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Recipes
Banana Split Cupcakes
By margiekyle
In a large bowl, cream butter and sugar until light and fluffy
- FOR CAKE
- 1 c butter, softened
- 2 c sugar
- 3 eggs
- 2 tsp vanilla extract
- 2 c mashed ripe bananas
- 1/2 c canned crushed pineapple
- 3 c all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- FOR CREAM CHEESE FROSTING
- 1 pkg cream cheese, 8 oz., softened
- 1/2 c butter, softened
- 3 3/4 c confectioners' sugar
- 1 tsp vanilla
- FOR STRAWBERRY GELEE
- 1 c strawberry puree
- 1/4 c sugar
- 1 Tbsp lemon juice
- 2 Tbsp cold water
- 1/2 envelope Strawberry Jell-o powder
- 1/2 c diced fresh strawberries
- FOR CHOCOLATE GANACHE
- 1 c heavy whipping cream
- 1 1/2 c chocolate chips
Black Forest Cupcakes
By margiekyle
To make the chocolate cupcakes: Preheat oven to 350°F
- For the chocolate cupcakes:
- 1 cup all purpose flour
- 1/4 cup + 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup boiling water
- 1 teaspoon instant espresso powder
- For the cherry filling:
- 2 cups pitted and halved sweet cherries
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- For the whipped cream:
- 2 tablespoons water
- 1 1/2 teaspoons unflavored gelatin
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Baked Apricot Rosemary Chicken
By margiekyle
In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes
- 10 ounces apricot jam
- 1/4 cup olive oil
- 2 1/2 tablespoons country Dijon mustard
- 2 tablespoons honey
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons freshly grated orange zest (from about 2 oranges), plus orange wedges, for garnish, optional
- 3 to 4 garlic cloves, crushed
- 3 to 4 branches fresh rosemary, leaves stripped and chopped
- Salt and freshly ground black pepper
- 4 boneless, skinless chicken breasts
Rosetta Sauce (Tartar Sauce)
By margiekyle
Try this rosy-colored tartar sauce whenever you want a bit more kick than the traditional kind gives
- 1/2 cup(s) mayonnaise
- 1 hard-boiled egg, grated
- 1 tablespoon(s) tomato paste
- 1 tablespoon(s) sweet relish
- 1 tablespoon(s) lemon or lime juice
- 2 teaspoon(s) chopped capers, drained
- 1/2 teaspoon(s) Tabasco sauce
- 1/8 teaspoon(s) cayenne pepper
Lemon Meringue Bars
By margiekyle
It's as easy as pie to make bars from smooth, tangy lemon filling and fluffy meringue atop a buttery zest-flecked c...
- 2 sticks (16 tablespoons) unsalted butter, softened
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 1/4 cup plus 3 tablespoons confectioners sugar
- 2 tablespoons plus 1 teaspoon freshly grated lemon zest
- 1/4 teaspoon coarse salt
- 6 large eggs, plus 4 large egg whites
- 2 1/4 cups plus 2 tablespoons granulated sugar
- 3/4 cup plus 3 tablespoons fresh lemon juice
Easy Easy Chocolate Chip Bar Cookies
By margiekyle
Mix all ingredients and put in a 9x13 greased pan
- 1 box of yellow or white cake mix
- 5 tablespoons of melted butter
- 2 beaten eggs
- 2 cups M&Ms or mini chocolate chips
HOT COCOA - CHOCO-MINT FLOAT
By margiekyle
In saucepan, mix cocoa, sugar, salt and water
- 6 tablespoons cocoa
- 6 tablespoons sugar
- few grains salt
- 1 1/2 cups water
- 4 1/2 cups milk
- few drops vanilla extract
- CHOCO-MINT FLOAT
- To 4 cups hot instant sweet milk cocoa,
- add 1/4 teaspoon mint extract, top with
- vanilla ice cream, dust with a little nutmeg.
Trisha Yearwood's Angel Biscuits
By margiekyle
DPreheat the oven to 425 degrees F
- 5 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 5 tablespoons sugar
- 1/4 cup warm (90 to 110 degrees F) water
- 1/2 ounce (2 packages) active dry yeast
- 1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
- 2 cups buttermilk
Tex-Mex Pasta Salad
By margiekyle
Mix dressing, mayo, lime zest, juice, pepper sauce and cumin in large bowl
- 1/2 cup KRAFT Classic Ranch Dressing
- 1/3 cup KRAFT Real Mayo Mayonnaise
- zest and juice from lime
- 2 tsp. hot pepper sauce
- 1/2 tsp. ground cumin
- 2 cups elbow macaroni, cooked, drained
- 1-1/2 cups halved cherry tomatoes
- 3/4 cup canned black beans, rinsed
- 4 green onions, thinly sliced
Crock Pot Cheddar Creamed Corn - Julie's Eats & Treats
By margiekyle
In a 4 quart slow cooker combine all ingredients
- 2 (one 16 oz and one 12 oz) frozen corn, thawed
- 1 (8 oz) cream cheese, cubed
- 3/4 c. shredded cheddar cheese
- 1/4 c. butter, melted
- 1/2 c. heavy whipping cream
- 1/2 tsp salt
- 1/4 tsp pepper