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Recipes
SCOTCH TREATS
By Lynnab3
Melt butterscotch morsels and peanut butter in top of double boiler; stirring frequently till well mixed
- 1 6 ounce package butterscotch morsels
- 1/2 cup peanut butter
- 3 cup rice krispies
SALMON CLUB SANDWICHES WITH CUCUMBER-APPLE SLAW
By Lynnab3
In a small bowl whisk the dressing ingredients
- Dressing
- 1/2 cup mayonnaise
- 1/4 cup roughly chopped fresh dill
- 5 tablespoons whole-grain Dijon mustard
- 1 tablespoon cider vinegar
- 1 tablespoon granulated sugar
- Kosher salt
- Freshly ground black pepper
- 1/2 English cucumber, about 6 ounces, unpeeled, cut into matchsticks or grated on the large holes of a box grater
- 1 Granny Smith apple, about 8 ounces, cored, unpeeled, and cut into matchsticks or grated on the large holes of a box grater
- 4 salmon fillets (with or without skin), each 6 to 8 ounces and about 1-1/4 inches thick, pin bones removed
- 4-1/2 tablespoons extra-virgin olive oil, divided
- 4 thin slices red onion
- 8 slices country-style bread
CHOCOLATE AND PEANUT BUTTER RIBBON DESSERT
By Lynnab3
Double the Recipe Line 13x9-inch pan with foil, with ends of foil extending over sides; set aside
- 12 NUTTER BUTTER Cookies, divided
- 2 Tablespoons butter, melted
- 1 package (8 oz.) cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 2 teaspoons vanilla
- 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
- 2 oz. BAKER'S Semi-Sweet Chocolate, melted
SNICKERDOODLES
By Lynnab3
Preheat oven to 350 degrees Mix all cookie batter ingredients together
- Cookie batter:
- 1/2 cup shortening
- 1/2 cup oleo
- 1 1 /2 cup sugar
- 2 eggs
- 2 3/4 cup flour
- 2 teaspoons cream of tarter
- 1 teaspoon backing soda
- 1/4 teaspoon salt
- Cinnamon sugar mixture:
- 2 Tablespoons sugar
- 2 Tablespoons cinnamon
CHOCOLATE, CRANBERRY & OAT BARS
By Lynnab3
Preheat oven to 350 degrees
- 1 cup dried cranberries (can substitute raisins for the cranberries)
- 1/4 cup orange juice
- 1 1/2 cups flour
- 1 1/2 cups quick-cooking oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 package (4 oz.) BAKER'S Semi-Sweet Chocolate coarsely chopped
- 1/2 cup chopped pecans
PEANUT BUTTER POPCORN
By Lynnab3
Pour popcorn into a large bowl
- 2 (3.5 ounce) packages microwave popcorn, popped
- 1/2 cup margarine
- 3/4 cup brown sugar
- 1/4 cup peanut butter
- 20 large marshmallows
TRIPLE LAYER COOKIE BARS
By Lynnab3
Preheat oven to 350 degrees F (325 degrees F for glass dish)
- 1/2 cup butter or margarine
- 1 1/2 cups graham cracker crumbs
- 1 (7 ounce) package flaked coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) package semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
COWBOY COOKIES
By Lynnab3
Preheat oven to 350 degrees F
- 1 cup shortening (recommended: Crisco)
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 cups quick cooking oats
- 1 cup chopped nuts
- 1 (6-ounce) package chocolate chips
- 1 cup shredded coconut
BLUEBERRY CITRUS BARS
By Lynnab3
Preheat oven to 350 degrees Beat butter in a medium-sized bowl with mixer until fluffy
- 1 cup (2 sticks) butter (softened)
- 3/4 cup sifted powdered sugar
- 2-1/4 cups unsifted flour
- 1/2 cup finely chopped pecans
- 4 eggs
- 1-1/2 cup granulated sugar
- 1 cup lemon juice from concentrate
- 1 teaspoon baking powder
- 1-1/2 fresh or thawed frozen blueberries
SAUSAGE MEDLEY WITH MUSHROOM AND ONION KABOBS
By Lynnab3
If using bamboo skewers, soak them in water for at least 30 minutes
- 1 cup spicy brown mustard
- 1/2 cup extra-virgin olive oil
- 1/4 cup plus 2 tablespoons dark agave nectar
- 3 tablespoons finely chopped fresh thyme leaves
- 8 –10 assorted fresh sausages, such as hot or sweet Italian sausages or bratwurst, about 2 pounds total
- 8 –10ounces cremini mushrooms, stems trimmed
- 1 large onion, cut into 8 wedges, each wedge cut crosswise in half
- 1 jar (32 ounces) sauerkraut, rinsed well with cold water, drained, and warmed
- Assorted mustards, such as whole-grain Dijon, horseradish mustard, or honey mustard