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Recipes
Mexican Lasagna
By Bujvary
Preheat oven to 425 degrees
- 1 cup(s) fresh cilantro leaves
- 4 scallions, coarsely chopped
- Coarse salt and ground pepper
- 10 ounce(s) fresh baby spinach
- Nonstick cooking spray
- 8 (6-inch) corn tortillas
- 1 (15.5 ounces) pinto beans, drained and rinsed
- 1 cup(s) prepared salsa (mild or medium)
- 8 ounce(s) pepper Jack cheese, grated (about 2 cups)
Marshmellow witches
By Bujvary
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and ...
- 1/2 cup vanilla frosting, divided
- 36 miniature semisweet chocolate chips
- 12 large marshmallows
- 1 drop each green, red and yellow food coloring, optional
- 1/4 cup flaked coconut
- 12 chocolate wafers
- 12 miniature peanut butter cups
- 12 milk chocolate
Pumpkin Ravioli with Salted Caramel Whipped Cream
By Bujvary
1 Heat oven to 375°F
- 4 tablespoons LAND O LAKES® Butter, melted
- 2 packages (3 oz each) cream cheese, softened
- 1/2 cup canned pumpkin
- 1 LAND O LAKES® Egg Yolk
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- 1/4 cup sugar
- 5 tablespoons Pillsbury BEST® All Purpose Flour
- 1/2 teaspoon McCormick® Pumpkin Pie Spice
- 1/3 cup Fisher® Chef’s Naturals® Chopped Pecans, finely chopped
- 2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 cup heavy whipping cream
- 1/8 teaspoon salt
- 5 tablespoons Hershey’s® caramel syrup
- 4 tablespoons McCormick® Cinnamon Sugar
Creamy Spinach Casserole
By Bujvary
•In a large bowl, beat the soup, cream cheese, milk and •Parmesan cheese until blended
- 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 1/2 cup fat-free milk
- 1/2 cup grated Parmesan cheese
- 4 cups herb seasoned stuffing cubes
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
Goat Cheese and Sun-Dried Tomato Bread Bites
By Bujvary
Would you make it again? Makes: DIRECTIONS Heat oven to 375°F
- oz.) can Pillsbury® Refrigerated Breadsticks4 oz. (1 cup) crumbled chèvre (goat) cheese with basil and garlic or plain chèvre (goat) cheese1/2cup oil
- packed sun
- dried tomatoes, drained, coarsely chopped1egg1 tablespoon waterKosher or coarse salt, if desired
Apple Peanutbutter cookies
By Bujvary
In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy
- 1/2 cup shortening
- 1/2 cup chunky peanut butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup grated peeled apple
Hummingbird cupcakes
By Bujvary
•In a large bowl, cream butter and sugar until light and fluffy
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups mashed ripe bananas
- 1/2 cup canned crushed pineapple
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup flaked coconut
- 1 cup chopped walnuts
- CREAM CHEESE FROSTING:•1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
Dark Chocolate Chip-Marscarpone Cupcakes
By Bujvary
1 Heat oven to 350°F
- Cupcakes
- 2 cups Gold Medal® all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup hot water
- 2/3 cup unsweetened baking cocoa
- 3/4 cup shortening
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup mascarpone cheese (from 8-oz container)
- 3/4 cup dark chocolate chips, coarsely chopped
- Topping and Garnish
- 2 packages (3 oz each) cream cheese, softened
- 1/4 cup mascarpone cheese (from 8-oz container)
- 1/4 cup powdered sugar
- 4 teaspoons Marsala wine or dark rum
- 1 1/3 cups whipping cream
- 2 teaspoons grated semisweet baking chocolate
Fudge Tunnel Cake
By Bujvary
Preheat the oven to 350 degrees
- For the pan:
- 1 tbsp Dutch processed cocoa powder
- 1 tbsp unsalted butter, melted
- For the cake:
- 1/2 cup boiling water
- 2 oz bittersweet chocolate, chipped
- 2 cups all purpose flour
- 3/4 cup Dutch processed cocoa powder
- 2 cups confectioners' sugar
- 1 tsp salt
- 5 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 20 tbsp (2-1/2 sticks) unsalted butter, at room temperature
- For the ganache:
- 3/4 cup heavy cream
- 1/4 light corn syrup
- 8 oz bittersweet chocolate, chopped
- 1/2 tsp vanilla extract
Cashew Butterscotch Cookies
By Bujvary
Preheat the oven to 350ºF
- 1 cup Butter
- 1-1/2 cup Sugar
- 2 Eggs
- 2-1/4 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 2 cups Salted Roasted Cashews
- 2 cups Butterscotch Chips