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Tiramisu Cheesecake

Tiramisu Cheesecake

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HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides

  • 1 pkg. (12 oz.) NILLA Wafers (about 88), divided
  • 5 tsp. MAXWELL HOUSE Instant Coffee, divided
  • 3 Tbsp. hot water, divided
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup Sugar
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4 Eggs
  • 1 cup thawed COOL WHIP Whipped Topping
  • 2 Tbsp. Unsweetened cocoa powder
0/5 (0 Votes)

RHUBARB BARS

RHUBARB BARS

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Recipe from Star and Tribune in 2009

  • 3 cups chopped fresh rhubarb
  • 2 tsp. orange zest
  • Juice of 1 large orange
  • 1/4 cup water
  • 1 cup sugar
  • 1 cup brown sugar
  • 1-1/2 cup flour
  • 1-1/2 cup uncooked oatmeal (not instant)
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 cup unsalted butter
  • 1/2 cup chopped walnuts
0/5 (0 Votes)

PUMPKIN BREAD

PUMPKIN BREAD

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The bestest pumpkin bread I have been told

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 16 oz. canned pumpkin
  • 3-1/2 cups flour
  • 2 tsp. salt
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 2/3 cup water
0/5 (0 Votes)

RUSTIC BAKED RIGATONI

RUSTIC BAKED RIGATONI

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Use fresh pasta makes this dish extra yummy! Pasta recipe from the Kitchenaid recipe book

  • 1 tablespoon olive oil
  • 2 boneless skinless chicken breasts, sliced into 1/4 inch pieces
  • 2 Italian sausage links, sliced diagonally into 1/4 inch pieces
  • 1 small onion, sliced
  • 1 small green pepper, seeded and sliced
  • 2 large cloves garlic, minced
  • 1 teaspoon chopped fresh rosemary
  • 1/8 teaspoon cayenne pepper
  • 1 can (14.5 oz) petite diced tomatoes with juice
  • 3/4 cup half and half
  • Rigatoni pasta, cooked and drained
  • 1/2 cup shredded Mozzarella cheese
  • 1/4 cup grated Romano cheese
5/5 (1 Votes)

NANCY NEWMAN’S MANDARIN SALAD

NANCY NEWMAN’S MANDARIN SALAD

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Cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated

  • Sweet and Sour Dressing:
  • 1/4 cup sliced almonds
  • 1/4 cup head lettuce, shredded
  • 2 medium stalks celery, chopped (about 1 cup)
  • 2 green onions with tops thinly sliced (about 2 tablespoons)
  • Sweet and sour dressing
  • 1 can (11 ounce) mandarin orange segments, drained
  • 1 tablespoon plus 1 teaspoon sugar
  • 1/4 bunch romaine lettuce
  • 1/4 cup vegetable oil
  • 2 tablespoons sugar
  • 2 tablespoons vinegar
  • 1 tablespoon snipped parsley
  • 1/2 teaspoon salt
  • Dash of pepper
  • Dash of red pepper sauce
0/5 (0 Votes)

NANAIMO BARS

NANAIMO BARS

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Nanaimo Bars (or N.B.s for short) are one of Canada's favorite confections

  • FILLING:
  • 1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
  • 1/4 cup (50 grams) granulated white sugar
  • 1/3 cup (30 grams) unsweetened cocoa (I use Dutch-processed)
  • 1 large egg, beaten
  • 1 teaspoon pure vanilla extract
  • 2 cups (200 grams) graham cracker crumbs
  • 1 cup (65 grams) coconut (either sweetened or unsweetened)
  • 1/2 cup (50 grams) walnuts or pecans, coarsely chopped
  • 1/4 cup (56 grams) unsalted butter, room temperature
  • 2 - 3 tablespoons milk or cream
  • 2 tablespoons vanilla custard powder (Bird's) or vanilla pudding powder
  • 1/2 teaspoon pure vanilla extract
  • 2 cups (230 grams) powdered sugar (confectioners or icing) sugar
  • TOPPING:
  • 4 ounces (115 grams) semisweet chocolate, chopped
  • 1 tablespoon (14 grams) unsalted butter
  • Read more: http://joyofbaking.com/NanaimoBars.html#ixzz0FvGSe5DF&B
0/5 (0 Votes)

SLOW COOKER VEGETABLE CURRY

SLOW COOKER VEGETABLE CURRY

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Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling and perfect ...

  • 1 tbsp canola oil
  • 4 medium carrots (about 2 cups), sliced
  • 1 ⁄4-inch thick
  • 1 onion, thinly sliced
  • 3 garlic cloves, peeled and thinly sliced
  • 2 tbsp curry powder
  • 1 ⁄2 tsp cayenne
  • 1 ⁄2 tsp turmeric
  • 4 to 5 Yukon Gold or red potatoes,
  • quartered
  • 8 ounces fresh or frozen green beans
  • 3 cups canned chickpeas, drained and
  • rinsed
  • 2 large tomatoes, diced (1 cup)
  • 2 cups vegetable stock
  • 1 ⁄2 cup frozen peas
  • 1 ⁄2 cup light coconut milk
5/5 (1 Votes)

Maple-Glazed Salmon

Maple-Glazed Salmon

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1. Preheat broiler. 2. Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets

  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground ancho chile powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon brown sugar
  • 1 teaspoon kosher salt
  • 4 (6-ounce) Alaskan salmon fillets
  • Cooking spray
  • 2 tablespoons maple syrup
0/5 (0 Votes)

DOUBLE CHOCOLATE BROWNIES - LOW FAT

DOUBLE CHOCOLATE BROWNIES - LOW FAT

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From Devin Alexander on Healthy Decadence from FitTV

  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 4 egg whites
  • 1 cup sugar
  • 1/4 cup unbleached, all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon instant espresso powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup mini chocolate chips (semi-sweet)
  • Butter-flavored cooking spray
0/5 (0 Votes)

BEEF ENCHILADA STACK

BEEF ENCHILADA STACK

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Mexican-style dinner ready in 50 minutes! Enjoy this enchilada made using Green Giant® Valley Fresh Steamers™ Ni...

  • 1 lb lean (at least 80%) ground beef
  • 1/2 cup chopped onion
  • 1/2 medium green bell pepper, chopped(1/2 cup)
  • 1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
  • 1 package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix
  • 1 can (14.5 oz) diced tomatoes in sauce, undrained
  • 1 can (10 oz) Old El Paso® enchilada sauce
  • 9 corn tortillas (6 inch)
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1/2 cup sour cream
  • 3 medium green onions, sliced (3 tablespoons)
5/5 (1 Votes)