Mamawoolie's profile page
Recipes
CHOCOLATE CAKE AUNT BARBARA'S TEXAS SHEET CAKE
By mamawoolie
BEAT ALL UNTIL SMOOTH AND POUR INTO AN UNGREASED COOKIE SHEET
- 1 CUP WATER
- 2 STICKS BUTTER
- 4 TBL COCOA
- PUT IN SAUCEPAN AND BRING TO BOIL
- 2 CUPS FLOUR
- 2 CUPS SUGAR
- 1 TSP SODA
- 1 TSP CINNAMON
- MIX DRY INGREDIENTS TOGETHER AND ADD THE FOLLOWING
- 2 EGGS
- 1 TSP VANILLA
- 1/2 CUP BUTTERMILK.
HONEY BALSAMIC SHEET PAN CHICKEN
By mamawoolie
Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius)
- 1/4 cup balsamic vinegar
- 6 tablespoons honey
- 2 to 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 1/2 teaspoon red chili flakes
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 pounds chicken breasts (4 each), trimmed
- 1 1/2 pounds baby red potatoes, quartered
- 1 pint cherry tomatoes
- 1 pound green beans, trimmed
MERTIE'S PUMPKIN GINGERBREAD TRIFLE
By mamawoolie
BAKE THE GINGERBREAD ACCORDING TO THE PKG DIRECTIONS, COOL COMPLETELY
- 2 24 OZ PKGS GINGERBREAD MIX
- 1 5.1 OZ COOK N SERVE VANILLA PUDDING
- 1 30 CAN PUMPKIN PIE FILLING
- 1/2 CUP GINGERBREAD SNAPS
- 1/3 CUP PACKED BROWN SUGAR
- 1/3 TSP GROUND CINNAMON
- 1 12 OZ CONTAINER OF COOL WHIP
SPINACH ARTICHOKE DIP-CROCKPOT
By mamawoolie
CROCKPOT RECIPE
- 1 CUP SHREDDED MOZZARELLA
- 1 PKG (8 0Z) CREAM CHEESE CUBED
- 1/4 CUP GRATED PARM
- 2 CLOVES GARLIC
- 1/4 TSP PEPPER
- 1 CAN (14 OZ) ARTICHOKES, DRAINED AND FINELY CHOPPED
- 1 PKG (10 OZ) RINSED FRESH SPINACH LEAVES, STEMS REMOVED AND FINELY CHOPPED
Irish Beef Stew
By mamawoolie
1 Heat olive oil in heavy large pot over medium-high heat
- 1/4 cup olive oil
- 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
- 6 large garlic cloves, minced
- 6 cups beef stock or canned beef broth
- 1 cup of Guinness beer
- 1 cup of fine red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons (1/4 stick) butter
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups 1/2-inch pieces peeled carrots
- Salt and Pepper
- 2 tablespoons chopped fresh parsley
- METHOD
Asian Chicken Salad
By mamawoolie
MIX
- 2 tablespoons brown sugar
- 2 teaspoons soy sauce
- 1 tablespoon sesame oil (optional)
- 1/4 cup vegetable oil
- 3 tablespoons rice vinegar
- 1 (8 ounce) package dried rice noodles
- 1 head iceberg lettuce - rinsed, dried, and chopped
- 4 boneless chicken breast halves, cooked and shredded
- 3 green onions, chopped
- 1 tablespoon sesame seeds, toasted
CRUSTED PECANS
By mamawoolie
1. Preheat oven to 250. Grease a baking sheet
- 1 Egg White
- 1 Tbs Water
- 1 lb Pecan Halves
- 1 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
CHICKEN N DUMPLINS
By mamawoolie
GUY FIERE
- BAKED CHICKEN (SAVE JUICES)
- DICED WHITE ONION
- LOTS OF PEPPER
- CELERY SEED
- GARLIC POWDER
- ONION POWDER
PIZZA BALLS
By mamawoolie
Slice cheese into approx. 28 squares
- 3 cans Pillsbury Buttermilk Biscuits (10 ct)
- 60 pepperoni slices (2 per biscuit)
- Block of cheese (Colby/Monterey Jack or Chedder)
- 1 beaten egg
- Parmesan Cheese
- Italian Seasoning
- Garlic Powder
- 1 jar pizza sauce
Maille® Vinaigrette Dressing
By mamawoolie
Mix Maille® Old Style or Honey Dijon Mustard, balsamic vinegar, lemon juice and a pinch of salt until well blended
- tablespoon Maille® Old Style Mustard or Honey Dijon Mustard, or more to taste
- 2 tablespoons balsamic vinegar, or more to taste
- 3 tablespoons extra virgin olive oil
- Splash of lemon juice
- Salt and pepper