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Recipes
Lemon Sugar Cookies with Lemon Cream Cheese Frosting
By cecelia26_
Preheat oven to 350°F. In the bowl of an electric mixer, cream butter, crisco, and sugar until fluffy
- for the cookies:
- 1/2 cup butter, softened
- 1/2 cup crisco
- 1 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1 Tablespoon lemon zest
- 2 1/2 cups flour
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 1 Tablespoon milk
- 1 Tablespoon fresh lemon juice
- for the frosting:
- 1/4 cup butter, softened
- 4 oz cream cheese, softened
- 1/2 teaspoon vanilla
- 1/2 lb. powdered sugar
- pinch of salt
- fresh lemon juice
Oreo Ribbon Pie
By cecelia26_
Mix cookie crumbs and margarine; press firmly onto bottom and up side of 9-inch pie plate
- 20 OREO Cookies, finely crushed
- 1/4 cup (1/2 stick) margarine or butter, melted
- 1 pkg. (8 oz.) brick cream cheese, softened
- 1/4 cup sugar
- 1-2/3 cups milk
- 1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
- 1/2 cup chocolate topping
- 1 cup thawed COOL WHIP Whipped Topping
CHOCOLATE CHOCOLATE CHIP PUDDING COOKIES
By cecelia26_
In a small bowl, stir together pudding mix, flour, salt, and soda
- 1 (4 oz.) pkg. instant
- chocolate pudding
- 1 1/4 cups all-purpose flour
- dash of salt
- 1/2 tsp. soda
- 1 stick unsalted butter,
- softened
- 1/2 cup brown sugar
- 1 egg
- 1/2 tsp. vanilla
- 1 cup semi-sweet or
- milk chocolate chips
- 1/2 cup pecans, optional
CHOCOLATE CARAMEL CHEESECAKE BITES
By cecelia26_
Easily serve these chocolate caramel cheesecake bites at the buffet by placing individual pieces in 2-inch foil bak...
- Crust
- 1 1/4 cups finely crushed Oreo cookie crumbs
- 1/4 cup butter, melted
- Filling
- 20 caramels, unwrapped
- 2 tablespoons Half & Half
- 1/3 cup chopped pecans, toasted
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/4 cup sour cream
- Coating
- 1 (12-ounce) package (2 cups) real semi-sweet or milk chocolate chips
- 1/4 cup shortening
PRETTY PEACH CAKE
By cecelia26_
Preheat oven to 350°F. With fork, mix together cake mix, peach pie filling, eggs and oil
- Cake:
- 1 (16.25-ounce) package yellow cake mix
- 1 (21-ounce) can peach pie filling
- 3 eggs
- 1/2 cup oil
- 1/2 cup sour cream
- Topping:
- 1 (8 ounce)package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 (8 ounce) container Cool Whip
Tropical Orange and Coconut Balls
By cecelia26_
1.In the mixing bowl of your stand-type mixer, combine the cookie crumbs, powdered sugar, and chopped pecans
- 3 1/2 cups vanilla wafer cookie crumbs
- 2 cups powdered sugar
- 1 1/2 cups pecans, chopped
- 1/3 cup frozen orange juice concentrate, thawed, undiluted
- 1/2 cup butter, melted
- 1 1/2 cups sweetened flaked coconut
Orange Cake with Creme Fraiche and Chocolate Drizzle
By cecelia26_
For the Cake: 1.Preheat oven to 350ºF
- For the Crème Fraiche:
- 1 cup heavy cream
- 2 tablespoons buttermilk
- Combine heavy cream and buttermilk. Cover with a kitchen cloth in a warm, draft free place and let sit until thickens, but still a pourable consistency (12-16 hours). Stir and refrigerate until ready to use (can be refrigerated for up to 1 week).
- For the Cake:
- 1 cup crème fraîche
- 2/3 cup vegetable oil
- 1 cup sugar
- Grated zest of 2 large oranges
- 1/4 cup fresh squeezed orange juice (from about 1 orange)
- 2 tablespoons lemon juice (from about 1/2 lemon)
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon table salt
- For the Drizzle:
- 1/3-1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 4 ounces semisweet or milk chocolate chips
- Pinch of salt
Hot Taco Rice
By cecelia26_
Brown beef and onion in skillet
- Garnishes:
- 1 lb ground beef
- 1 onion, chopped
- 1 1/2 cups medium salsa
- 1 can (8oz) tomato sauce
- 1 chicken bouillon cube
- 1 1/2 cups rice
- chopped tomatoes
- sour cream
- shredded cheddar cheese
- tortilla chips
- sliced pitted ripe olives
Lemon Angel Food Cake Squares
By cecelia26_
1. In a 2-quart saucepan, whisk together the granulated sugar and cornstarch until combined
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 2/3 cup fresh lemon juice (from about 3 large lemons)
- 1 large egg yolk
- 1 cup water
- 1 tablespoon margarine or butter
- 1 box angel food cake mix
- 1 teaspoon grated lemon zest
- 1/4 teaspoon lemon extract
- confectioners' sugar
Speculoos Pecan Cupcakes
By cecelia26_
1. Preheat oven to 350 degrees and line pans with cupcake liners
- Pecan Cake:
- 1 box white cake mix
- 1/2 tsp. nutmeg
- 3 eggs
- 1/2 C. oil
- 1/2 C. eggnog or buttermilk
- 1/3 C. buttermilk or milk
- 1/3 C. sour cream or plain yogurt
- 1 tsp. vanilla extract
- 1 !/2 C. pecans, chopped
- Speculoos Buttercream:
- 3/4 C. butter, softened
- 1/2 C. Speculoos
- 1 tsp. vanilla extract
- 2-3 Tbsp. milk
- 3-4 C. powdered sugar
- Candied Pecans to Decorate