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Coconut-Pecan German Chocolate Pie

Coconut-Pecan German Chocolate Pie

By

In a small bowl, mix flour and salt; cut in lard until crumbly

  • FILLING:
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons cold lard
  • 3 to 4 tablespoons ice water
  • 4 ounces German sweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup Diamond of California Chopped Pecans
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 2 egg yolks
  • 1 cup flaked coconut
  • 1 teaspoon vanilla extract
  • 1/4 cup Diamond of California Chopped Pecans
4.4/5 (29 Votes)

Chocolate-Hazelnut-Peanut Butter Sandwich Cookies

Chocolate-Hazelnut-Peanut Butter Sandwich Cookies

By

These cookies are over-the-top delicious! Dipping the cookie dough in semisweet chocolate and topping with chopped ...

  • For the cookies
  • 1 roll refrigerated peanut butter cookie dough
  • 1/2 Cup semisweet chocolate chips, melted
  • 2 Ounces toasted hazelnuts, chopped
  • For the hazelnut cheese filling
  • 4 Ounces mascarpone cheese or cream cheese
  • 2 Tablespoons hazelnut spread with chocolate
  • 1/4 Cup whipping cream
  • 2 Tablespoons powdered sugar
  • 1/2 Teaspoon vanilla extract
4.3/5 (7 Votes)

Carrot Cake III

Carrot Cake III

By

The frosting is Great!! I recommend grating the carrots first, then use food processor to create fine carrots

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots (fine)
  • 1 cup chopped pecans
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
4.6/5 (36 Votes)

Four-Spice Pear, Apple, and Blackberry Crisp

Four-Spice Pear, Apple, and Blackberry Crisp

By

1. Position a rack in the lower third of the oven and preheat the oven to 350˚F

  • Filling
  • 1 12-ounce can frozen unsweetened apple juice concentrate, thawed
  • 4 cardamom pods
  • 2 star anise
  • 1 cinnamon stick, broken in half
  • 1/2 bean, split lengthwise
  • Pinch of fine sea salt
  • 2 tablespoons cornstarch
  • 4 firm-ripe Bartlett pears
  • 4 Granny Smith apples
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 cups cups fresh blackberries
  • Topping
  • 2 large egg whites, at room temperature
  • 6 tablespoons honey
  • 1/4 cup grapeseed, vegetable, or coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 4 cups old fashioned rolled oats
  • 1/2 cup almond meal or finely ground almonds
  • Turbinado sugar, for sprinkling (optional)
4.6/5 (7 Votes)

Roasted Beet-and-Squash Salad

Roasted Beet-and-Squash Salad

By

1 Preheat oven to 425 degrees F

  • 1 c. farro
  • 1 lb. beets, peeled and cut into 1/2-in. wedges
  • 2 acorn squash, cut into 1/2-in. wedges
  • 1/2 c. olive oil, divided
  • Kosher salt
  • black pepper
  • 3 tbsp. apple cider vinegar
  • 1 tbsp. whole-grain mustard
  • 1 tbsp. chopped thyme
  • 1 tbsp. Honey
  • 1 bunch kale, thick stems discarded and leaves thinly sliced
4/5 (1 Votes)

Roasted Green Beans with Beets, Feta and Walnuts

Roasted Green Beans with Beets, Feta and Walnuts

By

1. Preheat oven to 425 degrees F

  • 2 pounds fresh green beans, trimmed
  • 1 pound fresh beets, trimmed, peeled, and cut into thin wedges
  • 1/2 cup sliced shallots (4 medium)
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup broken walnuts
  • 1/2 cup crumbled feta cheese (2 ounces)
4.4/5 (11 Votes)

CHILE RELLENOS CASSEROLE

CHILE RELLENOS CASSEROLE

By

Grease a 9 X 13 casserole dish

  • CHILE RELLENOS
  • 1 28 OZ CAN WHOLE GREEN CHILES (drained, split open and pat dry)
  • 3/4 lb JACK CHEESE (grated)
  • 3/4 lb CHEDDAR CHEESE (grated)
  • 1 12 OZ CAN EVAPORATED MILK
  • 1 TBSP FOUR
  • 3/4 TSP SALT
  • 3 EGGS
  • 1 8 OZ CAN TOMATO SAUCE
  • 1 SMALL CAN SLICED OLIVES
4.4/5 (5 Votes)

Lentil Soup

Lentil Soup

By

This recipe makes a very filling huge pot of soup

  • 16 oz pkg dry lentils (2 1/2 cups)
  • 8 cups water
  • 3/4 cup celery, sliced
  • 1/3 cup sliced carrots
  • 1/4 cups chopped fresh parsley
  • 2 tsp salt
  • 3/4 tsp oregano leaves
  • 1/2 tsp pepper
  • 1 med. onion, sliced
  • 1 garlic clove, minced
  • 16 oz can tomatoes, undrained, cut up
  • 3 tbsp red wine vinegar
  • 1 cup chopped spinach
5/5 (1 Votes)

Chocolate Flan Cake

Chocolate Flan Cake

By

HEAT oven to 350°F. Coat 12-cup fluted tube pan with no-stick cooking spray

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Smucker's® Caramel Flavored Topping
  • 1 box Pillsbury® Moist Supreme® Devil's Food Premium Cake Mix
  • 1 cup water
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • FLAN
  • 4 ounces cream cheese, softened
  • 4 large eggs, at room temperature
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (12 fl.oz.) can PET® Evaporated Milk
  • 1 teaspoon vanilla extract
4.2/5 (14 Votes)

Italian Fruit Salad

Italian Fruit Salad

By

In a large bowl combine watermelon, grapes, blueberries, and basil

  • 1 pound seedless watermelon, peeled and cut into 1-inch cubes or balls (4 cups)
  • 3 cups seedless green grapes, halved
  • 2 cups fresh blueberries
  • 2 tablespoons thinly sliced fresh basil leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
4.1/5 (22 Votes)