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Recipes
APPLE, RAISIN OATMEAL COOKIES
By Lynnab3
Preheat oven to 305 degrees Beat together margarine and sugars until light and fluffy
- 3/4 cup margarine or butter, softened
- 3/4 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (optional)
- 1/4 cup water
- 3 cups Quaker Oats with Apple, Raisin and Spice (or substitute 3 cups of Quaker Oats with Raisin and Cinnamon)
CARAMEL PECAN BROWNIES
By Lynnab3
Preheat oven to 350 degrees
- 1 package (4 oz.) BAKER'S Unsweetened Chocolate
- 3/4 cup butter or margarine
- 2 cups sugar
- 4 eggs
- 1 cup flour
- 1 pkg. (14 oz.) KRAFT Caramels
- 1/3 cup whipping cream
- 2 cups PLANTERS Pecan Halves, divided
DISAPPEARING MARSHMALLOW BARS
By Lynnab3
Preheat oven to 350 degrees Grease a 9x13 inch pan
- 1/2 cup butter or margarine
- 1 cup butterscotch chips
- 2/3 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon burnt sugar extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups miniature marshmallows
- 1 cup semisweet chocolate chips
- 2/3 cup chopped nuts (optional)
CREAM CHEESE COOKIES
By Lynnab3
Mix all ingredients and roll in wax paper and refrigerate at least 4 hours or overnight
- 1 cup butter (oleo)
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2-3 oz. cream cheese (room temp)
- 1 egg
- 2 1/2 cups flour
- 1/2 cup chopped nuts
MOCHA MOUSSE BROWNIES
By Lynnab3
In a saucepan over low heat, melt the chips and butter; pour into a mixing bowl
- MOCHA MOUSSE:
- 2/3 cup semisweet chocolate chips
- 1/2 cup butter
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/4 cup hot water
- 2 tablespoons instant coffee granules
- 1/2 cup all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon baking powder
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2 tablespoons instant coffee granules
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup sweetened condensed milk
- 1/2 cup semisweet chocolate chips, melted
- 1 cup heavy whipping cream
GRILLED SHRIMP TOSTADES WITH APRICOT-CILANTRO SALSA AND FETA
By Lynnab3
In a medium bowl whisk the oil, oregano, chili powder, cumin, salt, and pepper
- Shrimp
- 2 tablespoons extra-virgin olive oil
- 1-1/2 Tablespoons chopped fresh oregano leaves
- 1 teaspoon prepared chili powder
- 3/4 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1-1/2 pounds large shrimp (21/30 count), peeled and deveined
- Zucchini
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon chopped fresh oregano leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 zucchini, 18 to 20 ounces total, trimmed and cut on the diagonal into 1/2-inch slices
- Salsa
- 4 firm but ripe apricots, 12 to 14 ounces total, each cut in half
- 2 Tablespoons extra-virgin olive oil
- 1-1/2 Tablespoons honey, or more to taste
- 1 Tablespoon fresh lime juice
- 1 to 1-1/4 teaspoons seeded and minced serrano chile pepper (about 1/2 small), or to taste
- 3 Tablespoons chopped fresh cilantro leaves
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 flour tortillas (6 to 8 inches)
- 6 ounces crumbled feta cheese (1 cup)
CRESCENT LEMON HONEY BUNS
By Lynnab3
Note: If filled roll of dough is too soft when slicing, place in refrigerator about 15 minutes or until firm
- Glaze:
- 1 package (3 oz) cream cheese, softened
- 1/4 cup sugar
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1 can (8 oz) refrigerated crescent dinner rolls
- 1/2 cup powdered sugar
- 1 teaspoon butter or margarine, softened
- 1 tablespoon lemon juice
No Bake Oreo Mint Cheesecake
By Lynnab3
So easy to make without baking, Oreo Mint Cheesecake! DELICIOUS!
- CRUST:
- 24 Oreo cookies-finely crushed
- 1/4 cup unsalted butter melted
- FILLING:
- 2 cup heavy whipping cream
- 24 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 1/2 cup Oreo crumbs (from about 15 Oreos)
- 5 to 6 drops green food color
- 1 teaspoon extract mint
- FOR CHOCOLATE:
- 1 cup chocolate chips
AUNT SOYNA'S CHOCOLATE CHIP SCONES
By Lynnab3
For ultra-tender texture, use lower-protein pastry flours in these scones
- 2 cups flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (chilled)
- 1/2 cup chocolate chips
- 1 beaten egg
- 1/2 cup milk
JALAPENO CORNBREAD (MOIST)
By Lynnab3
Mix and pour into greased 9x13-inch pan
- 3 (7 ounce) packages cornbread mix (use your favorite mix - ***If you use JIFFY MIX, omit the sugar***)
- 1 large sweet onion, diced
- 2 cups shredded colby-monterey jack cheese
- 2 large eggs, beaten
- 2 1/2 cups whole milk or 2 1/2 cups buttermilk
- 1/2 cup vegetable oil
- 3 teaspoons sugar
- 1 (15 ounce) can creamed corn
- 6 ounces chopped jalapenos