Beandip's profile page
Recipes
caramel nut rolls
By beandip
Mix brown sugar and nuts together
- 2 8 oz. pkgs. refrigerator biscuits
- 1/4 c. melted butter or margarine
- 1/2 c. brown sugar
- 1/4 c. chopped nuts
- Cinnamon
preacher cake
By beandip
PREACHER CAKE: Combine dry ingredients; add remaining ingredients and mix by hand
- 2 c
- sugar (may cut the sugar to 1 cup - 1 1/2 cups as it is very sweet)
- 2 c
- all-purpose flour
- 2 2
- eggs
- 2 tsp
- baking soda
- 1/2 tsp
- salt
- 2 tsp
- vanilla
- 1/2 c
- nuts - walnuts or any that you prefer
- 1 can(s)
- 20 ounces crushed pineapple - undrained (i use pineapple in it's own juice)
- FROSTING
- 1 pkg
- 8 ounce cream cheese - softened
- 1 3/4 c
- powdered sugar
- 1/4 c
- butter or margarine
- 1/4 tsp
- salt
- 1/2 c
- nuts - walnuts or any that you prefer
- 2 tsp
- vanilla
chick fil a nuggets
By beandip
Place the chicken in a ziploc bag, pour the buttermilk in and seal the bag
- 3 skinless chicken breasts, cut up in bite sized pieces
- 1 1/2 cups buttermilk
- 2 cups flour
- 4 Tablespoons powdered sugar
- 3 teaspoons of salt
- 1 1/2 teaspoons of pepper
- canola oil (or peanut if you have it on hand)
Pudding cookies
By beandip
Preheat oven to 350 F. Stir together flour and baking soda and set aside
- 1 1/2 sticks (or 3/4 cup) butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 (3.4 oz) package instant vanilla pudding
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 2-1/4 cups flour
- 1-2 cups chocolate chips (or whatever add in you would like)
french dip croissants
By beandip
1.Unroll crescents onto a large cookie sheet
- French Dip Crescent Ingredients:
- 2 packages crescent rolls, 8 count
- 1 pound deli roast beef, thinly sliced
- 4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
- optional: Horseradish Sauce
- optional: Au Jus for dipping (
- olive oil, just enough to saute
- 1/4 cup red onion, chopped
- 1 teaspoon garlic, minced (I use jarred)
- 1/8 cup white wine
- 1 tablespoon Worcestershire sauce
- 2 1/2 cups beef broth
- 1 teaspoon flour
Meatball sliders
By beandip
Preheat oven to 375. Simmer meatballs and sauce over low heat until warmed through (5-10 minutes)
- 1 bag frozen Italian Style meatballs (32 meatballs)
- 1 jar (28oz) pasta sauce
- 2 cans refrigerated crescent rolls
- 11 slices mozzarella cheese, each slice cut into thirds
chicken fried rice
By beandip
Fry chicken pieces in oil until fully cooked or golden brown
- 2 boneless skinless chicken breasts (cut into cubes)
- 4 cups white rice (cold and at least 1 day old)
- 2 large eggs
- 2 minced garlic cloves (or more add to your taste)
- 1 cup frozen peas and carrots
- 1 white onion (diced)
- 1/2 cup soy sauce (or to your taste)
- 2 tablespoons oyster sauce (or to your taste)
- Sesame oil (for stir frying)
- Vegetable oil
shepherd's pie knife and fork burgers
By beandip
In a skillet over medium heat, heat 2 tablespoons olive or vegetable oil
- 2 tablespoons olive or vegetable oil, plus some for drizzling
- 1/4 pound button mushrooms, 5 to 6, stemmed and very finely chopped
- 1 carrot, very finely chopped
- 1 rib celery, very finely chopped
- 1 shallot, very finely chopped
- 2 to 3 cloves garlic, very finely chopped
- Salt and pepper
- 2 large or 3 medium russet potatoes, peeled and cubed
- 1 1/2 pounds coarse beef chuck
- 4 tablespoons Worcestershire sauce, divided
- 1/4 to 1/3 cup whole milk
- 2 tablespoons sour cream
- 2 tablespoons horseradish
- 1 egg yolk, beaten
- 4 tablespoons butter, divided
- 2 tablespoons finely chopped chives
- 2 tablespoons flour
- 1 can beef consommé
- 1 tablespoon Dijon mustard
- Chopped flat-leaf parsley, garnish
- 4 slices white bread, toasted and lightly buttered
Slow Cooker Cilantro Lime Chicken
By beandip
In a slow cooker, mix together the salsa, lime juice, cilantro, taco seasoning and jalapenos
- 24-ounce jar medium salsa
- Juice from one lime
- 1/4 cup fresh cilantro, chopped
- 1.25-oz. package taco seasoning
- 2 jalapeno peppers, finely chopped (optional)
- 6 boneless chicken breast halves, defrosted
Chicken Tortilla Pie
By beandip
. Mix together chicken, taco seasoning and water
- Ingredients
- 2 cups cooked chicken breasts, shredded
- 2 tablespoons taco seasoning
- 1/4 cup water
- 1 cup Pico de Gallo – I always, always, always use Emeril’s Pico de Gallo recipe. Always.
- 1.5 cups Colby Jack cheese, shredded
- 1 can Refried Black Beans – I bought a can of black beans and then refried them myself using this recipe, Light Refried Black Beans
- 4 8” tortillas
- 9 ” springform pan