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Recipes
Fudgy Salted Brownies
By LynnWelch
Put oven rack in middle position, and preheat oven to 350°F
- 2 sticks (1 cup) unsalted butter
- 8 ounces bittersweet (60 percent cacao) chocolate, coarsely chopped, such as Ghiradelli or Callebaut
- 1 1/4 cups (6 1/2 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 tablespoons cocoa powder
- 3/4 teaspoon kosher salt
- 2 cups (14 ounces) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- Fleur de sel
Overnight Blueberry French Toast
By LynnWelch
1. Spray an 8-x-8 inch casserole dish with nonstick spray
- Blueberry French Toast:
- 1 1/2 loaves French Bread, cut into cubes
- 4 oz. cream cheese
- 1 tablespoon milk
- 1/2 cup powdered sugar
- 1 cup blueberries
- 1 cup milk
- 5 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup maple syrup
- Blueberry Syrup:
- 1 cup cold water
- 2 tablespoons corn starch
- 1/2 cup sugar
- 1 cup blueberries
Slow Cooker Overnight Breakfast Casserole
By LynnWelch
1. Cook sausage according to package directions; cut into ¼-inch slices; set aside
- 2 packages (12 ounces, each) Johnsonville Hot & Spicy Breakfast sausage
- 1 cup chopped green onions
- 1 sweet red bell pepper, chopped
- 1 can (4 ounces) diced mild green chilies
- 1/4 cup chopped fresh cilantro
- 1 package (30 ounces) frozen shredded hash brown potatoes
- 1 -1/2 cups shredded Cheddar cheese
- 12 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Star Mint Meringues
By LynnWelch
Preheat oven to 200 degrees F
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon peppermint extract
- 1/8 teaspoon salt
- 3/4 cup sugar
- Red paste food coloring
Crockpot Red Pepper Chicken By Kelly
By LynnWelch
Combine all ingredients in crockpot and cook for 3-6 hours, or until chicken is cooked through and tender
- 1 pound boneless, skinless chicken breasts, fat trimmed
- 1 medium-sized red bell pepper, sliced (about 1.5 cups)
- 1/4 cup extra virgin olive oil
- 4 large garlic cloves, minced
- 1 small onion, diced (about one cup)
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Salsa Dip
By LynnWelch
In serving bowl, soften cream cheese
- 8 oz room temp. cream cheese
- 16 oz jar mild garden salsa
- 3/4 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 large tomato, cut up
Brown Sugar and Mustard Pork Tenderloin
By LynnWelch
Preheat oven to 350 degrees F
- 2 pounds pork tenderloin
- Salt and pepper to taste
- 1/4 cup whole grain mustard
- 1/4 cup light brown sugar
- 2 teaspoons thyme, minced
- 1 yellow onion, thinly sliced
- Reynolds Wrap® Aluminum Foil
Easy Slow Cooker Fire Pot Roast
By LynnWelch
For more than 130 years, families have trusted Pillsbury to make meal times special times
- 1 boneless beef chuck arm or shoulder pot roast (2 to 2 1/2 pound)
- 1/4 teaspoon pepper
- 3/4 lb small red potatoes. cut into quarters
- 1 package (8 ounce) baby-cut carrots
- 1 pouch (9 ounce) fire roasted tomato cooking sauce, such as Progresso Recipe Starters
- 1/2 teaspoon salt
Lemon Delight
By LynnWelch
From Lois DiDomenico
- 6 oz lemon jello
- 6 oz Instant Vanilla pudding
- 8 oz Cool Whip
- 3-4 bananas, sliced
Crab-Stuffed Deviled Eggs
By LynnWelch
Place the eggs in a large saucepan and cover with water by 1-inch
- 12 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- Juice of half a lemon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/4 cup (about a handful) celery leaves, chopped
- 1/4 cup (about a handful) parsley leaves, chopped
- 1/2 pound lump crabmeat, picked over for shells
- Salt and freshly ground black pepper