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Recipes

Blueberry Hand Pies

Blueberry Hand Pies

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Make these pies ahead of time if you know you'll be in a time crunch

  • FILLING:
  • 2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon fine sea salt
  • 1 1/2 sticks cold unsalted butter, cubed
  • 1 large egg yolk
  • 1/4 cup ice water
  • 2 cups blueberries
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 1 large egg beaten with 1 teaspoon water
  • Turbinado sugar, for sprinkling
  • some of the juices will spill out. Let cool slightly. Serve warm or at room temperature.
4.9/5 (12 Votes)

Olive Oil Chocolate Chip Cookies

Olive Oil Chocolate Chip Cookies

By

Recipe from Rozanne Gold on Cooking Today, June 14, 2012

  • 2 cups self-rising flour
  • 2/3 cups sugar
  • 2 extra-large eggs
  • 1/2 cup extra virgin olive oil
  • 1 1/2 tsp. pure vanilla extract
  • 1/2 tsp. pure almond extract
  • 6 oz. miniature chocolate chips
0/5 (0 Votes)

Sweet Ricotta Pastries

Sweet Ricotta Pastries

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In many Italian-American bakeries, these cross-topped pies are tucked among cannoli, biscotti, and pignoli cookies

  • For filling:
  • 1/2 cup whole milk
  • 2 (3-by 1-inch) strips orange zest
  • 1 large egg yolk
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 1/2 pound fresh ricotta
  • 3/4 teaspoon orange-flower water
  • 2 tablespoons finely chopped candied citron
  • For pastry:
  • 2 1/4 cups all-purpose flour
  • 6 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 sticks cold unsalted butter, cut into pieces
  • 1/2 teaspoon grated orange zest
  • 2 large egg yolks
  • 2 tablespoons cold water
  • 1 large egg beaten with 1 tablespoon water
4.6/5 (13 Votes)

Spinach-Stuffed Chicken

Spinach-Stuffed Chicken

By

Recipe source: Relish.com You can use frozen spinach, but be sure to thaw and squeeze out all the water

  • Nonstick cooking spray
  • 4 (4-oz.) boneless, skinless chicken breasts, flattened to 1/4 inch
  • 1/2 tsp. coarse salt, divided
  • Freshly ground black pepper
  • 4 pieces bacon
  • 12 oz. spinach, stemmed
  • 4 oz. cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 2 egg whites, slightly beaten
  • 1 1/4 cups breadcrumbs (plain or Italian)
  • 2 cups jarred marinara sauce
  • 1 cup shredded mozzarella cheese
4.5/5 (26 Votes)

Pumpkin Cookies

Pumpkin Cookies

By

Recipe source: Food and Wine

  • GLAZE
  • 1 cup confectioners' sugar 2 tablespoons unsalted butter, melted 1 tablespoon milk
  • Step 1 Meanwhile, Make the Glaze
  • Step 2 Meanwhile, Make the Glaze
  • Step 3 Meanwhile, Make the Glaze
  • Make Ahead
  • The cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for 1 week.
0/5 (0 Votes)

Basic Tomato Sauce

Basic Tomato Sauce

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Recipe source: A. Chef's Studio

  • 2 Tbsp olive oil
  • 3/4 cup tomato paste
  • 2 1/2 cups peeled and chopped fresh or canned tomatoes
  • 1 grated carrot or 1 tsp sugar
  • 1/2 tsp freshly ground pepper
  • 3 large basil leaves, finely chopped
  • 5 Tbsp butter
  • Salt and pepper to taste
0/5 (0 Votes)

Red Velvet Cheesecake-Vanilla Cake with Cream Cheese Frosting

Red Velvet Cheesecake-Vanilla Cake with Cream Cheese Frosting

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Recipe source: Southern Living | December 2016 Note: To curl the chocolate slightly soften an 8-oz

  • CHEESECAKE LAYERS
  • 4 1/2 (8-oz.) pkg. cream cheese, softened
  • 2 1/4 cups granulated sugar
  • 6 large eggs, lightly beaten
  • 1 1/2 cups sour cream
  • 3/4 cup whole buttermilk
  • 4 1/2 tablespoons unsweetened cocoa
  • 2 (1-oz.) bottles liquid red food coloring
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons distilled white vinegar
  • VANILLA CAKE LAYER
  • 1/2 cup (4 oz.) salted butter, softened
  • 1 cup granulated sugar
  • 1 1/2 cups bleached cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup whole milk
  • 1 1/2 teaspoons vanilla extract
  • 3 large egg whites
  • Shortening, for greasing pan
  • CREAM CHEESE FROSTING
  • 2 (8-oz.) pkg. cream cheese, softened
  • 1/2 cup salted butter, softened
  • 1 (32-oz.) pkg. powdered sugar
  • 2 teaspoons vanilla extract
4.7/5 (9 Votes)

Banana-Bran Muffins

Banana-Bran Muffins

By

By the end of the week, any bananas left in the fruit bowl are past their prime--just right for these moist bran mu...

  • 2 large eggs
  • 2/3 cup packed light brown sugar
  • 1 cup mashed ripe bananas (2 medium)
  • 1 cup buttermilk (see Ingredient notes)
  • 1 cup unprocessed wheat bran (see Ingredient notes)
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)
  • 1/3 cup chopped walnuts (optional)
4.6/5 (18 Votes)

Magic Peach Cobbler

Magic Peach Cobbler

By

Recipe source: relish.com This cobbler is magic because as it bakes, the crust rises up through the fruit to form a...

  • 1/2 cup (1 stick) butter
  • 1 cup self-rising flour
  • 1 cup sugar
  • 1 cup milk
  • 1 tsp. vanilla extract
  • 4 cups sliced, peeled peaches
4.2/5 (42 Votes)

Spinach Artichoke Flatbread Pizza

Spinach Artichoke Flatbread Pizza

By

1. Preheat the oven to 350˚F

  • 1 1 1 cup balsamic vinegar or use prepared balsamic glaze
  • 6 6 6 Flatout Light Italian Herb flatbreads
  • 3/4 3/4 3/4 cup Prego Light Homestyle Alfredo sauce
  • 6 6 6 cups baby spinach
  • 3 3 3 cups grape tomatoes, halved
  • 1 1 can 1 (15-ounce) can quartered artichoke hearts, drained and chopped
  • 3/4 3/4 3/4 cup shredded reduced-fat mozzarella cheese (I like Sargento)
0/5 (0 Votes)