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Recipes
Lemon-Poppy Seed Mini-Muffins
By pamdabear3383
1. Heat oven to 425ºF. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of ...
- 1 box Betty Crocker® lemon-poppy seed muffin mix
- 3/4 cup milk
- 1/4 cup vegetable oil
- 2 eggs
Chicken Enchiladas
By pamdabear3383
1. In a large skillet, cook the onions in the oil until translucent
- 1 tablespoon vegetable oil
- 3 onions, sliced
- 3 cloves garlic, minced
- 3 jalapeno peppers, sliced
- 28 ounces diced tomatoes, canned
- 1 teaspoon salt
- 1 1/2 cups tomato sauce
- 12 flour tortillas
- 4 cups cooked chicken, shredded
- 1/2 cup green onions, finely chopped
- 3 cups Monterey Jack cheese, grated
- fresh cilantro, finely chopped
- shredded lettuce
- salsa
- sour cream
Potato Soup with the Works
By pamdabear3383
1. In a large heavy bottom pot over medium high heat, cook bacon until golden brown then remove the bacon to a pape...
- 3 pounds russet potatoes, peeled and chopped
- 4 slices bacon, chopped
- 1 medium onion
- 2 cloves garlic, chopped
- 6 sprigs fresh thyme, removed from stems
- 2 cups water
- 2 cups milk
- 2 cup shredded New York style cheddar cheese
- 2 scallions, to serve on top
Pumpkin Swirl Cheesecake
By pamdabear3383
1. Position a rack in the lower third of the oven and preheat to 325°
- Cooking spray
- 25 gingersnap cookies
- 1-3/4 cups sugar
- 4 tablespoons unsalted butter, melted and cooled
- Three 8-ounce packages cream cheese, cut into chunks and softened
- 5 large eggs, at room temperature
- One 15-ounce can pure pumpkin puree
- 1 tablespoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- Boiling water
Lemonade
By pamdabear3383
1. Microwave lemons for 10 seconds
- 12 large lemons
- 8 cups cold water
- 1-1/4 cups superfine sugar
- 1 lemon, sliced, for garnish
Strawberry Lemonade
By pamdabear3383
Put 1 1/2 cups of the water and 1 1/2 cups of the sugar in a saucepan with the strips of zest
- 3-1/2 About 3-1/2 cups water
- 1-3/4 cups sugar
- Strips of zest from 2 lemons
- 1 pint strawberries, hulled
- 1-1/2 cups fresh lemon juice (from 6-9 lemons)
- Ice cubes, for serving
- 10 whole strawberries, for decoration
Tiramisu Parfaits
By pamdabear3383
Dissolve coffee in boiling water; cool to room temperature
- 4-1/2 teaspoons instant coffee granules
- 1/3 cup boiling water
- 2 cups cold fat-free milk
- 2 packages (1 ounce each) sugar-free instant vanilla pudding mix
- 4 ounces fat-free cream cheese
- 1 package (3 ounces) ladyfingers, split and cubed
- 2 cups fat-free whipped topping
- 2 tablespoons miniature chocolate chips
- 1 teaspoon baking cocoa
Chocolate Cookie Cupcakes
By pamdabear3383
1. In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds
- 1 package (18-1/4 ounces) white cake mix
- 1-1/4 cups water
- 1/4 cup canola oil
- 3 egg whites
- 1 cup coarsely crushed cream-filled chocolate sandwich cookies (about 9 cookies)
- 1 can (16 ounces) vanilla frosting
- Additional crushed cream-filled chocolate sandwich cookies
Cream Cheese Spice Cake
By pamdabear3383
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan
- Cake:
- Cream cheese Filling
- 2 cups all-purpose flour
- 1 1/2 cups packed brown sugar
- 1 cup sour cream
- 1/2 cup butter or margarine, softened
- 1/2 cup water
- 1 Tablespoon pumpkin pie spice
- 1 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- Cream Cheese Filling:
- 1 package (3-oz) cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg
- Spicy Mocha Frosting:
- 2 cups powdered sugar
- 1/4 cup butter or margarine, softened
- 2 Tablespoons baking cocoa
- 2 Tablespoons hot water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon instant coffee granules
Toffee Mocha Cupcakes
By pamdabear3383
* Dissolve espresso granules in boiling water; cool
- FROSTING:
- Ingredients
- 2 * 2 tablespoons instant espresso granules
- 1 * 1 cup boiling water
- 1/2 * 1/2 cup butter-flavored shortening
- 1-1/4 * 1-1/4 cups sugar
- 2 * 2 eggs
- 1-3/4 * 1-3/4 cups all-purpose flour
- 1/4 * 1/4 cup baking cocoa
- 1-1/2 * 1-1/2 teaspoons baking powder
- 1/2 * 1/2 teaspoon baking soda
- 1/2 * 1/2 teaspoon salt
- 1 * 1 cup milk chocolate toffee bits
- *
- 1 * 1 can (16 ounces) vanilla frosting
- 2 * 2 teaspoons instant espresso granules
- 1/3 * 1/3 cup miniature semisweet chocolate chips
- 1/4 * 1/4 cup milk chocolate toffee bits