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Recipes
Angel Hair Pasta with Mussels and Red Pepper Sauce
By melissadove
Domenica Marchetti, Cooking Light JANUARY 2007
- 8 ounces uncooked angel hair pasta
- 2 teaspoons olive oil
- 1/3 cup diced onion
- 1 garlic clove, minced
- 2 cups diced red bell pepper (about 2 medium)
- 1/2 teaspoon salt
- Dash of ground red pepper
- 1 (14.5-ounce) can whole tomatoes, undrained and chopped
- 1/2 cup white wine
- 36 mussels (about 3 pounds), scrubbed and debearded
- 3 tablespoons chopped fresh parsley
Mediterranean Couscous and Beans
By melissadove
1 Heat broth to boiling in 3-quart saucepan
- 3 cups vegetable broth or Progresso® chicken broth (from 32-oz carton)
- 2 cups uncooked couscous
- 1/2 cup raisins or currants
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper (cayenne)
- 1 small tomato, chopped (1/2 cup)
- 1 can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed
- 1/3 cup crumbled feta cheese
Raspberry Divinity Squared
By melissadove
Line a 12 x 8 baking dish with non stick foil so that it extends over both sides
- 3 Cups Sugar
- 3/4 Cup light corn syrup
- 3/4 Cup Water
- 1 small package raspberry jello
- 1/2 teaspoon almond extract
- 3 Egg whites
Sangria
By melissadove
Combine all ingredients (leave some fruit for garnish) Refrigerate for 2 hours or overnight
- 1 Bottle Dry Red Wine such as Burgandy
- 1 Cup Fresh Squeezed Orange Juice
- 1/2 cup Fresh Lime Juice
- 1/2 Cup Superfine Sugar
- 1/4 Cup Triple Sec
- 2 Sliced Oranges
- 2 Sliced Limes
- Other Fruit if Desired
Red Velvet-White Chocolate Cheesecake
By melissadove
Pam Lolley, Southern Living DECEMBER 2013
- 2 (8-in.) round disposable aluminum foil cake pans
- 1 (12-oz.) package white chocolate morsels
- 5 (8-oz.) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 3 tablespoons unsweetened cocoa
- 1/4 teaspoon baking soda
- 1 (8-oz.) container sour cream
- 2 teaspoons vanilla extract
- 2 (1-oz.) bottles red liquid food coloring
- 3 (8-in.) round disposable aluminum foil cake pans
- 2 (4-oz.) white chocolate baking bars, chopped
- 1/2 cup boiling water
- 1 cup butter, softened
- 1 (32-oz.) package powdered sugar, sifted
- 1/8 teaspoon table salt
- Store-bought coconut candies
- White Candy Leaves
Jello Chocolate Pudding Fudge
By melissadove
Microwave 4 of the chocolate squares, 6 Tbsp of the butter, and the water in a large microwavable bowl on High for ...
- 1 Package, 8 squares Baker's Semi Sweet Baking Chocolate, divided
- 1 Stick Butter or Margarine divided
- 1/3 cup Water
- 1 (4 serving size) package Jello Instant Pudding Mix
- 3 Cups Powdered Sugar
Dublin Iced Coffee
By melissadove
Mix coffee, stout, whiskey, and simple syrup in a highball glass
- oz. strong cold-brew coffee
- oz. stout (such as AleSmith Speedway or Guinness)
- oz. Irish whiskey
- oz. simple syrup
- heavy cream
- Freshly grated cinnamon stick (for serving)
Nutella Pumpkin Pie
By melissadove
Preheat Oven to 375. Prepare pie crust for Pie Pan
- 1 Package Pie Crust
- 1/2 cup Nutella
- 1 Cup Eagle Brand Milk Divided
- 2 Egg Yolks
- 2 Eggs
- 1 15 Oz. Can Pumpkin Pie Mix
- 2 Teas. Pumpkin Pie Spice
Pink Peppermint Swirl Marshmallows
By melissadove
by Kemp Minifie
- Vegetable oil for brushing pan
- 1 cup water, divided
- 3 (1/4-ounce) envelopes unflavored gelatin
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon peppermint extract
- 10 or more drops of red food coloring
- 1 About 1 cup confectioners sugar for coating marshmallows
- Special Equipment:A 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer
Marshmallow Snowflakes
By melissadove
Make It Now Makes about 100 Directions Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with pa...
- 2 envelopes (each 1 scant tablespoon) unflavored gelatin
- 1 1/2 cups sugar
- 2/3 cup light corn syrup
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- Vegetable-oil cooking spray