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Recipes
Bisquick® Velvet Crumb Cake
By sklesley
1 Heat oven to 350°F. Grease and flour 9-inch round cake pan or 8-inch square pan
- 1 1/2 cups Original Bisquick® mix
- 1/2 cup granulated sugar
- 1/2 cup milk or water
- 2 tablespoons shortening
- 1 teaspoon vanilla
- 1 egg
- 1/2 cup flaked coconut
- 1/3 cup packed brown sugar
- 1/4 cup chopped nuts
- 3 tablespoons butter or margarine, softened
- 2 tablespoons milk
Sugar Crumb Pizza
By sklesley
Preheat oven to 400. Cut in butter, spice, cinnamon, salt an flour to form crumbs
- Glaze:
- 1/4 cup butter (cold)
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 tsp. cinnamon
- 1/2 cup flour
- 1 can crescent rolls
- 1/2 cup powdered sugar (or more for thicker glaze)
- 1 Tbsp. softened butter
- 1 1/4 tsp. vanilla
- 1-1 1/2 Tbsp. milk
Dorito Chicken and Cheese Casserole
By sklesley
Preheat oven to 350. Lightly spray a 9x13" pan
- 3 cups cooked chicken, chopped
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 can corn, drained
- 1/4 cup minced onion
- 2 cups cheddar cheese, shredded
- 1/2 tsp. each salt, pepper, garlic powder
- 1 medium size bag nacho cheese Doritos
Classic Sour Cream Coffee Cake
By sklesley
1 Heat oven to 350ºF. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1 1/2 teaspoons ground cinnamon
- 3 cups Gold Medal® all-purpose or whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup butter or margarine, softened
- 1 1/2 teaspoons vanilla
- 3 eggs
- 1 1/2 cups sour cream
- 1/4 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 to 2 tablespoons milk
Cranberry Bliss Bars
By sklesley
Copycat of Starbucks
- Frosting:
- 1 cup butter, softened
- 1 1/4 cup brown sugar, packed
- 3 eggs
- 1 1/2 tsp. vanilla
- 1 tsp. ginger
- 1/4 tsp. salt
- 1 1/2 cups flour
- 3/4 cup diced dried cranberries
- 6 oz. white chocolate, cut into chunks
- 4 oz. cream cheese, softened
- 3 cups powdered sugar
- 4 tsp. lemon juice
- 1/2 tsp. vanilla
- 1/4 cup diced dried cranberries
- Drizzles Icing:
- 1/2 cup powdered sugar
- 1 tbsp. milk
- 2 tbsp. butter
The Best Rolled Sugar Cookies
By sklesley
In a large bowl, cream together butter and sugar until smooth
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Quickie Muffins
By sklesley
Combine the baking mix, milk, sugar, egg, and oil
- 2 cups all-purpose baking mix (Such as Pioneer Biscuit Mix)
- 2/3 cup milk
- 1/2 cup sugar
- 1 egg
- 2 Tbsp. oil
- 1/2 cup blueberries
- 1/4 cup slivered almonds
- pinch of cinnamon
Potato Salad
By sklesley
Place potatoes in saucepan and cover with water
- 2 lbs. russet potatoes, peeled and cut into 3/4" cubs
- Salt
- 2 tbsp. white vinegar
- 1 medium rib celery, chopped fine
- 2 tbsp. minced red onion
- 3 tbsp. sweet pickle relish
- 1/2 cup mayonnaise
- 3/4 tsp. powdered mustard
- 1/2 tsp. paprika
- 3/4 tsp. celery seed
- 2 tbsp. minced parsley
- 1 tbsp. fresh chopped dill
- 1/4 tsp. pepper
Pecan Pie Bark
By sklesley
Preheat oven to 325. Lay graham crackers tightly across a lightly greased rimmed baking sheet
- 2 sticks butter
- 1 cup sugar
- 1 1/4 cups pecan halves
- Approximately 12 sheets of graham crackers (2 pkgs.)
Cherry Bar Dessert
By sklesley
Directions Preheat oven to 350°
- Glaze:
- 1 cup butter, softened
- 2 cups sugar
- 1 tsp. salt
- 4 eggs
- 1 tsp. vanilla
- 1/4 tsp. almond extract
- 3 cups flour
- 2 cans (21 oz.) cherry pie filling
- 1 cup confectioners sugar
- 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- 2-3 tbsp. milk