-leaf larlsey sprigs, to garnish
Drop Sugar Cookies
By polledl
1Sift flour, baking powder and salt into a medium bowl and mix well
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup sugar plus additional sugar for topping
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon zest
Famous Oatmeal Cookies
By polledl
Heat oven to 375°F. In large bowl, beat brown sugar, shortening and granulated sugar on medium speed of electric m...
- 3/4 cup firmly packed brown sugar
- 3/4 cup trans-fat free vegetable shortening
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup water
- 1 teaspoon vanilla
- 3 cups Quaker® Oats (quick or old fashioned, uncooked)
- 1 cup all-purpose flour
- 1 teaspoon salt (optional)
- 1/2 teaspoon baking soda
Quiche Lorraine
By polledl
1. Put pie crust in pie plate and brush with beaten egg white and let dry
- 9 inch pastry pie shell
- 1 beaten egg white
- 2 eggs
- 1/2 c mayonaise
- 2 Tbs
- 1/2 c half & half
- 1 1/2 c diced meat (bacon, ham, etc.-pre-cooked)
- 6-8 oz. chedder cheese or montreray jack
- 1/3 diced green pepper
- 1/3 diced yellow onion
- 1/8 tsp nutmeg
- Parsley
Beef Taco Skillet
By polledl
1. Cook beef in skillet until well browned, stirring often to separate meat
- 1 lb. ground beef
- 1 can tomato soup
- 1/2 cup picante sauce
- 1/2 cup water
- 6 flour tortillas (6")cut into 1" pieces
- 1/2 cup shredded Cheddar cheese
Angel Hair Pasta and Crab With Alfredo Sauce
By polledl
PREPARE pasta according to package directions
- 1 package (9 ounces) BUITONI Refrigerated Angel Hair Pasta
- 1 container (10 ounces) BUITONI Refrigerated Alfredo Sauce
- 8 ounces fresh lump crabmeat or surimi
- 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese