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Recipes
Sweet Potato-Pecan Pancakes
By Lynnab3
Lightly spoon flour into dry measuring cups; level with a knife
- Ingredients
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- 1 1/4 cups all-purpose flour
- 1/4 cup chopped pecans, toasted and divided
- 2 1/4 teaspoons baking powder
- 1 teaspoon pumpkin-pie spice
- 1/4 teaspoon salt
- 1 cup fat-free milk
- 1/4 cup packed dark brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 (16-ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup)
CHILI CON QUESO
By Lynnab3
FYI - This makes a large pot of queso (about 6 quarts) - Enough to feed 40+ people
- 1/2 CUP BUTTER
- 3 TBS GRANULATED GARLIC
- 4 MEDIUM TO LARGE ONIONS (DICED)
- 2 TOMATOES (DICED)
- 12 OZ SLICED JALAPENOS (DICED/MINCED) - RESERVE JAP JUICE
- 3 - 32OZ BLOCKS OF VELVEETA
- 16 OZ SOUR CREAM
- CAYENNE PEPPER - TO TASTE
IRISH MINT BROWNIES
By Lynnab3
In a saucepan over low heat, melt butter and bittersweet chocolate; cool slightly
- FILLING:
- 1 cup butter, cubed
- 4 squares (1 ounce each) bittersweet chocolate, chopped
- 4 eggs
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1-1/2 cups all purpose flour
- 1 cup (6 ounces) double dark chocolate chips or semisweet chocolate chips
- 1/2 cup chopped walnuts
- 4 squares (1ounce each) white baking chocolate, chopped
- 1/4 cup refrigerated Irish creme nondairy creamer
- 1 cup heavy whipping cream
- 15 mint Andes candies, chopped
- ICING:
- 12 squares (1 ounce each) bittersweet chocolate, chopped
- 1 cup heavy whipping cream
- 2 tablespoons butter
CHOCOLATE STRAWBERRY CHEESECAKE
By Lynnab3
In a bowl, combine crushed graham crackers and powdered sugar
- 1 1/2 cups finely crushed graham crackers
- 1/4 cup sifted powdered sugar
- 1/3 cup melted butter or margarine
- 2 cups fresh or frozen strawberries
- 1/2 cup sugar
- 3 8-ounce packages of cream cheese
- 1 can (14 ounces) sweetened condensed milk
- 4 eggs
- 1 teaspoon vanilla
- 1 cup chocolate chips, melted and cooled
CHOCOLATE PEANUT BUTTER FUDGE (LAYERED)
By Lynnab3
Microwave semi-sweet chocolate and milk in microwaveable bowl on high for 2 minutes or until chocolate is almost ...
- 2 packages (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
- 3/4 cup canned sweetened condensed milk
- 1/2 cup cocktail peanuts, chopped
- 1-1/2 package (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
- 1/4 cup creamy peanut butter
PEANUT BUTTER JUMBOS
By Lynnab3
Preheat oven to 350 degrees Beat together margarine, peanut butter and sugars until light and fluffy: blend in e...
- 1 cup margarine
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 1/2 cups M&M's Peanut Chocolate Candies
FROSTED COOKIE BROWNIES
By Lynnab3
Press cookie dough into a greased 13-in x 9-in x 2-in baking pan
- FROSTING:
- 1 tube (18 ounces) refrigerated chocolate chip cookie dough
- 3 cups miniature marshmallows
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup butter, cubed
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- 2 cups miniature marshmallows
- 6 tablespoons milk
- 1/4 cup butter
- 2 squares (1ounce each) unsweetened chocolate, chopped
- 3 cups confectioners’ sugar
TEXAS SLAW
By Lynnab3
This recipe can be tweaked as you see fit, but a different kick to regular bland coleslaw
- 1 (16 ounce) package coleslaw mix
- 1 (7 ounce) can Mexican-style corn (drained)
- 1 cup shredded Cheddar cheese
- 2 fresh jalapeno peppers, seeded and chopped
- 1/2 cup chopped fresh cilantro
- 1 cup Ranch-style salad dressing
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1 lime, juiced
- Options - add red onion for color
- Chipotle white corn and subbing chilies for jalapeno
- Some prefer to reduce Ranch dressing and add sour cream
- Some omitted coriander
RASPBERRY BUTTER
By Lynnab3
Beat the butter and salt in a large bowl with the electric mixer until it is soft
- 1/2 cup unsalted butter
- 1/8 tsp. salt
- 1/4 cup honey
- 1/4 cup raspberry jam or preserves
- 1/4 tsp. vanilla extract
EMERIL'S BUTTER COOKIES
By Lynnab3
Preheat the oven to 350 degrees F
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- 3 cups plus 2 tablespoons bleached all-purpose flour
- 3/4 teaspoon salt
- Assorted sprinkles