AnneS' profile page
Recipes
Split Pea Soup
By AnneS
Put the ham bone and split peas in the water to simmer/boil for 2 hours, then remove the bone
- 2/3 pot of water
- 1 ham bone
- 1 bag dried split peas
- 1 onion, chopped
- 2 potatoes, diced
- 1 carrot, shredded or chopped
- 1 stalk celery, finely diced
- 1 chicken boullion cube
- salt
- pepper
Hoot 'en Holler Whiskey Cake
By AnneS
Cream butter and sugar; add eggs
- 1/2 cup butter
- 1 cup sugar
- 3 eggs
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 cup milk
- 1/4 cup molasses
- 1/4 teaspoon baking soda
- 2 3/4 up raisins (1 lb.)
- 2 cups chopped pecans (or walnuts)
- 1/4 cup bourbon
Baked Parmesan Fillets
By AnneS
1. Preheat the oven to 450 degrees
- 1 1/2 lbs. fish fillets
- 1/2 cup olive oil
- 3 Tbsp. lemon juice
- 3/4 cup bread crumbs
- 3/4 cup grated Parmesan cheese
- 2 Tbsp. snipped fresh parsley
- 1 tsp. seasoned salt
- 1 dash pepper
- 1/2 tsp. dried rosemary
Date Nut Bread
By AnneS
Preheat oven to 350 degrees
- 1 pkg. (8 oz.) pitted dates, coarsely chopped
- 1 1/2 cups boiling water
- 1 3/4 cup sifted flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 egg
- 1 cup sugar
- 2 Tablespoon butter, melted
- 1 teaspoon vanilla
- 1 cup walnuts, coarsely chopped
Sour Cream Dill Bread
By AnneS
1. Heat oven to 350 degrees
- 3 cups Bisquick
- 1 1/4 cups shredded cheddar cheese (5 oz.)
- 3/4 cup milk
- 1/2 cup sour cream
- 1 Tablespoon sugar
- 3/4 teaspoon dried dill weed
- 3/4 teaspoon ground mustard
- 1 egg
Cookie Dough Truffles (Amy's)
By AnneS
YIELDS 5 1/2 DOZEN (ABOUT 33 SERVINGS)
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 can (14 oz.) sweetened condensed milk
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup chopped walnuts (I don't think I added these!)
- 1 1/2 pounds dark chocolate candy coating, coarsely chopped
Creamy Mushroom Bruschetta
By AnneS
1. Set a large, heavy pan over medium heat
- 5 Tablespoon olive oil, plus extra as needed
- 1 pound mushrooms (chanterell, maitake or king trumpets), sliced
- Salt
- 2 garlic cloves, peeled and finely chopped (about 1 Tablespoon)
- 1 Tablespoon butter
- 3 Tablespoons roughly chopped parsley
- 1/4 cup crème fraiche
- 2 Tablespoon finely sliced chives
- 4 (3/4 inch) slices rye bread
- 2 teaspoons lemon juice
Pasta Putanesca (Ginny's)
By AnneS
Place all ingredients in a shallow dish
- 1 cup olive oil
- 2 big bunches of basil, cut-up
- 1 1/2 cups kalamata olives, smashed
- whole bulb of garlic, chopped
- 2 teaspoons anchovy paste
- 2 cups tomatoes
Shredded Brussels Sprouts with Bacon
By AnneS
1. Cook the bacon and garlic together in a large pan until fully cooked
- 1/2 lb. bacon, cooked
- 3 cloves garlic, diced
- 1/4 cup olive oil
- 1/2 cup butter, melted
- salt
- pepper
- Brussel sprouts, shredded
- Parmesan cheese, grated
Cheesy Bacon & Egg Brunch Casserole
By AnneS
1. Preheat oven to 350 degrees
- 8 slices bacon
- 1 medium onion chopped (1 cup)
- 1 loaf Italian bread, cut into 1" cubes (about 5 cups)
- 2 cups (8 oz) shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup cottage cheese
- 5 eggs
- 1 1/2 cups milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon nutmeg
- 1/4 teaspoon pepper