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Recipes
Nature's Pull-apart Rolls
By 11650
Thoroughly combine seasoning blend with herbs
- 1 bag frozen white dinner roll dough, thawed, but still cold
- 1 T seasoning salt
- 1 T oregano
- 1 T. basil or parsley
- 1/4 C butter
- 1/4 C grated parmesan cheese
Pecan Cake Bars
By 11650
Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides
- ~For crust:
- 2 sticks unsalted butter, softened
- 2/3 cup packed brown sugar
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- For topping:
- 1 stick (1/2 cup) unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup honey
- 2 tablespoons heavy cream
- 2 cups chopped pecans
Corn Casserole
By 11650
Melt margarine in 9 X 13 in baking pan
- 1/2 C margarine
- 17 oz. can whole corn with liquid
- 17 oz. can creamed corn
- 8 1/2 oz box Jiffy corn bread mix
- 2 eggs, slightly beaten
- 1 C sour cream
- pinch of salt, pepper, and sugar
- 1 C cheddar cheese
Crockpot Lasagna
By 11650
Brown ground beef and drain
- 1 pound Ground Beef
- Lasagna noodles (uncooked)
- 1 jar spaghetti sauce
- 1 1/2 cups cottage cheese
- 1 1/2 cups shredded Mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Honey Bun Coffee Cake
By 11650
Preheat oven to 325. Prepare 9 x 13 pan
- 1 box yellow cake mix
- 8 ounce tub sour cream
- 4 eggs
- 3/4 c. vegetable oil
- 1 c brown sugar
- 1 Tbsp ground cinnamon
- 2 c. powdered sugar
- 4 Tbsp. milk
- 1 Tbsp. vanilla
Cinnamon Roll French Toast Bake
By 11650
1. Melt butter and spread in a 9 x 13 pan
- 2 packages of cinnamon rolls
- 1/4 lb. butter
- 5 eggs
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 3/4 cup maple syrup
- 1 cup chopped pecans
Peaches and Cream Cheesecake
By 11650
Mix bottom layer ingredients together for 2 minutes and pour into greased pie pan
- Bottom layer:
- 3/4 C flour
- 1 t baking powder
- 1/2 t salt
- 1 box vanilla pudding (not instant)
- 3 T soft butter
- 1 egg
- 1/2 C milk
- Filling:
- 16 oz. can drained sliced peaches (save juice)
- Topping:
- 8 oz cream cheese
- 1/2 C sugar
- 3 T peach juice
- Sprinkle:
- 1 T sugar
- 1/4 t cinnamon
Mexican Cornbread Salad
By 11650
Prepare corn bread mix according to package directions, adding green chiles
- 1 (8.5 ounce) package dry corn bread mix
- 1 (4 ounce) can chopped green chile peppers
- 2 (16 ounce) cans pinto beans, drained
- 1 (16 ounce) bottle Ranch-style salad dressing
- 1 green bell pepper, chopped
- 2 (15.25 ounce) cans whole kernel corn, drained
- 2 tomatoes, chopped
- 1 (3 ounce) can bacon bits
- 8 ounces shredded Cheddar cheese
- 1 green onions
Sour Cream Apple Pie with Gingerbread Crust
By 11650
1. Prepare Gingerbread Pastry
- Gingerbread Pastry:
- In medium bowl combine
- 1 1/3 C white whole wheat or white flour
- 1 t. ginger
- 1 t. allspice
- 1/4 t. salt
- Stir In:
- 1/3 C cooking oil
- 2 T. milk
- Pie:
- 1/3 C sugar
- 2 T. flour
- 2/3 C sour cream
- 1 beaten egg
- 2 t. vanilla
- 5 C sliced, peeled cooking apples
- 1/3 C. flour
- 1/3 C brown sugar
- 1 t. cinnamon
- 3 T. butter
- 1/2 C chopped walnuts (optional)
- 3/4 C cool whip (optional)
- cinnamon (optional)
Whole Wheat Carrot Applesauce Muffins
By 11650
1.Preheat your oven to 350 degrees F
- 1 1/2 cups whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup butter (1 stick), softened (but not melted)
- 1/2 cup honey
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened applesauce
- 3/4 cup carrot shreds (I used a cheese grater)