Mary Anne Daino's profile page
Recipes
Apple Crisp
By Mary Anne Daino
Mix well put over apples and bake 350 for 35 minutes
- 21/4 cups oats
- 3 cups brown sugar
- 1/2 cup dried milk
- 1 1/2 cups melted butter
- 2 cups flour
Toffee Cheesecake Bars
By Mary Anne Daino
These toffee cheesecake bars are sure to be a winner at your next party or get together
- 1 cup all-purpose flour
- 3/4 cup confectioners' sugar
- 1/3 cup baking cocoa
- 1/8 teaspoon baking soda
- 1/2 cup cold butter
- 1 (8-ounce) package reduced-fat cream cheese
- 1 (14-ounce) can sweetened condensed milk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/4 cups milk chocolate English toffee bits, divided
Chicken Wing Dip
By Mary Anne Daino
Mix together in bowl, and spread into 9x13” baking dish bake until cheese id melted and bubbly
- 1 Can Chunky Chicken
- 1 Cup Cheddar Cheese
- 1 cup Hot Sauce
- 1/4 Cup Blue Cheese
- 1 8 oz Cream Cheese
Mint Chocolate Truffles
By Mary Anne Daino
Beat cream cheese and butter until creamy
- 4 ounces Cream Cheese, Softened
- 1/2 cup Unsalted Butter, Softened
- 2 Cups Powdered Sugar
- 1 teaspoon Peppermint Extract
- 1 drop Green Food Coloring Gel
- 1/2 cup mini semisweet chocolate chips
- 12 ounces Ghirardelli Melting Chocolate, Melted (feel free to use the dark or the white chocolate, or both)
Reuben Fritters
By Mary Anne Daino
Preheat the oven to 400 degrees F
- One 8-pound corned beef brisket, raw
- 3 cups sauerkraut
- 3 pounds cream cheese
- 2 pounds Swiss cheese, shredded or diced small
- Vegetable oil, for deep-frying
- Flour, for coating
- Buttermilk, for dredging
- Panko breadcrumbs, for coating
- Chopped fresh parsley, for coating
- Whole-Grain Honey Mustard Horseradish Dipping Sauce, recipe follows
- Special equipment: a deep-frying thermometer
- 4 cups mayonnaise
- 1 pound honey
- 8 ounces Dijon mustard
- 6 ounces horseradish (fresh if possible)
- 4 ounces whole-grain mustard with stout
- 4 ounces rice vinegar
- 1 1/2 ounces dry mustard
- 1 tablespoon granulated garlic
Sauerbraten
By Mary Anne Daino
Wash meat put into glass bowl pour mix over
- 4 lbs roast beef or venison
- 2 cup vinegar
- 3/4 bottle of ketchup
- 3 cups of water
- 4 tsp salt
- 1 1/2 tsp pepper
- 27 whole cloves
- 12 bay leaves
- 4 tsp sugar
- 1 cup cut up onions
Homemade Samoas Bars
By Mary Anne Daino
First, make the crust. Preheat oven to 350F
- Cookie Base:
- Homemade Samoas Bars
- 1/2 cup sugar
- 3/4 cup butter, softened
- 1 large egg
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1/4 tsp salt
- Topping
- 3 cups shredded coconut (sweetened or unsweetened)
- 12-oz good-quality chewy caramels
- 1/4 tsp salt
- 3 tbsp milk
- 10 oz. dark or semisweet chocolate (chocolate chips are ok)
Utica Chicken Riggies
By Mary Anne Daino
A bit hot and spicy
- 1 stick of margarine (do not use butter, this is important and one of my secrets)
- 1 onion, minced
- 3 large cloves of garlic, minced
- 20 oz. jar of sweet cherry peppers, seeded and rough chopped
- 3 hot cherry peppers (also in a jar), seeded and rough chopped
- 1 cup parmesan cheese
- 1 lb boneless chicken breast, cubed
- 1 can of chicken broth
- 1 15oz can of tomato sauce (plain)
- 1/2 pint heavy whipping cream
Spinach and Artichoke Dip Appetizer
By Mary Anne Daino
1. CombineJack,SwissandParmesancheesesinamixingbowl
- 4 oz. Jack cheese (grated)
- 2 oz. Swiss cheese (grated)
- 8 oz. Parmesan cheese (shredded)
- 3 ⁄4 cup Artichoke hearts (quartered)
- 1 bunch Fresh spinach
- 1 ⁄2 cup Mayonnaise
- 1 ⁄2 cup Prepared Alfredo sauce
- 2 tsp. Garlic (chopped; approx. 2 cloves)
- 1 ⁄2 tsp. Black pepper
- 1 ⁄2 cup Sun-dried tomatoes
Wyoming Cowboy Cookies
By Mary Anne Daino
1. Place coconut and pecans on a 15x10x1-in
- 1 cup flaked coconut
- 3/4 cup chopped pecans
- 1 cup butter, softened
- 1-1/2 cups packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 2 cups (12 ounces) chocolate chips