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Recipes
Pizza Pasta Pie
By natcat
From Debbie Churchey
- 6 oz spaghetti
- 2 Tbsp butter
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese, divided
- 1 cup shredded Mozzarella
- 1 lb hot sausage
- 1 cup mushrooms
- 2 oz small pepperoni or quartered big pepperoni
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 can tomatoes
- 1 can tomato paste
- 1 tsp dried oregano, crushed
- 2 Tbsp grated Parmesan
Banana Nut Bread
By natcat
Mix oil, eggs, and sugar. Add milk and baking soda
- 1/2 cup oil
- 2 eggs
- 1 cup sugar
- 1/4 cup milk
- 1 tsp baking soda
- 1 1/2 cups flour
- 1 tsp ground cloves
- 1 tsp cinnamon
- 1 tsp baking powder
- 4 bananas, mashed
- 1 cup nuts
Paula Deen's Strawberry Cake
By natcat
Preheat oven to 350 degrees F
- 1 (18.25-ounce) box white cake mix
- 1 (3-ounce) box strawberry-flavored instant gelatin
- 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1/4 cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
- 1/2 teaspoon strawberry extract
- 7 cups confectioners' sugar
- Freshly sliced strawberries, for garnish, optional
White Wine Punch
By natcat
Mix together water and sugar until sugar disolved
- 1 cup water
- 1 cup sugar
- 2 cups unsweetened pineapple juice
- 2 cups unsweetened apple juice
- 1/2 cup lemon juice
- 1/4 cup lime juice
- 1/3 cup frozen orange juice concentrate, thawed
- 4 cups ginger ale
- 1 bottle sparkling white wine or champagne
Peach Ice Cream
By natcat
Southern Living
- 4 cups fresh peaches, diced (~8 small ripe peaches)
- 1/2-1 cup sugar
- 12oz can evaporated milk
- 3.5oz pkg instant vanilla pudding
- 14oz can sweetened condensed milk
- 4 cups half & half
Red Velvet Crinkle Cookies
By natcat
In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside
- 3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/3 cups granulated sugar
- 3 large eggs
- 1 Tbsp milk or buttermilk
- 1 1/2 tsp vanilla bean paste or vanilla
- 2 tsp lemon juice
- 5 tsp red food coloring
- 1 cup white chocolate chips
- 1 cup powdered sugar
Red Sangria
By natcat
Pour wine into a large pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine
- 1 Bottle of red wine
- 1 Lemon cut into wedges
- 1 Orange cut into wedges
- 1 Lime cut into wedges
- 2 Tbsp sugar
- 1 Splash of orange juice
- 1 Small can of diced pineapples (with juice)
- 4 Cups ginger ale
- 1 Cup of frozen raspberries
Stewed Potatoes
By natcat
Boil potatoes in salted water (to cover) and butter until almost tender
- Tiny new potatoes, cut as needed to equalize sizes (or small red potatoes, cut into small chunks)
- Butter
- Milk
- Wondra flour or cornstarch
- Salt & pepper
Creamy Spinach and Mushroom Lasagna
By natcat
Made by Erica Perkins
- 3 Tbsp extra-virgin olive oil
- 12 oz cremini mushrooms, sliced
- 1 medium onion, chopped
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 cups heavy cream, room temperature
- 1 3/4 cups whole milk, room temperature
- 1/3 cup all-purpose flour
- 2 cups grated Pecorino Romano
- 2 cups shredded mozzarella
- 10 oz baby spinach, coarsely chopped
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 9 lasagna noodles
- 1 1/2 cups shredded mozzarella
- Extra-virgin olive oil, for drizzling
Chicken Spaghetti
By natcat
Boil chicken breasts in just enough salted water to cover
- 3-4 chicken breasts
- 1 small white onion, chopped
- 4 celery stalks, thinly sliced
- 1 lb spaghetti
- 1 can cream of mushroom soup
- 1 can sliced mushrooms (or 1 cup fresh sliced mushrooms)
- 1-2 cans Rotel, drained
- 2 lbs Velveta, diced