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Recipes

Classic Potato Salad

Classic Potato Salad

By

serves 6 Place potatoes in a very large pot of cold water then bring to a boil

  • 2-1/2 lbs medium-sized potatoes (about 4-5 potatoes - make sure all are same size)
  • 4 large eggs
  • 1/2 - 3/4 cup light mayonnaise
  • dash salt
  • 1/4 cup canola or vegetable oil
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon sugar
  • scant 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • dash of paprika
4.3/5 (7 Votes)

Cheesecake Crescent Rolls

Cheesecake Crescent Rolls

By

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cu...

  • 2 can(s) pillsbury crescent rolls
  • 2 package(s) 8oz cream cheese
  • 1 1/2 teaspoon(s) vanilla
  • 1/4 cup(s) butter
  • cinnamon
  • sugar
4.4/5 (19 Votes)

Salmon with Magical Butter Sauce Recipe

Salmon with Magical Butter Sauce Recipe

By

1. Season the salmon with salt and pepper

  • FOR THE MAGICAL BUTTER SAUCE
  • 1/2 cup butter
  • 3 tablespoons fruit preserves (like apricot, mango-jalapeno, blackberry, etc.)
  • 1 1/2 tablespoons balsamic vinegar
  • salt and pepper
  • 1 tablespoon minced herbs (like parsley, cilantro, basil, chives)
  • FOR THE FISH
  • 1 piece skinless salmon fillet, about 5-6 inches long
  • salt and pepper
  • Vegetable oil, for cooking
4.4/5 (8 Votes)

Deep-Fried Cheesecake Bites

Deep-Fried Cheesecake Bites

By

Impress your family and friends with over-the-top deep-fried love! Make sure you have a deep fry thermometer on han...

  • SAUCE:
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup graham cracker crumbs
  • 1 pound fresh or frozen strawberries, cleaned and quartered if fresh
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • Vegetable oil, for deep-frying
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup whole milk
4.6/5 (12 Votes)

Lemon-Blueberry Crumb Bars

Lemon-Blueberry Crumb Bars

By

Heat oven to 350ºF. Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides

  • 1/2 cup butter
  • 1 pkg. (2-layer size) yellow cake mix
  • 2 eggs, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1 Tbsp. zest and 3 Tbsp. juice from 1 lemon
  • 2-1/2 cups fresh blueberries
4.6/5 (11 Votes)

Mini Taco Tamale Pies

Mini Taco Tamale Pies

By

A beefy, cheesy filling is spooned into muffin-pan cups, topped with corn muffin mix and baked until golden brown

  • 12 jumbo-size (3 1/2-inch) foil baking cups
  • 1 pound ground beef
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • 1 cup frozen whole kernel corn
  • 1 can (about 4 ounces) chopped green chiles, undrained
  • 1 envelope (about 1 ounce) taco seasoning mix
  • 1 package (8.5 ounces) corn muffin mix
  • 1 egg
  • 1/3 cup milk
  • 3/4 cup shredded Cheddar cheese (about 6 ounces)
4.6/5 (7 Votes)

Straight-Up with a Pig Patty Burger

Straight-Up with a Pig Patty Burger

By

Special equipment: brick covered with aluminum foil Preheat the oven to 375 degrees F

  • 2 heads garlic
  • Extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons unsalted butter, softened
  • 12 ounces thinly sliced applewood smoked bacon
  • 32 ounces ground beef (80/20 blend)
  • 2 ounces Mornay Sauce, recipe follows, optional
  • 8 slices yellow American cheese or Cheddar
  • 1/4 cup low-sodium chicken broth mixed with 2 tablespoons water
  • 4 soft brioche hamburger buns, cut in half
  • "Donkey" Sauce, for serving, recipe follows
  • 1 kosher dill pickle, finely sliced
  • 1/2 Vidalia onion, very finely sliced
  • 1 heirloom tomato, finely sliced
  • 1/4 head iceberg lettuce, finely sliced
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk, warmed
  • 1 teaspoon kosher salt
  • Pinch grated nutmeg
  • 3 ounces grated yellow American cheese
  • 1 cup prepared mayonnaise
  • 1/4 cup roasted garlic
  • 1 teaspoon regular yellow mustard
  • 4 dashes Worcestershire sauce
  • 1/4 teaspoon kosher salt
  • 4 pinches ground black pepper
4.5/5 (4 Votes)

Strawberry Shortcut Cake

Strawberry Shortcut Cake

By

Preheat oven to 350 degrees F

  • 1 (18.25-ounce) box strawberry cake mix
  • 3 cups fresh strawberries, sliced
  • 2 tablespoons cognac
  • 1/4 cup sugar
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)
  • Fresh strawberries, for garnish
4.6/5 (19 Votes)

Valley Green's Southern-style Crab Cakes

Valley Green's Southern-style Crab Cakes

By

In a medium bowl, combine shallot, eggs, mayonnaise and dijon mustard and mix well

  • 2 Tbsp chopped shallot
  • 2 eggs, beaten
  • 2 Tbsp mayonnaise
  • 2 tsp dijon mustard
  • 3/4 tsp chopped fresh basil
  • 1/2 tsp chopped fresh thyme
  • 3/4 c bread crumbs
  • 2 lbs lump crab meat
  • 2 tsp worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 2 pinches creole seasoning
  • 1 1/2 tsp lemon juice
  • 1/2 stick real butter
  • 1/4 c mayonnaise
  • 2 Tbsp Gulden's mustard
4.5/5 (13 Votes)

Pina Colada Sauce

Pina Colada Sauce

By

In a small bowl, mix together the cream of coconut, pineapple, and sour cream

  • 1 Small Can Crushed Pineapple
  • 2/3 Cup Cream Of Coconut (Found by the margarita mixes and alcohol, usually in a can)
  • 1/3 Cup Sour Cream
4.9/5 (8 Votes)