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Recipes
COCONUT PEACH CRUNCH PIE
By cecelia26_
1. Brush bottom and sides of crust with egg yolk
- 1 Keebler® Ready Crust® Shortbread Pie Crust
- 1 egg yolk, slightly beaten
- 1 can (21 oz.) peach pie filling
- 1/2 teaspoon almond extract
- 1 1/2 cups flaked coconut
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 cup margarine or butter, melted
- Vanilla Ice Cream
Memphis-Style Mac and Cheese Sandwiches
By cecelia26_
1.Combine chicken and barbecue sauce in small bowl
- 1-1/4 cups rotisserie chicken or cooked pork, shredded
- 1/4 cup prepared barbecue sauce
- 8 slices country-style white or sourdough bread
- 1 can (15 oz each) Chef Boyardee® Mac & Cheese
- 1/4 cup butter, softened
Blueberry Upside-Down Cake
By cecelia26_
Preheat oven to 350°F. Melt butter in 9X13-inch baking pan
- 1 stick butter or margarine
- 1 cup brown sugar
- 1 (21-ounce) can Blueberry Pie Filling
- 1/2 cup pecans, chopped
- 1 (18.25-ounce) box yellow, lemon or pineapple cake mix
- Cool Whip or Sweetened Whipped Cream, optional
ULTIMATE CHOCOLATE CHIP OATMEAL COOKIES
By cecelia26_
PREHEAT oven to 350º. SIFT SWANS DOWN Cake Flour, then lightly spoon into measuring cup for 2 cups
- 1 cup - unsalted butter,
- softened
- 2 cups - Sifted SWANS DOWN
- Cake Flour
- 1 teaspoon - baking soda
- 1 cup - sugar
- 2 1/2 cups - oatmeal,
- blend to fine powder
- 12 ounces - chocolate chips
- 1 cup - light brown sugar
- 1/8 teaspoon - salt
- 4 ounce - Hershey Bar, grated
- 2 - eggs
- 1 teaspoon - baking powder
- 1 teaspoon - vanilla flavoring
- 1 1/2 cups - pecans or walnuts,
- chopped
Apricot-Filled Oatmeal Bars
By cecelia26_
These apricot oatmeal bars are a perfect treat for dessert or even breakfast
- 1 cup dried apricots, chopped
- 2/3 cup water
- 3/4 cup Smucker's® Apricot Preserves
- 1 tablespoon sugar
- 1/2 teaspoon almond extract
- 1 cup Crisco® Butter Flavor All-Vegetable Shortening
- OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 1/2 cups firmly packed brown sugar
- 1 1/2 cups Pillsbury BEST® All Purpose Flour
- 1 1/2 cups quick rolled oats
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Apple Butter Snickerdoodles
By cecelia26_
1.Whisk flour, baking powder, and salt in a medium bowl
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 3/4 cup butter, softened
- 1 1/4 cup granulated sugar + 1/3 cup, divided
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup Musselman’s Apple Butter
- 1/2 teaspoon cinnamon + 1 teaspoon, divided
MEATBALL SUB CASSEROLE
By cecelia26_
1.Preheat oven to 350 degrees F
- 1 Loaf bread, cut into 1- inch thick
- slices
- 1 (8-ounce) package cream cheese,
- softened
- 1/2 cup mayonnaise
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon pepper
- 2 cups mozzarella cheese, shredded and divided
- 1 pound package frozen meatballs, thawed
- 1 28 ounce jar pasta sauce
- 1 cup water
Chocolate Pecan Pie
By cecelia26_
Unroll pie crust and ease into a 9” pie pan
- 1 refrigerated pie crust
- 1/2 cup butter
- 4 ounces bittersweet chocolate, chopped
- 1-1/4 cups packed brown sugar
- 3/4 cup + 2 tbsp light corn syrup
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 cups finely chopped pecans
Cento Peppers & Egg Sandwich
By cecelia26_
Sauté peppers with onion until hot
- 1/2 jar Cento Sautéed Sweet Peppers
- 1/4 cup onion, chopped
- 5 eggs, beaten
- 2 hoagie rolls
- Salt and Cento Ground Black Pepper, to taste
Holiday Holly Chocolate Cupcakes
By cecelia26_
Garnished with green gumdrops and red candy-coated chocolate pieces, these festive chocolate cupcakes make a great ...
- 1 (2-layer size) package chocolate cake mix
- 1 (3.9-ounce) package JELL-O Chocolate Instant Pudding
- 1/4 cup milk
- 1 (16-ounce) container ready-to-spread vanilla frosting
- 1 cup thawed Cool Whip whipped topping
- 72 red candy-coated chocolate pieces (about 1/2-cup)
- 24 green gumdrop spearmint leaves, cut lengthwise in half