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Recipes
Artichoke and Pepperoni Pie
By Scrappin Broad
Preheat oven to 350 degrees
- 1 - Pillsbury® Refrigerated Pie Crust (at least 1 crust) 14.1 oz box
- 1 - 14 oz can Artichoke hearts in water- drained, rinsed and cut in quarters
- 1 - 8 oz bag sliced pepperoni- take slices and cut into quarters
- 8 oz whole milk mozzarella cheese shredded
- 1 tsp salt
- 3 large eggs beaten
- 1 9 inch round pie pan
- 1 piece aluminum foil
- 1 cup dry beans to place on top of foil to blind bake crust
- Large bowl for filling
Chili Cheese Squares
By Scrappin Broad
Cover bottom of greased 9x13" pan w/peppers & onions
- 1 lb sharp cheddar cheese, grated
- 1 lb Monterey Jack cheese, grated
- 1 small can chopped green chilies or jalapeno slices
- 1 12-oz. can evaporated milk
- 1 c flour or Bisquick
- 3 eggs
- onion, grated, to taste
Beef and Broccoli
By Scrappin Broad
Notes: Ginger was added and the sauce ingredients were doubled from the original recipe
- MARINADE:
- 1 lb. flank steak, sliced against the grain into thin strips
- 1 lb. broccoli florets
- 2 Tbsp. vegetable oil
- 2 garlic cloves, minced
- 1 Tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. cornstarch
- 1 tsp. baking soda
- SAUCE:
- 2/3 c beef or chicken stock
- 4 tsp rice wine (or substitute dry sherry or dry white wine)
- 1/2 c oyster sauce
- 1 tsp. ginger, chopped fine
- 2 tsp. cornstarch
Pork Dumplings
By Scrappin Broad
For the dipping sauce: Combine the soy sauce, Sriracha and lemon juice in a bowl and set aside until ready to serve
- 1 cup low-sodium soy sauce
- 2 1/2 tablespoons Sriracha sauce
- Juice of 3 lemons
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 2 teaspoons sesame oil
- 1 small bunch scallions, white and green parts, chopped
- 12 ounces ground pork
- 3 tablespoons hoisin sauce
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon Chinese five-spice powder
- 1 egg
- 1 package round dumpling wrappers
- 1 tablespoon vegetable or peanut oil, for frying
Pecan Tassies
By Scrappin Broad
Preheat oven to 350. TART SHELLS Beat butter & cream cheese until well blended
- TART SHELLS
- 1/2 c butter or margarine, softened
- 3 oz cream cheese, softened
- 1 c all-purpose flour
- FILLING
- 2 Tbsp butter or margarine, melted
- 3/4 c packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1 c pecans, finely chopped
- powdered sugar
Hot Artichoke Spread
By Scrappin Broad
Preheat oven to 350 degree F
- 1 cup mayonnaise
- 2 (14-ounce) cans artichoke hearts, drained (can use marinated (JKF))
- 1 cup Parmesan cheese
- 1 clove garlic
- 1 teaspoon lemon juice
- 1 drop hot pepper sauce
- 1 can diced green chilies
Cheese Muffins
By Scrappin Broad
from The New McCall's Cook Book, page 89
- 2 cups sifted all-purpose flour (sift before measuring)
- 1/4 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 1/2 cup grated sharp Cheddar cheese
- 1 cup milk
- 1/4 cup salad oil
- 1 egg, slightly beaten
Margaritas
By Scrappin Broad
Fill blender with crushed ice
- 1 (6 ounce) can frozen limeade concentrate
- 6 fluid ounces tequila
- 2 fluid ounces triple sec
Spaghetti Squash Pie
By Scrappin Broad
1. Stir oil, Parmesan cheese and egg into cooked spaghetti squash
- 1 spaghetti squash, cooked until soft (liquid removed)
- 1 Tbsp olive oil
- 2 Tbsp Parmesan cheese
- 1 egg, beaten
- 2/3 cup cottage cheese or 1/2 cup ricotta
- 1 garlic clove, minced
- 1/2 cup onion, diced
- 1/2 cup green or red bell pepper, diced
- 1/2 lb lean ground turkey
- 1 cup canned tomatoes, diced, undrained
- 1/4 cup tomato paste
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 cup mozzarella cheese, shredded
Pork Medallions with Balsamic Vinegar and Capers
By Scrappin Broad
Place the flour, garlic salt, and pepper into a plastic bag
- 1/4 cup all-purpose flour
- 1 teaspoon garlic salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 pounds pork tenderloin, cut into 1 1/2 inch pieces
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 1/2 cup chicken broth
- 2 teaspoons minced lemon zest, or to taste
- 1 tablespoon capers, or to taste