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Recipes
Chicken Bruschetta Sandwiches
By aarrington
In a small bowl, combine the tomatoes, basil, onion and 1/2 C dressing; set aside
- 2 C chopped plum tomatoes
- 1/2 C minced fresh basil
- 1/3 C finely chopped red onion
- 3/4 C Italian salad dressing, divided
- 4 boneless, skinless chicken breast halves (4 oz. each)
- 4 slices Italian bread (1 inch thick), toasted
- 4 slices mozzarella cheese
Butterbeer Cupcakes
By aarrington
Preheat oven to 350 degrees F
- Cupcakes:
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup dark brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon butter flavoring
- 1/2 cup buttermilk
- 1/2 cup cream soda
- Butterscotch Ganache:
- 11 ounces (1 package) butterscotch chips
- 1 cup heavy cream
- Butterscotch Buttercream:
- 6 tablespoons unsalted butter, softened
- 1/4 cup butterscotch ganache (recipe above)
- 1 teaspoon vanilla
- 1 teaspoon butter flavoring
- Pinch of salt
- 3-3 1/2 cups powdered sugar
- Splash of heavy cream (as needed)
Zucchini Bread
By aarrington
Beat eggs and blend in oil, sugar and vanilla
- 3 eggs
- 1 C salad oil
- 2 C sugar
- 2 tsp. vanilla
- 2 C shredded zucchini
- 1 – 8 1/2 oz. can crushed pineapple, drained
- 3 C flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 3/4 tsp. nutmeg
- 1 C raisins & nuts
Ravioli with Ripe Tomatoes
By aarrington
each serving about: 375 calories, 14g protein, 45g carbohydrate, 16g total fat (4g saturated, 4g fiber, 19mg choles
- 1 1/2 lbs. ripe tomatoes, chopped (4 cups)
- 1/2 C packed fresh basil leaves, chopped
- 3 T olive oil
- 1/4 tsp. freshly grated lemon peel
- salt & pepper
- 1 bag frozen ravioli
- 1/4 C freshly grated parmesan cheese
Bruschetta Chicken Bake
By aarrington
per serving: 300 calories, 7g total fat (2
- 1 (14.5 oz.) can diced tomatoes, undrained
- 1 pkg. (6 oz.) stove top stuffing mix for chicken
- 1/2 C water
- 2 cloves garlic, minced
- 1 1/2 lb. boneless, skinless chicken breasts, cut into bite size pieces
- 1 T fresh basil, chopped
- 1 C shredded mozzarella cheese
Virgil Burgers
By aarrington
Combine all sauce ingredients and heat to a boiling point, then let cool to room temperature
- Gramps Hamburger Sauce:
- 2 lbs. ground beef
- 1 C milk
- 2 medium sweet onions, finely chopped
- 1 C seasoned bread crumbs
- 1 egg
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 C chopped dill pickle
- 1/2 C chopped green pepper
- 2 tsp. lemon juice
- 1 C ketchup
- 1/4 C burgundy or merlot wine
- 2 T worchestershire sauce
- 2 T white vinegar
- 1/4 C sugar
Carrot Cake
By aarrington
Combine carros, eggs, sugar and oil; beat
- Frosting:
- 3 C grated raw carrots
- 4 eggs
- 2 C sugar
- 1 1/2 C salad oil
- 1 tsp. vanilla
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 2 C flour
- 1 C chopped walnuts (or pecans)
- 1 C butter, softened
- 8 oz. cream cheese, softened
- 2 tsp. vanilla
- 5 C powdered sugar
Blonde Brownies or Butterscotch Brownies
By aarrington
Mix well, spread in pans. Bake at 350° and cut into squares
- 1/4 C shortening
- 1 1/2 C brown sugar
- 2 eggs, beaten
- 1/2 tsp. vanilla
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 C sifted flour
- 1 cup nuts or amount desired, optional
Golden Chiffon Cake
By aarrington
Mix together flour, sugar, baking powder and salt
- 2 C sifted flour
- 1 1/2 C sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 C cooking oil
- 7 unbeaten egg yolks
- 3/4 C cold water
- 2 tsp. vanilla
- 1 tsp. orange or lemon extract
- 1 C egg whites
- 1/2 tsp. cream of tartar
Toll House Pie
By aarrington
Preheat oven to 325° In a large bowl beat eggs until foamy
- 2 eggs
- 1/2 C all purpose flour
- 1/2 C white sugar
- 1/2 C firmly packed brown sugar
- 1 C butter, melted and cooled to room temperature
- 1 – 6 oz. package semi-sweet chocolate morsels
- 1 C chopped walnuts
- 1 9” pie crust, not baked