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Recipes
STICKY BUN FRENCH TOAST
By cgipe
Place bread in 13 x 9 dish
- 12 slices French bread (1” thick)
- 8 eggs
- 1 1/3 c brown sugar
- 2 c milk
- 3 T darn corn syrup
- 2 tsp vanilla
- 1 c walnuts or pecans
- 1/2 tsp cinnamon sugar
- 3/4 c margarine
CREAMY POTATO SLICES (Aunt Ruth and Charlotte)
By cgipe
In saucepan, combine flour and salt; whisk in milk until smooth
- 1/4 c flour
- 1/2 lb crumbled Velveeta
- 1/2 tsp salt
- 5/6 potatoes, sliced
- 1 1/2 c milk
- 1 c chopped onion
- 1 can cream of celery
- paprika
Pull apart Christmas Tree Bread
By cgipe
Cut mozarella sticks into 1" pieces and wrap pizza dough around it
- 1 lb pizza dough
- 7 mozarella sticks
- 1 egg
- parmesan
- melted butter
- oregano
- parsley
DILL WEED DIP
By cgipe
Mix all
- 1 c sour cream
- 1 c mayonnaise
- 1 t onion salt
- 2 t dill weed
- 1 t garlic salt
- 1 t Accent
- 1/2 c Worcestershire sauce
- 1 T parsley flakes
Buttercream Frosting
By cgipe
Using a paddle beater, beat softened butter on medium speed for about 3 minutes
- 1 cup salted butter (2 sticks), softened
- 4 cups confectioner's sugar, sifted
- 1 tablespoon pure vanilla extract
- 3-5 tablespoons heavy cream
Crabby Crescents
By cgipe
1. Heat oven to 375°F. Spray cookie sheet with cooking spray
- 1 can (8 oz) refrigerated crescent rolls
- 1 package (3 oz) cream cheese, softened
- 3/4 cup chopped cooked crabmeat (the imitation stuff will work too)
- 1 chopped green onion
- 1 tsp old bay seasoning
- 1/8 to 1/4 teaspoon ground red pepper (cayenne)
- 1 egg white, beaten
CHOCOLATE CARAMEL CANDY
By cgipe
Melt butter (med) add sugar and milk
- 1 c milk choc chips
- 1/4 c peanut butter
- 1/4 c butterscotch chips
- Combine in a saucepan; low heat until melted. Spread onto 9x13 pan. Refrigerate.
- 1/4 c butter
- 1/4 c peanut butter
- 1 c sugar
- 1 tsp vanilla
- 1/4 c evap milk
- 1 tsp vanilla
- 1 1/2 c marshmallow crème
Rolls - Pat
By cgipe
Measure water and add the yeast and stir with a wooden spoon until dissolved
- 1 cup warm water
- 1 package yeast
- 1/4 cup sugar
- 1/4 tablespoons salt
- 1 egg
- 1/4 cups shortening
- 3 1/2 cups bread flour
PHILLIPS CRAB IMPERIAL
By cgipe
Combine all ingredients except for crab in mixing bowl and whip until smooth
- 1 lb Jumbo Lump Crab meat
- 1 t5sp parsley
- 1 tsp fresh lemon juice
- 1 egg
- 1 tsp seafood seasoning
- 1 tsp Worchestershire
- 6 T mayonnaise
- 1 tsp melted butter