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Recipe Index
By jab120638
Instructions Whisk flour, baking powder and sugar in a bowl
- 1 1/4 cups plain flour (Note 1)
- 2 1/2 tsp baking powder (Note 1)
- 2 tbsp white sugar
- 1 egg
- 3/4 cup milk
- 1/2 tsp vanilla extra (optional)
- 2 tsp butter
- Strawberry jam and cream or butter
Jell-O Cookies
By jab120638
Preheat oven to 350°. Beat butter in large bowl with mixer until creamy
- 1 1/2 cups salted butter softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 3 1/2 cups flour
- 1 tsp baking powder
- 4 (3 oz) pkg jello You can use any flavors you want
Pumpkin Dump Cake
By jab120638
This is a very good Thanksgiving dessert
- 16 ounces pumpkin puree
- 13 ounces evaporated milk
- 2 teaspoons pumpkin pie spice
- 4 eggs
- 1 1/2 cups sugar
- 18 1/2 ounces yellow cake mix
- 1 cup butter, melted
- 1 cup pecans, chopped
Loaded baked potato soup
By jab120638
Heat oil in a large stockpot or dutch oven and saute onion for 5 minutes
- 1 tablespoon olive oil
- 1 medium onion, minced
- 1 clove garlic, minced
- 5 large potatoes, washed and cubed
- 2 15-ounce cans chicken broth
- 1/2 cup water
- 1 teaspoon dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk (I used 2%)
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- optional garnish: additional cheddar cheese, green onion, bacon
Go Anywhere Rhubarb Squares
By jab120638
Combine the flour and confectioners sugar, cut in butter until mixture resembles coarse crumbs
- Crust:
- 1 cup all purpose flour
- 1/3 cup confectioners sugar
- 1/3 cup butter or margarine
- Filling:
- 1 cup sugar
- 1/4 cup all purpose flour
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3 cups finely chopped fresh or frozen rhubarb.
Spicy Sugered Nuts
By jab120638
Heat oven to 300* Place nuts in small bowl, pour egg white over nuts and sir until nute are coatedand stiky
- 1 egg white
- 2 cups pecans or walnuts
- 1/4 cup sugar
- 1 T cinnamon
Pumpkin Roll
By jab120638
Preheat oven to 375 degrees
- 1/4 1/4 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 3/4 3/4 cup all-purpose flour
- 1/2 1/2 1/2 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 1 1 1 tablespoon pumpkin pie spice
- 1/4 1/4 1/4 teaspoon salt
- 3 3 3 large eggs
- 1 1 1 teaspoon pure vanilla extract
- 1 1 1 cup granulated sugar
- 2/3 2/3 2/3 cup pure pumpkin puree (Libby's)
- 1 1 ounce) package 1 (8 ounce) package cream cheese, softened
- 1 1 1 cup powdered sugar, sifted
- 6 6 6 tablespoons butter, softened
- 1 1 1 teaspoon vanilla extract
- 1/4 1/4 1/4 cup powdered sugar (optional)
potato soup crockpot
By jab120638
Put the potatoes in the crockpot
- 1 30oz. bag of frozen diced hash browns
- 1 32 oz box of chicken broth
- 1 can of cream of chicken soup (10 oz)
- 1 pkg. cream cheese (8 oz, not fat free)
- 3 oz bacon bits
- 1 cup shredded cheddar cheese
- salt and pepper to taste
Cheddar Bacon Chicken Tenders
By jab120638
Heat oven to 400°F. Spray large cookie sheet with cooking spray
- 1 egg
- 1/2 cup Progresso™ plain panko crispy bread crumbs
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1 package or jar (3 oz) cooked real bacon bits or pieces
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- Chive and onion sour cream potato topper, if desired
Cheesy Mexican Cornbread Squares
By jab120638
, slightly beaten Directions Heat oven to 350°F
- Mexican cornbread casserole is a south-of-the-border inspired main dish and will be a family favorite of kids and adults alike.
- 45 min.
- prep time
- 1 :30
- total time
- 8 servings
- 5 Stars 4 Ratings
- Filling
- 1 1/2 pounds lean ground beef
- 1/2 cup chopped green bell pepper
- 1 medium (1/2 cup) onion, chopped
- 1 (16-ounce) jar mild thick and chunky salsa
- 1 (11-ounce) can whole kernel corn, drained
- 1 to 2 tablespoons garlic powder
- 1 tablespoon chili powder
- Crust
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk*
- 2 tablespoons Land O Lakes® Butter, melted
- 2 Land O Lakes® All-Natural Eggs, slightly beaten
- 8 ounces (2 cups) shredded Cheddar cheese
- 1/2 cup sliced ripe olives, drained
- Topping
- Sour cream
- Salsa, if desired