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Recipes
The Best Pound Cake
By charlotteh371
Grease 10 inch tube pan with vegetable shortening, dust with flour
- Solid Vegetable shortening, for greasing pan
- 1 1
- cup flour
- 8 8
- tbsp. butter, room temperature
- 1/2 1/2
- cup vegetable oil
- 1 1
- cup sugar
- 5 5
- large eggs
- 1 1
- pkg. yellow cake mix
- 1 1
- container (8 oz.) sour cream
- 1 1
- cup evaporated milk
- 1 1
- tbsp. vanilla
Crispy Potato Skins
By charlotteh371
Photo: Alison Miksch; Styling: Buffy Hargett Miller 2 Shares Shares Slice po...
- 2 large russet potatoes (about 2 1/4 lb.)
- 2 tablespoons white vinegar
- Peanut oil
- 2 tablespoons finely chopped fresh chives
- Kosher salt
- Toppings: sour cream, caviar
Banana Brownie Sticky Toffee Puddings
By charlotteh371
Any remaining sauce makes a great topping for ice cream
- 1 (18.4-oz.) package fudge brownie mix
- 3 ripe bananas, mashed (about 1 3/4 cup)
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/2 cup butter
- 1/4 teaspoon table salt
- 3 1/2 cups heavy cream, divided
- Garnish: chopped chocolate-covered toffee candy bars
20-MINUTE CHEESY CHICKEN ENCHILADA SOUP
By charlotteh371
Heat the oil in a large stock over medium-high heat
- 2 tablespoons vegetable oil
- 1 cup diced white onion (about 1 small white onion)
- 2 cloves garlic, minced
- 1/2 cup masa harina (corn flour)
- 3 cups chicken stock
- 2 cups cooked, shredded chicken
- 1 1/4 cups (or 1 10-ounce can) red enchilada sauce, homemade or store-bought*
- 1 (14-ounce) can black beans, rinsed and drained
- 1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)
- 1 (4-ounce) can chopped green chiles
- 1/2 teaspoon ground cumin
- 8 ounces sharp cheddar cheese, freshly grated
- 1 teaspoon salt, or more/less to taste
- optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo
Peanut Butter & Jelly Thumbprint Cookies
By charlotteh371
makes 15 cookies
- 1 cup crunchy peanut butter
- 1/2 cup firmly packed light brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- Strawberry jam
Cajun Wings
By charlotteh371
Makes 40 wings or 4 to 6 servings
- 2 tbsp. freshly ground black pepper
- 1 tbsp. each of hot paprika, sweet paprika, garlic powder, onion powder, dried thyme, dry mustard and file powder (optional)
- 1 tsp ground red pepper
- Kosher Salt
- 20 chicken wings (about 4 lbs)
Soy Sauce–Marinated Grilled Flank Steak and Scallions
By charlotteh371
Prepare a grill for medium-high heat; lightly oil grate
- 3 Tbsp. extra-virgin olive oil, divided, plus more for grill
- 1½ lb. flank steak
- Kosher salt, freshly ground pepper
- 1 bunch scallions, trimmed
- ¼ cup mirin (sweet Japanese rice wine)
- ¼ cup soy sauce
- 2 Tbsp. light brown sugar
- 1 Tbsp. distilled white vinegar
- 1 Tbsp. Sriracha
- 2 tsp. toasted sesame oil
- Toasted sesame seeds (for serving)
Loaded Baby Potatoes
By charlotteh371
Position a rack in the middle of the oven and preheat the oven to 400 degrees F
- 15 small red potatoes (about 1 1/2 pounds)
- 5 to 6 slices applewood-smoked bacon
- 2 tablespoons unsalted butter, melted
- Kosher salt and freshly ground black pepper
- 2 cups shredded sharp Cheddar (about 4 ounces)
- 1/3 cup creme fraiche
- 2 tablespoons finely chopped fresh chives
Turkey and Quinoa Meatloaf
By charlotteh371
5 servings
- 1/4 cup quinoa
- 1/2 cup water
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 large clove garlic, chopped
- 1 (20 ounce) package ground turkey
- 1 tablespoon tomato paste
- 1 tablespoon hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 1 egg
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon water
Blueberry Lemon Pound Cake
By charlotteh371
Preheat oIn a large bowl beat the sugar, butter and cream cheese at medium speed with a mixer until well blended (...
- 1 3/4 cups granulated sugar
- 1/2 cup butter, softened
- 1/2 cup lower in fat cream cheese, softened
- 3 large eggs
- Zest of 1 lemon (about 1 Tbs)
- 1/4 cup freshly squeezed lemon juice
- 2 tsp vanilla
- 3 cups all-purpose flour, divided
- 2 cups fresh or frozen blueberries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 (8 oz) carton non-fat lemon yogurt (I use vanilla if I don’t have lemon on hand!)
- Cooking spray
- 1/2 cup sifted powdered sugar
- 4 tsp lemon juice