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Recipes
Mama Reed’s Southern Tea Cakes
By cnash
Gift Mixes These tea cakes are something I dearly love to bake
- 1 Cup butter or margarine
- 1 Cup sugar
- 3 eggs
- 3 1/2 Cup self rising flour
- 1 teaspoon vanilla
- 2 Tablespoon softened butter or margarine
- 1/2 Cup Confectioner's sugar
- 2 Tablespoons milk (can add another if needed)
- 1 teaspoon vanilla
- Few drops food coloring
Fudgy Fudge Pie
By cnash
Directions Melt butter; add flour, cocoa and sugar
- 1 cup butter
- 1/2 cup flour
- 1/2 cup cocoa powder
- 2 cups sugar
- 4 eggs
Santa Fe Chicken
By cnash
HEAT oven to 400°F. COMBINE rice, beans and peppers in 13x9-inch baking dish
- 2 cups instant white rice, uncooked
- 1 can (15 oz.) black beans, rinsed
- 1 yellow pepper, chopped
- 1 can (10-1/2 oz.) condensed cream of chicken soup
- 2 cups water
- 1/4 cup chopped fresh cilantro
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
Blossoming Berry Cheesecake
By cnash
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch spring...
- 1 cup HONEY MAID Graham Cracker Crumbs
- 3 Tbsp. sugar
- 3 Tbsp. butter or margarine, melted
- 2 eggs, separated
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1 tsp. grated lemon zest (optional)
- 1 Tbsp. lemon juice (optional)
- 1-1/2 tsp. vanilla, divided
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2 Tbsp. sugar
- 1 cup sliced strawberries
- 1/2 cup fresh raspberries
OLD FASHIONED COCONUT CAKE
By cnash
Heat oven to 350 degrees. Grease and lightly flour 2 (8 inch) cake pans
- 3 c. flour, sifted before measuring
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1/4 c. butter
- 1 1/2 c. sugar
- 3 eggs, yolks and whites separated
- 1 tsp. vanilla
- 1/4 c. coconut water or coconut milk
- 1 c. freshly grated coconut
- 1/2 c. raspberry jam or tart orange marmalade
- Fluffy Coconut frosting
- FLUFFY COCONUT FROSTING
- 2 egg whites
- 1 1/2 c. sugar
- 5 tbsp. cold water
- 1/4 tsp. cream of tartar or 1 1/2 tsp. light cornstarch
- 2 tsp. vanilla extract
- 1/2 c. freshly grated coconut
Sour Cream Fudge Recipe
By cnash
Butter the sides of a heavy medium (2-quart) saucepan
- 2 cups sugar
- 1 cup sour cream
- 2 tablespoons light corn syrup
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1/2 cup chopped candied cherries, red and/or green
- 1/2 cup chopped walnuts
Mom's Glazed Coffee Squares
By cnash
Sticky and sweet, these coffee squares are a great addition to brunch or afternoon tea, or as dessert
- 1/2 cup(s) brewed coffee
- 1/4 cup(s) raisins
- 2 tablespoon(s) molasses
- 1/2 cup(s) (1 stick) butter, at room temperature
- 3/4 cup(s) packed brown sugar
- 1 large egg
- 1.50 cup(s) all-purpose flour
- 3/4 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1/2 cup(s) chopped walnuts
- 1/2 teaspoon(s) vanilla extract
- 2 tablespoon(s) brewed coffee
- 1/2 teaspoon(s) butter, at room temperature
- 1 cup(s) confectioners' sugar
Pao Doce
By cnash
The saffron bread often served at Eastertide in Portugal and the Azores inspired our lightly sweetened golden loave...
- 1/4 teaspoon(s) saffron, crumbled
- 1 cup(s) warm water
- 2 package(s) dry active yeast
- 1/2 cup(s) sugar
- 2 tablespoon(s) sugar
- 4.75 cup(s) all-purpose flour
- 4 tablespoon(s) unsalted butter, softened
- 3 large egg yolks
- 1 large egg
Pork Chili Verde
By cnash
Simmer diced pork in large pot of water until tender
- 3 3/4 pounds lean diced pork
- 3/4 (28-ounce) or 1 (21-ounce) can green enchilada sauce
- 1/3 bunch fresh cilantro, leaves chopped
- 1/3 large onion, chopped
- 1/3 bunch green onions, chopped
- 1 fresh jalapeno, seeded and chopped
- 1 1/2 ounces canned green diced chiles
- Garlic powder, to taste
- Freshly ground black pepper
STRAWBERRY BANANA SMOOTHIE
By cnash
Wash strawberries and remove banana peels
- 10 oz fresh strawberries, stems removed
- 2 ripe bananas
- 3 tablespoons sugar or honey
- 1 cup ice cubes
- 3/4 cup milk, yogurt, kefir or coconut water