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Recipes
Cilantro dipping sauce
By rmulleni
Combine all ingedients
- 1 ounce, weight Packet Hidden Valley Ranch Dressing Mix (do Not Follow Directions On Packet)
- 1 cup Mayonnaise
- 1 whole Lime, Juiced
- 2 cloves Garlic, Pressed
- 1/2 cups Chopped Cilantro
- 1/4 cups Green Salsa (Salsa Verde)
Haystacks
By rmulleni
Microwave the butterscotch chips and peanut butter on 50 percent power for 3 to 5 minutes
- 1 cup butterscotch chips
- 1/2 cup peanut butter
- 1/2 cup peanuts
- 2 cups chow mein noodles
Favorite Fudge Brownies
By rmulleni
1 Heat oven to 375°F
- Brownies
- 3/4 cup butter or margarine, softened
- 5 oz unsweetened baking chocolate, cut into pieces
- 1 tablespoon vanilla
- 2 1/4 cups granulated sugar
- 4 eggs
- 1 1/3 cups all-purpose flour
- 1 1/2 cups coarsely chopped nuts
- Frosting
- 1 1/2 cups powdered sugar
- 2 tablespoons unsweetened baking cocoa
- 1/4 cup butter or margarine, softened
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- Whole pecans or walnuts if desired
Peanut Butter Chocolate Cheesecakes
By rmulleni
Chocolate and peanut butter are a favorite combo for sweet treats
- 3/4 cup chocolate wafers, finely crushed
- 2 tablespoons butter, melted
- 1/3 cup plus 1 tablespoon sugar, divided
- 12 chocolate kisses
- 2 (8-ounce) packages cream cheese, softened
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 cup chunky peanut butter
- 1/3 cup semisweet chocolate pieces
- 1 teaspoon shortening
Linguine with Butternut Squash, Spinach, and Mussels
By rmulleni
Linguine with mussels gets fit for fall with roasted butternut squash and wilted spinach
- 4 cups 3/4-inch cubes peeled butternut squash (about 1 pound)
- 3 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
- 1/2 cup dry white wine
- 4 large shallots, chopped
- 4 large garlic cloves, minced
- 1/2 teaspoon dried crushed red pepper
- 2 pounds mussels, scrubbed, debearded
- 1/2 cup bottled clam juice
- 8 ounces linguine
- 2 5-ounce packages fresh baby spinach leaves
Winter Lentel Soup
By rmulleni
1.Heat the oil in a large saucepan or Dutch oven over medium heat
- 1 tablespoon olive oil
- 4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
- 1 28-ounce can whole tomatoes, drained
- 2 sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
- 1/2 cup brown lentils
- 1 tablespoon fresh thyme
- Kosher salt and black pepper
- 1/4 cup grated Parmesan (1 ounce; optional)
Tall, Dark and Stout Chocolate Layer Cake
By rmulleni
1 Heat oven to 350°F (325°F for dark or nonstick pans)
- Cake
- 1 box Betty Crocker™ SuperMoist™ devil's food cake mix
- 1 1/4 cups stout beer
- 1/3 cup vegetable oil
- 3 eggs
- Chocolate Frosting
- 12 oz semisweet baking chocolate, finely chopped
- 1 1/2 cups whipping cream
- 1/2 cup butter
- Caramel Filling
- 6 tablespoons caramel topping
Kahlua Flan
By rmulleni
The texture of this flan is better after setting in refrigerator a couple of days
- 3/4 cup sugar
- 4 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 2 tablespoons coffee-flavored liqueur (recommended: Kahlua)
- Mexican chocolate shavings and cocoa powder, garnish
Peanut Butter and Milk Chocolate Chip Layered Cheesecake
By rmulleni
1 Heat oven to 325°F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and melted butter in medium bowl
- 1-1/2 cups graham cracker crumbs
- 1-1/3 cups sugar divided
- 1/3 cup HERSHEY'S Cocoa 1/4 cup
- (1/2 stick) butter , melted
- 2 packages (8 oz. each) cream cheese , softened
- 1 teaspoon vanilla extract
- 3 cartons (8 oz. each) dairy sour cream
- 3 eggs , slightly beaten
- 1 cup HERSHEY'S Milk Chocolate Chips , divided
- 1 cup REESE'S Peanut Butter Chips , divided
- 1/2 teaspoon shortening (do not use butter, margarine, spread or oil)
Snickers Chocolate Cake
By rmulleni
1. Preheat oven to 350F. Butter and flour 2, 8-inch cake pans; set aside
- For Chocolate Caramel Frosting:
- /4 cup butter, softened at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 1/2 cups white granulated sugar
- 1 1/3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 cup unsweetened dark chocolate cocoa powder
- 1/8 teaspoon salt
- 14 ounces dulce de leche (thick caramel sauce)
- 1 pound, 4 sticks, butter; softened at room temperature
- 1/2 cup dark chocolate cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- For Filling:
- approximately 3/4 cup marshmallow cream
- 3/4 cup salted peanuts
- 1/2 cup thick caramel sauce
- chopped Snickers bar for garnish