Theresaoneil's profile page
Recipes
Pecan Pie Cupcakes
By theresaoneil
1. Preheat oven to 350°. Line 12 muffin cups with paper liners
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup firmly packed dark brown sugar
- 1/2 cup butter, softened
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 2/3 cup chopped pecans, toasted
- 1 teaspoon vanilla extract
- 1 recipe Brown Sugar Buttercream Frosting
- 1/2 cup semisweet chocolate morsels, melted and cooled
- 1 recipe Pecan-Topped Pastry Rolls
Nacho Pie Recipe
By theresaoneil
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (8 ounces) tomato sauce
- 2 tablespoons taco seasoning
- 1 tube (8 ounces) refrigerated crescent rolls
- 1-1/2 cups crushed nacho tortilla chips, divided
- 1 cup (8 ounces) Daisy Brand® Sour Cream X Taste the Freshness! Dollop, dip or drizzle Daisy Brand® Sour Cream on your favorite foods. Get Recipes >
- 1 cup (4 ounces) shredded Mexican cheese blend
Honey-Garlic Pork Ribs Recipe
By theresaoneil
Cut ribs into serving-size pieces; place in a large resealable plastic bag
- 4 pounds pork spareribs or Pork Back Ribs X All Natural, Never Frozen Pork Back Ribs Perfect on the grill, in the oven or in the smoker! Get Recipes >
- 1 cup honey
- 1 cup packed brown sugar
- 1/3 cup soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 teaspoon ground mustard
Salmon with Maple-Lemon Glaze
By theresaoneil
Cooking Light APRIL 2009
- 2 tablespoons fresh lemon juice
- 2 tablespoons maple syrup
- 1 tablespoon cider vinegar
- 1 tablespoon canola oil
- 4 (6-ounce) skinless salmon fillets
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
Simple Creamy Chicken Enchiladas Recipe
By theresaoneil
Remove meat from bones; discard bones
- 1 rotisserie chicken
- 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1/4 cup 2% milk
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 package (8 ounces) cream cheese, cubed
- 20 flour tortillas (8 inches), warmed
- 4 cups shredded Mexican cheese blend
Max & Erma's Chicken Tortilla Soup
By theresaoneil
This cheesy, spicy chicken tortilla soup makes a delicious and hearty meal, or an amazing start to a Mexican feast!...
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- 8 ounces Velveeta processed cheese food, cubed
- 10 ounces can Rotel tomatoes and chilies
- 2 cups chicken, cooked and shredded
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt, to taste
- Pepper, to taste
- 4 to 6 flour tortillas
- Colby Jack cheese, shredded or Mexican blend cheese, shredded
Pumpkin Latte Coffee Cake
By theresaoneil
Preheat oven to 350 degrees F
- 5 eggs
- 2 teaspoons instant espresso coffee powder or instant coffee granules
- 1 8 ounce packagecream cheese, softened
- 2/3 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2/3 cup canned pumpkin
- 1 cup buttermilk or sour milk*
- 1 recipe Streusel
- 1 recipe Coffee Drizzle
- 1/2 cup packed brown sugar
- 1/3 cup rolled oats
- 1/4 cup all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup butter, cold
- 1 1/4 cups powdered sugar
- 1 teaspoon light-colored corn syrup
- 1 - 2 tablespoons cooled Espresso or strong-brewed coffee
Chicken Potpie Recipe
By theresaoneil
Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover
- 2 cups diced peeled potatoes
- 1-3/4 cups sliced carrots
- 1 cup butter, cubed
- 2/3 cup chopped onion
- 1 cup all-purpose flour
- 1-3/4 teaspoons salt
- 1 teaspoon dried thyme
- 3/4 teaspoon pepper
- 3 cups chicken broth
- 1-1/2 cups milk
- 4 cups cubed cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 2 packages (14.1 ounces each) refrigerated pie pastry