Scrappin Broad's profile page
Recipes
Mrs. Fields Cookies
By Scrappin Broad
Cream butter & sugars. Add eggs & vanilla
- 2 c butter
- 2 c sugar
- 2 c brown sugar
- 4 eggs
- 2 t vanilla
- 4 c flour
- 5 c quick oats
- 1 t salt
- 2 t baking powder
- 2 t soda
- 24 oz chocolate chips
- 3 c chopped nuts
- 3 c coconut
Cannoli Dip
By Scrappin Broad
1. Place Ricotta Cheese in a cheese cloth and drain in the fridge over night in a colander in a bowl
- 1 cup Ricotta Cheese
- 2/3 cup Heavy Cream
- 1 tsp. Vanilla
- 1/2 cup Powdered Sugar
- 1 cup Sugar (Ann said she used 3/4 c Splenda)
- 1 cup Mascarpone Cheese
- 6 oz. of Mini Chocolate Chips
Cheese Potato Soup
By Scrappin Broad
1. Place all ingredients except milk, flour and Velveeta in medium stock pot
- 3 c chopped red potatoes
- 1 c water
- 1/2 c celery slices
- 1/2 c carrot slices
- 1/4 c chopped onion
- 1 tsp parsley, chopped
- 1 chicken bouillon cube
- 1/2 tsp salt
- dash pepper
- 1-1/2 c milk
- 2 Tbsp flour
- 8 oz. Velveeta, cubed
Key West Chicken
By Scrappin Broad
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 teaspoon lime juice
- 1 teaspoon chopped garlic
- 4 skinless, boneless chicken breast halves
Grace Nelson's Chili
By Scrappin Broad
Brown meats in large skillet with onion, garlic & jalapenos
- 1 lb. lean ground beef
- 1/2 lb. ground chicken
- 1/2 lb. ground pork
- 1 lg onion, chopped
- 2 cloves garlic, minced
- 2 chopped jalapenos
- 1 lg can tomatoes
- 1 can tomato sauce
- 1 c water
- 3 T chili powder
- 1/2 c Pace Hot Chunky Sauce
- salt to taste
- FINISHING
- 1 t oregano
- 1/4 bunch cilantro
- beans, optional
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
By Scrappin Broad
from Ann Mattfeld, December 2015 and obtained from Pinterest, Laura's Sweet Spot
- Glaze:
- 2 lbs. pork tenderloin
- 1 tsp. ground sage
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 garlic cloves, crushed
- Dr. Pepper, about 1 liter (enough to cover roast)
- 1/2 c brown sugar
- 1 Tbsp. cornstarch
- 1/4 c. balsamic vinegar
- 1/2 c. water
- 2 Tbsp. soy sauce
Chicken & Rice Casserole
By Scrappin Broad
Preheat oven to 300 degrees
- 3 cups diced cooked chicken
- 1 medium onion, diced & sauteed
- 1 8-oz. can water chestnuts, drained & chopped
- 2 14-1/2 oz. cans French green beans, rinsed & drained
- 1 4-oz. can pimentos, rinsed & drained
- 1 10-3/4 oz. can condensed cream of celery soup
- 1 cup mayonnaise
- 1 6-oz. box Uncle Ben's long grain & wild rice, cooked according to pkg. directions
- 1 cup grated sharp Cheddar cheese
Poppy Seed Salad Dressing
By Scrappin Broad
Beat honey & egg yolks together very slowly
- 1 c honey
- 3 egg yolks
- 1 c corn oil
- 1/2 c red wine vinegar
- 1 Tbsp dry mustard
- 1/2 Tbsp salt
- 1 Tbsp poppyseeds
Chicken & Broccoli Ring
By Scrappin Broad
Preheat oven to 375. Combine chicken, broccoli, cheese, bell pepper, mayonnaise, salt & garlic
- 2 c cooked chicken, chopped
- 1 1/2 c coarsley chopped broccoli
- 1 c (4 oz) shredded cheddar cheese
- 1/2 c diced red bell pepper
- 1/3 c mayonnaise
- 1/4 tsp salt
- 1 garlic clove, pressed
- 1 egg white lightly beaten
- 1/4 c slivered almonds
Cheese Tortellini in Garlic Butter Sauce
By Scrappin Broad
InstructionsIn a large pot, bring 2 1/2 cups broth to a boil
- 32 ounces chicken broth or vegetable broth, divided
- 2 tablespoons cornstarch
- 1 (16 ounce) package frozen cheese tortellini (see notes)
- 4 tablespoons butter
- 2 cloves garlic minced
- 2 teaspoons dried basil
- 1 /4 cup Parmesan cheese for garnish
- Fresh basil for garnish, optional
- US Customary - Metric