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Recipes
Lemon Poppy Seed Slices Recipe
By Nanadi-2
In a large bowl, cream butter and sugar until light and fluffy
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tablespoon 2% milk
- 2 teaspoons finely grated lemon peel
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract, optional
- 2-1/2 cups all-purpose flour
- 1/4 cup poppy seeds
Fresh Strawberry Muffins
By Nanadi-2
Cream butter and sugar. Add egg and mix well
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 tsp vanilla
- 1 1/2 cups chopped strawberries
- 3 tsp sugar
- 1/2 tsp cinnamon
Cheesy Leftover Mashed Potato Cakes
By Nanadi-2
These Cheesy Leftover Mashed Potato Cakes are crispy on the outside and cheesy and soft inside
- 2 1/2 cups cold mashed potatoes (from 3 medium Russet potatoes)
- 1 1/2 cups grated cheddar cheese (I like to use aged white cheddar)
- 1/2 cup grated pizza mozzarella
- 1 large egg
- 1/2 cup flour (gluten-free, if needed)
- Neutral flavoured oil, for frying (see notes)
- Sour cream and sliced green onions, to top
Coconut Macaroons
By Nanadi-2
Heat oven to 350*F. Line a baking sheet with parchment paper or a silpat liner
- 7 3/4 cups (3, 7 oz packages) sweetened flaked coconut
- 1 cup flour
- 1/2 teaspoon salt
- 1 (14oz) can Eagle Brand sweetened condensed milk
- 2/3 cup canned cream of coconut
- 1 Tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 1 egg
- 6 oz. semi sweet chocolate
Pineapple Coconut Bars
By Nanadi-2
Preheat oven to 350˚
- 3 1/2 cups all-purpose flour, divided
- 1 cup sweetened flaked coconut
- 1 cup firmly packed brown sugar
- 1 teaspoon baking soda
- 1 cup butter, divided
- 1 cup sugar
- 3 large eggs
- 1 (20-ounce) can crushed pineapple, drained
- Garnish: toasted flaked coconut
Spaghetti Pie Recipe
By Nanadi-2
In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain
- 1 pound ground beef
- 1/2 cup finely chopped onion
- 1/4 cup chopped green pepper
- 1 cup canned diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sugar
- 1/4 teaspoon pepper
- 6 ounces spaghetti, cooked and drained
- 1 tablespoon butter, melted
- 2 egg whites, lightly beaten
- 1/4 cup grated Parmesan cheese
- 1 cup (8 ounces) fat-free cottage cheese
- 1/2 cup shredded part-skim mozzarella cheese
Impossibly Easy Mini Crab Cake Pies
By Nanadi-2
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
- Baking Mixture:
- 2 cans (6 oz) crabmeat, drained, flaked
- 1/2 teaspoon seafood seasoning
- 1 tablespoon vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1 cup shredded mozzarella cheese (4 oz)
- 1/2 cup Original Bisquick™ mix
- 1/2 cup milk
- 2 eggs
- Crab Cake Aioli
- 1/2 cup mayonnaise
- 1/2 teaspoon seafood seasoning
- 1 tablespoon fresh lemon juice
Cheesy Bacon Hasselback Potatoes
By Nanadi-2
HEAT oven to 450ºF. CUT thin lengthwise slice off bottom of each potato; discard
- 4 baking potatoes (1-1/2 lb.)
- 6 Tbsp. KRAFT Zesty Italian Dressing, divided
- 12 slices OSCAR MAYER Bacon, cooked, each broken into 4 pieces
- 4 oz. (1/2 of 8-oz. pkg.) CRACKER BARREL Extra Sharp Cheddar Cheese, cut into 24 thin slices, then halved
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1 Tbsp. chopped fresh chives
Apple Cranberry Muffins
By Nanadi-2
Preheat oven to 325 degrees
- Topping:
- 1/3 c. sugar
- 1/2 tsp. cinnamon
- 1 tbsp. butter, softened
- Muffins:
- 1 1/3 packed brown sugar
- 2/3 c. vegetable oil
- 1 egg
- 1 c. buttermilk
- 2 1/2 c. flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/2 tsp. cinnamon
- 1 1/2 c. finely chopped peeled cored apple
- 3/4 c. fresh or frozen cranberries
Farmers Casserole
By Nanadi-2
Coat a 8 x 8 or 9 x 9 square baking dish with nonstick cooking spray
- 3 cups frozen shredded hash brown potatoes
- 1 cup ham, diced
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced green onions
- 4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
- 1 1/2 cups milk or one 12-ounce can evaporated milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper