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Recipes
Pumpkin Bars
By Neenee
Preheat the oven to 350 degrees F
- Bars:
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15 -ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- Icing:
- 8 -ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Five Layer Bars
By Neenee
In a decorative jar, layer pecans, butterscotch morsels, coconut, and chocolate morsels
- Layer Bar Mix:
- 1/2 cup chopped pecans
- 1 cup butterscotch morsels
- 1 cup shredded coconut
- 1 cup semisweet chocolate morsels
- 1 1/2 cups graham cracker crumbs
- 1 jar Five Layer Bar Mix
- 1/2 cup (1 stick) butter, melted
- 1 (14-ounce) can sweetened condensed milk
Pecan Toffee Tassies (Paula Deen)
By Neenee
Preheat the oven to 350 degrees F
- 1 (15-ounce) package refrigerated pie crusts
- 1/4 cup (1/2 stick) butter, melted
- 1 cup firmly packed brown sugar
- 2 tablespoons all-purpose flour
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup finely chopped pecans
- 1 (10-ounce) package almond brickle chips
Green Beans with Caramelized Onions and Almonds
By Neenee
Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch
- Kosher salt
- 3 pounds green beans, trimmed of stem end
- 1/2 cup skin on sliced almonds
- 3 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 2 large onions, sliced thin
- 2 tablespoons chopped fresh thyme leaves
- Freshly ground black pepper
Croutons
By Neenee
Allow bread cubes to sit overnight to become stale
- House Seasoning:
- 1 loaf French bread, cubed
- Peanut oil, for frying
- Dash dried parsley
- Dash Parmesan
- Dash House Seasoning, recipe follows
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Mix ingredients together and store in an airtight container for up to 6 months.
Turkey Brine
By Neenee
In a medium pot, bring 3 quarts of the tap water to a boil over medium heat
- 6 quarts tap water
- 1 pound kosher salt
- 1 cup molasses
- 2 cups honey
- 1 cup soy sauce
- 1 tablespoon dried red pepper flakes
- 1 tablespoon dried sage
- Large bunch fresh thyme
- 2 heads garlic broken into individual cloves, unpeeled
- 5 pounds ice cubes
- 14 to 18-pound turkey, cleaned, innards removed
- 1 pound unsalted butter, softened
- 2 lemons, zested
Peach Cobbler - Paula Deen
By Neenee
A scrumptious Peach Cobbler recipe from Paula Deen
- 1 1/2 cups self-rising flour
- 8 tablespoons butter (1-stick)
- 1/2 cup water
- 2 cups sugar, divided
- 4 cups peaches, peeled, sliced
- 1 1/2 cups milk
- Ground cinnamon, optional
Lemon Blossoms (Paula Deen)
By Neenee
Preheat the oven to 350 degrees
- Glaze:
- 4 large eggs
- 3 1/2 ounce package instant lemon pudding mix
- 18 1/2 ounce package yellow cake mix
- 3/4 cup vegetable oil
- 4 cups confectioners’ sugar
- 1/3 cup fresh lemon juice
- grated zest of 1 lemon
- 3 tablespoons vegetable oil
- 3 tablespoons water
Chewy Cake
By Neenee
Preheat the oven to 350˚F
- One 1-pound package or bag light brown sugar
- 2 cups self-rising flour
- 1/2 cup (1 stick) butter or margarine, softened
- 3 eggs, beaten
- 1 cup sweetened flaked coconut
- 1 tablespoon vanilla extract
- 2 cups chopped pecans
- 1 cup semisweet chocolate chips
Holiday Spice Cake
By Neenee
Preheat oven to 350 degrees F
- Cake:
- 3 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 sticks butter, softened
- 2 cups sugar
- 1/2 teaspoon salt
- 4 eggs
- 1 1/4 cups buttermilk
- Quick Butter Cream, recipe follows
- Finely chopped nuts, for garnish
- Cocoa powder, for garnish