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Recipes

Blueberry Cheesecake Galette

Blueberry Cheesecake Galette

By

Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon apple cider vinegar
  • Pinch of kosher salt
  • 1 stick cold unsalted butter, diced
  • 1 large egg
  • Cooking spray
  • 2 cups blueberries
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 4 teaspoons cornstarch
  • Pinch of kosher salt
  • 1 8 -ounce package cream cheese
  • 1 large egg, beaten, plus 1 egg yolk
  • Pinch of freshly grated nutmeg
  • Coarse sugar, for sprinkling
4.6/5 (15 Votes)

Tex-Mex Fried Rice

Tex-Mex Fried Rice

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Heat the oil in a large skillet and brown the sausage meat, breaking it up into small pieces

  • 2 tablespoons vegetable oil
  • 1 pound spicy sausage meat
  • 1 1/2 cups frozen yellow corn kernels
  • 1 onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 jalapeno, finely chopped
  • 1 teaspoon chili powder
  • Pinch kosher salt
  • Pinch red pepper flakes
  • Freshly ground black pepper
  • 4 cups leftover cooked rice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce, or more to taste
  • Zest and juice of 1 lime
  • 4 scallions, sliced
  • 1/2 bunch fresh cilantro, chopped
4.7/5 (6 Votes)

Ice Cream Layer Cake

Ice Cream Layer Cake

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Slice the pound cake horizontally into 3 pieces

  • 1 pound cake
  • 1 cup vanilla ice cream, slightly softened
  • 4 large peanut butter cup candies, roughly chopped
  • 1 cup chocolate ice cream, slightly softened
  • 1/2 cup chocolate candies, such as M and Ms, roughly chopped
  • 1 cup chocolate chip ice cream, slightly softened
  • Chocolate shell ice cream sauce (the type that hardens), such as Smucker's Magic Shell, for covering the top
4.5/5 (6 Votes)

SAVORY SEAFOOD (NOT TUNA) SALAD

SAVORY SEAFOOD (NOT TUNA) SALAD

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Finely chop celery, green, red and yellow pepper

  • 5 celery stalks
  • 1/4 cup red bell pepper
  • 1/4 cup green bell pepper
  • 1/4 cup yellow bell pepper
  • 2 teaspoons Old Bay Seasoning
  • 2 teaspoons celery seed
  • 1 3/4 cup mayonnaise
  • 3 packages imitation king crab meet
  • 1 package small baby shrimp
  • 2 tablespoons sugar
4.5/5 (19 Votes)

Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie

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THIS RECIPE MAKES TWO PIES: Prepare pie crust according to package directions

  • 2 deep dish pie crusts, baked & cooled
  • CREAM CHEESE FILLING
  • 1 8 ounce package cream cheese, softened
  • 1 can sweetened condensed milk
  • 1/3 cup Real lemon lemon juice
  • 1 teaspoon vanilla
  • STRAWBERRY GLAZE
  • 1 cup sugar
  • 1/4 cup all purpose flour
  • 1 1/2 cups water
  • 1 small box strawberry jello
  • 3 cups fresh sliced strawberries
4.4/5 (9 Votes)

Mexi Casserole

Mexi Casserole

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Preheat the oven to 350 degrees

  • 7 ounce bag nacho cheese flavored chips
  • 1 pound diced, cooked chicken breasts
  • 10.75 ounce can cream of chicken soup
  • 2 cups Daisy Brand Sour Cream
  • 1 medium onion, chopped
  • 4 ounces Salsa Verde
  • 1 1/2 cups shredded mild Cheddar cheese
4.4/5 (9 Votes)

Pork, Bacon and Onion Pasta

Pork, Bacon and Onion Pasta

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1. Cook pasta set aside, set 1 cup pasta water aside

  • 1/4 c butter, cut into cubes
  • 2 large sweet onions
  • 1/4 to 1/2 tsp red pepper flakes
  • 1/8 tsp salt and pepper
  • 8 clove garlic minced
  • 2 pt grape tomatoes, halved
  • 1/4 c balsamic vinegar
  • 9 slice bacon, cut into cubes
  • 1 lb mild Italian sausage links, casing removed
  • 2/3 c Parmesan cheese
  • 3/4 lb pasta
  • 3 c chicken stock
4/5 (1 Votes)

Meatball Sub Casserole

Meatball Sub Casserole

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Preheat oven to 400. In a bowl, combine onions, bread crumbs and Parmesan cheese

  • 1 ⁄3 cup chopped green onion, to taste
  • 1 ⁄4 cup seasoned bread crumbs
  • 3 tablespoons grated parmesan cheese
  • 1 lb ground beef
  • 1 loaf Italian bread, cut into 1 inch slices
  • 8 ounces cream cheese, softened
  • 1 ⁄2 cup mayonnaise (not low-fat or lite)
  • 1 teaspoon italian seasoning
  • 1 ⁄4 teaspoon pepper
  • 2 cups shredded mozzarella cheese, divided
  • 1 (28 ounce) jar spaghetti sauce
  • 1 cup water
  • 2 garlic cloves, minced
4.3/5 (11 Votes)

Zesty Garden Vegetable Bread Salad

Zesty Garden Vegetable Bread Salad

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In a large bowl, combine the olive oil, red wine vinegar, Dijon mustard and some salt and pepper

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 small loaf stale crusty bread, cut into bite-size pieces
  • 3 to 4 large ripe tomatoes, chopped
  • 2 cucumbers, peeled, seeded and sliced
  • Handful purple string beans
  • 1 small red onion, thinly sliced
4.6/5 (8 Votes)

Caprese Pesto Margherita Stackers

Caprese Pesto Margherita Stackers

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Heat oven to 375°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray

  • 1 container (8 oz) fresh mozzarella ciliegine cheese (24 cherry-size balls)
  • 1 can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)
  • 3 tablespoons basil pesto
  • 1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
  • 2 tablespoons grated Parmesan cheese
  • 24 frilled toothpicks
  • 24 grape tomatoes
  • 24 fresh basil leaves
4.7/5 (12 Votes)