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Recipes
Truffle Football Cupcakes Recipe
By LLINDQU295
In a microwave, melt white candy coating at 70% power for 1 minute; stir
- 3 ounces white candy coating, coarsely chopped, divided
- 2/3 cup creamy peanut butter
- 1/2 cup confectioners' sugar
- 3 teaspoons vanilla extract
- 2/3 cup crushed granola cereal with oats and honey
- 6 ounces semisweet chocolate, chopped
- 2 tablespoons shortening
- 2 cans (16 ounces each) vanilla frosting, divided
- Green paste food coloring
- 36 cupcakes of your choice
APPLE SPICE BUNT CAKE
By LLINDQU295
This Apple Spice Bundt Cake is moist and has a delightful spice flavor
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 2 teaspoons vanilla
- 3 eggs
- 3 cups sifted flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 cups apples peeled and chopped
- Powdered sugar for dusting the top of cake
Creamy vegetable casserole
By LLINDQU295
With the selection of different savory cream cheeses, this can be changed around quite a bit
- 16 ounce pkg frozen brocolli/carrots/cauliflower
- 1 can condensed cream of mushroom soup
- 8 ounces spreadable vegetable cream cheese (or other savory flavor)
- 1/2 - 1 cup seasoned croutons
TAMALE BAKE, 5 INGREDIENT
By LLINDQU295
350* 9x13 dish 45 min. covered Grease dish
- 2 CANS(15oz)each Tamales
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- 1/2 cup chopped onion
- 2 cans chili without beans
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- 1 cup cheddar cheese
- 1 1/2 cup crushed Fritos
*Banana Pudding
By LLINDQU295
Paula Deen
- 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5 oz.) box French Vanilla pudding
- 1 (8 oz.) package cream cheese
- 1 (14 oz.) can sweetened condensed milk
- 1 (12 oz.) container frozen whipped topping thawed
MAYONNAISE BREAD PUFFS
By LLINDQU295
mix and spoon into a lightly greesed Muffin pan
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup mayonnaise
- 1/4 cup milk
Cream Cheese Pumpkin Pie (Gluten Free)
By LLINDQU295
Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray
- 1 cup Bisquick® Gluten Free mix
- 5 tablespoons cold butter
- 3 tablespoons water
- 4 oz cream cheese, softened
- 2 tablespoons sugar
- 1/4 teaspoon vanilla
- 1 egg yolk
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Dash salt
- 1 cup canned (from 15-oz can) or smoothly mashed cooked pumpkin
- 1/2 cup evaporated milk
- 1 egg, slightly beaten
- Whipped cream, if desired
Herbed Quinoa and Red Rice Stuffing
By LLINDQU295
Gluten-Free Stuffing, made with quinoa and red rice stuffing mix
- 1 packet quinoa and red rice (included with mix)
- 3 1/4 cups water
- Kosher salt, to taste
- Unsalted butter for baking dish, plus 3 Tbs.
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 bunch Tuscan kale, about 8 oz., stems removed and leaves thinly sliced
- 1 Tbs. chopped fresh oregano
- 1 packet spices (included with mix)
- 1 packet dried cranberries (included with mix)
- 1/2 cup pine nuts, toasted
- Zest of 1 lemon
- 1 cup vegetable stock, warmed
- Shaved Parmigiano-Reggiano cheese for serving (optional)
Cheesy Green Bean Casserole
By LLINDQU295
HEAT oven to 350ºF. COMBINE beans and soup in 2-qt
- 2 pkg. (16 oz. each) frozen French-cut green beans, thawed, drained
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
- 1-1/2 cups hot water
- 1/4 cup butter
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
PRALINES IN MINUTES, 4 ingredient book
By LLINDQU295
Butter 3 feet of waxed papper
- 1 cup light brown sugar
- 1 cup sugar
- 5 Tbs. water
- 2 Tbs butter
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- 1 1/2 cu choped pecans