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Recipes
Spicy Mac & Cheese with Tomato
By luvmybuttonsnbows
PREP: 30 minutes COOK: 30 minutes STAND: 10 minutes OVEN: 350° MAKES: 5 servings
- 1 1/2 cups dried elbow macaroni
- 2 cups broccoli florets
- 1/3 cup dried tomatoes (not oil-packed)
- 1/3 cup sliced green onions
- 2 tablespoons margarine or butter
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons dried basil, crushed
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1 3/4 cups milk
- 3/4 cup shredded sharp Cheddar cheese (3 ounces)
- 3/4 cup shredded Gruyere cheese (3 ounces)
- 3/4 cup shredded Gouda cheese (3 ounces)
White Chocolate Bread Pudding
By luvmybuttonsnbows
PREP: 25 minutes COOK: Low 4 hours, High 2 hours MAKES: 6 servings SLOW COOKER: 3 1/2- to 5-quart
- 1 1/2 cups half-and-half or light cream
- 1/2 of a 6-ounce package white baking bar or squares, coarsely chopped
- 1/3 cup snipped dried cranberries or dried cherries
- 2 beaten eggs
- 1/2 cup sugar
- 1/2 teaspoon ground ginger
- 3 cups dry bread cut into 1/2-inch cubes (about 4 1/2 slices) 1/4 cup coarsely chopped pecans or hazelnuts
- Whipped cream (optional)
- Grated white baking bar (optional)
- Ground ginger (optional)
Fresh Peach Cobbler
By luvmybuttonsnbows
To make a fresh plum cobbler, substitute halved, pitted fresh plums for the peaches
- 3 c. peeled, sliced, fresh peaches
- 1 tbsp. lemon juice
- 1/3 to 1/2 c. sugar
- 1 tbsp. quick cooking tapioca
- 1/2 tsp. almond extract
- 1 c. flour
- 1 tsp. baking powder
- 4 tbsp. sugar
- 1/2 tsp. salt
- 1/4 c. butter or margarine
- 1/4 c. whipping cream
- 1 egg yolk mixed with 1 tbsp. water
- extra sweetened whipped cream or whipped cream to pour over dessert
Sausage and Peppers
By luvmybuttonsnbows
Heat the oil in a casserole or large skillet and cook sausages 2 min
- 2 tbsp. olive oil
- 12 hot Italian sausages
- 1 med. onion, thinly sliced
- 1 tsp. minced garlic
- 2 red peppers, seeded and sliced
- 1 green pepper, seeded and diced
- 3 tbsp. tomato paste
- 3/4 c. dry white wine
- 1 tsp. fennel seeds
- 1 tsp. salt
- 1 tsp. white pepper
BBQ Pork Sandwiches
By luvmybuttonsnbows
PREP: 20 minutes COOK: Low 11 hours, High 5 1/2 hours, plus 15 minutes on High MAKES: 10 to 12 servings SLOW COOKER
- 2 large green sweet peppers, cut into strips
- 1 medium onion, thinly sliced and separated into rings
- 2 tablespoons quick-cooking tapioca
- 1 2 1/2- to 3-pound pork shoulder roast
- 1 cup barbecue sauce
- 3 to 4 3 to 4 teaspoons chili powder
- 10 to 12 10 to 12 kaiser rolls, split and toasted
- Coleslaw, drained (optional)
rice pudding
By luvmybuttonsnbows
1. Place the Inner Pot in cooker
- 2 tbsp. butter
- 1 1/2 cups long grain rice
- 2 cups milk
- 2 cups water
- 1 cup brown sugar
- 1/2 cup golden raisins
- 1/2 tsp. cinnamon
- 1/2 tsp. sea salt
- 1 tbsp. grated orange zest
- 1/2 tsp. vanilla extract
- 1/2 cup sweetened condensed milk
- 1 cup heavy cream
Fresh Carrot Cake
By luvmybuttonsnbows
CREAM CHEESE ICING: Cream together 2 pkgs
- 1 1/2 c. corn oil
- 1 3/4 c. sugar
- 3 eggs
- 2 c. all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 2 1/2 tsp. cinnamon
- 1 1/2 tsp. vanilla
- 2 c. peeled and grated carrots
- 1 c. walnuts
- 1/2 c. flaked coconut
- 1 can (8 oz.) crushed pineapple, well drained
- Cream Cheese Icing
- grated carrots and chopped nuts
Easy As Apple Pie
By luvmybuttonsnbows
Prep time: 20 minutes Serves: 6 If apple-pie spice is not available, you can use 1 tsp
- 1 pkg. (16 oz.) refrigerated pie crust (2 crusts)
- 6 c. peeled, cored and sliced apples
- 3/4 c. plus 1 tbsp. sugar, divided
- 2 tbsp. flour
- 1 1/2 tsp. apple pie spice
- 1/3 tsp. salt
- 2 tbsp. butter, chilled, cut into small pieces
- 1 1/2 tbsp. milk or cream
Hawaiian Pineapple Cake
By luvmybuttonsnbows
Mix cake mix as directed on package - pour on cookie sheet
- I Jiffy Cake Mix
- 1 can crushed pineapple, drained
- 1 pkg. vanilla instant pudding, large
- 1 large Cool Whip
- 1 8 oz. pkg. cream cheese,(optional)
- chopped nuts
- )
pork loin
By luvmybuttonsnbows
1. Place the Inner Pot in the cooker
- 3 lb. boneless pork loin, trimmed
- 3 tbsp. canola oil
- 1 shallot, peeled and minced
- 3 tbsp. Dijon mustard
- 2 chicken bouillon cubes
- 2 cups heavy cream
- sea salt & freshly ground black pepper to taste