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Recipes
Roasted Red Pepper and Goat Cheese Alfredo Pasta
By margiekyle
Cook the pasta as directed on the package
- 1/2 pound pasta (gluten free for gluten free)
- 2 tablespoons butter
- 1 clove garlic, grated
- 1/2 cup heavy cream
- 4 ounces goat cheese
- 1/4 cup parmigiano reggiano (parmesan), grated
- 2 roasted red peppers, coarsely chopped
- salt and pepper to taste
- 1 handful basil
Barbecue Ribs/Barbecue Sauce
By margiekyle
For the ribs: Pat the ribs dry with paper towels
- RIBS:
- 2 racks baby back ribs
- 1/2 cup dark brown sugar
- 1 1/2 tablespoons freshly ground black pepper
- 1 tablespoon kosher salt
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder 1/2 teaspoon cayenne pepper
- BARBECUE SAUCE:
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder 3 cups ketchup
- 1 1/2 cups apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
Corn Spoon Bread with Peppers
By margiekyle
Heat the oven to 350 degrees
- 1/2 cup butter
- 1/2 cup chopped yellow onion
- 1 14.5 ounce can creamed corn
- 1 15 ounce can corn n' peppers, drained
- 1 cup Daisy Brand Sour Cream
- 2 eggs
- 1 8.5 ounce box corn muffin mix
- 3/4 teaspoon paprika
Apple Cinnamon Spiral Bread with Caramel Cream Cheese Frosting
By margiekyle
Mix the water, yeast and sugar into a large bowl and let it sit until foamy, about 10 minutes
- 1/4 cup water (warm)
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1/3 cup sugar
- 2 eggs (room temperature)
- 1/3 cup butter (melted)
- 1/2 cup sour cream (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 1/4 cups flour
- 4 ounces cream cheese
- 1/4 caramel sauce
- 2 large apples, cored and sliced
- 2 tablespoons butter, melted
- 1/3 cup sugar
- 2 teaspoons cinnamon
Greek Wet Rub
By margiekyle
Add the salt, ground peppercorns, sumac, oregano, lemon juice, olive oil, brown sugar and vinegar to a mixing bowl ...
- 1/4 cup kosher salt
- 2 tablespoons black peppercorns, ground
- 2 tablespoons ground sumac
- 2 tablespoons dried oregano
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon light brown sugar
- 1 tablespoon sherry vinegar
Cheesy Beer Fondue
By margiekyle
In 2-quart saucepan, heat cooking sauce and ground mustard to boiling, stirring occasionally
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
- 1/2 teaspoon ground mustard
- 1 1/2 cups shredded Cheddar cheese (6 oz)
- 1/3 cup beer or nonalcoholic beer
- French or sourdough bread, cut into chunks, or pretzel rods, if desired
- Chopped fresh chives or parsley
Windy City Deli Dip
By margiekyle
Combine the mortadella, pancetta, provolone, salami, tomatoes, dressing, onions, lettuce and salt and pepper to tas...
- 8 ounces mortadella, diced
- 4 ounces sliced pancetta, crisped and coarsely chopped
- 4 ounces provolone, diced
- 4 ounces genoa salami, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup creamy balsamic dressing
- 1 medium onion, diced
- 1/2 head iceberg lettuce, chopped
- Salt and freshly ground black pepper
- One 10-inch round Italian loaf
- 1/4 cup thinly sliced (chiffonade) fresh basil
- 1/4 cup hot giardiniera (packed in oil), coarsely chopped
- Sliced seeded Italian loaf, for serving
Mozzarella Stuffed Pretzel Bites
By margiekyle
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
- 3 oz mozzarella cheese, cut into 16 small cubes
- 1/4 cup baking soda
- 3 to 4 teaspoons coarse sea salt
- 1/2 cup blackberry preserves or other fruit preserves
Easy Fettuccine Alfredo
By margiekyle
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionall...
- 18 ounces fresh fettuccine
- 2 1/2 cups heavy cream
- 1/2 cup fresh lemon juice
- 12 tablespoons unsalted butter
- 2 cups grated Parmesan
- 2 teaspoons grated lemon zest
- Pinch freshly grated nutmeg
- Salt and freshly ground white pepper
Apple Walnut Cobbler
By margiekyle
A cross between a coffee cake and a pudding, this apple walnut cobbler cuts into squares
- 5 cups 5 cups tart apples, thinly sliced, peeled (Cortland, Granny Smith, Jonathan or Rome Beauty)
- 3/4 cup 3/4 cup walnuts, chopped, divided
- 3/4 cup 3/4 cup sugar, divided
- 1/2 teaspoon 1/2 teaspoon cinnamon
- 1 cup 1 cup flour
- 1 teaspoon 1 teaspoon baking powder
- 1 1 egg, beaten
- 1/2 cup 1/2 cup evaporated milk
- 1/3 cup 1/3 cup margarine or butter, melted
- Half and half or light cream (Optional)