Mnhenselen's profile page
Recipes
Original Burnt Cream
By mnhenselen
Preheat oven to 350 degrees
- 1 pint whipping cream
- 1 T vanilla extract
- 4 egg yolks
- 1/2 c granulated sugar
- Sugar topping: 4 T granulated sugar to 1 tsp brown sugar
Vanilla Oatmeal No Bake Cookies
By mnhenselen
These Vanilla Oatmeal No Bake Cookies are simple to make, and are a great last minute go to when you suddenly need ...
- 2 cups sugar
- 3/4 cup butter
- 2/3 cup milk
- 1 package (3.4 ounce) Instant vanilla flavor pudding mix
- 3 1/2 cup quick cooking oats
- 1/2 teaspoon vanilla extract
Garlic-Herb Cheesy Potatoes
By mnhenselen
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1/2 cup butter or margarine, melted
- 2 cups herb-seasoned croutons, coarsely crushed
- 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
- 2 cups shredded Cheddar cheese (8 oz)
- 1 cup chive-and-onion sour cream potato topper
- 1/4 cup chopped onion (1/2 onion)
- 1/4 teaspoon pepper
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1 container (5.2 to 6.5 oz) garlic-and-herb spreadable cheese
Ultimate Carrot Cake
By mnhenselen
Heat oven to 350°F (325°F for dark or nonstick pans)
- 1 box Betty Crocker™ SuperMoist™ carrot cake mix
- 1/2 cup orange juice or water
- 1/2 cup vegetable oil
- 1 can (8 oz) crushed pineapple in juice, undrained
- 1 teaspoon orange peel
- 1 teaspoon vanilla
- 4 eggs
- 1/2 cup chopped nuts
- 1/2 cup coconut
- 1/2 cup chopped raisins
- 1 to 2 teaspoons orange peel, if desired
- 1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting
Cream Cheese Pound Cake
By mnhenselen
Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat); gradually add ...
- 1 1/2 cups butter, softened at room temp
- 1 (8-ounce) package cream cheese, softened at room temp
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon vanilla extract
Tortellini Pasta Salad
By mnhenselen
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain
- 27 ounces tri-colored cheese-filled tortellini
- 1 (2 pound) package mixed vegetables
- 1 pound snow peas
- 1/4 cup corn oil
- 1/4 cup grated Parmesan cheese
- 1 (.7 ounce) package dry Italian-style salad dressing mix
Asian Dressing (Pampered Chef)
By mnhenselen
Combine all ingredients in Measure, Mix & Pour® or Small Batter Bowl
- 1/3 cup rice vinegar
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- 1 pressed garlic clove
- 1/4 teaspoon ground ginger
- 3/4 cup vegetable oil
Chicken with Sun Dried Tomato Basil Sauce - Gabbi's Kitchen
By mnhenselen
Heat olive oil in a large pan over medium-high heat
- 6 boneless, skinless chicken tenders, thawed
- 2 tablespoons extra virgin olive oil
- Fresh ground pepper, to taste
- 1 1/2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup onions, chopped finely
- 2 cloves garlic, minced
- 1/2 shallot, minced
- 1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
- 1/4 cup fresh basil, chopped
- 1 1/2 cups reduced sodium chicken broth
- 1/2 cup heavy whipping cream
- 1/4 16 ounce package whole wheat spaghetti, uncooked
Bacon Mushroom Honey Dijon Chicken
By mnhenselen
In a small bowl, combine the mustard, honey, and lemon juice
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/2 teaspoon lemon juice
- 2 tablespoons olive oil (extra virgin)
- 4 chicken breast (boneless, skinless halves)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups mushrooms (fresh sliced)
- 1 cup monterey cheese, shredded
- 8 ounces bacon (cooked and cut)
- 2 tablespoons green onion (chopped)
Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds
By mnhenselen
Heat olive oil in a large heavy bottomed frying pan over medium low heat
- 350 gram package fresh linguine, cooked
- 4 boneless skinless chicken breasts
- 1 cup sliced Chanterelle mushrooms (you can also use button or crimini)
- 3 tablespoons olive oil
- 4 cloves minced garlic
- Salt and pepper to season
- 1/2 cup toasted slivered almonds
- 4 oz white wine
- 2 cups whipping cream
- 3 tbsp Dijon mustard
- Salt and pepper to season