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Recipes
THE BEST CHOCOLATE BUTTERCREAM FROSTING
By Gina G
1 cup Butter, softened (we use Salted, Sweet Cream Butter) 1 lb
- 1 cup Butter, softened (we use Salted, Sweet Cream Butter)
- 1 lb. Box (4 cups) Powdered Sugar
- ¾ cup of Cocoa Powder
- 2-3 teaspoons of vanilla
- 1-2 tablespoons of milk
Pickled Beets
By Gina G
Recipe by: SHARON HOWARD "This recipe was given to me many years ago by an elderly farmers wife and has been one ...
- 10 pounds fresh small beets, stems removed
- 2 cups white sugar
- 1 tablespoon pickling salt
- 1 quart white vinegar
- 1/4 cup whole cloves
Blueberry Scone
By Gina G
1 Heat oven to 350°F. Mix all the dry ingredients together
- Blueberry Scones
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 1/2 cup butter, softened
- 2 cups light sour cream
- 1/4 teaspoon vanilla extract 1 cup fresh blueberries
- Lemon Glaze
- 3 lemons
- 2 eggs
- 1 cup granulated sugar
- 4 tablespoons butter
Roasted Beets
By Gina G
Preheat the oven to 400 degrees
- 12 beets
- 3 tablespoons good olive oil
- 1 1/2 teaspoons fresh thyme leaves, minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons raspberry vinegar
- Juice of 1 large orange
Broccoli Chicken Casserole
By Gina G
Preheat oven to 350 degrees F (175 degrees C)
- 6 skinless, boneless chicken breast halves
- 2 heads of broccoli
- 3 (10.75 ounce) can condensed cream of chicken soup
- 3 tablespoon of lemon juice
- 1 cup mayonnaise
- 1 teaspoon curry powder
- 1 cup shredded Cheddar cheese
- 1 cup dry stuffing mix
- 4 tablespoons butter or margarine
Pork Carnitas
By Gina G
TO CRISP IN THE OVEN: Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with al...
- 4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
- 3-4 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon dried oregano (or Mexican oregano)
- 1 tablespoon ground cumin
- 1 large brown or white onion , cut into wedges
- 8 cloves garlic , smashed
- 2 limes , juiced
- 2 large oranges , juiced (or 3/4 cup natural orange juice)
- 3/4 cup coke (Original or Mexican coke is ideal)*
- 2 bay leaves
No-Boil Classic Lasagna
By Gina G
1. Preheat oven to 350 2
- 1 (15-16 oz) container ricotta Cheese
- 1/2 cup Grated Parmesan cheese
- 2 Eggs
- 2 (20 oz) jars Pasta sauce
- 1 lb Box Lasagna noodles, uncooked
- 1 lb Bulk Italian sausage or lean ground beef, cooked and drained, chopped
- 2 cups (8 oz) shredded mozzarella cheese
- Chopped parsley
Stacked Summer Vegetable Salad
By Gina G
1. With a vegetable peeler or mandoline shave zucchini in thin strips
- 3 medium yellow or green zucchini
- Kosher salt
- 4 medium carrots
- 1/2 small red onion
- 1 - 2 cups torn leaf lettuce
- 3 tablespoons lemon juice
- 1/4 cup olive oil or canola oil
- 2 tablespoons snipped fresh dill
- Freshly ground black pepper (optional)
Chicken Tamale Casserole
By Gina G
1. Preheat oven to 400°. 2
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix (such as Martha White)
- 1 (4-ounce) can chopped green chiles, drained
- Cooking spray
- 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breast
- 1/2 cup fat-free sour cream
Corn Custard
By Gina G
Mix corn with dry ingredients
- 2 cups corn kernels (fresh or canned)
- 1/4 cup flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs, beaten
- 2 cups milk
- 2 tablespoons melted butter