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Recipes
Frosted Banana Bars
By Bujvary
Taste of Home
- FROSTING:
- 1/2 cup butter, softened
- 2 cups sugar
- 3 eggs
- 1-1/2 cups mashed ripe bananas (about 3 medium)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Dash salt
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 4 cups confectioners' sugar
- 2 teaspoons vanilla extract
Easy Vanilla Buttercream
By Bujvary
In a large bowl, cream butter until light and fluffy
- 1/2 cup butter, softened
- 4-1/2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 5 to 6 tablespoons 2% milk
Chicken Scallopini
By Bujvary
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a mea...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup Italian-seasoned breadcrumbs
- Cooking spray
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup dry white wine
- 4 teaspoons capers
- 1 tablespoon butter
Mexican Hot Cocoa Sandwich Cookies
By Bujvary
Preheat oven to 350F. Line two cookie sheets with parchment paper
- 1/2 cup cocoa powder
- 1 1/4 cup sugar
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp chili powder
- 1/2 tsp vanilla extract
- 2 eggs
- Filling
- 1/4 cup vegetable oil
- 3/4 cup marshmallow fluff
- 1/2 cup vegetable shortening
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Pear and Gorgonzola Pizza
By Bujvary
Pillsbury
- 2 teaspoons olive oil
- 1 medium onion, chopped (1/2 cup)
- 1 firm ripe pear, cut in half, cut into 1/4-inch slices (1 cup)
- 1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
- 6 oz provolone cheese, shredded (1 1/2 cups)
- 3/4 cup crumbled Gorgonzola cheese (3 oz)
- 2 cups loosely packed baby spinach
Asparagus and Cheese Tartines
By Bujvary
Bring a large skillet of salted water to a boil
- 12 thin asparagus spears
- 1 tablespoon extra-virgin olive oil
- 2 large shallots, thinly sliced
- Salt and freshly ground pepper
- 2 large plum tomatoes, sliced lengthwise 1/4 inch thick
- Four 3/4-inch-thick slices of peasant or Pullman sandwich bread
- 1/4 cup tapenade
- Four 1/8-inch-thick slices each of Italian fontina, fresh mozzarella and Gruyère cheese
- 4 very thin slices of prosciutto
- Aged balsamic vinegar, for drizzling
Sour Cream Chocolate Cake
By Bujvary
Taste of home
- 1 cup baking cocoa
- 1 cup boiling water
- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (8 ounces) sour cream
- FROSTING:•2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup butter, cubed
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- 4-1/2 to 5 cups confectioners' sugar
Bloody Sunday
By Bujvary
Wet rim of glass and dip in salt and black pepper
- 1 oz. Citrus Vodka
- 1 oz. Pepper Vodka
- 3 oz. Tomato Juice or Bloody Mary Mix
- 1 dash Worcestershire sauce
- 1 dash Tequila Gold
Chicken and Cranberry Boats
By Bujvary
This is a great appetizer
- 3 green onions, thinly sliced
- 1 cup chopped cooked chicken
- 1/4 cup MIRACLE WHIP Dressing
- 1 tsp. grated fresh gingerroot
- 1 tsp. grated orange zest
- 2 heads Belgian endive, root ends trimmed, leaves separated
- 1/3 cup whole berry cranberry sauce
Butterscotch Pudding Triple Chip Cookies
By Bujvary
Two Peas and Their Pod
- 1 cup unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz) package butterscotch instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose Gold Medal flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup butterscotch chips