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Pumpkin Spiced Donuts with Buttermilk Glaze

Pumpkin Spiced Donuts with Buttermilk Glaze

By

Whisk the flour, baking powder, salt, baking soda and spices in a medium bowl

  • SPICED PUMPKIN DOUGHNUTS:
  • 3 1/2 cups all-purpose flour, plus more for rolling
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup granulated sugar
  • 3 tablespoons unsalted butter, at room temperature
  • 1 large egg
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1 cup canned pure pumpkin (not spiced or sweetened)
  • Oil, for frying
  • BUTTERMILK GLAZE:
  • 1 teaspoon buttermilk
  • 1 teaspoon white vinegar
  • 1 cup powdered sugar
4.5/5 (12 Votes)

Sunny's Roasted Fingerlings and Mushrooms with a Mustard Cream Sauce

Sunny's Roasted Fingerlings and Mushrooms with a Mustard Cream Sauce

By

For the sauce: In a medium saucepot set over medium heat, add the wine, bell peppers and shallots

  • 1/2 cup white wine
  • 1/4 cup finely chopped red bell peppers
  • 1 shallot, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups heavy cream
  • 2 heaping tablespoons whole-grain Dijon mustard
  • Zest of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 2 pounds fingerling potatoes
  • Kosher salt
  • 4 stalks fresh rosemary
  • 1 bunch fresh thyme
  • 1 pound button mushrooms
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
4.5/5 (2 Votes)

Bacon, Cheese and Chive Buns

Bacon, Cheese and Chive Buns

By

For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (...

  • 1/2 cup whole milk
  • 2 1/4 teaspoons active dry yeast (one 1/4-ounce package)
  • 2 tablespoons sugar
  • 4 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
  • 1 large egg yolk
  • 2 3/4 cups all-purpose flour, plus more for the work surface
  • 1 teaspoon kosher salt
  • 5 slices bacon, cut into 1/4-inch pieces
  • 2 tablespoons all-purpose flour
  • 3/4 cup milk
  • 1 large egg yolk
  • 1 cup shredded Cheddar
  • 2 tablespoons chopped fresh chives
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, at room temperature, for the pan
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons grated Parmesan
4.6/5 (5 Votes)

Best Pasta Salad

Best Pasta Salad

By

Cook the pasta according to the packet instructions

  • 12 ounces fun-shaped pasta, such as radiator
  • 8 slices thin bacon
  • 1/2 cup mayonnaise
  • 1/2 cup whole milk
  • 4 tablespoons white vinegar
  • 1/2 teaspoon salt
  • Dash sugar, optional
  • 10 ounces grape tomatoes (yellow and red), halved lengthwise
  • 1/2 pound Cheddar, cut into small cubes
  • 3 green onions, thinly sliced
  • Ground black pepper
  • 24 whole basil leaves, chiffonade
4.3/5 (4 Votes)

Loaded Chicken and Potato Casserole

Loaded Chicken and Potato Casserole

By

Cut chicken into cubes. Place in a 9x13" baking dish sprayed with cooking spray

  • 3 boneless, skinless chicken breasts, cooked and diced
  • 5-6 russet potatoes, cooked and cubed
  • 1 can cream of chicken soup
  • 8 ounces french onion dip
  • 1 teaspoon garlic powder
  • 2 cups cheddar cheese, shredded
  • 6 slices slice bacon, cooked and crumbled
  • 3 green onions, sliced thin
  • salt and pepper to taste
4.7/5 (9 Votes)

TEX-MEX DIP

TEX-MEX DIP

By

Salsa, cheese, avocado, beans, and Mexican-style veggies are layered together in this south-of-the-border chip dip

  • 1 16 oz. can of refried beans
  • 1 tbsp. jarred jalapeno pepper, finely chopped
  • 2 ripened avocados, peeled and seeded
  • 2 tsp. lime juice, divided
  • 1 16 oz. jar of gourmet salsa of your choice
  • 1 8 oz. container of sour cream
  • 1 cup Tex-Mex shredded cheese
  • 2 green onions, thinly sliced
  • 6 margarita glasses, for presentation
4.3/5 (6 Votes)

Red-Velvet No-Churn Ice Cream

Red-Velvet No-Churn Ice Cream

By

In a stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks form

  • 3 c. cold heavy cream
  • 1 14.5-oz. can sweetened condensed milk
  • 1/2 9 baked red velvet cake, crumbled
4.6/5 (12 Votes)

Lemon Spaghetti with Feta and Basil

Lemon Spaghetti with Feta and Basil

By

Bring an 8-quart stock pot of water to a boil and generously season with salt

  • kosher salt
  • 1 lb. spaghetti
  • 3 tbsp. extra-virgin olive oil
  • 2 lemons, 1 zested, both halved with seeds removed
  • 2 tbsp. butter
  • 2 garlic cloves, minced
  • 1/4 tsp. crushed red pepper flakes
  • Freshly ground black pepper
  • 1 c. vegetable stock
  • 1 c. freshly grated Parmesan
  • 1/2 c. crumbled feta
  • 1 c. chopped fresh basil
4.3/5 (6 Votes)

CHOCOLATE MINT BROWNIES

CHOCOLATE MINT BROWNIES

By

Preheat oven to 350 degrees F

  • 4 squares unsweetened baking chocolate (4oz)
  • 1 C butter (2 sticks)
  • 4 eggs
  • 2 cups sugar
  • 1 tsp vanilla
  • 1 1/4 C flour
  • 1/2 tsp baking powder
  • 2 C powdered sugar
  • 4 T butter, softened
  • 1 1/2 tsp peppermint extract
  • 1-2 Tbs milk
  • green food coloring
  • 6 oz (about 1 cup) semi-sweet chocolate chips
  • 5 Tbs butter
4.5/5 (11 Votes)

Bacon and Cheese French Toast Bake

Bacon and Cheese French Toast Bake

By

Bake 2 cans refrigerated crusty French loaf as directed on can; cool

  • 2 2 2 cans Pillsbury™ refrigerated crusty French loaf
  • 8 8 8 eggs
  • 2 2 2 cups cold milk
  • 1 1 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • to and pepper to taste
  • 1 1 1 lb thick-cut bacon, crisply cooked, drained
  • 8 8 8 oz sharp Cheddar cheese, shredded (2 cups)
  • Chopped fresh cilantro for garnish, if desired
4.3/5 (6 Votes)