AnneS' profile page
Recipes
Chicken with Wine (Carol's)
By AnneS
Brown the chicken pieces and onions in butter
- 1 chicken, cup-up
- 2 onions, sliced
- butter
- 1 cup wine (red, white or vermouth)
- 1 cube chicken boullion
- oregano, basil and garlic salt to taste
Peanut Butter Cupcakes with Chocolate Frosting
By AnneS
1. To make cakes: Preheat oven to 350 degrees
- Frosting:
- 3 cups cake flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 2/3 cup (1 1/2 sticks) butter, at room temp
- 1 1/2 cups sugar
- 1/2 cup packed brown sugar
- 1 cup creamy peanut butter
- 4 eggs
- 1 cup whole milk
- 3 cups confectioners sugar
- Dash salt
- 2/3 cup unsweetened cocoa powder
- 1 1/2 cups (3 sticks) butter, at room temp
- 1 1/2 teaspoons vanilla
- 1/4 cup plus 2 Tablespoons whole milk
- Chocolate flakes, or sprinkles (optional)
Rosemary Pork Chops (Amy's)
By AnneS
YIELDS 3 BATCHES (2 1/4 CUPS TOTAL, OR 6 SERVINGS)
- 1 1/2 cups dry bread crumbs
- 1/2 cup flour
- 1 1/2 teaspoons salt
- 1 to 1 1/2 teaspoons dried rosemary, crushed
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 3 Tablespoons canola oil
- ADDITIONAL INGREDIENTS (FOR EACH BATCH OF PORK CHOPS)
- 6 bone-in pork loin chops (1/2-inch thick)
- canola oil
Broccoli and Cheese Casserole
By AnneS
Stir soup, milk, mustard, broccoli and cheese in a 1 1/2 quart casserole
- 1 can Campbell's Cream of Mushroom Soup
- 1/2 cup milk
- 2 teaspoons yellow mustard
- 1 16 oz. bag frozen broccoli florets, defrosted (about 4 cups)
- 1 cup shredded Cheddar cheese (4 oz)
- 1/2 cup breadcrumbs
- 2 teaspoons butter, melted
Baked Clams (Grammy's)
By AnneS
Sauté the garlic in the olive oil; retain oil
- 1 can Progresso Minced Clams, strained (reserve juice)
- Olive oil to sauté
- 3-4 cloves of garlic
- S & P
- fresh parsley sprigs
- bread crumbs
Instant Stuffing Mix
By AnneS
Add all stuffing ingredients and shake in a plastic bag
- Additional ingredients:
- 3 1/2 cups unseasoned bread cubes
- 3 Tablespoons celery flakes
- 1 Tablespoon parsley flakes
- 2 teaspoons dried minced onion
- 2 teaspoons chicken boullion granules
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon rubbed sage
- 1 cup water
- 2 Tablespoons butter
Asparagus and Spinach Frittata
By AnneS
Entree
- 5 large eggs
- 4 large egg whites
- 1/2 cup grated Parmesan cheese
- 1 Tablespoon Dijon mustard
- 1 Tablespoon chopped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1- 6 oz. bag baby spinach
- 2 teaspoons olive oil
- 1/2 pound new potatoes, cut into 1/2" pieces
- 1 bunch scallions, trimmed and sliced
- 1 bunch asparagus (about 1 pound), trimmed and cut into 1" pieces
- 3/4 cup shredded fontina cheese (about 2 oz)
Blueberry Lemon Muffins
By AnneS
Preheat oven to 375 degrees
- 2 eggs
- 1/2 cup melted butter
- 1 cup sugar
- 8 oz. plain yogurt
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon lemon rind
- 1 cup blueberries
Sour Cream Pumpkin Coffee Cake
By AnneS
Preheat oven to 325 degrees
- Streusel:
- 1/2 cup butter or margarine
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 teaspoon pumpkin pie spice
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 cup firmly packed brown sugar
- 1/3 cup butter
- 2 teaspoons cinnamon
- 1 cup chopped nuts
- Filling:
- 1 3/4 cup solid pack pumpkin
- 1 slightly beaten egg
- 1/3 cup sugar
- 1 teaspoon pumpkin pie spice
Caesar Dressing
By AnneS
Rub the salad bowl with garlic
- 1 garlic clove--rub bowl
- 2 Tablespoons red vinegar
- 1/2 cup olive oil
- 1 Tablespoon Grey Poupon Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon oregano
- 2 Anchovies, chopped
- 1 egg
- 1 large head Romaine lettuce
- 3/4 cup croutons
- 1/4 cup Parmesan cheese, grated