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Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

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Instructions HEAT oven to 350°F

  • 1 (16 oz.) package pound cake mix
  • 3 large eggs
  • 2 tablespoons butter, melted
  • 4 teaspoons pumpkin pie spice, divided
  • 1 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (15 oz.) can pumpkin (about 2 cups)
  • 1/2 teaspoon salt
  • 1 cup chopped nuts
5/5 (3 Votes)

Lemon-Coconut Squares

Lemon-Coconut Squares

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PREHEAT oven to 350°F. Mix wafer crumbs, 1/4 cup of the sugar, the butter and lemon peel until well blended

  • 35 NILLA Wafers, finely crushed (about 1-1/3 cups)
  • 1 cup sugar, divided
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 1 tsp. grated lemon zest
  • 2 eggs
  • 1/4 cup lemon juice
  • 2 Tbsp. flour
  • 1/2 tsp. CALUMET Baking Powder
  • 1/4 tsp. salt
  • 1/3 cup BAKER'S ANGEL FLAKE Coconut
4.4/5 (25 Votes)

Chicken Pot Pie

Chicken Pot Pie

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1. In a saucepan, cook onion and mushrooms in butter until tender

  • 1 pkg. frozen puff pastry
  • 1 (10 oz.) pkg. frozen peas and carrots (or mixed veggies)
  • 1/2 c. chopped onion
  • 1/2 c. chopped fresh mushrooms
  • 1/4 c. unsalted butter
  • 1/3 c. flour
  • 1/2 tsp. salt
  • 1/2 tsp. dried sage or marjoram
  • 1/8 tsp. fresh ground black pepper
  • 2 c. chicken stock or broth
  • 3/4 c. milk
  • 3 c. cubed, cooked chicken
  • 1/4 c. fresh chopped parsley
  • 1/4 c. chopped pimento
  • 1 egg, mixed with 1 tsp. water
0/5 (0 Votes)

French Onion Soup

French Onion Soup

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Make Meltingly tender onions, meaty stock, and rich, nutty melted cheese—these are the indispensable elements th...

  • 2 tbsp. unsalted butter
  • 2 1/2 lb. yellow onions, halved and thinly sliced
  • 1 tbsp. all purpose flour
  • 1 c. dry white wine
  • 8 c. beef stock
  • 2 tsp. minced fresh thyme or 1 tsp. dried
  • 1 bay leaf
  • kosher salt and fresh ground pepper, to taste
  • 1 crusty baguette
  • 2 2/3 c. shredded gruyere cheese
4.4/5 (26 Votes)

Coconut Cupcakes with Cream Cheese Frosting

Coconut Cupcakes with Cream Cheese Frosting

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TO MAKE THE CUPCAKES: preheat an oven to 350°F

  • FOR THE CUPCAKES:
  • 1 3/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. fine sea salt
  • 1 c. granulated sugar
  • 1/2 c. unsalted butter, room temperature
  • 3 large eggs, separated
  • 1 tsp. vanilla extract
  • 1/2 c. coconut milk
  • 1 c. sweetened dried coconut flakes
  • FOR THE FROSTING:
  • 1/2 c. sweetened dried coconut flakes
  • 6 oz. cream cheese, room temperature
  • 4 tbsp. (1/2 stick) unsalted butter, room temperature
  • 2 tsp. lemon juice
  • 1/2 tsp. vanilla extract
  • 3 c. confectioner's sugar, sifted
4.6/5 (16 Votes)

Apple Pie Bread

Apple Pie Bread

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NOTE:  Readers have mentioned that this bread has taken a bit longer to bake than stated in the recipe

  • 1/2 tablespoon ground cinnamon
  • 1/3 cup white sugar
  • 2/3 cup brown sugar, divided
  • 1/4 cup butter, softened
  • 1/4 cup applesauce (note: you can use 1/2 cup butter and skip the applesauce if you prefer)
  • 2 eggs, well beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/3 cup milk
  • 1 large or 2 small apples, peeled and chopped (such as granny smith
  • 1 tablespoon butter, melted
4.5/5 (27 Votes)

Aioli

Aioli

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In a bowl, whisk together the egg yolk, mustard and 1 Tbs

  • 1 egg yolk
  • 1 tsp. Dijon mustard
  • 1/3 cup olive oil
  • 1/3 cup safflower or peanut oil
  • 3 garlic cloves, finely minced
  • Salt and freshly ground pepper, to taste
  • Juice of 1/2 lemon
  • 2 Tbs. warm water, if using aioli as a sauce
4.5/5 (13 Votes)

Almond-Poppy Seed Muffins

Almond-Poppy Seed Muffins

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Makes thirty-six 1 3/4-inch or twelve 2 1/2-inch muffins Make these almond-scented muffins bite-size, for a buffet...

  • 1 3/4 c. all-purpose flour
  • 1/2 c. sugar
  • 2 tbsp. poppy seeds
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 beaten egg
  • 3/4 c. milk
  • 1/4 c. canola oil
  • 1/2 tsp. almond extract
  • 2 tbsp. unsalted butter, melted
  • 2 tbsp. sugar
0/5 (0 Votes)

Stewed Rabbit and Biscuits

Stewed Rabbit and Biscuits

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For the biscuits: Combine the butter, sugar, baking powder and salt in an electric stand mixer

  • 1/2 pound plus 1 ounce cold small-cubed butter
  • 4 ounces sugar
  • 1/8 cup plus 1/2 teaspoon baking powder
  • 1/2 tablespoon salt
  • 1 1/2 pounds plus 1 1/2 ounces all-purpose flour
  • 1/2 cup fresh tarragon leaves, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/8 cup buttermilk
  • 3 eggs
  • 2 whole rabbits (2 1/2 to 3 pounds each)
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 shallots, cut into medium dice
  • 10 baby carrots, halved
  • 2 large sprigs rosemary
  • 1/2 head spring garlic
  • Crushed red pepper
  • 1 1/2 quarts chicken stock, hot
  • 1 cup white wine
  • 8 morels (or other seasonal mushrooms), quartered
  • 1/2 cups fresh peas
  • 2 sprigs fresh tarragon, leaves chopped
5/5 (1 Votes)

Impossibly Easy Banana Custard Pie

Impossibly Easy Banana Custard Pie

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Try this Impossibly Easy Banana Custard Pie recipe

  • 1 cup mashed ripe bananas, 2 medium
  • 2 teaspoons lemon juice
  • 1/2 cup Original Bisquick® mix
  • 1/4 cup sugar
  • 1 tablespoon butter or margarine, softened
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1 can (14-ounces) sweetened condensed milk
  • 3/4 cup frozen whipped topping, thawed
  • 1/4 cup walnuts, coarsely chopped, if desired
  • Caramel topping, warmed, if desired
4.4/5 (16 Votes)