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Recipes
Three Ingredient Buttermilk Biscuits
By margiekyle
Preheat oven to 475º F. Lightly coat rimmed baking sheet or cast iron skillet with vegetable shortening
- 2 cups self-rising flour + more for flouring board and cutter
- 1/4 cup vegetable shortening + more for greasing pan
- 3/4 cup buttermik
Carrot Cake Jelly Roll
By margiekyle
Special equipment: small offset spatula, orange gel food coloring, pastry bag and plain pastry tip Preheat the ove...
- Unsalted butter for greasing pan, at room temperature
- 3/4 cup all-purpose flour (see Cook's Note)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1/2 cup finely grated carrot, from 1 medium carrot with top, fronds reserved
- 1/4 cup confectioners' sugar, plus extra for dusting
- 1 cup finely grated carrot, from 2 medium carrots with greens
- 1/2 cup granulated sugar
- Two 8-ounce packages cream cheese, at room temperature
- 1 stick (1/2 cup) unsalted butter, at room temperature
- Pinch of fine salt
- 2 cups confectioners' sugar
- 2 teaspoons pure vanilla extract
- 1 to 2 teaspoons milk
- Orange gel food coloring
- 1/4 cup chopped walnuts
- 1/4 cup raisins
- 1/4 cup golden raisins
- 1 cup sweetened shredded coconut
Sour-Cream Vanilla Pound Cake with Rhubarb Compote
By margiekyle
Dense sour-cream and vanilla cake is perfect for spring when served with a sweet-and-tart rhubarb compote
- 2.50 cup(s) sugar
- 1/2 cup(s) unsalted butter, plus more for loaf pan
- 1/2 cup(s) sour cream
- 1 vanilla bean, seeds scraped and reserved (pod discarded)
- 3 large eggs
- 1.50 cup(s) all-purpose flour
- 1/2 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 1.50 pound(s) rhubarb, ends trimmed, cut into 1/2-inch pieces
- 2 teaspoon(s) ground ginger
- Whipped cream, for serving
Foil-Pack Chicken & Broccoli Dinner
By margiekyle
Heat oven to 400°F. Combine stuffing mix and water; spoon onto centers of 6 large sheets heavy-duty foil
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1-1/2 cups water
- 6 small boneless skinless chicken breasts (1-1/2 lb.), 1/2 inch thick 4 cups broccoli florets
- 1-1/2 cups KRAFT Shredded Cheddar Cheese
- 1/4 cup OSCAR MAYER Real Bacon Bits
- 1/2 cup KRAFT Classic Ranch Dressing
Caramel Pumpkin Cheesecake Dip
By margiekyle
Mix everything and enjoy with gingersnap cookies, graham crackers, apple slices, etc
- 2 cups pumpkin puree
- 1 (8 ounce) package cream cheese (room temperature)
- 1/2 cup caramel sauce
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
Blueberry Cream Cheese French Toast Casserole
By margiekyle
Spray 9 X 13 inch dish with Pam
- FRENCH TOAST
- 12 slice bread, any kind or loaf of french bread
- 2 pkg 8 oz - cream cheese, room temperature
- 1 c blueberries, fresh or frozen
- 12 large eggs
- 1 c milk, add a little at a time until milk is absorbed by bread
- 1/3 c maple syrup or honey
- BLUEBERRY SAUCE
- 1 c sugar
- 2 Tbsp cornstarch
- 1 c water
- 1 c blueberries, fresh or frozen
- 1 Tbsp butter
Rosie's Rolls
By margiekyle
Notes: This recipe requires 4 days to make from start to finish
- Yield: 18 rolls
- For the starter
- 1 1/4 ounce envelope of active dry yeast (not instant)
- 1/3 cup granulated sugar
- 3 tablespoons dehydrated potato flakes
- 1 1/2 cups warm water
- For the dough
- 2 1/2 cups warm water
- 1 cup granulated sugar, divided
- 3 tablespoons dehydrated potato flakes
- 1/2 cup plus 1 tablespoon oil (vegetable, canola, corn or olive oil) divided
- 2 teaspoons table salt
- 6 cups bleached bread flour, divided
- For the cinnamon sugar mixture
- 3/4 cup of granulated sugar
- 3/4 teaspoon cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 tablespoon oil (for baking pans)
- For the icing
- 3 tablespoons of melted butter
- 2 cups of powdered sugar
- 3 tablespoons milk
- 1/4 teaspoon vanilla
- 1 1/2 cups pecans or other nuts roughly chopped (optional)
Fried Green Tomatoes
By margiekyle
In a deep-fryer, preheat oil to 350 degrees F
- Oil
- 4 green tomatoes, cut into 1/4-inch rings
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1 tablespoon garlic powder
- 4 eggs
- 2 tablespoons milk
- 1 1/2 cups panko bread crumbs
- Pinch cayenne pepper
- Pinch paprika
- Buttermilk Dipping Sauce, recipe follows
- 1 cup apple cider
- 1 tablespoon brown sugar
- 3/4 cup buttermilk
- 3/4 cup mayonnaise
- 2 tablespoons Neelys BBQ sauce
- 1 lime, juiced
- 4 scallions, sliced thin
- Kosher salt and freshly ground black pepper
My Big Fat Greek Burgers
By margiekyle
In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper
- For the yogurt sauce:
- 1/2 cup nonfat Greek style yogurt
- 2 teaspoons olive oil
- 2 teaspoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon chopped fresh dill leaves
- 1/8 teaspoon salt
- Pinch freshly ground black pepper
- For the burgers:
- 2 teaspoons olive oil
- 1/2 small onion, chopped
- 2 cups lightly packed baby spinach leaves, coarsely chopped
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds lean ground turkey breast
- 1/4 teaspoon salt
- 4 whole-wheat burger buns
- 1/4 English cucumber, thinly sliced
- 4 small leaves romaine lettuce, hard ribs removed
Corn and Pepper Jack Quesadillas
By margiekyle
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat
- 3 large ears corn
- 4 low-fat burrito-size flour tortillas
- 4 oz. reduced-fat Monterey Jack cheese
- 1/2 c. mild or medium-hot salsa
- 2 green onions
- 1 head romaine lettuce
- 1 tbsp. olive oil
- 1 tbsp. cider vinegar
- 1/2 tsp. coarsely ground pepper
- 1/4 tsp. salt