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Recipes
Apricot (or Peach) Nectar Cake
By LynnWelch
From Ronnie Sharp
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup Wesson Oil
- 1 cup Apricot Nectar (or Peach)
- _______________________________
- 1 cup sugar
- 3/4 cup nectar
Slow Cooker Honey Barbecue Pork Roast with Carrots
By LynnWelch
For more than 130 years, families have trusted Pillsbury to make meal times special times
- 1 1/2 lb boneless pork loin roast or sirloin roast, trimmed of fat
- 2 tablespoons honey
- 2 boxes (10 oz each) frozen honey glazed carrots, thawed, such as Green Giant
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 1/4 teaspoon pepper
- 1/2 teaspoon ground ginger
- 1/3 cup barbecue sauce
Slow Cooker Bacon and Cheese Quiche
By LynnWelch
Lauren Gordon, a Philadelphia native, graduated from Temple University's School of Communications and Theater in 20...
- 1 box refrigerated pie crusts
- 2 Cups shredded Monterrey Jack cheese
- 1 Cup cooked bacon
- 6 eggs
- 1 Cup milk
- 1/4 Teaspoon salt
- 1/4 Teaspoon freshly ground pepper
Slow Cooker Brown Sugar Pork Loin
By LynnWelch
Wash pork roast, trim excess fat, pat dry, and rub with garlic halves
- 1 boneless pork loin roast, 4 to 6 pounds
- 1 clove garlic, halved
- salt and pepper
- 1 1/3 cups brown sugar, divided
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon cinnamon
White Bean Dip
By LynnWelch
Youll want to keep this tasty recipefeaturing a creamy blend of cannellini beans, rosemary, garlic and lemon ju...
- 1 tablespoon(s) olive oil
- 2 clove(s) garlic, thinly sliced
- 1 teaspoon(s) fresh rosemary
- 1 can(s) (15 oz) cannellini or other white beans, rinsed
- 1 tablespoon(s) fresh lemon juice
- Kosher salt and pepper
Sweet & Sour Meatballs
By LynnWelch
Gale's
- 24 ounces Sweet chili sauce
- 32 ounces grape jelly
- 1 large bag (or 2 small bags) frozen meatballs (approx. 80)
Slow Cooker Spaghetti Squash
By LynnWelch
Cook 3 hours on high (or 5-6 on low) Add extra hour for every pound over 3 pounds Push skin with finger, if skin de
- 1 spaghetti squash
- Butter, salt, pepper, garlic & Parmesan
- or Marinara sauce
Blueberry Crunch
By LynnWelch
Combine eggs, sugar and cream Pour over berries in casserole Combine remaining ingredients Crumble over mixture in
- 2 eggs
- 1/2 cup sugar
- 1/2 cup coffee cream
- 3 cups blueberries
- 5 T sugar
- 8 T flour
- 4 T butter (melted)
Roasted Chickpeas
By LynnWelch
Preheat oven to 450 degrees F (230 degrees C)
- 1 (12 ounce) can chickpeas (garbanzo beans), drained
- 2 tablespoons olive oil
- salt (optional)
- garlic salt (optional)
- cayenne pepper (optional)
Taco Bell tacos
By LynnWelch
In a skillet, heat the oil over medium heat
- 1 1/4 pounds ground beef 80/20
- 1 tablespoon vegetable oil
- 3/4 cup red onion, diced small
- 2 tablespoon garlic, minced
- 2 tablespoon chili powder 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 2 teaspoons garlic powder 2 teaspoons salt
- 16 5-6-inch yellow corn tortillas
- 2 cups shredded lettuce
- 1 cup shredded cheddar Diced tomatoes
- Sour cream
- Red salsa