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Snickerdoodle Bars

Snickerdoodle Bars

By

Betty Crocker

  • 2 1/3 cups Gold Medal® all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter or margarine, softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • Cinnamon Filling
  • 1 tablespoon granulated sugar
  • 1 tablespoon cinnamon
  • Glaze
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1/4 teaspoon vanilla
4.5/5 (37 Votes)

Peppermint Biscotti Recipe

Peppermint Biscotti Recipe

By

In a large bowl, cream butter and sugar

  • FROSTING:
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 2 teaspoons peppermint extract
  • 3-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup crushed peppermint candies
  • 2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
  • 2 tablespoons shortening
  • 1/2 cup crushed peppermint candies
0/5 (0 Votes)

Lemon Bars

Lemon Bars

By

MyRecipes

  • Crust:
  • 1 3/4 cups all-purpose flour $
  • 2/3 cup confectioners' sugar $
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt $
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 large egg yolk $
  • Filling:
  • 1/2 cup all-purpose flour $
  • 2 1/4 cups sugar $
  • Zest of 1 lemon $
  • 1 cup fresh lemon juice (from 5 or 6 lemons) $
  • 6 large eggs plus 1 large yolk $
  • 1/8 teaspoon salt $
4.5/5 (79 Votes)

Pasta with Shrimp and Garlic Breadcrumbs

Pasta with Shrimp and Garlic Breadcrumbs

By

In a medium nonstick frying pan, heat the 2 tablespoons oil over moderate heat

  • 2 tablespoons plus 1/2 cup olive oil
  • 1 1/2 cups fresh bread crumbs
  • 2 cloves garlic, minced
  • Salt
  • Fresh-ground black pepper
  • 3/4 pound medium pasta shells
  • 1 pound large shrimp, shelled and halved lengthwise
  • 3 tablespoons lemon juice
  • 1 teaspoon anchovy paste
  • 3/4 teaspoon Worcestershire sauce
  • 3 ounces shredded curly endive (about 2 1/2 cups)
  • 1/3 cup plus 2 tablespoons grated Parmesan
5/5 (1 Votes)

Valentine’s Day Peek-A-Boo Pound Cake

Valentine’s Day Peek-A-Boo Pound Cake

By

Betty Crocker

  • 2 (16 ounce) boxes Betty Crocker Pound Cake mix
  • 1/2 cup (1 stick) unsalted butter, divided, softened
  • 4 eggs, divided
  • 1 1/3 cups milk, divided
  • red food coloring
  • Vanilla Icing
  • 1 1/2 cups powdered sugar
  • 2 1/2 tablespoons milk
  • 1 teaspoon butter, melted
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon salt
0/5 (0 Votes)

Chocolate Eclair Cake

Chocolate Eclair Cake

By

Mr

  • 1 (14.4-ounce) box honey graham crackers (see Tip)
  • 2 (4-serving) packages French vanilla instant pudding mix
  • 3 cups milk
  • 1 (12-ounce) container frozen whipped topping, thawed
  • 1 (16-ounce) container ready-to-spread chocolate frosting
4.5/5 (12 Votes)

Asparagus, Spinach and Feta Quiche

Asparagus, Spinach and Feta Quiche

By

Two Peas and their Pod

  • 1/2 tablespoon olive oil
  • 8 asparagus spears, ends removed and cut into 1-inch pieces
  • 4 cups fresh baby spinach
  • 5 large eggs
  • 1 cup milk
  • 3/4 cup crumbled feta cheese
  • 1/4 cup shredded mozzarella cheese
  • Salt and pepper, to taste
  • 4 green onions, chopped
  • 1 9-inch pie crust
4.3/5 (32 Votes)

Frozen Toffee Bits Pie

Frozen Toffee Bits Pie

By

From Taste of Home

  • 1 package (3 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
  • 2 tablespoons sugar
  • 1/2 cup half-and-half cream
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 package (8 ounces) milk chocolate English toffee bits, divided
  • 1 graham cracker crust (9 inches)
5/5 (1 Votes)

Pene Rigate with Brussel Sprouts and Gorganzola

Pene Rigate with Brussel Sprouts and Gorganzola

By

Food and Wine

  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, thinly sliced
  • 1 pound brussels sprouts—trimmed, loose outer leaves reserved and sprouts thinly sliced
  • 1 long red fresh chile—halved, seeded and sliced crosswise 1/4 inch thick
  • 1 teaspoon chopped thyme
  • Salt and freshly ground pepper
  • 1/2 pound penne rigate
  • 4 ounces Gorgonzola cheese, preferably dolce latte, crumbled
4.8/5 (5 Votes)

Chicken Florentine Burgers

Chicken Florentine Burgers

By

Adapted from Taste of Home

  • 1-1/2 cups chopped sweet onions
  • 1-1/2 cups dry white wine or reduced-sodium chicken broth
  • 3 garlic cloves, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2/3 cup dry bread crumbs
  • 1/4 cup plus 6 tablespoons shredded Gruyere or Swiss cheese, divided
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 pound ground chicken
  • 3/4 pound extra-lean ground turkey
  • 6 whole wheat hamburger buns, split
  • 6 slices tomato
  • 1 cup fresh baby spinach
5/5 (1 Votes)