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Recipes
Pecan Cups
By CJKK
Preheat oven to 350 degrees F (175 degrees C)
- 3 ounces cream cheese
- 1/2 cup butter
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1 tablespoon butter
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2/3 cup chopped pecans
Baked Mushroom Caps with Crabmeat Stuffing
By CJKK
buy a can of pasteurized lump crabmeat
- 1 can - 1 cup Lump crabmeat
- 1 egg
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup cheddar cheese
- Large mushroom caps
- hot sauce
- salt and pepper to taste
Christmas Queso
By CJKK
Directions Add the cheese to a saucepan and melt over medium heat
- 2 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut in 1/2-inch cubes
- 2 cans diced tomatoes and green chiles, such as Rotel
- 1 jar diced pimientos
- 2 jalapenos, seeded and chopped finely
- Tortilla chips, for serving
Kerry's Knock Your Socks Off rub
By CJKK
Combine all ingredients and rub on meat before grilling or roasting
- Ingredients
- 8 parts brown sugar
- 1 to 2 parts Kosher salt (adjust to your liking)
- 1 part garlic powder
- 1 part onion powder
- 1 part chili powder
- 1 part black pepper
White Gravy
By CJKK
After removing cooked poultry or meat from skillet or pan, place drippings or butter in skillet
- 2tablespoons drippings from poultry, bacon or other cooked meat, or butter
- 2tablespoons all-purpose flour
- 1/2cup liquid (turkey or meat juices, broth or water)
- 1/2cup whole milk, 2% milk or half-and-half
- 1/4teaspoon salt
- 1/8teaspoon pepper or coarse ground black pepper
Winter Squash Soup
By CJKK
Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minu...
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 2 cups chopped yellow onions (2 onions)
- 1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
- 1 1/2 pounds butternut squash, peeled and cut in chunks
- 3 cups homemade chicken stock or canned broth
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup half - and - half
- Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)
Rhubarb Crisp
By CJKK
In a large bowl, combine sugar and cornstarch
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
- 2 cups sliced peeled apples or sliced strawberries
- 1 cup quick-cooking or old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Vanilla ice cream, optional
Baked French Eggs
By CJKK
Preheat the oven to 425°F
- 12 large eggs or desired amount
- 8 oz grated or shredded Parmesan cheese
- 1/2 cup heavy cream more or less depending on how many eggs being prepared
- salt and black pepper to taste
Baked Scallops
By CJKK
Nutritional Information Baked Scallops Servings Per Recipe: 4 Amount Per Serving Calories: 341 Total Fat...
- INGREDIENTS (Nutrition)
- 4 tablespoons butter, melted
- 1 1/2 pounds bay scallops, rinsed and drained
- 1/2 cup seasoned dry bread crumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
Crock Pot Pork Chops
By CJKK
Prep Time: 0:15 Total Time: 2:15 In a large skillet over medium-high heat, heat oil
- 2 T virgin olive oil
- 4 boneless pork chops
- kosher salt
- Freshly ground black pepper
- 2 peaches, thinly sliced
- 1 medium red onion, thinly sliced 1/4 tsp. crushed red pepper flakes
- 3 sprigs fresh thyme
- 1/2 c. chicken broth
- 2 tbsp. apple cider vinegar
- 1 tbsp. brown sugar cooked white rice, for serving
- Freshly chopped parsley, for garnish