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Recipes
Salt River Bars
By randiboyle
For the bars: Line a 9×13 inch pan with parchment paper or foil*
- Frosting:
- 80-100 Club crackers
- 1 C. butter
- 2 C. graham crackers, crushed
- 2 C. packed brown sugar
- 2/3 C. milk
- 2 tsp. vanilla
- 1 C. milk chocolate chips
- 1 C. butterscotch chips
- 1/3 C. peanut butter
Pumpkin Cake Roll
By randiboyle
Preheat oven to 375 ̊F. Beat eggs at high speed for 5 minutes
- Cake:
- 3 3 3 eggs
- 1 1 1 C. sugar
- 1 1 1 tsp. lemon juice
- 2/3 2/3 2/3 C. pumpkin
- 3/4 3/4 3/4 C. flour
- 2 2 2 tsp. cinnamon
- 1/2 1/2 1/2 tsp. nutmeg
- 1 1 1 tsp. baking powder
- 1 1 1 tsp. ginger
- 1/2 1/2 1/2 tsp. salt
- Filling:
- 1 1 1 C. powdered sugar
- 1 1 1 Tbsp. butter (softened)
- 8 8 8 oz. cream cheese (softened)
- 1/2 1/2 1/2 tsp. vanilla
Orange Bowknots
By randiboyle
Combine 2 cups of flour and the yeast; set aside
- Orange Icing:
- 5 1/4-5 3/4 C. bread flour
- 2 1/4 tsp. active dry yeast
- 1 1/4 C. milk
- 1/2 C. butter
- 1/3 C. sugar
- 1/2 tsp. salt
- 2 eggs
- 2 Tbsp. orange peel, finely shredded
- 1/4 C. orange juice (fresh)
- 1 C. powdered sugar, sifted
- 1 tsp. orange peel, finely shredded
- 2 tsp. orange juice (fresh)
Pumpkin Bread Rolls with Cinnamon Butter
By randiboyle
Yield: 15 bread rolls Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 2 hours 40 minutes
- For the bread:
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 cup whole milk, scalded and cooled to lukewarm
- 1/4 cup granulated sugar
- 3 tablespoons (1 1/2 ounces or 43 grams) unsalted butter, melted
- 1/2 cup (4 ounces or 113 grams) pumpkin puree
- 2 large eggs, divided
- 1 teaspoon salt
- 3 3/4 cups (16.88 ounces or 479 grams) all-purpose flour
- Sliced pecan pieces, for the "stems"
- For the butter:
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/4 cup powdered sugar
- 1/4 cup honey
- 1 teaspoon ground cinnamon
One Pan Pork Chops and Veggies
By randiboyle
Preheat oven to 400 degrees F
- 4 (8-ounce) pork chips, bone-in, 3/4-inch to 1-inch thick
- 16 ounces baby red potatoes, halved
- 16 ounces green beans, trimmed
- 2 Tbsp. Olive oil
- 1 (1 ounce) package Ranch seasoning and salad dressing mix
- 3 cloves garlic, minced
- Kosher salt and fresh cracked pepper
- 2 Tablespoons chopped fresh parsley
Peppers & Onions (chipotle copycat)
By randiboyle
In a large skillet, heat the oil over medium-high heat until shimmering
- 1/4 c. olive oil
- 2 large green pepper, stemmed, cored, and sliced
- 1 large red onion, sliced
- 1/2 Tablespoon finely chopped fresh oregano or 1/2 teaspoon dried
- 1/2 teaspoon salt
Grilled Chicken Fajitas
By randiboyle
In a medium bowl mix together the lime juice, oil, garlic, Worcestershire sauce, brown sugar, jalapeño cilantro, ...
- Ingredients for the marinade:
- 1/2 cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 teaspoons brown sugar
- 1 jalapeño seeded and diced
- 2 tablespoons minced cilantro
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- Ingredients for the fajitas:
- 2-3 large chicken breasts butterflied (also works well with skirt or flank steak)
- 2 bell peppers, seeded and cut in half (I used 6 mini bell peppers)
- 1 large onion cut into thin slices (do not separate the rings)
- flour tortillas
- Optional toppings:
- Sour cream (we use Greek yogurt), smashed avocado or guacamole, lime slices, chopped cilantro
Slow Baked Salmon with Lemon and Thyme
By randiboyle
Preheat oven to 275 degrees
- 1 1/2 Tbsp. EVOO, divided
- 4 6-8 oz. boneless salmon fillets, skin on
- 1 Tbsp. chopped fresh thyme
- zest of 1 lemon
- kosher salt and freshly ground black pepper
- 4 lemon wedges
Better Than Sex Cake
By randiboyle
Bake cake according to directions
- 1 Devils Food Cake mix
- 1/2 jar smuckers fudge topping
- 1/2 jar caramel topping
- 1/2 can condensed milk
- 16 oz. cool whip
- 6 skor bars
Best Steak Marinade
By randiboyle
Put all ingredients in a blender
- 1/3 C. soy sauce
- 1/2 C. olive oil
- 1/3 C. lemon juice, fresh
- 1/4 C. Worcestershire sauce
- 1 1/2 Tbsp. garlic powder
- 3 Tbsp. basil, dried
- 1 1/2 Tbsp. parsley, dried
- 1 tsp. white pepper
- 1/4 tsp. hot pepper sauce (optional)
- 1 tsp. minced garlic, dried (optional)