Dizzybetts' profile page
Recipes
Pumpkin Cheesecake
By dizzybetts
Recipe courtesy Paula Deen, 2007
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Apple Sangria
By dizzybetts
Combine all ingredients together and stir, stir, stir
- Directions:
- 1 bottle (standard size) of pinot grigio
- 2 1/2 cups fresh apple cider
- 1 cup club soda
- 1/2 cup ginger brandy
- 3 honey crisp apples, chopped
- 3 pears, chopped
- Combine all ingredients together and stir, stir, stir. Refrigerate for an hour or so (or longer!) before serving.
Smoked Pork Butt
By dizzybetts
Southern Living JUNE 2012
- 1 (4- to 5-lb.) bone-in Boston butt pork roast
- 1/4 cup Smoky-Sweet BBQ Rub
Italian Sausage and White Bean Soup
By dizzybetts
Heat olive oil in a large saucepan over medium heat
- 2 - links sweet Italian sausage, casings removed
- 1 -tablespoon olive oil
- 1/2 - cup chopped onion
- 1 - clove garlic minced
- 1 - teaspoon fresh rosemary
- 1/2 - teaspoon basil
- 1/4 - teaspoon pepper
- 1 - 15 oz can bushs cannellini beans, drained and rinsed
- 4 - 5 cups low sodium chicken broth
- 1 - 14.5 oz can Italian diced tomatoes
- 1/2 - cup ditalini pasta
- 1/4 - cup Parmesan or Romano cheese
Chipotle-Bacon Mac and Cheese
By dizzybetts
Marshall Lee Camp, Sandy Springs, Georgia, Southern Living JUNE 2012
- 3 teaspoons sea salt, divided
- 1 (16-oz.) package cavatappi pasta
- 2 tablespoons corn oil, divided
- 1/2 cup butter
- 1 small onion, diced
- 3 tablespoons all-purpose flour
- 3 cups half-and-half
- 2 cups heavy cream
- 1 teaspoon ground white pepper
- 3 cups freshly grated smoked Cheddar cheese
- 1 cup freshly grated Cheddar cheese
- 1 teaspoon ground chipotle chile pepper
- 6 cooked bacon slices, chopped
- 3/4 cup panko (Japanese breadcrumbs)
Boston Cream Pie Pancakes
By dizzybetts
Pastry Cream: Make up to 24 hours in advance and refrigerate until 1 hour prior to use
- Ingredients:
- Boston Cream Pie Pancakes
- Prep Time: 2.5 Hours (For Pastry Cream and cooling Time)
- Cook Time: 25 Minutes
- Servings: 8 6-inch Pancakes
- Pancakes:
- 1 cup Yellow Cake Mix
- 1 cup Dry Pancake Mix
- 1 cup Milk
- 1 tsp Vanilla
- 2 Eggs
- Pastry Cream:
- 1/3 cups Sugar
- 1-1/2 Tablespoon Cornstarch
- 1 cup Milk
- 1 cup Half-and-half
- 1 whole Vanilla Bean, Split And Seeds Scraped
- 3 whole Egg Yolks, Beaten
- 1 Tablespoon Butter
- Chocolate Ganache:
- 8 oz. Chocolate
- 1 cup Heavy Cream
Smoky-Sweet BBQ Rub
By dizzybetts
Southern Living JUNE 2012
- 1/4 cup kosher salt
- 1/4 cup firmly packed dark brown sugar
- 2 tablespoons plus 2 tsp. smoked paprika
- 2 tablespoons granulated sugar
- 2 teaspoons garlic powder
- 2 teaspoons freshly ground pepper
- 1 teaspoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
Mustard-Glazed Pork Skewers
By dizzybetts
Directions 1. Soak twenty to twenty-four 6-inch wooden skewers in water for 30 minutes before ...
- 1/2 cup packed brown sugar
- 1/2 cup white wine vinegar
- 1/2 teaspoon grated fresh ginger
- 1 small clove garlic, minced
- 1/4 teaspoon ground cinnamon
- 2 cups peeled, cored, and chopped tart cooking apple (2 medium)
- 1/2 cup snipped dried apricots
- 1/4 cup chopped onion
- 1/2 teaspoon dried thyme, crushed
- 3 tablespoons apple juice
- 2 tablespoons Dijon-style mustard
- 1/2 teaspoon dried thyme, crushed
- 1 1/4 pounds boneless pork loin
Peach and Pork Kabobs
By dizzybetts
Vanessa McNeil Rocchio, Southern Living JUNE 2012
- 1/2 cup bourbon
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 1/4 cup olive oil, divided
- 2 teaspoons chopped fresh rosemary, divided
- 1 pound boneless pork loin, cut into 1 1/2-inch cubes
- 3/4 cup bottled barbecue sauce
- 8 (10-inch) metal skewers
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 large peaches, unpeeled and cut into 8 wedges each
- 1 large green bell pepper, cut into 1 1/2-inch pieces
Buttermilk-Brined Grilled Chicken
By dizzybetts
Mary Allen Perry, Southern Living JUNE 2012
- 2 cups buttermilk
- 2 cups cold water
- 1/4 cup firmly packed light brown sugar
- 1/4 cup hot sauce
- 3 tablespoons kosher salt
- 1 tablespoon freshly cracked pepper
- 1 small sweet onion, thinly sliced
- 1 lemon, thinly sliced
- 3 garlic cloves, halved
- 1 (3 1/2- to 4-lb.) cut-up whole chicken