Ivybliss' profile page
Recipes
Dulche de Leche Cookies
By ivybliss
Cream together butter and sugar; add egg and flour and mix well
- 1/4 cup plus 3 tbsp. Butter
- 1/4 cup plus 3 tbsp. Sugar
- 1 egg, beaten
- 1 cup plus 2 tbsp. Flour
- dulce de leche
- Dulche de Leche
- 1 quart whole milk
- 12 ounces sugar, approximately 1 1/2 cups
- 1 vanilla bean, split and seeds scraped
- 1/2 teaspoon baking soda
Jalapeno Jelly
By ivybliss
PREPARE boiling water canner
- 12 oz jalapeño peppers (about 12 med)
- 2 cups cider vinegar, divided
- 6 cups sugar
- 2 3-oz pouches of Ball® RealFruit™ Liquid Pectin
- Green food coloring, optional
- 5 (8 oz) half pint glass preserving jars with lids and bands
Pomegranate Jelly
By ivybliss
PREPARE boiling water canner
- 3-1/2 cups prepared or bottled pomegranate juice (about 5 large or 2 16-oz bottles)
- 6 Tbsp Ball® RealFruit™ Classic Pectin
- 1/2 tsp butter or margarine, optional
- 5 cups sugar
- 6 (8 oz) half pint glass preserving jars with lids and bands
Bacon Jam
By ivybliss
Cut the bacon slices into one inch strips
- 3 pounds bacon
- 4 large yellow onions, peeled and thinly sliced
- 8 cloves garlic, smashed with the flat side of a knife or a pan and peeled
- 1 cup cider vinegar
- 1 cup packed light-brown sugar
- 1/2 cup pure maple syrup
- 1 1/2 cups very strong brewed black coffee
- 1 teaspoon freshly ground black pepper
Dulce de Leche
By ivybliss
Add milk, sugar, and salt into a pot large enough that there are a few inches between the level of the milk and the...
- 1/2 gallon of whole milk
- 2 1/2 cups sugar
- 1 teaspoon sea salt
- 2 vanilla pods
Peach Berry Cobbler
By ivybliss
Preheat oven to 400 degrees F
- for the peach mixture:
- 1/3 cup sugar
- 2 tablespoons + 1/4 teaspoon cornstarch
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons lemon juice
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 3 cups fresh or frozen peaches, chopped
- 1 cup fresh or frozen blueberries
- 1 heaping cup fresh or frozen raspberries
- for the cinnamon biscuit topping:
- 1/2 cup all purpose flour
- 1/2 cup plain cake flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 1/2 tablespoons sugar
- 1/4 teaspoon salt
- 4 tablespoons cold butter (frozen is best)
- 1/4 cup + 1 1/2 tablespoons cold cream
- cinnamon sugar for sprinkling on top
Rockstar Chicken Soup
By ivybliss
Put all in crockpot and cook on low for 8 hours
- 1 package of boneless, skinless chicken thighs
- 4 cups chicken broth
- favorite veggies all cut up
- a little basil
- a little thyme
- a tablespoon peper
Grilled Chicken-and-Veggie Tortellini
By ivybliss
Preheat grill to 300° to 350° (medium) heat
- 4 small zucchini, cut in half lengthwise (about 1 1/4 lb.)
- 2 skinned and boned chicken breasts (13 oz.)
- 1 tablespoon freshly ground Italian herb seasoning
- 1 (19-oz.) package frozen cheese-filled tortellini
- 1 (7-oz.) container refrigerated reduced-fat pesto
- 2 large tomatoes, seeded and chopped
- Garnish: grated Parmesan cheese
Red Velvet Cheesecake Cookies
By ivybliss
To make cookies, in a large bowl combine cake mix and flour
- For the cookies:
- 1 box red velvet cake mix (I used Duncan Hines)
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- For the cheesecake filling:
- 4 oz cream cheese, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- For the white chocolate drizzle:
- 1 1/2 cups white chocolate chips, melted
- Without a box:
- For the Cookies:
- 4 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 egg
- 2 1/2 tablespoons unsweetened cocoa powder
- 3 tablespoons red food coloring
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons distilled white vinegar
Potato Salad
By ivybliss
Amount of Mayonnaise and Mustard used depends entirely on how many potato pieces you have cooked
- Add:
- Potatoes – White Peel and cut into small bite size pieces
- Red – Can leave peel on and cut into bite size pieces
- Number of potato's is only relative to how much potato salad you want to make, use your
- own judgment.
- Boil potato pieces until fork inserted easily, do not over cook to mushy.
- Drain potato pieces, run cold water over pieces to cool
- Chopped onion – to your liking ( I use at least one whole yellow onion)
- Boiled eggs - to your liking ( I use at least 4 or 5)
- Sauce:
- Mayonnaise ( I use Miracle Whip)
- Mustard (Plain)
- Pickle Relish ( I use sweet and some times mix sweet and dill into the sauce)
- Salt and Pepper to taste
- Pinch of Sugar (about 1/2 tsp)