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Gingerbread People

Gingerbread People

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In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder, and salt; set aside

  • 3 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 3/4 cup unsulfured molasses
  • 2 cups confectioners' sugar
  • 4 teaspoons powdered egg whites (meringue powder)
4.7/5 (12 Votes)

Classic Gingerbread Cake

Classic Gingerbread Cake

By

Makes one 8-inch square cake, serving 8 to 10 Adjust oven rack to middle position and heat oven to 350 degrees

  • 3/4 cup stout (see note)
  • 1/2 teaspoon baking soda
  • 2/3 cup mild molasses
  • 3/4 cup (5 1/4 ounces) packed light brown sugar
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour, plus extra for dusting pan
  • 2 tablespoons ground ginger (see note)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon finely ground black pepper
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 tablespoon finely grated fresh ginger
4.4/5 (8 Votes)

Blueberry Refrigerator Pie

Blueberry Refrigerator Pie

By

HEAT oven to 350°F. RESERVE 1 Tbsp

  • 7 Tbsp. butter, divided
  • 50 vanilla wafers, finely crushed (about 1-1/2 cups)
  • 4 cups fresh blueberries, divided
  • 1/2 cup plus 1 Tbsp. sugar, divided
  • 3/4 cup cold water, divided
  • 2 Tbsp. cornstarch
  • Zest and juice from 1 lemon, divided
  • 3/4 cup boiling water
  • 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
  • Ice cubes
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4.3/5 (20 Votes)

Lemon Cream Scones

Lemon Cream Scones

By

Preheat oven to 400 degrees

  • 3 cups all-purpose flour, plus more for work surface
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
  • 1/3 cup sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/4 teaspoon coarse salt
  • 3/4 cup plus 3 tablespoons heavy cream
  • 3 large eggs
  • 2 tablespoons finely grated lemon zest
  • 1 1/2 teaspoons pure vanilla extract
4.6/5 (13 Votes)

Spinach Lasagna

Spinach Lasagna

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These noodles have oodles of satisfying umami, owing to onions, chicken stock, spinach and Parmesan

  • 2 tablespoons olive oil
  • 6 large onions (2 white, 2 red, 2 yellow), halved and thinly sliced
  • 6 cloves garlic, chopped
  • 1 1/2 cups lowfat chicken or vegetable stock, divided
  • 6 scallions, thinly sliced
  • 1 tablespoon dried oregano
  • 2 teaspoons salt (preferably sea salt), plus more to season
  • 1 teaspoon freshly ground black pepper, plus more to season
  • 9 whole-wheat lasagna noodles
  • 2 packages (9 ounces each) frozen spinach
  • 1 tablespoon salted butter
  • 1 tablespoon all-purpose flour
  • 1 egg
  • 2 cups part-skim ricotta
  • Grated zest of 1/2 lemon
  • Olive oil cooking spray
  • 1 cup grated Parmesan, divided
0/5 (0 Votes)

Sky-High Snickerdoodle Cookie Cake

Sky-High Snickerdoodle Cookie Cake

By

1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper

  • Cake
  • 2 pouches Betty Crocker™ Snickerdoodle cookie mix
  • 1 cup butter, melted
  • 2 eggs
  • 2 tablespoons water
  • Frosting
  • 1 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla
  • 3 tablespoons heavy whipping cream or milk
4.4/5 (11 Votes)

Judy Hesser’s Oven-Fried Chicken

Judy Hesser’s Oven-Fried Chicken

By

Serves 4, or 3 big eaters In the morning, combine 2 tablespoons salt and about a cup of warm water in a large bo...

  • 3 tablespoons sea salt (divided, plus more for serving)
  • 8 bone-in, skin-on chicken thighs (organic or natural, not Perdue or somesuch)
  • 2 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon coarsely ground black pepper (plus more for serving)
4.4/5 (7 Votes)

Savory Chicken Pot Pie

Savory Chicken Pot Pie

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Heat oven to 400°F. Soften pie crust as directed on package

  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 2 cups diced cooked chicken
  • 2 cups Green Giant™ Steamers™ frozen mixed vegetables, thawed (from12 oz bag)
  • 1 can (10 3/4 oz) condensed cream of chicken soup
4.4/5 (8 Votes)

Lemon Pudding Cakes

Lemon Pudding Cakes

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1) Preheat the oven to 350°F

  • Batter
  • 1 cup 1 cup King Arthur Unbleached All-Purpose Flour
  • 2/3 cup 2/3 cup sugar
  • 3 tablespoons 3 tablespoons (3/4 ounce) Lemon Bits
  • 2 tablespoons 2 tablespoons lemon powder
  • 2 teaspoons 2 teaspoons baking powder
  • 1/2 teaspoon 1/2 teaspoon salt
  • 2 tablespoons 2 tablespoons buttermilk powder
  • 4 tablespoons 4 tablespoons melted butter
  • 2 large 2 large eggs
  • 1/3 cup 1/3 cup milk
  • Sauce
  • 1 1/2 cups 1 1/2 cups hot water
  • 3 tablespoons 3 tablespoons butter
  • 1 tablespoon 1 tablespoon cornstarch
  • 1 tablespoon 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons 3 tablespoons lemon powder
  • 1/2 cup 1/2 cup sugar
4.4/5 (12 Votes)

Slow-Cooker Rotisserie-Style Chicken

Slow-Cooker Rotisserie-Style Chicken

By

1. Spray 5-quart oval slow cooker with cooking spray

  • Ingredients
  • 2 2
  • tablespoons packed brown sugar
  • 2 2
  • teaspoons chili powder
  • 2 2
  • teaspoons salt
  • 1 1
  • whole chicken (3 to 4 lb)
0/5 (0 Votes)