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Recipes
Cherry Cheese Coffee Cake (Pampered Chef)
By Scrappin Broad
1. Preheat oven to 350. Unroll dough & separate into 16 triangles, reserving 4 triangles for decoration
- Coffee Cake
- 2 pkgs (8 oz ea) refrigerated crescent rolls
- 1 pkg (8 oz) cream cheese, softened
- 1/4 c powdered sugar
- 1 egg
- 1/2 tsp vanilla or almond extract
- 1 can (21 oz) cherry pie filling
- Glaze
- 1/2 c powdered sugar
- 2-3 tsp milk
Hot Corn Dip
By Scrappin Broad
Preheat the oven to 350 degrees F
- Cooking spray or butter, to grease
- Two 11-ounce cans Mexican corn, drained
- Two 4.5-ounce cans chopped green chiles, drained
- 2 cups grated Monterey Jack cheese (about 8 ounces)
- 2/3 cup grated Parmesan
- 1 cup mayonnaise
- Corn chips, for dipping
Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts
By Scrappin Broad
Laraine Perri, Cooking Light DECEMBER 2012
- 2 tablespoons finely chopped shallots
- 2 tablespoons Scotch whisky or bourbon
- 2 tablespoons red currant jelly
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground ginger
- 1 tablespoon olive oil
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 pieces
- 2 (8-ounce) packages microwave-in-a-bag fresh haricots verts
- 1 tablespoon butter
Pulled Pork
By Scrappin Broad
Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl
- 1 /4 cup brown sugar
- 1 tablespoon chile powder
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 pork shoulder roast (also called pork butt)
- 4 onions, cut into halves
- 1 bottle good barbecue sauce and good-quality hamburger rolls, for serving
Chicken Imperial
By Scrappin Broad
Preheat oven to 350 degrees
- 4 chicken breasts (boneless, skinless)
- 3/4 c Italian dressing
- 1/2 c bread crumbs (I use Italian)
- 1/2 c grated parmesan cheese
- 1/8 c parsley flakes (if I don't have these on hand, I omit them)
- 1/2 tsp garlic powder
- 3/4 tsp salt
Creamy Corn Salad
By Scrappin Broad
Stir; chill before serving
- 2 cans white shoe peg corn, drained
- 2 tomatoes, chopped
- 4 green onions, chopped
- 1/4 c cilantro, chopped
- 2 T light mayonnaise
- 1/4 t salt
- 1/4 t black pepper
Carrot and Cauliflower Puree
By Scrappin Broad
Make it Ahead Cookbook by Ina Garten, 2014
- 1 medium head cauliflower, cored and cut into florets
- 1-1/2 lbs. carrots, unpeeled and cut into 1-inch chunks
- 4 oz. salted butter
- salt and pepper
The Next Best Thing to Robert Redford
By Scrappin Broad
Mix flour, margarine & nuts and press into the bottom of a 9x13" pan
- 1 c flour
- 1/2 c margarine, melted
- 1 c finely chopped nuts
- 8 oz cream cheese
- 1 c Cool Whip
- 1 c powdered sugar
- 1 3 oz box instant vanilla pudding
- 1 3 oz box instant chocolate pudding
- additional Cool Whip
Herb-Roasted Turkey Breast and Sweet Potato Hash with Poached Eggs
By Scrappin Broad
Ellie Krieger, The Food You Crave, pg
- 2 medium sweet potatoes
- 2 tsp olive oil
- 1 small onion, diced (about 1 cup)
- 1 tsp chopped fresh thyme
- 1-1/2 cups diced Herb-Roasted Turkey Breast
- 1/4 tsp salt
- Freshly ground black pepper to taste
- 1/4 cup chicken broth
- 1 tsp white vinegar
- 4 large eggs
- Hot pepper sauce for serving
Rosemary Ballard's 7 Layer Salad
By Scrappin Broad
Layer ingredients & let sit in fridge overnight
- lettuce
- 1 c chopped celery
- 1 c chopped green onion
- frozen peas
- 2 cans water chestnuts, sliced & drained
- mayonnaise
- sugar
- Parmesan cheese
- 2 boiled eggs
- bacon