Fleur de lis' profile page
Recipes
CHEX MUDDY BUDDIES
By Fleur de lis
Measure cereal into large bowl
- 9 cups Chex Cereal
- 1 bag (6 oz) semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Homemade Pita Chips
By Fleur de lis
Preheat the oven to 300 degrees F
- Pita Chips:
- 1/2 cup extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon Essence, recipe follows
- 4 pita breads, each split in 1/2
Moussaka
By Fleur de lis
Place eggplant slices on a paper towel and sprinkle with salt on both sides
- 2 Tbsp butter
- 2 Tbsp flour
- 2 eggs
- 1 cup chopped onions
- 1 1/2 ls ground round
- 1 clove garlic
- 1/2 tsp oregano
- 1 tsp basil
- 1/2 tsp cinnamon
- 1 tsp salt dash pepper
- 2 , 8 oz cans tomato sauce
- 2 or three young eggplants, peeled sliced lengthwise 1/2" thick
- Sharp cheese grated (one cup)
- Parmesan cheese (in can)
Cheesecake
By Fleur de lis
Betty Ivey's recipe, Mickey Stanley's sister
- 4 , 8 oz packages of cream cheese
- 4 eggs
- 1 3/4 cups sugar
- 1 lemon, juice & rind
- 1 tsp vanilla extract
- graham cracker crumbs
- 1/2 cup chopped pecans (optional)
Chinese Chicken Salad
By Fleur de lis
Cook chicken breasts, chop and then marinade overnight in Marinade in the refrigerator
- Marinade:
- 1/2 cup red wine vinegar
- 1/2 cup sugar
- 1/4 cup oil
- Boil these and then cool. Add 4 Tbsp soy sauce & 2 cloves of garlic.
- 2 chicken breasts
- 2 packages of Ramen noodles uncooked, broken (discard flavor pack)
- 1 head Napa cabbage finely chopped
- 4 green onions finely chopped
- 1 bunch red leaf lettuce
- Optional: 1/4 cup sesame seeds
- 6 oz sliced almonds
Guacamole
By Fleur de lis
Combine all ingredients, mix well
- 2 small avocados, peeled and mashed
- 1 Tbsp lemon juice
- 1 medium onion, minced
- 1 small clove garlic, crushed
- 1 large tomato, peeled and finely chopped
- 1/2 tsp salt
- 1/2 tsp seasoned salt
- 1/2 tsp seasoned pepper
- 1/2 tsp chili powder
- Dash of hot sauce
Lemon Pepper Chicken and Gravy
By Fleur de lis
In a large skillet or wok heat oil over medium heat
- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 tablespoon lemon pepper
- 4 packets dry chicken gravy mix, prepared according to package instructions
- salt and pepper to taste
Gingerbread Pound Cake
By Fleur de lis
Got this from a friend of mine, Melanie
- 1 1/2 1/2 cups butter
- 6 Extra large eggs
- 2 3/4 3/4 cups sugar
- 1 small package instant French vanilla pudding
- 3 cups cake flour
- 2 tsp vanilla extract
- 2 tsp almond extract
- 1 tsp salt
- 3 tsp cinnamon extract
- 3 tsp ginger
- 2 tsp cinnamon
- 2 tsp nutmeg
- 2 tsp Mace
- 2 tsp cloves
- 3/4 cup of molasses
- 1/2 cup chopped candied ginger (Trader Joe's)
- 1 tsp baking powder
- 1/2 cup coconut milk
- 1/2 cup 7Up
Pecan Tassies
By Fleur de lis
Combine cream cheese and margarine, mixing until well blended
- 1 , 8 oz pkg. cream cheese, softened
- 1 cup margarine
- 2 cups flour
- 2 eggs, beaten
- 1 1/2 cups packed brown sugar
- 2 tsp vanilla
- 1 1/2 cups chopped pecans
Coleslaw
By Fleur de lis
In a large mixing bowl, combine green cabbage, purple cabbage, onions, bell peppers and green onions
- Dressing:
- 1 Tbsp fresh finely minced garlic
- 1 1/4 mayonnaise
- 1/3 cup yellow mustard
- 3 1/2 Tbsp sugar
- 1 Tbsp black pepper
- Combine, mix and refrigerate.
- Coleslaw:
- 15 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 1/2 cups finely chopped yellow onions
- 3/4 cup finely chopped green bell peppers
- 2 Tbsp chopped green onion
- 2 cups Coleslaw Dressing