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Recipes
Crock Pot Cinnamon Sugar Almonds
By Pebbles-2
Combine sugar, brown sugar, cinnamon and salt in bowl
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 3 Tablespoons cinnamon
- 1/8 teaspoon salt
- 1 egg white
- 2 teaspoons vanilla
- 3 cups raw almonds
- 1/8-1/4 cup water
Pumpkin Caramel Poke Cake
By Pebbles-2
Preheat oven to 350F. Prepare cake according to package directions for a 9x13 cake
- Cake:
- 1 - 18 0z spice cake mix + (oil, water and eggs according to box directions)
- 1 - cup sweetened condensed milk
- 1 - cup Marzetti Old Fashioned Caramel Dip, Light
- Whipped Frosting:
- 1 - 3.4 oz package jell-o pumpkin spice instant pudding mix
- 1 - cup milk
- 1/4 - cup confectioners sugar
- 1 - 8 oz tub whipped topping (cool whip)
- Garnish:
- 10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
- additional caramel dip
Bryan's Puff Pancakes
By Pebbles-2
Melt 4 T butter in ovenproof dish or skillet
- 4 T butter
- 2 eggs
- 1/2 C flour
- 1/2 C milk
Chicken with Mustard Cream Sauce
By Pebbles-2
Heat oil and butter in a large skillet over medium-high heat
- 4 whole Boneless, Skinless Chicken Breasts
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 3 whole Garlic Cloves, Minced
- 1 cup Brandy (or White Wine If Preferred)
- 1 Tablespoon (heaping) Dijon Mustard
- 1 Tablespoon (heaping) Grainy Mustard
- 1/4 cup (to 1/2) Heavy Cream
- 1/4 cup (to 1/2) Chicken Broth
- Salt And Pepper, to taste
Sausage & Potato Chowder
By Pebbles-2
In your slow cooker, place the sausage, onion and potatoes
- 1 pound of sausage links, cut into bite-sized pieces
- 1 onion, chopped
- 5 new potatoes or red skin potatoes, quartered
- 3 cups chicken stock
- 1 (14 oz) can creamed corn
- 1/4 cup milk
- 1 cup Monterey Jack cheese, shredded (plus a little more for garnish)
- Chives to garnish
- Salt and Pepper
PW Potato Skins
By Pebbles-2
Preheat oven to 400 degrees
- 8 whole Russet Potatoes
- 4 Tablespoons Canola Oil
- 2 Tablespoons Butter
- Salt To Taste
- 1-1/2 cup Grated Cheddar Cheese
- 8 slices Thick Cut Peppered Bacon, Fried Until Almost Crisp And Chopped
- 2 whole Green Onions, Sliced
- 1/2 cup Sour Cream
Ice Cream Pretzel Cake
By Pebbles-2
Place crushed pretzels in a small bowl; cut in butter until crumbly
- 1-1/4 cups crushed pretzels
- 6 tablespoons cold butter, cubed
- 3/4 cup hot fudge ice cream topping, warmed
- 2 packages (7-1/2 ounces each) chocolate-covered miniature pretzels
- 1/2 gallon any flavor ice cream, softened
- 1/4 cup caramel ice cream topping
Queso Fundido
By Pebbles-2
Preheat oven to 400 degrees
- 1/2 pound Hot Breakfast Sausage (such As Jimmy Dean Or J.C. Potter) Or Chorizo
- 1 whole Medium Onion, Finely Diced
- 2 whole SMALL Bell Peppers (any Color Combination), Seeded And Finely Diced
- 1 pound Monterey Jack, Grated (OR Mozzarella, Or Other Stringy Melting Cheese), Grated
- Sprinkle Of Chili Powder
- 3 whole Roma Tomatoes, Diced
- 1/4 cup Cilantro, Chopped
- Tortilla Chips For Serving
Stove Top Potpourri Kits
By Pebbles-2
Make labels with directions on them and put on bags
- 1/2 c cranberries
- 1 T whole cloves
- 3 sticks cinnamon
- a bit of grated nutmeg
Bryan's Birthday Spaghetti Sauce
By Pebbles-2
Sauté garlic and onion in oil
- 2-3 T olive oil
- 5-7 cloves garlic, minced
- 1 white onion (sm.-med. size)
- 1 1/4 lb. lean ground beef
- 1 lb. Italian sausage
- 2 large cans diced tomatoes
- 4 small cans tomato paste (24 oz. total)
- 2 T salt
- 2-3 T Italian seasoning
- 1/2 T pepper
- 1 bay leaf
- 1 T oregano