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Recipes
Pumpkin Butter dessert bars
By natcat
Recipe inspired from Williams Sonoma Kitchen
- 1 1 1 pkg yellow cake mix, divided
- 1/2 1/2 1/2 cup butter, melted
- 3 3 3 eggs
- 1 1 1 jar (10 oz.) Pumpkin Butter
- 1 1 1 Tbsp flour
- 2 2 2 Tbsp light brown sugar
- 1/4 1/4 1/4 cup butter, softened
- 1 1 1 tsp cinnamon
- Chopped pecans for garnish
Grape Salsa
By natcat
Combine all. Refrigerate in order to allow flavors to combine
- 1 cup green grapes, halved or quartered
- 1 cup red grapes, halved or quartered
- 1/2 cup red pepper, finely chopped
- 1/4 cup green onion, chopped
- 2 Tbsp olive oil
- 1 Tbsp lime juice
- 2 tsp jalapeno, finely chopped
- 1/2 tsp salt
- 1/4 tsp hot sauce
Candied Sweet Potatoes
By natcat
Dad's favorite Christmas Eve dish
- 4 medium sweet potatoes, peeled and cut into jo-jo's or rounds
- 1 1/2 cups white sugar, divided
- 6 Tbsp butter, melted
Tortellini Primavera with Pesto Sauce
By natcat
Cooking Lite cookbook Calories 331, Fat 12
- 1 pkg (9oz) refrigerated cheese tortellini
- 1 pkg (16oz) frozen broccoli stir-fry veggies
- 8 oz fat-free sour cream
- 1/4 tsp salt
- 1/4 cup shredded parmesan
- 1/8 tsp pepper
Mississippi Mud Cupcakes
By natcat
1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, bea...
- 1/3 cup butter, softened
- 2/3 cup sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 3/4 teaspoon baking soda
- 1 (4-oz.) semisweet chocolate baking bar, finely chopped and divided
- 12 paper baking cups
- Vegetable cooking spray
- 1/3 cup roasted glazed pecan pieces
- Marshmallow Frosting
- 1/2 (8-oz.) package cream cheese, softened
- 1/4 cup butter, softened
- 1 (7-oz.) jar marshmallow crème
- 2 teaspoons vanilla extract
- 2 1/2 cups powdered sugar
Warm Spiced Sangria
By natcat
Make spice bag on 5” square of cheesecloth
- 8 black peppercorns
- 6 whole allspice
- 6 whole cloves
- 2 (3-inch) cinnamon sticks
- 3 (3"x1") orange rind strips
- 3 cups orange juice
- 1 1/2 cups apple cider
- 3/4 cup sugar
- 2 bottles dry red wine
- 1/2 cup brandy
- 1 orange, sliced
- 2 small Granny Smith apples, sliced
Mexicali Pie (WW)
By natcat
In a large skillet, brown meat, onion, and chilies
- 16 oz lean ground beef
- 1/2 cup onion, chopped
- 1/2 cup chopped green chilies
- 1 1/2 cups frozen corn
- 1 cup chunky salsa
- 3/4 cup reduced fat cheddar cheese
- 1/8 tsp black pepper
- 1/2 tsp cumin
- 1 cup crushed corn chips
Poppy Seed Ham Rolls
By natcat
Remove rolls from the pan, leaving them in one sheet
- 1 lb grated ham (shaved, then slice it a bit more)
- 1/3 lb shredded mozzarella (or swiss)
- 1 pkg Pepperidge Farm party rolls or Hawaiian rolls
- 2 Tbsp poppy seeds
- 6 Tbsp butter
- 1 Tbsp worchestershire
- 3 Tbsp mustard
- 1 small onion, finely minced
White Chili
By natcat
Rendezvous on the Ridge
- 1 onion, chopped
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1/2 lb chicken, cooked & chopped (or ground)
- 1 1/2 cans white beans
- 1 cup chicken broth
- 1 (4oz) can chopped green chilies
- 1 Tbsp cumin
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- Shredded Monterey Jack cheese
Homemade Coconut Cake
By natcat
Preheat oven to 350 degrees Grease and flour 4 (9-inch) cake pans
- Cake:
- 1 cup (2 sticks) butter, room temperature
- 2 cups sugar
- 4 eggs
- 3 cups self-rising flour, sifted
- 1 cup unsweetened coconut milk
- 1 tsp vanilla
- Filling/Frosting:
- 1 1/2 cup sugar
- 16 oz sour cream
- 1/4 cup milk (or unsweetened coconut milk)
- 1 cup flaked, sweetened coconut plus more for topping
- 1 container Cool Whip, thawed