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Recipes
Chocolate Mocha Gooey Butter Cake
By jlawrin
1. Grease a 13x9x2-inch baking pan; set aside
- 1 egg, lightly beaten
- 1/2 cup butter, melted and cooled
- 1 2 layer-size pkg. chocolate cake mix
- 1 8-oz. pkg. cream cheese, softened
- 2 eggs
- 1 16-oz. pkg. powdered sugar
- 1/2 cup butter, melted and cooled
- 1/4 cup chocolate fudge topping
- 2 Tbsp. very strong brewed coffee or espresso
- 1 tsp. vanilla
- Powdered sugar (optional)
Vegetable Polenta Stacks
By jlawrin
Bring water to a boil in a medium saucepan and add cornmeal
- 3 cups water
- 1 1/2 cups finely ground cornmeal
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped
- fresh rosemary
- Cooking spray
- 1 large zucchini, sliced diagonally
- 1 large tomato, very thinly sliced
- 3 ⁄4 cup shredded
- part-skim mozzarella
- 1 cup jarred marinara sauce
- Fresh basil or rosemary for garnish (optional)
Baked Tilapia
By jlawrin
1. Heat oven to 425 degree F
- 18 Ritz crackers
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 3/4 teaspoon dried basil
- 4 tilapia fillets, about 1-1/2 pounds total
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges, optional
- Jarred tartar sauce, optional
Light Cheddar Butternut Squash Soup
By jlawrin
1. In large saucepan, combine squash and broth
- 2 pounds butternut squash, peeled and cut into chunks
- 4 cups chicken or vegetable broth
- 1 cup sour cream (low-fat or regular)
- 1/2 cup Cabot 50% Reduced Fat Cheddar, grated
- 2 tablespoons salted butter
- 1/4 teaspoon ground red pepper (cayenne)
- Salt and freshly ground black pepper to taste
- 1 tablespoon sugar (optional)
- Several chives, cut into 1-inch pieces
Ginger Drink For Colds and Flu
By jlawrin
Taken from a newspaper article about colds and the flu
- 2 tablespoons ginger root, grated
- 2 cups boiling water
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- a pinch of cayenne pepper
Refrigerator Pickles
By jlawrin
From Kay
- 7 cups thin sliced cucumbers
- 1 cup thin sliced onions
- 1 cup thin sliced green peppers
- 2 cups sugar
- 1 cup white vinegar
- 1 tablespoon salt
Classic Pecan Pie
By jlawrin
Preheat oven to 350°F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon
- 1 cup Karo® Light OR Dark Corn Syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1-1/2 cups (6 ounces) pecans
- 1 (9-inch) unbaked or frozen deep-dish pie crust
Lemon Meringue Pie, Traditional Recipe
By jlawrin
Preheat oven to 350°F. Combine 1 cup sugar and corn starch in medium saucepan
- 1 cup sugar
- 1/4 cup Argo® or Kingsford's® Corn Starch
- 1-1/2 cups cold water
- 3 egg yolks, slightly beaten
- Grated peel of 1 lemon
- 1/4 cup lemon juice
- 1 tablespoon butter OR margarine
- 1 baked (9-inch) pie crust
- 3 egg whites
- 1/3 cup sugar
Lemon Cake
By jlawrin
Beat all ingredients for 5 minutes, except last two
- Cake:
- 1 package yellow cake mix
- 1 3 oz. package lemon yellow
- 3/4 cup salad oil
- 3/4 water
- 4 eggs
- 1 teaspoon lemon extract
- Glaze:
- lemon juice squeezed from 1/2 lemon
- 2 cups powdered sugar
Jennie's Rhubarb Pie
By jlawrin
Makes it own meringue
- 2 1/2 cups rhubarb, thin cut
- 1 1/4 cup white sugar
- 4 tablespoons melted butter
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs, separated
- 1 unbaked pie crust