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Recipes
Chocolate Cupcakes with White Truffle Frosting
By Bujvary
1 Heat oven to 350°F (325°F for dark or nonstick pans)
- Cupcakes
- 1 box Betty Crocker® SuperMoist® devil's food cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Frosting
- 1 cup white vanilla baking chips
- 1 container Betty Crocker® Rich & Creamy vanilla frosting
Cheddar Macaroni Beef Casserole
By Bujvary
HEAToven to 400ºF. PREPAREDinner as directed on package, omitting the butter
- 1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
- 1 lb. lean ground beef
- 1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
- 1/2 tsp. dried oregano leaves
- 1/2 cup KRAFT Shredded Cheddar Cheese
Peanut Butter Truffle Brownies
By Bujvary
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening
- Brownie Base
- 1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
- Water, vegetable oil and eggs called for on brownie mix box
- Filling
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 2 teaspoons milk
- Topping
- 1 cup semisweet chocolate chips
- 1/4 cup butter
Strawberry Trifle Recipe
By Bujvary
In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened
- 1 cup cold milk
- 1 cup (8 ounces) sour cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon grated orange peel
- 2 cups heavy whipping cream, whipped
- 8 cups cubed angel food cake
- 4 cups sliced fresh strawberries
Easy Salami Pasta Salad Recipe
By Bujvary
In a large saucepan, cook pasta according to package directions; rinse in cold water and drain
- 3 cups uncooked penne pasta
- 8 ounces hard salami, cubed
- 1/2 cup minced fresh parsley
- 4 green onions, sliced
- 1/2 cup olive oil
- 1/4 cup cider vinegar
- 4 teaspoons minced fresh oregano or 1 teaspoon dried oregano
- 4 teaspoons minced fresh basil or 1 teaspoon dried basil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded Parmesan cheese
Italian Meatball soup
By Bujvary
Just put in the slow cooker and let it do the work for you
- 1 16 oz bag of frozen italian meatballs, thawed
- 9 oz can canelli beans, drained (can substitute with any other kind of bean)
- 1 14 oz can of diced tomatoes with oregano, garlic and basil, undrained.
- 1 3/4 cups of beef broth
- 1 cup of water
Dark Chocolate Peanut Butter Brownies
By Bujvary
1.Heat oven to 325°F. Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with ba...
- Brownies
- 1/2 cup dark corn syrup
- 1/2 cup butter
- 6 oz bittersweet baking chocolate, coarsely chopped
- 3 eggs
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- Filling
- 2 cups chunky peanut butter
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 tablespoon vanilla
- Frosting
- 1/2 cup whipping cream
- 6 oz bittersweet baking chocolate, coarsely chopped
- 1 teaspoon vanilla
- Chopped roasted peanuts, if desired
Warm Brussels Sprout Salad
By Bujvary
1. Blanch pancetta by plunging it into boiling water, quickly removing it and plunging it into ice water
- 1/2 oz. pancetta, finely diced
- 4 oz. Brussels sprouts, thinly sliced lengthwise
- Salt and pepper, to taste
- 1 oz. red wine vinaigrette (recipe below)
- 1 tbsp. chopped pistachios, toasted
- Shredded Manchego cheese, to taste
- 1 egg, poached
- Red Wine Vinaigrette
- 1/2 cup red wine vinegar
- 2 tbsp. lemon juice
- 1 tbsp. Dijon mustard
- 1 tbsp. chopped parsley
- 1/2 tbsp. chopped thyme
- 1 small clove garlic, chopped
- 1 tbsp. minced shallot
- 1 1/2 cups blended olive oil
- Salt and pepper, to taste
Fried Stuffed Zucchini Blossoms
By Bujvary
In a small bowl, stir together the flour and the 1 tsp
- 1 cup all-purpose flour
- 1 tsp. salt, plus more, to taste
- 2 eggs
- 1/2 cup cold sparkling mineral water
- 1 Tbs. vegetable oil, plus more for deep-frying
- 2 oz. fresh mozzarella cheese
- 10 anchovy fillets, cut in half crosswise
- 20 large squash blossoms
Mint Chocolate Chip Cookies
By Bujvary
Betty Crocker
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1/4 to 1/2 teaspoon mint extract
- 6 to 8 drops green food color
- 1 egg
- 1 cup creme de menthe baking chips
- 1 cup semisweet chocolate chunks