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Recipes
Chocolate Popcorn
By Neenee
Over medium heat, using a 4 quart pot, combine the sugar, corn syrup, butter, cocoa, and salt and bring to a boil
- 1/2 teaspoon salt
- 2 tablespoon cocoa
- 1/2 stick butter
- 1/2 cup light corn syrup
- 1/2 cup sugar
- 8 cup popcorn
Candy Cane Biscotti
By Neenee
Heat oven to 350°F. Combine butter and sugar in large bowl
- Cookie Ingredients:
- 1/2 cup LAND O LAKES® Butter, softened
- 1/2 cup sugar
- 3 eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2/3 cup finely crushed peppermint candy canes*
- Coating Ingredients:
- 1 (14-ounce) package (almond bark) vanilla candy coating
- 2 drops red or pink food color
- 1/4 teaspoon peppermint extract, if desired
- Decorator candies, sugars or crushed peppermint candy canes, if desired
Holiday Thumbprint Cookies
By Neenee
Heat oven to 350°F. Combine all cookie ingredients except egg whites in large bowl
- Cookie Ingredients:
- 2 cups all-purpose flour
- 1 cup LAND O LAKES® Butter, softened
- 1/2 cup firmly packed brown sugar
- 2 eggs, separated
- 1 teaspoon vanilla or almond extract
- 1/8 teaspoon salt
- Suggested Coatings Ingredients:
- 2 1/2 cups finely chopped peanuts, almonds, pecans or walnuts
- Suggested Toppings Ingredients:
- Caramels, cut in half
- Chocolate stars
- Fruit preserves
- Maraschino cherries
Baked French Toast Casserole (Paula Deen)
By Neenee
Slice French bread into 20 slices, 1-inch thick each
- Praline Topping:
- dash salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 tablespoon sugar
- 1 cup milk
- 8 large eggs
- 2 cup half-and-half
- Butter, for pan
- 1 loaf French bread (13 to 16 ounces)
- Praline Topping, recipe follows
- Raspberry Syrup, recipe follows
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2-teaspoon ground nutmeg
- Raspberry Syrup:
- 1 cup raspberry preserves
- 3 tablespoons water
- 2 tablespoons raspberry liqueur (recommended: Framboise)
Scottish Shortbread
By Neenee
In a bowl, cream butter and brown sugar until light and fluffy
- Ingredients
- 1 pound butter, softened
- 1 cup packed brown sugar
- 4 to 4 -1/2 cups all-purpose flour
Gooey Butter Cake
By Neenee
Preheat oven to 350 degrees F
- Cake:
- 1 18 1/4-ounce package yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
- Filling:
- 1 8-ounce package cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter, melted
- 1 16-ounce box powdered sugar
Chunky Drop Cookies
By Neenee
In a large bowl, cream butter and sugars until light and fluffy
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 3 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 2 cups halved pretzel sticks
- 1 cup coarsely chopped dry roasted peanuts
- 1 cup semisweet chocolate chunks
- 1 cup raisins
Cherry-Chocolate Chip Biscotti
By Neenee
In a large bowl, beat sugar and oil until blended; Beat in the eggs, egg whites, and extracts
- 3/4 cup sugar
- 1 tablespoon canola oil
- 2 eggs
- 2 egg whites
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup dried cherries, chopped
- 1/2 cup miniature semisweet chocolate chips
Bobby's Goulash
By Neenee
In a Dutch oven, saute the ground beef over medium-high heat until no pink remains
- 1 tablespoon Paula Deen’s House Seasoning
- 3 tablespoons soy sauce
- 3 bay leaves
- 2 tablespoons Italian seasoning
- 2 (15-ounce) cans diced tomatoes
- 2 (15-ounce) cans tomato sauce
- 3 cup water
- 3 cloves garlic, chopped
- 2 large onion, chopped
- 2 lbs lean ground beef
- 1 tablespoon Paula Deen’s Seasoned Salt
- 2 cups elbow macaroni, uncooked
Coconut Shortbread
By Neenee
In a large bowl, cream butter, sugar until light and fluffy
- 2 cups butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1/2 cup flaked coconut
- Confectioners' sugar