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Recipes
Nelson Golden Glow Recipe
By pcoates
Boil together. This will store well in the refrigerator I boiled all the ingrediants, cooled and then cut a chic...
- Version 2:
- 1 lb (.5 kg). butter
- 1 cup (225 ml) water
- 1 cup (225 ml) vinegar
- 4 tbsp (60 ml) salt
- 1 tbsp (15 ml) pepper
- 4 tbsp (60 ml) Worcestershire Sauce
- 1 oz (28 grm). Accent
- 2 cups apple cider vinegar
- 3 Tbsp. ketchup
- 2 Tbsp. brown sugar
- 4 tsp. Kosher salt
- 1 Tbsp. tabasco
- 2 tsp. dried hot red pepper flakes
- 2 tsp. restaurant style black pepper
- Version 3:
- 1 quart of water
- 1 cup kosher salt
- 2 Tbsp. black pepper
- 2 lbs. butter
- 2 Tbsp. MSG or Accent
- 2 Tbsp. worchester sauce (Lee & Perrins)
Seven layer Bars (Magic Bars)
By pcoates
Melt butter in 13x9x2 pan
- 1/2 cup margarine or butter
- 1 1/2 cup graham cracker crumbs
- 1 1/2 cup shredded coconut
- 1 (6 oz.) pkg. semisweet chocolate pieces
- 1 (6 oz.) pkg. butterscothch
- 1 (15 oz.) can sweetened condensed milk
- 1 cup chopped nuts
Cheesecake, Mom Groves
By pcoates
Mix together crust ingrediants and press into spring form pan
- Crust:
- 1 1/2 cup fine graham crackers
- 2 Tbsp. butter
- 2 Tbsp. sugar
- Filling:
- 1/2 cup sugar
- 2 Tbsp. flour
- 1/4 tsp. salt
- 2 (8oz.) pkg. cream cheese
- 1 tsp. vanilla
- 4 egg yolks
- 1 cup light cream
- 4 stiffly beaten egg whites
- Topping:
- 1 cup sour cream
- 5 Tbsp. sugar
- 1 tsp. lemon juice
- 1/2 tsp. vanilla
Skrunch
By pcoates
Mix togethr corn flakes, rice cereal, & chocolate chips
- 2 cups corn flakes
- 1 cup rice cereal
- 1/2 cup chocolate chips
- 3/4 light corn syrup
- 1/4 cup sugar
- 2 Tbsp. margarine
- 1/2 tsp. vanilla
Taco Soup
By pcoates
Directions Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned be...
- 2 pounds ground beef
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
Cheese-Beer Dip in Bread Bowl
By pcoates
Scoop out center of rye bread reserving chunks of rye bread
- 1 roll garlic cheese
- 2 rolls hickory cheese
- 1/2 cup beer
- Round rye bread
Pumpkin Dessert, Layered with Gingersnaps
By pcoates
Heat oven to 350°F. Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan
- 25 gingersnaps, finely crushed (about 1-1/3 cups)
- 1/4 cup butter, melted
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1-1/2 cups canned pumpkin
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 2 eggs
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 2 cups cold milk
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1/2 cup chopped Pecans, toasted
Spaghetti Pie
By pcoates
Cook spaghetti & drain. Stir in margarine and add parmesan cheese and eggs
- 6 oz. spaghetti
- 1/3 cup parmesan
- 2 Tbsp. margarine
- 2 well beaten eggs
- 1 lb. ground beef
- 1 8oz. can tomatoes
- 1 6oz. tomato paste
- 1 tsp. sugar
- 1 tsp. oregano
- 1/2 tsp. garlic salt
- 1 cup cottage cheese
- 1/2 cup shredded mozarella
Pumpkin Dessert, Frosty
By pcoates
1. Chop cookies. Place butter in microwave on HIGH 30-40 seconds or until melted
- 32 gingersnap cookies, finely chopped (1 1/3 cups crumbs)
- 1/4 cup butter or margarine, melted
- 1 container (1/2 gallon) vanilla ice cream, divided
- 2 1/2 cups thawed, frozen whipped topping, divided
- 2/3 cup toffee bits
- 1 cup solid pack pumpkin
- 1/3 cup packed brown sugar
- 1 1/2 teaspoons Pumpkin Pie Spice
Hot & Cheesy Bruschetta Dip
By pcoates
Herbs de Provence Seasoning Mix Herbs de Provence Seasoning Mix egg, beaten Directions: Preheat oven to 425°F ...
- Ingredients:
- 8 8
- oz (250 g) part-skim mozzarella cheese
- 8 8
- oz (250 g) reduced-fat cream cheese (Neufchâtel), softened
- 1/4 1/4
- cup (50 mL) light mayonnaise
- 1 1/2 1 1/2
- tbsp (22 mL) Herbs de Provence Seasoning Mix
- 3 3
- garlic cloves
- 1/4 1/4
- tsp (1 mL) ground black pepper
- 1 1
- pint grape tomatoes
- 1 1
- egg, beaten
- 1 1
- frozen puff pastry sheet (from 17.3-oz/397-g pkg), thawed (see Cooks Tip)
- Toasted Baguette Slices (see Cooks Tip), assorted vegetables or crackers