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Recipes
Peanut Butter Cup Cheesecake Recipe
By Debraymer
In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter
- FILLING:
- 1-1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup crushed cream-filled chocolate sandwich cookies
- 6 tablespoons butter, melted
- 3/4 cup creamy peanut butter
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup (8 ounces) sour cream
- 1-1/2 teaspoons McCormick® Pure Vanilla Extract
- 3 eggs, lightly beaten
- 1 cup hot fudge ice cream topping, divided
- 6 peanut butter cups, cut into small wedges
German Chocolate Birthday Cake Recipe
By Debraymer
Let eggs stand at room temperature for 30 minutes
- 4 eggs, separated
- 4 ounces German sweet chocolate, chopped
- 1/2 cup water
- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2-1/2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- COCONUT-PECAN FROSTING
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks, lightly beaten
- 1/2 cup butter, cubed
- 1-1/3 cups flaked coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Taco Lasagna Recipe
By Debraymer
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain
- 1 pound ground beef
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 2/3 cup water
- 1 envelope taco seasoning
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
- 6 flour tortillas (8 inches)
- 1 can (16 ounces) refried beans
- 3 cups (12 ounces) shredded Mexican cheese blend
Island Breezes Coffee Cake Recipe
By Debraymer
In a small bowl, mix brown sugar, coconut and pudding mix
- 2/3 cup packed brown sugar
- 1/2 cup flaked coconut, toasted
- 1 package (3.4 ounces) cook-and-serve coconut cream pudding mix
- 20 frozen bread dough dinner rolls
- 1 can (20 ounces) pineapple tidbits, drained
- 1 jar (3 ounces) macadamia nuts, coarsely chopped
- 1/2 cup butter, cubed
Chocolate Banana Bran Muffins Recipe
By Debraymer
Preheat oven to 400°. In a large bowl, whisk the first six ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup bran flakes
- 2 eggs
- 1 cup mashed ripe bananas (2 to 3 medium)
- 1/3 cup canola oil
- 1/4 cup buttermilk
Summer Corn Salad Recipe
By Debraymer
In a small bowl, whisk 4 teaspoons oil, lime juice, salt; set aside
- 5 teaspoons olive oil, divided
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1-1/2 cups fresh or frozen corn, thawed
- 1-1/2 cups cherry tomatoes, halved
- 1/2 cup finely chopped cucumber
- 1/4 cup finely chopped red onion
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/4 cup crumbled feta cheese
Pineapple Upside-Down Cupcakes Recipe
By Debraymer
Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside
- 6 tablespoons butter, cubed
- 1 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1 small pineapple, peeled, cored and cut into 1/2-inch slices
- 12 maraschino cherries, well drained
- 3 eggs
- 2 cups sugar
- 1 cup canola oil
- 1 cup (8 ounces) sour cream
- 2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Whipped topping, optional
Southwest Chicken Tortilla Soup Recipe
By Debraymer
In a large saucepan, combine the first six ingredients; bring to a boil
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 3 cups chicken broth
- 1 can (14-1/2 ounces) Mexican diced tomatoes
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1-1/2 pounds boneless skinless chicken breast, cubed
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/4 cup shredded Mexican cheese blend
- 1 tablespoon minced fresh cilantro
- Tortilla chips, optional
Jam-Packed Pecan Pie Recipe
By Debraymer
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in
- Pastry for single-crust pie (9 inches)
- 3 eggs
- 3/4 cup sugar
- 3/4 cup dark corn syrup
- 2 tablespoons butter, melted
- 1 tablespoon bourbon
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup plus 3 tablespoons flaked coconut, divided
- 1 cup chopped pecans
Blueberry Muffin French Toast Recipe
By Debraymer
Trim rounded tops off muffins (save for another use)
- 4 day-old jumbo blueberry muffins
- 3 eggs
- 3/4 cup refrigerated French vanilla nondairy creamer
- 1/4 teaspoon ground cinnamon
- 3 tablespoons butter
- Confectioners' sugar, optional