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French Toast and Bacon Bombs

French Toast and Bacon Bombs

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Heat oil in deep-fryer to 350°F

  • Vegetable oil for deep-frying
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
  • 1 package (8 oz) cream cheese
  • 8 slices bacon, halved
  • Toothpicks or skewers
  • 1/2 cup cinnamon-sugar
4.7/5 (12 Votes)

Whiskey Cream Sauce

Whiskey Cream Sauce

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Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes

  • 4 tablespoons butter
  • 1/2 cup diced onions
  • 1/2 cup whiskey
  • 1/2 cup beef stock or broth
  • Dash of salt
  • Freshly ground black pepper
  • 1/4 to 1/2 cup heavy cream
4.7/5 (6 Votes)

EASY CAPRESE PIZZA BAKE

EASY CAPRESE PIZZA BAKE

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Heat oven to 400°F. In 12-inch skillet, heat 1 teaspoon of the oil over medium heat

  • 3 teaspoons Crisco® 100% Extra Virgin Olive Oil
  • 1 lb bulk sweet Italian sausage
  • 4 cups pizza sauce
  • 1/2 cup fresh basil leaves, chopped
  • 1 can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
  • 20 fresh mozzarella ciliegine (cherry-size) cheese balls (from 8 oz container)
  • 1/4 cup shredded Parmesan cheese (1 oz)
4.9/5 (8 Votes)

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

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HEAT oven to 375ºF. PREPARE stuffing as directed on package

  • 1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
  • 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
  • 1 Tbsp. GREY POUPON Dijon Mustard
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 3 cups small fresh broccoli florets
  • 12 slices OSCAR MAYER Deli Fresh Smoked Ham, chopped
  • 6 KRAFT Extra Thin Swiss Cheese Slices
4.4/5 (8 Votes)

Bruschetta

Bruschetta

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In a small skillet, heat the oil over medium-high heat

  • 4 tablespoons olive oil
  • 5 cloves garlic, finely minced
  • 1 pint red grape tomatoes, halved lengthwise
  • 1 pint yellow grape tomatoes, halved lengthwise
  • 1 tablespoon balsamic vinegar
  • 16 whole fresh basil leaves, plus more as needed, chiffonade
  • Salt and freshly ground black pepper
  • 1 whole baguette or crusty loaf
  • 1 stick butter
4.8/5 (12 Votes)

Cherry-Ettes

Cherry-Ettes

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Preheat oven to 350 degrees

  • COOKIE
  • 1 cup unsalted butter, room temperature
  • 3/4 c powdered sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1/2 c maraschino cherries, chopped
  • 2 1/4 c all purpose flour
  • GLAZE
  • 1 c powdered sugar
  • 1/4 c maraschino cherry juice (adjust for thicker or thinner consistency)
  • 1 tsp vanilla
4.5/5 (10 Votes)

Baked Brie with Cranberry-Pecan-Bacon Crumble

Baked Brie with Cranberry-Pecan-Bacon Crumble

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Preheat the oven to 325 degrees F

  • 4 strips bacon
  • 2 tablespoons candied pecans or walnuts, finely chopped
  • 2 tablespoons dried cranberries, finely chopped
  • 6 dried apricots, finely chopped
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 2 teaspoons red wine vinegar
  • Kosher salt and freshly ground black pepper
  • One 7- to 8-ounce round high-quality Brie, preferably from France
  • Sliced baguette, crackers and apple and/or pear slices, for serving
4.5/5 (2 Votes)

Pimento Cheese Cakes

Pimento Cheese Cakes

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Directions For the frosting: Cook the bacon, over medium heat in a small skillet, until crisp

  • 4 strips bacon, for garnish
  • 12 ounces extra-sharp white Cheddar, grated
  • 1/4 cup grated extra-sharp yellow Cheddar
  • 1 (7-ounce) jar pimentos, drained and finely chopped
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup mayonnaise
  • 4 chopped scallions, for garnish
  • 1 cup self-rising cornmeal
  • 1 cup self-rising flour
  • 2 tablespoons sugar
  • 2 eggs, lightly beaten
  • 1 1/4 cups buttermilk
  • 3 tablespoons melted butter, plus 1/4 tablespoon cold butter
  • 1/2 cup finely chopped onion
  • 1 teaspoon seeded and chopped jalapeno
  • Salt and freshly ground black pepper
  • 7 ounces green chiles, drained and chopped
  • 3/4 cup white sugar
  • 1 1/3 cups paprika
  • 3 3/4 tablespoons onion powder
4.6/5 (13 Votes)

Baked Pumpkin and Cream Pasta

Baked Pumpkin and Cream Pasta

By

Preheat oven to 400 degrees F

  • 1 1/2 pounds pumpkin or butternut squash, diced or sliced
  • Olive oil cooking spray
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 cup chicken stock
  • 3/4 cup heavy cream
  • 1 cup grated Parmigiano-Reggiano
  • 2 tablespoons EVOO
  • 2 cloves garlic, chopped
  • 1 bundle Tuscan kale, chard or dandelion greens, stemmed and thinly sliced
  • 1 pound penne or fusilli
4.7/5 (3 Votes)

Dutch Crunch Bread Rolls

Dutch Crunch Bread Rolls

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For the rolls: In the bowl of an electric mixer combine yeast, water, milk, sugar, and oil

  • For the rolls:
  • 1 package (2 1/4 teaspoons) instant yeast
  • 1/4 cup lukewarm water
  • 1 cup lukewarm milk
  • 1 tablespoon granulated sugar
  • 2 teaspoons vegetable oil
  • 3 cups (13.5 ounces) all-purpose flour
  • 1 1/2 teaspoons fine salt
  • For the topping:
  • 1 package (2 1/4 teaspoons) instant yeast
  • 3/4 cup lukewarm water
  • 1 tablespoon granulated sugar
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon fine salt
  • 1 cup (5 ounces) rice flour*
  • Rice flour is a must for the topping in this recipe. It can be found in most grocery stores with other gluten-free flours and products
4.6/5 (9 Votes)