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Recipes
Cream Cheese Chocolate Cupcakes
By Bujvary
From Taste of Home. I leave out the peanut butter chips and add more chocolate chips
- CUPCAKES:
- FILLING
- 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
- 1/3 cup sugar
- 1 egg
- 1/8 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup peanut butter chips
- 1 cup sugar
- 1 cup water
- 1/3 cup canola oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Pasta Ponza
By Bujvary
Place an oven rack in the center of the oven
- Butter for greasing
- 2 cups (12 ounces) red cherry or grape tomatoes, halved
- 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
- 1/4 cup capers, rinsed and drained
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 cup Italian-style seasoned breadcrumbs
- 1 pound ziti or other short tube-shaped pasta
- 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
- 1/4 cup chopped fresh flat-leaf parsley
Chicken and Pasta Fresca
By Bujvary
1 Cook and drain pasta as directed on package
- 3 cups uncooked gemelli or rotini pasta (8 oz)
- 1 tablespoon olive oil
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup balsamic vinaigrette dressing
- 2 large tomatoes, chopped (2 cups)
- 2 cups chopped deli rotisserie chicken (from 2 lb-chicken)
- 1 bag (6 oz) fresh baby spinach leaves
- 1/2 cup crumbled feta cheese (2 oz)
Chocolate-Candy Cane Cupcakes
By Bujvary
HEAT oven to 350°F. CHOP 4 chocolate squares; set aside
- 5 squares BAKER'S Semi-Sweet Chocolate, divided
- 1 pkg. (2-layer size) chocolate cake mix
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 cup oil
- 1/2 cup water
- 4 eggs
- 6 small candy canes, crushed, divided
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Pasta Salad with Grilled Sausage and Peppers
By Bujvary
Food and Wine Magazine
- 1 pound gemelli pasta
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons finely grated lemon zest
- 1 tablespoon tomato paste
- 2 large garlic cloves, very finely chopped
- 1 large shallot, thinly sliced and separated into rings
- 1 1/2 teaspoons chopped thyme
- Salt and freshly ground black pepper
- Sausage Mixed Grill, sausages and vegetables thinly sliced (peppers and onions)
- 2 large celery ribs, thinly sliced on the bias
- 1/4 pound smoked mozzarella, cut into thin strips
- 1 cup chopped basil
Moist Turkey Breast Recipe
By Bujvary
Place turkey breast in a greased 13-in
- 1 bone-in turkey breast (about 7 pounds)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups Italian dressing
Bacon Mac
By Bujvary
1. Preheat broiler. 2. Bring 6 quarts water and 1 tablespoon salt to a boil
- 3 1/4 teaspoons salt, divided
- 12 ounces strozzapreti or penne pasta
- 4 teaspoons all-purpose flour
- 1 1/2 cups skim milk, divided
- 2 cups finely shredded sharp cheddar cheese, divided
- 1/4 cup sliced green onions
- 1 teaspoon hot sauce
- 1/4 teaspoon pepper
- 2 slices center-cut bacon, cooked and crumbled
- Cooking spray
Lemon Curd Bars
By Bujvary
From Taste of Home
- 1 cup butter, softened
- 1 cup sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 jar (10 ounces) lemon curd
- 2/3 cup flaked coconut
- 1/2 cup chopped almonds, toasted
Slow Cooker Chicken and Vegetables with Dumplings
By Bujvary
1. Place chicken, potatoes, onion and carrots in 6-quart slow cooker
- 2 1/2 to 3 2 1/2 to 3 pounds boneless skinless chicken thighs
- 1 pound small red potatoes (about 2 1/2 inches in diameter)
- 1 medium onion, coarsely chopped ( 3/4 cup)
- 2 cups baby-cut carrots
- 3 cans (14 ounces each) chicken broth
- 2 cups Original Bisquick® mix
- 1/2 cup water
- 2 teaspoons parsley flakes
Primavera with Proscuitto, Asparagus and Carrots
By Bujvary
Food Network Magazine
- Kosher salt
- 1 pound penne or farfalle
- 1 pound asparagus spears, stems trimmed, cut into 1 1/2-inch lengths
- 1 large carrot, cut into matchsticks
- 1 cup snap peas
- 1 tablespoon extra-virgin olive oil
- 8 ounces sliced prosciutto, jamon iberico or other high-quality ham, diced
- 1 large shallot, sliced 1/8 inch thick
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup heavy cream
- 1 cup chicken stock, preferably homemade or low-sodium store-bought
- 3 tablespoons dijon mustard