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Quick Cherry Dessert

Quick Cherry Dessert

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Preheat oven to 350°F. In large mixing bowl, cream together butter and sugar

  • 1 cup (2 sticks) butter or margarine
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1 tsp. almond extract
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 can (21 oz.) cherry pie filling
  • powdered sugar to dust over top (optional)
4.4/5 (15 Votes)

Stuffing Surprise

Stuffing Surprise

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In a bowl, combine the squash, soup, sour cream, onion, carrot, salt and pepper

  • 2 cups mashed cooked butternut or acorn squash
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup chopped onion
  • 1 medium carrot, finely shredded
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups crushed herb-seasoned stuffing, divided
  • 2 tablespoons butter, melted
0/5 (0 Votes)

beef tenderloin deluxe sauce

beef tenderloin deluxe sauce

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Spread tenderloin with 2 Tbs

  • 1/4 c. Green onions chopped. 2 lbs. Beef Tenderloin
  • 2 Tbs. Butter. 2 Tbs. Butter
  • 2 Tbs Soy Sauce. 3/4 c. Dry Sherry
  • 1 tsp Dijon Mustard. Dash of pepper._
0/5 (0 Votes)

Hot Tuna salad

Hot Tuna salad

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1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray

  • 1 (10 3/4-oz.) can condensed 98% fat-free cream of celery soup
  • 1 (8-oz.) can crushed pineapple in unsweetened juice, undrained
  • 1 (8-oz.) can sliced water chestnuts, drained
  • 1 (4-oz.) jar sliced pimientos, drained
  • 1 1/2 cups uncooked instant white or brown rice
  • 1 1/2 cups sliced celery
  • 2/3 cup raisins1tablespoon salt-free lemon-pepper seasoning
  • 1 1/2 cups water1(12-oz.) can water-packed chunk light tuna, drained, flaked
  • 1 cup fat-free mayonnaise or salad dressing
  • 1/2 cup sliced almonds
0/5 (0 Votes)

Hash Brown Pork Bake

Hash Brown Pork Bake

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In a large bowl, combine sour cream and soup

  • 2 cups (16 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 2 cups cubed cooked pork
  • 1 pound process cheese (Velveeta), cubed
  • 1/4 cup chopped onion
  • 2 cups crushed cornflakes
  • 1/2 cup butter, melted
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
0/5 (0 Votes)

Jim's Honey Glazed Ham

Jim's Honey Glazed Ham

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Score the ham, making diamond shapes 1/2 in

  • 1 boneless fully cooked ham (3 to 4 pounds)
  • 1/2 cup water
  • 1 cup honey
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground mustard
0/5 (0 Votes)

Lemony Brussels Sprouts

Lemony Brussels Sprouts

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Cut an "X" in the core of each brussels sprout

  • 1-1/2 pounds fresh brussels sprouts (about 2-1/2 cups), trimmed
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup butter, cubed
  • 2 garlic cloves, minced
0/5 (0 Votes)

Chicken Fingers with lemon sauce

Chicken Fingers with lemon sauce

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In a small saucepan, combine the lemon curd, broth, soy sauce and ginger

  • 1 jar (10 ounces) lemon curd
  • 1/4 cup chicken broth
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon ground ginger
  • 1 cup buttermilk
  • 1 tablespoon grated lemon peel
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1-1/4 pounds boneless skinless chicken breasts, cut into strips
  • Oil for frying
4/5 (1 Votes)

Crumble-Top Coffee Cake

Crumble-Top Coffee Cake

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In a large bowl, cream the butter, shortening and sugar until light and fluffy

  • TOPPING:
  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 2 cups sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-3/4 cups buttermilk
  • 2 medium apples, peeled and sliced
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 3 tablespoons cold butter
  • 1/2 cup chopped walnuts
0/5 (0 Votes)

Raspberry Crumb Cake

Raspberry Crumb Cake

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In a saucepan, combine sugar, cornstarch, water and raspberries

  • CRUST:
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 3/4 cup water
  • 2 cups fresh or frozen unsweetened raspberries
  • 1 tablespoon lemon juice
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace
  • 1 cup cold butter
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cold butter
  • 1/4 cup sliced almonds
4/5 (2 Votes)