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Recipes
Orange Cream Cheese Frosting
By kelsa94
Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fl...
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3 bars (8 ounces each) cream cheese, room temperature
- 3 cups confectioners' sugar, sifted
- 1 tablespoon freshly grated orange zest
- 2 tablespoons freshly grated ginger
- Pinch of salt
Just Like Chili's Salsa
By kelsa94
Directions Combine all ingredients into a food processor and blend until salsa smooth
- 2 cans whole tomatoes, drained
- 3-4 canned, whole jalapenos
- 1 white onion, quartered
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 2 tsp. freshly squeezed lime juice
Chung-Ah
By kelsa94
Preheat oven to broil. To make the garlic aioli, combine mayonnaise and garlic in a small bowl; set aside
- 1/4 cup mayonnaise
- 2 cloves garlic, pressed
- 2 tablespoons butter
- 1 pound boneless chuck steak, thinly sliced
- Kosher salt and freshly ground black pepper, to tasted
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper
- 4 hoagie rolls, toasted, for serving
- 1 cup shredded white cheddar cheese
Honey Dijon Chicken
By kelsa94
Directions Place chicken pieces in a large slow cooker, skin side up
- 2 sm. fryer chickens, quartered
- 1/2 C. butter, melted
- 2/3 C. honey
- 1/4 C. Dijon mustard
- 1 tsp. curry powder
- dash salt
FRESH BLUEBERRIES & CREAM CAKES
By kelsa94
1.Preheat oven to 375°F (190°C)
- 1 pkg (10.75 oz/304 g) frozen pound cake, thawed
- 1/4 cup (50 mL) sliced almonds
- 2 tbsp (30 mL) brown sugar
- 1 pkg (8 oz/250 g) cream cheese, softened
- 1/4 cup (50 mL) powdered sugar
- 1 egg
- 1/3 cup (75 mL) orange marmalade
- 1 container (6 oz) fresh blueberries (1 cup/250 mL)
Trisha Yearwood's His 'n' Hers Deviled Eggs
By kelsa94
Place eggs in a single layer in a large saucepan with water to cover
- 12 large eggs
- Paprika
- Salt
- Pepper
- 1/4 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 tablespoon butter, softened
- 1/4 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon yellow mustard
Chocolate Chip Cookie Dough Ice Cream Sandwiches
By kelsa94
For the cookie dough, in a large microwave-safe bowl, melt the butter with the brown and granulated sugar
- 1/2 1/2 1/2 cup (1 stick) butter
- 1/3 1/3 1/3 cup packed light brown sugar
- 1/4 1/4 1/4 cup granulated sugar
- 2 2 2 tablespoons milk
- 1/2 1/2 1/2 teaspoon pure vanilla extract
- 1/4 1/4 1/4 teaspoon salt
- 1 1/4 1 1/4 1/4 cup all-purpose flour
- 1 1 1 cup mini chocolate chips
- Nonstick cooking spray
- to Quart cookie dough ice cream, softened to spreadable consistency
Lemon Buttermilk Cake
By kelsa94
1 Heat oven to 350°F (325°F for dark or nonstick pan)
- CAKE
- 1 box Betty Crocker™ SuperMoist™ lemon cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 eggs
- FROSTING
- 1/3 cup shortening
- 1/3 cup butter or margarine, softened
- 1 teaspoon grated lemon peel
- 2 tablespoons lemon juice
- 3 cups powdered sugar
THREE BEAN VEGETARIAN CHILI
By kelsa94
Heat oil in Rockcrok Dutch Oven or Executive (4-qt
- 2 teaspoons (10 mL) vegetable oil
- 2 cups (500 mL) chopped green bell pepper
- 2 cups (500 mL) chopped red bell pepper
- 1 cup (250 mL) chopped onion
- 4 garlic cloves, pressed
- 1 tablespoon (15 mL) chili powder
- 3/4 teaspoon (4 mL) ground cumin
- 2 cans (14.5 ounces/450 g each) diced tomatoes, undrained
- 1 can (15.5 ounces/450 g) mild chili beans in sauce, undrained
- 1 can (15.5 ounces/450 g) pinto beans, drained and rinsed
- 1 can (15 ounces/450 g) black beans, drained and rinsed
- 1 can (7 ounces/200 g) whole kernel corn, drained
- Toppings such as shredded cheddar cheese, sour cream and snipped fresh cilantro (optional
Easter Basket Cupcakes
By kelsa94
FOR THE CUPCAKES: Preheat the oven to 350 degrees F
- For the Cupcakes:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup vegetable oil
- 3/4 cup buttermilk
- 4 large eggs
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 1 tablespoon pure vanilla extract
- 1 pound carrots, peeled, grated (3 1/2 cups packed)
- 2 cups chopped walnuts
- 1 cup sweetened, shredded coconut
- 1 cup drained canned crushed pineapple
- For the Icing:
- 1/2 cup unsalted butter, softened
- 1 8-ounce package cream cheese, softened
- 1 teaspoon grated orange zest
- 1 teaspoon pure vanilla extract
- 4 cups (1 pound) confectioners' sugar, sifted
- For the Decorating:
- 3 cups coconut
- Liquid or paste food coloring
- 72 jelly beans, in assorted colors
- 24 red licorice or other fruit-flavored whips