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Recipes
Brown Sugar Butter Tarts
By cooksalot
Butter Tart Shells Sift flour, salt and sugar together
- Ingredients
- Tart Shells
- 2 2/3 cups all-purpose Gold Medal flour
- 1 tbsp Domino sugar
- 1 tsp Morton salt
- 1 cup Land O Lakes butter chilled and cut into pieces
- 1/4 to 1/2 cup ice cold water
- Butter Tart Filling
- 1/2 cup soft butter
- 1/2 cup Domino brown sugar (packed)
- 1/2 cup Karo corn syrup (golden)
- 2 Eggland’s Best eggs (slightly beaten)
- 1 teaspoon McCormick vanilla
- pinch of Morton salt
Cracker Candy
By cooksalot
Preheat oven to 350 degrees Line cookie sheet with foil & spray with non-stick cooking spray
- 1 tube of saltines (~ 40 crackers +)
- 1 cup (2 sticks) butter (either salted or unsalted; do not use margarine)
- 1 cup + 2 Tbsp. firmly packed brown sugar (I prefer light)
- 1 bag chocolate chips (I like semi-sweet)
- 1/2 to 3/4 cup toasted chopped pecans (or toasted chopped almonds)
Slow Cooker Chicken Noodle Soup
By cooksalot
Season chicken with salt and pepper, to taste
- 1 1/2 pounds boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 8 cups Swanson chicken stock
- 4 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 8 ounces Barilla spaghetti, broken into thirds
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Pad Thai
By cooksalot
Cook rice noodles by immersing them in boiling water until soft
- 8 oz. rice noodles
- 1 T sesame oil
- 1 t sesame oil
- 2 eggs scrambled
- 1 chicken breast diced
- 1/2 cup shallots diced
- Pad Sauce
- 1/8 cup fish oil
- 1/8 cup rice wine
- 1/8 cup brown sugar
- 1/8 cup soy sauce
- 1/16 cup sriracha sauce
- 1/4 cup lime juice
- 1 can bean sprouts, drained
- 1/2 cup peanuts
- 1/4 cup chopped cilantro
- 1/4 cup green onions
Portuguese Potato Spanish Chorizo Soup
By cooksalot
Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes
- 1 pound linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices
- 1 large onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 2 large baking potatoes, peeled and cut into 1/4-inch cubes
- 1 1/2 heads kale, stemmed and coarsely chopped (about 6 cups)
- 4 cups chicken broth, homemade or low-sodium canned
- 1 tablespoon balsamic vinegar
- 2 teaspoons kosher salt
- Freshly ground pepper to taste
- 3 plum tomatoes, cored and cut into 1/2-inch dice
Blueberry Fudge
By cooksalot
Place parchment paper or “release” aluminum in a 9 inch pan
- 2 three ounce packages of Philadelphia cream cheese, cubed and at room temperature
- 2 1/2 cups of Domino granulated sugar
- 2/3 cup of PET evaporated milk
- 3 cups of Jet-Puffed mini marshmallows
- 8 ounces of dried blueberries
- 1 12-ounce bag of Toll House white chocolate chips
- 1/4 cup of Land O Lakes butter
- 2 teaspoons of McCormick pure vanilla extract
Chicken Ranch
By cooksalot
Place chicken on the bottom of your crockpot add Cream of chicken soup and 1 cup low-sodium chicken stock ,onion ...
- 4-5 chicken breast
- 1 can of cream of chicken soup
- 1 cup low-sodium chicken stock
- 1/2 package of onion soup mix
- 1 package of ranch
- 1 package of chicken gravy
- 8 oz Philadelphia cream cheese (very very soft)
- 2 pats of unsalted butter
- 1/2 teaspoon of black pepper
Vanilla Buttermilk Pound Cake
By cooksalot
Preheat oven to 350 degrees
- 12 tablespoons of butter, plus 2 tablespoons (for pan)
- 1 cup sugar
- 1 cup buttermilk
- 1 teaspoon vanilla
- 3 large eggs
- 2 cups of all purpose flour, plus 1 tablespoon (for pan)
- 1 and a half teaspoons baking powder
- ½ teaspoon of salt
- Cream Cheese Glaze
- 1 (8 ounce) package cream cheese, room temperature
- 1 and a half cups powdered sugar
- ¼ cup of evaporated milk
- 1 and a half teaspoon vanilla
White Bean and Spinach Soup
By cooksalot
Rinse and sort beans. Heat olive oil in a large Dutch oven over medium high heat
- 2 tablespoons olive oil
- 2 onions, chopped (about 3 cups)
- 3-4 stalks celery, chopped (about 1 cup)
- 5 cloves garlic, chopped
- 4 cups vegetable broth
- 4 cups water
- 1 pound Camellia Brand Great Northern Beans
- 3 sprigs fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon red pepper flakes
- 8 ounces baby spinach, chopped
- 1/4 cup lemon juice
- 1 teaspoon salt
Cheesy Herb Potato Bake
By cooksalot
Grease a 2-quart casserole dish
- 3 pounds russet potatoes, peeled and sliced
- 1 cup shredded four-cheese Italian blend
- 1 cup sour cream
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1/4 cup dry bread crumbs
- 2 medium garlic cloves, minced
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons fresh parsley leaves, chopped
- 1/2 cup chicken broth