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Recipes
Pecan Upside-Down Cake
By Susan52
In a small bowl, combine the butter, brown sugar, corn syrup and pecans
- 1/2 cup reduced-fat butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup dark corn syrup
- 1-1/2 cups pecan halves
- 1 package butter pecan cake mix (regular size)
- 1 cup reduced-fat sour cream
- 1/3 cup unsweetened applesauce
- 2 eggs
- 2 egg whites
- 1 teaspoon vanilla extract
Texas Sheet Cake
By Susan52
Preheat oven to 375°. Grease a 15x10x1-in
- Frosting:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking powder
- 1 tsp salt
- ¼ tsp baking soda
- 1 cup butter, cubed
- 1 cup water
- 2 large eggs
- ½ cup sour cream
- 2 tsp almond extract
- ½ cup butter, cubed
- ¼ cup cream or half-and-half
- 4-1/2 cups confectioners' sugar
- ½ tsp almond extract
- 1 cup chopped walnuts
Utah's Best Funeral Potatoes
By Susan52
Preheat oven to 375 degrees F
- 1 stick butter, divided
- 1/2 cup diced onion
- 1 (32-ounce) package frozen shredded hash browns, thawed
- 2 cups shredded sharp Cheddar cheese
- 1 (10.5-ounce) can cream of celery soup
- 2 cups sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup coarsely crushed butter-flavored crackers
One Pot Whatever
By Susan52
In a large skillet, brown beef in butter
- 2 pounds beef (shoulder, round, or chuck steak) cut into bite-sized pieces
- 1/4 cup (1/2 stick) butter or margarine
- 1 onion, cut into wedges
- 2 celery stalks, chopped
- 1 cup sliced mushrooms
- 1 garlic clove, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dry red wine
- 2 (10-1/2-ounce) cans beef broth (or bouillon)
South's Best Buttermilk Coconut Cake
By Susan52
Preheat oven to 325 degrees F
- For the Topping:
- 4 eggs, beaten
- 2 cups sugar
- 1 cup buttermilk
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Crisco oil
- 1 1/2 cups coconut
- 1 1/2 teaspoons coconut flavoring
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon coconut flavoring
Omelet in a Bag
By Susan52
Crack the 2 eggs into a large and heat resistant re-sealable freezer bag
- 2 eggs
- 2 slices ham, chopped
- 1/2 cup shredded Cheddar cheese
- 1 tbsp. chopped onion
- 1 tbsp. chopped green bell pepper
- 2 tbsp. chopped fresh tomato
- 1 tbsp. chunky salsa
- 2 fresh mushrooms, sliced
Potato Patty Sticks
By Susan52
Boil the potatoes, cool, peel and mash into a bowl
- 3 medium-large idaho potatoes
- 1 stale dinner roll or 2 equally stale slices of bread
- 1 teaspoon Garam masala (adjust to your preference)
- Salt to taste
- 2 tablespoons Chopped cilantro (or dill)
- 1-2 tablespoon fresh squeezed Lime juice
- Oil for pan frying
Basil Chicken Salad Recipe
By Susan52
Preheat the oven to 375 degrees
- 2 whole boneless, skinless chicken breasts
- salt and pepper (to taste)
- 1 cup mayonnaise
- 1 cup fresh basil (chopped)
- 2 garlic cloves (crushed)
- 3 stalks celery (chopped)
- 2/3 cup grated parmesan cheese
Pork Tenderloin Marsala
By Susan52
In a shallow dish, combine flour, salt, and pepper; mix well
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (14- to 16-ounce) pork tenderloin
- 3 tablespoons olive oil
- 1/2 pound sliced fresh mushrooms
- 2 onions, thinly sliced
- 1/2 cup sweet Marsala wine
Creamy Chicken & Broccoli Stew
By Susan52
Place chicken in a 4-qt. slow cooker
- 8 bone-in chicken thighs, skin removed (about 3 pounds)
- 1 cup Italian salad dressing
- 1/2 cup white wine or chicken broth
- 6 tablespoons butter, melted, divided
- 1 tablespoon dried minced onion
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 package (8 ounces) cream cheese, softened
- 2 cups frozen broccoli florets, thawed
- 2 pounds red potatoes, quartered