Dizzybetts' profile page
Recipes
Bourbon Marinade
By dizzybetts
This is a GREAT marinade for grilling or making kabobs
- 1/4 cup Bourbon
- 1/4 cup soy sauce
- 1/4 cup Dijon mustard
- 1/4 cup brown sugar
- 1 small yellow onion, chopped fine
- 1/4 teaspoon garlic powder
- 1 dash Worcestershire sauce
Ham & Zucchini Italiano
By dizzybetts
In a large skillet, saute zucchini in oil until crisp-tender
- 3 medium zucchini, cut diagonally into 1/4-inch slices
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 10 slices smoked deli ham, cut into strips
- 1 cup marinara or spaghetti sauce
- 3/4 cup shredded part-skim mozzarella cheese
Cherry Cornmeal Cake | Big Girls Small Kitchen
By dizzybetts
Preheat the oven to 375°F
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup cornmeal*
- 1 1/2 sticks unsalted butter, at room temp, plus more for the pan
- 2/3 cup plus 3 tablespoons sugar
- 1 egg
- 1 pint chopped cherries or blueberries, washed
Skillet Baked Zita with Sausage
By dizzybetts
Preheat oven to 350 F. Set a 12-inch skillet over medium heat and add the sausage
- 1 (28-oz) can diced, plain or Italian tomatoes
- 1 lb Italian sausage (hot or sweet), casings removed
- 6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 3 cups water
- 12 oz ziti
- 1/2 cup heavy cream
- 1 oz Parmesan cheese, grated
- 1/4 chopped fresh parsley
- 4 oz mozzarella cheese, shredded
Creamsicle Fudge
By dizzybetts
Butter a 13 x 9 pan. Mix margarine, milk and sugar and bring to a boil over medium high heat, stirring constantly
- 1 1/2 sticks margarine or butter
- 2/3 cups evaporated milk
- 3 cups white sugar
- 1 7-oz. jar marshmallow cream
- 1 12-oz. package white chips (Nestle's white morsels, for example)
- 3 teaspoons orange extract
- 12 drops yellow food coloring
- 9 drops red food coloring
Meatball Pie
By dizzybetts
Directions 1. Grease a 10-inch springform pan
- 3 eggs, lightly beaten
- 2/3 cup grated Parmesan cheese
- 8 ounces packaged dried bucatini pasta or spaghetti
- 3 cups thinly sliced sweet onions (2 large)
- 2 tablespoons butter or margarine
- 1 cup ricotta cheese
- 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
- 1/4 teaspoon black pepper
- 1 pound frozen cooked Italian meatballs, thawed
- 1 24 - 26 ounce jar purchased tomato and basil pasta sauce or marinara sauce
- 1 1/2 cups shredded mozzarella cheese (6 ounces)
- Small fresh basil leaves
- Shaved Parmesan cheese
Cooking With Mary and Friends: Sourdough French Bread
By dizzybetts
1. Combine instant potatoes, sugar, water, and yeast in a covered container
- Sourdough Starter
- 3 tablespoons instant mashed potato flakes
- 3 tablespoons white sugar
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- Sourdough French Bread
- 6 c. All-purpose flour, more if needed
- 4 1/2 tsp Yeast
- 1 Tbsp. Sugar
- 1 Tbsp. Salt
- 1 c. Water, very hot (120F)
- 2 c. Sourdough starter, room temperature
- 1 Tbsp. Oil
- Yellow cornmeal
- 1 x Egg white
Best-Ever Chocolate Fudge Layer Cake
By dizzybetts
HEAT oven to 350°F. CHOP 2 chocolate squares
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
- 1 pkg. (2-layer size) chocolate cake mix
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 4 eggs
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 cup oil
- 1/2 cup water
- 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
- 2 Tbsp. PLANTERS Sliced Almonds
Outrageously Decadent Double Chocolate Brownie Bread
By dizzybetts
Directions: Preheat oven to 350 degrees
- 1 cup sugar
- 1/2 cup canned pumpkin
- 2 eggs
- 1/2 cup canola oil
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 cup + 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
Pumpkin Pancakes
By dizzybetts
1 Whisk flour, sugar, and spices in a bowl
- 1 cup self-rising flour
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 pinch clove
- 3/4 cup 1% low-fat milk (can be any kind)
- 1 cup canned pumpkin puree
- 2 tablespoons melted butter
- 1 egg
- 1/2 cup finely chopped pecans