Cathie davidson's profile page
Recipes
Pound Cake or Lamb Cake
By Cathie davidson
Lillian Schrage
- 1 cup butter
- 4 eggs, separated
- 3 3/4 cups flour
- 1 1/2 teaspoons vanilla
- 2 cups sugar
- 1 cup milk
- 3 teaspoons baking powder
Spaghetti Carbonara II
By Cathie davidson
In a large pot of boiling salted water, cook spaghetti pasta until al dente
- 1 pound spaghetti
- 1 tablespoon olive oil
- 8 slices bacon, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 cup dry white wine (optional)
- 4 eggs
- 1/2 cup grated Parmesan cheese
- 1 pinch salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
Egg & Sausage
By Cathie davidson
make ahead sit overnight
- 6 eggs
- 3 cups milk
- 6 slices white bread, trimmed
- 1 tsp salt
- 1 tsp dry mustard
- 1 roll 12/16 oz pork sausage
- 1 1/2 cups grated cheese American or chedder
Key Lime Pie In a Jar
By Cathie davidson
Heat oven to 375 degrees. Butter or grease mason jars and arrange them in an 11×7 baking dish
- 6-1/2 pint mason jars
- 1 can (14 ounces) can sweetened condensed milk
- 4 large eggs separated
- 3/4 cup freshly squeezed key-lime juice (about 20 key limes)
- Graham Cracker Crust (see recipe below)
- 1/2 cup plus 1 Tablespoon granulated sugar
- For the Crust
- 1 1/2 cups graham-cracker crumbs (12 graham crackers – pulverized in the food processor)
- 6 tablespoons unsalted butter, melted and cooled
- 3 tablespoons sugar
- Pinch of salt
Southern Peach Yam Bake
By Cathie davidson
Combine sugar, flour and nutmeg
- 1/2 cup brown sugar
- 3 tablespoons flour
- 2 tablespoons butter
- 1/2 teaspoon nutmeg
- 1 40 oz.can yams, drained
- 1 16 oz can peaches, drained
- 1/2 cup chopped pecans, optional
Baked Ziti III
By Cathie davidson
Bring a large pot of lightly salted water to a boil
- 1 (16 ounce) package dry ziti pasta
- 1 pound lean ground beef
- 1 onion, chopped
- 2 (28 ounce) jars spaghetti sauce
- 6 ounces sliced provolone cheese
- 6 ounces sliced mozzarella cheese
- 1 1/2 cups sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Margarita Cupcakes
By Cathie davidson
1. Preheat the oven to 325 degrees F
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 eggs, at room temperature
- Zest and juice of 1 1/2 limes
- 2 tablespoons tequila
- 1/4 teaspoon vanilla extract
- 1/2 cup buttermilk
- To Brush the Cupcakes:
- 1 to 2 tablespoons tequila
- For the Tequila-Lime Frosting:
- 1 cup unsalted butter, at room temperature
- 2 3/4 cups powdered sugar
- 1 tablespoon lime juice
- 2 tablespoons tequila
- Pinch of coarse salt
Baked Potato Soup with Cheese & Bacon
By Cathie davidson
This is a delicious creamy thick soup
- 12 slices bacon
- 2/3 cup margarine
- 2/3 cup all-purpose flour
- 7 cups milk
- 4 large baked potatoes, peeled and
- cubed
- 4 green onions, chopped
- 1 1/4 cups shredded Cheddar cheese
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Crab Dip
By Cathie davidson
1. Preheat oven to 400 degrees F
- For the Dip:
- 2 teaspoons olive oil
- 1 small red bell pepper, finely chopped
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 16 ounces lump crab meat (drained, if canned)
- 8 ounces cream cheese, at room temperature
- 1 cup mayonnaise
- 4 ounces Monterey Jack cheese, shredded (1 cup shredded)
- 1/4 cup Parmesan cheese
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh parsley
- 1 1/2 teaspoons Old Bay seasoning
- 1 teaspoon hot sauce
- For the Topping:
- 1/2 cup Panko bread crumbs
- 1 tablespoon Parmesan cheese
- 2 tablespoons unsalted butter, melted
Crock Pot Recipes – Balsamic Chicken Thighs
By Cathie davidson
Combine the first five dry spices in a small bowl and spread over chicken on both sides
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried minced onion
- 4 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1/2 cup balsamic vinegar
- 8 boneless, skinless chicken thighs (about 24 ounces) sprinkle of fresh chopped parsley