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Recipes
Chocolate Bunny Butt Cake
By MJH
Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do ...
- 1 box Betty Crocker® SuperMoist® dark chocolate or devil’s food cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Tray or cardboard covered with wrapping paper and plastic food wrap or foil
- 1 container Betty Crocker® Rich & Creamy vanilla frosting
- Red food color
- 1 large marshmallow, cut in half lengthwise
- 2 cups shredded coconut
- 2 cups coarsely crushed chocolate wafer cookie crumbs (about 40 cookies) or chocolate Graham Crackers
- 2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
- 1 roll Betty Crocker® Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
- 3 green-colored sour candies, separated into strips
- Construction paper
Asparagus and Pea Soup
By MJH
In a large saucepan, melt butter over medium heat
- 1 tablespoon unsalted butter
- 1 large onion, diced
- 2 celery stalks, thinly sliced
- 4 garlic cloves, finely chopped
- 1 large (1-pound) bunch asparagus, trimmed, 2 stalks reserved whole for garnish, the remainder sliced
- 2 cups green peas, fresh or frozen
- 1 teaspoon fine sea salt
- 1 tablespoon lemon juice
- 1/4 cup heavy cream (optional)
- 2 tablespoons finely chopped fresh dill
White Chocolate and Blueberry Brownies
By MJH
Preheat the oven to 325°F
- 2/3 cup all-purpose flour
- 1/2 cup finely ground almonds
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup (4 ounces) premium quality white chocolate
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup dried or fresh blueberries
Spiced Peaches in Crisp Phyllo Pastry (Bric de Melocotón Perfumado)
By MJH
Combine granulated sugar and 3 tablespoons grape juice in a medium saucepan
- 1/3 cup granulated sugar
- 1/2 cup unsweetened white grape juice, divided
- 1/2 cup riesling or other sweet white wine
- 1/2 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon ground nutmeg
- 3 whole cloves
- 1 (3-inch) cinnamon stick
- 4 cups coarsely chopped peeled peaches (about 1 1/2 pounds)
- 12 (14 x 9-inch) sheets frozen phyllo dough, thawed
- Cooking spray
- 1 teaspoon powdered sugar
Dulce de Leche - Homemade
By MJH
Preheat oven to 425 degrees F
- 1 can sweetened condensed milk (any size)
- boiling water
Betty Crocker Key Lime Coconut Angel Cake
By MJH
1. Make cake mix as directed on package, using cold water
- 1 box Betty Crocker® white angel food cake mix
- 1 1/4 cups cold water
- 1 can (14 oz) sweetened condensed milk
- 1/3 cup Key lime or regular lime juice
- 1 teaspoon grated lime peel
- 1 container (12 oz) frozen whipped topping, thawed
- 1 cup flaked coconut
- Sliced kiwifruit and strawberries, if desired
Quesarito Copycat Taco Bell
By MJH
Cook beef: Heat a medium skillet over medium-high heat then add beef, chili powder, cumin and paprika
- For the beef:
- 1 lb. ground beef
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- kosher salt
- Freshly ground black pepper
- For the cilantro-lime rice:
- 2 c. cooked white rice
- 1 tbsp. lime juice
- 2 tbsp. finely chopped cilantro
- For quesarito assembly:
- 8 large flour tortillas
- 1 1/2 c. shredded Cheddar
- 1 c. Nacho Cheese Sauce
- 1/2 c. sour cream
Low Sodium Marinara Sauce
By MJH
~Dice one of the roma tomatoes into little pieces and throw it in the crock pot
- ~16 roma tomatoes
- ~2 tspn crushed fresh garlic
- ~2 tbsp Mrs. Dash Tomato Basil seasoning
- ~1 tbsp Mrs. Dash Garlic and Herb seasoning
- ~2 tbsp sugar
- ~1 pepper of choice, diced
- ~1 small onion, diced
- ~2 tbsp Italian seasoning
- ~1 cup water
- ~2 tbsp flour
Frozen Cherry Limeade from Food & Wine Festival EPCOT
By MJH
Pour rum, grenadine and margarita concentrate into blender with 1 cup of ice Blend until smooth Pour into
- 1 1/2 ounces Bacardi Torched Cherry Rum
- 3/4 ounce grenadine
- 3 ounces frozen concentrate non-alcoholic margarita mix
- Lime wedge, marschino cherry for garnish
Starbucks Lemon-Tipped Biscotti
By MJH
Preheat an oven to 375°F In a large bowl, beat the butter, sugar, and lemon zest until well blended
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 tablespoon grated lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup shelled pistachios, roasted and coarsely chopped
- 2 cups sifted powdered sugar
- 1 teaspoon grated lemon zest
- 1/4 cup lemon juice