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Recipes
Peach Crisp
By pamdabear3383
1. Heat oven to 375°F. In large bowl, place cookie mix
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1/2 cup cold butter
- 5 cups frozen sliced peaches, thawed and drained, or 1 can (29 oz) sliced peaches, drained
Slow Cooker Barbecued Beans and Polish Sausage
By pamdabear3383
1. Spray 3- to 4-quart slow cooker with cooking spray
- 2 cans (15.5 oz each) Green Giant® great northern beans, drained, rinsed
- 2 cans (15 oz each) Progresso® black beans, drained, rinsed
- 1 large onion, chopped (1 cup)
- 1 cup barbecue sauce
- 1/4 cup packed brown sugar
- 1 tablespoon ground mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 ring (1 to 1 1/4 lb) fully cooked smoked Polish sausage
Bakery Frosting
By pamdabear3383
1. In a large bowl, beat the shortening, creamer and extract until smooth
- 2 cups shortening
- 1/2 cup powdered nondairy creamer
- 1 teaspoon almond extract
- 1 package (32 ounces) confectioners' sugar
- 1/2 to 3/4 cup water
- Food coloring, optional
Rocky Road Brownies
By pamdabear3383
In a microwave, melt butter and chocolate, stir until smooth; cool for 10 minutes
- 3/4 cup butter, cubed
- 4 ounces unsweetened chocolate, chopped
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 cups miniature marshmallows
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup chopped walnuts
Slow Cooker Broccoli Cheese Soup
By pamdabear3383
Mince the onion into really small pieces
- 1 qt chicken broth (or vegetable)
- 2 cups milk (I used 2% cow's)
- 2 10 oz bags of frozen broccoli florets
- 1/2 diced white onion
- 1/2 t black pepper
- 1/2 t kosher salt
- 1/2 t ground nutmeg
- 1 cup each of three different cheeses, I used jarlsberg, gruyere, and cheddar.
Fish Bowl
By pamdabear3383
1. Add all ingredients in a large bowl or pitcher
- Ice
- 3 ounces coconut rum
- 3 ounces blue curacao
- 3 ounces vodka
- Big splash pineapple juice
- 1/2 cup sweet and sour mix
- Big splash lemon-lime soda
- Lemon and lime slices, for garnish
Cheesecake-Filled Pumpkin Cupcakes
By pamdabear3383
With a surprise cheesecake filling, these pumpkin cupcakes are sure to impress your guests! Serve these up at your ...
- 1 (8-ounce) package cream cheese (at room temperature)
- 1/2 cup confectioner sugar
- 2 large eggs, plus 5 large egg whites
- 2 teaspoons pure vanilla extract
- 1 1/2 cups flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup light brown sugar
- 2 inches simmering water
- 1 1/2 cups unsalted butter, cut into tablespoon-size pieces and chilled
Peanut Butter Cup Pie
By pamdabear3383
1. BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup plus
- 1 Tbsp. creamy peanut butter, divided
- 1 cup cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 2-1/2 cups thawed COOL WHIP
Warm German Potato Salad
By pamdabear3383
1. Combine broth, vinegar, sugar and mustard in Crock-Pot® stoneware
- 1 cup chicken broth
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1 tablespoon grainy Dijon mustard
- 2 pounds yellow fleshed potatoes, washed and diced (uniform pieces about 1 1/4 inch)
- 2 tablespoons reserved bacon drippings or olive oil
- 2 tablespoons sour cream
- 1/4 cup green onion or chives
- 1 stalk celery, diced
- 4 slices bacon, cooked and crumbled
- salt and pepper, to taste
- 1/4 cup parsley, finely chopped
Crab Stuffed Shrimp
By pamdabear3383
Place sauté pan over medium heat
- Stuffing:
- ¼ pound Butter
- ¼ pound Diced Onion
- ¼ pound Diced Celery
- 1 ½ tsp. Chopped Garlic
- 2 Tbs. Sliced Green Onions
- ¼ tsp. Salt
- 1/8 tsp. Black Pepper
- 1/8 tsp. White Pepper
- 1 cup Bread Crumbs
- ¼ pound Lump Crab Meat