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Recipes
Walnut Streusel Coffee Cake Recipe
By Debraymer
In a small bowl, mix walnuts, brown sugar, butter and cinnamon
- COFFEE CAKE:
- 1 cup chopped walnuts
- 1/2 cup packed brown sugar
- 2 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
- 4 eggs, separated
- 1 cup butter, softened
- 1-3/4 cups sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (8 ounces) Daisy Brand® Sour Cream
- 2 teaspoons confectioners' sugar
Super Summer Kale Salad
By Debraymer
Love this salad!!
- 3/4 cup white sugar
- 1/2 cup vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 bunch kale, stems removed and leaves chopped
- 1/2 (16 ounce) package frozen shelled edamame (soybeans), thawed
- 1/4 red onion, sliced thin
- 1 cup shredded carrot
- 2/3 cup fresh blueberries
- 1/2 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
- 1/2 cup cashew pieces
- 1/2 cup shelled, roasted sunflower seeds
Bacon Wrapped Smokies with Brown Sugar and Butter
By Debraymer
Preparation Instructions Preheat oven to 375F
- 1 pound Bacon, Cut Into Thirds
- 1 pound Smokies
- 1 stick Butter
- 2 cups Brown Sugar
Quick Buttermilk Biscuits
By Debraymer
1 cup shortening 4 cups self-rising soft-wheat flour 1 3/4 cups buttermilk
- 1 cup shortening
- 4 cups self-rising soft-wheat flour
- 1 3/4 cups buttermilk
Elegant Desserts: Brown Sugar Caramel Pound Cake
By Debraymer
Preheat oven to 325 degrees
- 1 1/2 cups butter, softened
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 – 8 ounce bag of toffee bits
- 1 cup pecans, chopped
- Caramel Drizzle
- 1 – 14 ounce can sweetened condensed milk
- 1 cup brown sugar, packed
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
Mocha-Espresso Cream Pie
By Debraymer
Southern Living NOVEMBER 2013
- 1 (9-oz.) package chocolate wafers
- 1/2 cup finely chopped toasted pecans
- 1/2 cup butter, melted
- 2/3 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons instant espresso
- 2 cups half-and-half
- 4 large egg yolks
- 2 ounces bittersweet chocolate baking squares, chopped
- 2 tablespoons butter
- Coffee Whipped Cream
Beef-Stuffed Crescents Recipe
By Debraymer
In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain
- 1 pound ground beef
- 1 can (4 ounces) chopped green chilies
- 1 package (8 ounces) cream cheese, cubed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 3 tubes (8 ounces each) refrigerated crescent rolls
Browned Butter Red Potatoes Recipe
By Debraymer
Place potatoes in a Dutch oven; add water to cover
- 16 medium red potatoes (about 4 pounds), quartered
- 1 cup butter, cubed
- 8 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon pepper
Homemade Antipasto Salad Recipe
By Debraymer
Cook pasta according to package directions
- DRESSING:
- 2 packages (1 pound each) spiral pasta
- 4 cups chopped green peppers
- 4 cups chopped seeded tomatoes
- 3 cups chopped onions
- 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
- 1 pound thinly sliced Genoa salami, julienned
- 1 pound sliced pepperoni, julienned
- 1/2 pound provolone cheese, cubed
- 1 cup pitted ripe olives, halved
- 1 cup red wine vinegar
- 1/2 cup sugar
- 2 tablespoons dried oregano
- 2 teaspoons salt
- 1 teaspoon pepper
- 1-1/2 cups Daily Chef 100% Pure Olive Oil X Gourmet olive oil imported from Italy Daily Chef™ 100% Pure Olive Oil is perfect for sautéing, baking and drizzling. Learn More >
Cheeseburger Soup Recipe
By Debraymer
In a 3-qt. saucepan, brown beef; drain and set aside
- 1/2 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups diced peeled potatoes (1-3/4 pounds)
- 1/4 cup all-purpose flour
- 2 cups (8 ounces) process cheese (Velveeta), cubed
- 1-1/2 cups milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream