Margiekyle's profile page
Recipes
Whoopie Pie
By margiekyle
Preheat oven to 375 degrees F
- 2 ounces unsweetened chocolate, chopped
- 4 ounces semisweet chocolate, chopped
- 1/2 cup unsalted butter (1 stick)
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
- 1/2 teaspoons baking powder
- 3/4 teaspoons fine salt
- 18 large marshmallows, (not minis)
Spaghetti with Zesty Bolognese
By margiekyle
Cook and stir onions in dressing in large skillet on medium heat 5 min
- 1 small onion, chopped
- 1/4 cup KRAFT Lite Zesty Italian Dressing
- 1 lb. extra-lean ground beef
- 1 can (15 oz.) tomato sauce
- 1 can (14.5 oz.) diced tomatoes, undrained
- 3/4 lb. spaghetti, uncooked
- 2 Tbsp. PHILADELPHIA Neufchatel Cheese
- 1/4 cup KRAFT Grated Parmesan Cheese
Frosty Mexican Bulldog Margarita
By margiekyle
Place 5 limes and 1 orange–which should be at room temperature–on the counter and roll them with your hand, bac...
- 5 cups ice
- 1 cup Tequila
- 1/2 cup Grand Marnier
- 5 limes, more for garnish
- 1 orange
- 1 cup simple syrup
- 6 beer, Corona
- 1/3 cup coarse salt
Tiny Lemon Angel Cakes with Lemon Confit
By margiekyle
To make the confit: Cut a slice off the top and bottom of each lemon to expose the flesh
- 2 large lemons
- 1 cup granulated sugar
- 1 1/8 cups sifted cake flour
- 1 1/2 cups granulated sugar
- 1 1/2 cups egg whites (from about 12 eggs), preferably at room temperature
- 1 1/4 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 lemon, zest finely grated
- 1 teaspoon pure vanilla extract
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 cups confectioners sugar
- Special tools: pastry bag with a large plain tip, 1 large or 2 small mini muffin tins, ungreased
BLT Potato Salad
By margiekyle
1.Place potatoes in large saucepan and cover with cold water by 1 inch
- 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 1/4 cup white vinegar
- salt and pepper
- 8 slices bacon, cut into 1-inch pieces
- 3/4 cup mayonnaise
- 7 scallions, sliced thin
- 2 Tb dill pickle relish
- 1 romaine letture heart (6 ounces), cut into 1-inch pieces
- 12 ounces cherry tomatoes, halved
- 1/4 cup coarsely chopped fresh chives
LUCY'S BUTTER COOKIES
By margiekyle
cream the butter add the sugar add the yokes of the eggs, slightly beaten add the rind of the lemon add the flour w...
- one pound of butter
- one cup sugar
- 2 eggs
- rind of one lemon, scraped
- juice of one lemon
- six cups flour
- one tsp. baking powder
RED LOBSTER'S CHEDDAR BAY BISCUITS
By margiekyle
Heat oven to 450 degrees. Mix bisquick, milk and cheese until a soft dough forms
- 2 C Bisquick
- 2/3 C milk
- 1/2 C shredded Cheddar Cheese
- 1/2 C butter or margarine, melted
- 1/4 tsp garlic powder
Limon Royale
By margiekyle
Cut the lemon crosswise into thin (just under 1/8-inch thick) rounds
- 1 medium lemon
- 2/3 cup sugar
- 9 tablespoons limoncello
- One 750-milliliter bottle prosecco
Peach Cobbler
By margiekyle
Melt butter in a 9 x 13 inch pan
- BATTER
- 1 ⁄2 cup melted butter
- 1 cup flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 ⁄4 teaspoon salt
- 2 ⁄3 cup room temperature milk
- 1 room temperature egg
- FILLING
- 1 (28 ounce) cansliced peaches, drained
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 ⁄2 teaspoon nutmeg
Grandma Ma's French Pickles
By margiekyle
Directions Mix the Kirby cucumbers, garden cucumber, bell pepper, cauliflower and pearl onions in a large glass ja...
- 2 small Kirby cucumbers, cut into spears
- 1 large garden cucumber, cut into 1/2inch thick disks
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 head cauliflower, chopped into 1-inch pieces
- 1 cup pearl onions
- 2 cups white vinegar
- 1 cup sugar
- 1/2 cup kosher salt
- 2 tablespoons yellow mustard seeds
- 1 tablespoon celery seeds