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Recipes
Rich Homemade Ricotta
By theresaoneil
Pour the milk, cream and salt into a 3-quart nonreactive saucepan
- 3 cups whole milk
- 1 cup heavy cream (see Note above about using less)
- 1/2 teaspoon coarse sea salt
- 3 tablespoons freshly squeezed lemon juice
Cannoli Dip
By theresaoneil
In a mixing bowl using a spatula, blend together Ricotta and Mascarpone cheese, while pressing mixture along bottom...
- 15 oz Ricotta cheese, strained*
- 8 oz Mascarpone cheese
- 2/3 cup powdered sugar, plus more for dusting if desired
- 1 cup heavy cream**
- 1/2 cup mini semi-sweet chocolate chips (chopped pistachios would also be good)
Cheddar Bacon Penne Pasta
By theresaoneil
A touch of bacon is what makes this pasta recipe perfect
- 1 cup uncooked penne pasta
- 1/4 cup onion, chopped
- 1/4 teaspoon garlic, minced
- 1 tablespoon butter
- 4 1/2 teaspoons all-purpose flour
- 1 cup 2% milk
- 1 1/2 cups cheddar cheese, shredded, divided, about 6 ounces
- 1 bacon strip, cooked and crumbled
Sweet Pumpkin Dip
By theresaoneil
Directions BEAT cream cheese and pumpkin in large mixer bowl until smooth
- 2 pkgs. (8 oz. each) cream cheese, softened *
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 2 cups sifted powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Bake Sale Caramel Cupcakes
By theresaoneil
Cupcakes: Place a rack in the center of the oven and preheat the oven to 350°F
- 24 paper liners for cupcake pans (21/2-inch size)
- cake mix
- 3 tablespoons vanilla instant
- pudding mix
- 11/4 cups milk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 8 tablespoons (1 stick) butter
- 1/2 cup packed light brown sugar
- 1/2 cup packed dark brown sugar
- 1/4 cup milk
- 2 cups confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
Puffed French Toast
By theresaoneil
In a large skillet or frying pan, heat about 1/4″ of vegetable oil (not olive oil) over medium heat
- 2 eggs
- 2 1/2 Tbsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- 2 c. milk
- 1 c. flour
- 2 1/2 tsp. baking powder
- 12 slices Texas style toast, cut in half diagonally
Paper & Parcel : Blog: Zombie Boogers
By theresaoneil
Preheat oven to 250 degrees F (95 degrees C)
- Mixture:
- 16-20 cups of popped popcorn
- 1/2 cup butter
- 1 cup granulated sugar
- 1/4 cup corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 teaspoon green food coloring
- 1 teaspoon baking soda
- (Depending on how coated you would like the popcorn, I recommend making a double batch of the mixture to achieve the same look of the popcorn as in the photo.)
Chicken Tortilla Soup - Max and Erma's Copycat
By theresaoneil
This is an excellent copy cat recipe of the soup that is served at Max and Erma's restaurant food chain
- 2 (15 ounce) cans cream of mushroom soup
- 2 (15 ounce) cans cream of chicken soup
- 2 (15 ounce) cans cream of celery soup
- 2 (15 ounce) cans chicken broth
- 2 (15 ounce) cans cheddar cheese soup
- 1 (15 ounce) can diced tomatoes
- 4 1/2 ounces green chilies
- 1 cup salsa
- 1 medium onion
- 1/4 cup fresh cilantro, chopped (optional)
- 4 garlic cloves, minced
- 1 teaspoon chili powder (to taste)
- salt and pepper
- 4 chicken breasts
- 8 ounces tortillas
- vegetable oil
Famous Butter Chicken
By theresaoneil
Preheat oven to 375 degrees F (190 degrees C)
- 2 eggs, beaten
- 1 cup crushed buttery round cracker crumbs
- 1/2 teaspoon garlic salt
- ground black pepper to taste
- 4 skinless, boneless chicken breast halves
- 1/2 cup butter, cut into pieces
Copycat Max & Ermas tortillia soup
By theresaoneil
Instructions In a pan over low heat combine the four cans of soup, whisking together until smooth
- 1 can reduced fat mushroom soup (10 3/4 oz cans)
- 2 cans reduced fat cream of chicken soup (10 3/4 oz cans)
- 1 can cheddar soup
- 2 cups reduced sodium chicken broth
- 1/2 can rotel tomatoes
- 1/2 jar or 1 cup picante salsa (medium or hot variety)
- 1 can green chilies diced and pureed
- 2 garlic gloves minced
- 1 tbsp onion powder
- 8 oz chicken cooked and diced into chunks
- 1/2 lb 2% colby cheese, shredded
- Tortila strips to garnish
- Cilantro to garnish