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Recipes
Summertime Dip
By 11650
-Combine all ingredients and serve with crackers, pita chips, or a spoon ;)
- 1 Red Bell Pepper, diced
- 2 Jalapenos, seeded to personal preference and diced
- 1 can of corn, drained
- 1/2 to 3/4 can of black olives, chopped
- 16 oz softened cream cheese
- 1 packet ranch dressing mix
White Chocolate Banana Cake
By 11650
1. Cream shortening and sugar
- Cake:
- 1/2 C shortening2 C sugar2 eggs1 1/2 C mashed ripe bananas (about 3)
- 3 t vanilla
- 3 C flour
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 C buttermilk
- 4 squares (1 oz each) white baking chocolate, melted and cooled.
- Cream Cheese Frosting:
- 1 pkg (8 oz) cream cheese, softened
- 3/4 C butter
- 1 t vanilla
- 5 C p sugar
- 1/2 C finely chopped pecans (if desired)
Mexicali Pasta Salad
By 11650
COOK pasta as directed on package, omitting salt
- 4 cups wagon wheel pasta, uncooked
- 1 can (15.5 oz.) black beans, rinsed
- 1 cup frozen corn, thawed, drained
- 1/2 cup chopped red peppers
- 2 green onions, thinly sliced
- 1/2 cup KRAFT Lite Ranch Dressing
- 1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
- 1 Tbsp. fresh lime juice
- 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
- 1/3 cup minced fresh cilantro
Cranberry and Apple Baked French Toast
By 11650
"
- 1 T butter
- 2 aookes (Pink Lady, Granny Smith), peeled, cored, and diced
- 6 C bread cubes (whole wheat is fine)
- 1 C cranberry saucee
- 1/2 C cream cheese (4 oz) cut into 1/2" cubes
- 6 eggs
- 1 C milk
- 1 T molasses
- maple serving for serving
Creamy Lemon-Blueberry Dessert
By 11650
Heat oven to 325 degrees. Mix wafer crumbs, 3 T sugar and 3 T butter
- 40 Vanilla Wafers
- 1 Cup plus 3 T sugar
- 3 T melted butter
- 4 pkg (8 oz each) cream cheese, softened
- 2 T flour
- 1 C sour cream
- 4 eggs
- 1 pkg (#.4 oz) lemon instant pudding
- 1 pkg (16 oz) frozen blueberries, thawed, drained and divided
- 2 C thawed Cool Whip
Blueberry Sour Cream Pancakes
By 11650
Combine sugar and cornstarch in pan
- Blueberry topping:
- 1/2 C sugar
- 2 T cornstarch
- 1 C water
- 4 C fresh or frozen blueberries
- Pancakes:
- 2 C flour
- 1/4 C sugar
- 4 t baking powder
- 1/2 t salt
- 2 eggs
- 1 C sour cream
- 1/3 C butter or marg, melted
- 1 C fresh or frozen blueberries
Pecan Pie Cheesecake
By 11650
To make the Crust: 1.Line the bottom of 9 inch springform pan with parchment paper and set aside
- For the Crust:
- 1 3/4 cups vanilla wafer crumbs
- 1/4 cup brown sugar
- 1/3 cup unsalted butter-melted
- For the Pecan Filling:
- 1 cup sugar
- 2/3 cup dark corn syrup
- 1/3 cup unsalted butter- melted
- 2 large eggs-lightly beaten
- 1 1/2 cups pecans-chopped
- 1 teaspoon vanilla extract
- For the Cheesecake Filling:
- 24 ounce cream cheese-softened
- 1 1/4 cups light brown sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- For the Topping:
- 3.5 tablespoon unsalted butter-melted
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup heavy whipping cream
- 1 cup toasted pecans-chopped
Scotch Shortbread
By 11650
Combine flour and sugar. Cut in butter until mixture resembles fine crumbs
- 4 C flour
- 1 C sugar
- 1 lb cold butter
Corn Casserole
By 11650
Preheat the oven to 350 degrees
- 1 can whole corn, drained
- 1 can creamed corn
- 8 ounces sour cream
- 2 eggs
- 1 box corn muffin mix
- 1 stick butter, melted
Chicken Caeser Pasta Salad
By 11650
let's do it 1.Bring a large pot of water to boil
- 1 lb penne pasta
- 2 tsp salt
- 1 cup Caesar dressing
- 1 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- 1 Tbsp lemon juice
- 6 cups Romaine lettuce (about 1 head), finely chopped
- 10.5 oz container grape tomatoes
- 1/2 cup finely shredded Parmesan cheese
- 1/2 tsp black pepper
- 2 cups diced or shredded grilled chicken
- salt to taste