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Recipes
German Chocolate Cheesecake
By Scrappin Broad
Southern Living Annual Recipes 1987, page 265
- Crust
- 1 (8-1/2 oz.) pkg. chocolate wafers, crushed (about 1-1/2 c)
- 1/4 c plus 2 Tbsp. butter or margarine, melted
- Filling
- 3 (8 oz.) pkgs. cream cheese, softened
- 1-1/4 c sugar
- 3 Tbsp. cake flour
- 1/4 tsp. salt
- 4 eggs
- 1 (4 oz.) pkg. sweet baking chocolate, melted
- 1/4 c evaporated milk
- 1 tsp. vanilla extract
- Topping
- 2 tsp cornstarch
- 1/4 c sugar
- 2/3 c evaporated milk
- 1/4 c butter or margarine, melted
- 3/4 c chopped pecans
- 3/4 c flaked coconut
- 1 tsp vanilla extract
Cabbage Rolls
By Scrappin Broad
Boil enough water to cover 3 heads of cabbage
- 3 heads cabbage
- FILLING
- 2 c cooked rice
- 1 medium onion, chopped
- 2 eggs
- 4 lbs. hamburger, raw
- salt & pepper
- SAUCE
- 3 cans tomato soup
- 1 14.5 oz can tomato sauce
- water (about 2 cans)
Cranberry Salad
By Scrappin Broad
Dissolve jello in boiling water
- 1 3-oz pkg cherry jello
- 1 c boiling water
- 1 16-oz can whole cranberry sauce
- 2 Tbsp lemon juice
- pinch salt
- 1 8-oz pkg cream cheese
- 1 c Cool Whip
- 1 small can crushed pineapple
- 1/2 c chopped pecans
Hot Cheese Pastries
By Scrappin Broad
from The New McCall's Cook Book, page 51
- Filling:
- 1 pkg (1 lb) prepared phyllo pastry
- 1 cup butter or margarine, melted
- 2 pkg (8 oz. each) cream cheese, softened
- 1/2 lb feta cheese, crumbled
- 1 egg
- 3 Tbsp butter or margarine, melted
King Ranch Mac & Cheese
By Scrappin Broad
from Ann Mattfeld 2012
- 16 oz. cellentani pasta
- 2 Tbsp. butter
- 1 medium onion, chopped
- 1 (10 oz.) can diced tomatoes & green chilies
- 8 oz. Velveeta, cubed
- 3 c. cooked chicken, chopped (rotisserie works)
- 1 can Cream of Chicken soup
- 1/2 c. sour cream
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1-1/2 c. (6 oz.) cheddar cheese, shredded
Almost-Famous Spinach-Artichoke Dip
By Scrappin Broad
Bring a large pot of salted water to a boil
- Kosher salt
- 2 10-ounce bags spinach, stems removed
- 1 tablespoon unsalted butter
- 2 tablespoons minced onion
- 1 clove garlic, minced
- 2 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 1/4 cups grated parmesan cheese
- 1/4 cup sour cream, plus more for serving
- 1/2 cup shredded white sharp cheddar cheese
- 1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
- Tortilla chips and salsa, for serving
Crock Pot Picante Chicken
By Scrappin Broad
Add all ingredients to crock pot for 4 hours
- 24-ounce jar medium or mild salsa
- Juice from one lime
- 1/4 cup fresh cilantro, chopped
- One 1.25-oz. package taco seasoning
- 2 jalapeno peppers, finely chopped (optional)
- 4-6 boneless chicken breast halves (completely defrosted)
Sauerbraten with Gingersnap Sauce
By Scrappin Broad
from The New McCall's Cook Book, page 292
- 1 cup cider vinegar
- 1 cup Burgundy wine
- 2 onions, sliced
- 1 carrot, sliced
- 1 stalk celery, chopped
- 2 whole allspice
- 4 whole cloves
- 1 Tbsp salt
- 1-1/2 tsp pepper
- 4 lb. rump roast or boned chuck pot roast
- 4 Tbsp unsifted all-purpose flour
- 1/3 cup salad oil
- 1 Tbsp sugar
- 1/2 cup crushed gingersnaps
Apple Jewel Cake
By Scrappin Broad
BATTER Mix ingredients & set aside
- BATTER
- 4 eggs
- 2 c sugar
- 1/3 c orange juice
- 3 t baking powder
- 1 c oil
- 2 c flour, all purpose
- 3 t vanilla
- 1/2 t salt
- 4 t sugar
- 1 t cinnamon
- 4 apples, peeled & sliced
Jalapeno Popper Chicken Casserole – Low Carb, Keto
By Scrappin Broad
Instructions Combine the first 8 casserole ingredients in a large bowl
- 2 lb chicken breasts cooked and chopped
- 8 oz cream cheese
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 cup shredded cheddar
- 1/2 cup bacon crumbles
- 1/2 cup jalapeno or poblano pepper seeded and diced
- 1 tsp garlic powder
- 1/2 tsp salt