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Recipes
PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING
By kelsa94
1. Heat oven to 350°F (325°F for dark or nonstick pans)
- Cake
- 1 box Betty Crocker™ SuperMoist™ spice cake mix
- 2/3 cup granulated sugar
- 4 eggs
- 1/3 cup vegetable oil
- 1/4 cup water
- 1/3 cup sour cream
- 1 can (15 oz) pumpkin (not pumpkin pie mix) save $
- Frosting
- 2 packages (8 oz each) cream cheese, softened
- 1/4 cup butter, softened
- 5 cups powdered sugar
Rose Levy Beranbaum's Fresh Blueberry Pie
By kelsa94
Fresh blueberry pie in a homemade flaky crust is a perfect dessert
- PIE CRUST:
- 8 tablespoons unsalted butter, cold
- 1 1/3 cups plus 4 tablespoons pastry flour bleached all-purpose flour
- 1/4 teaspoon salt
- 2 1/2 to 3 1/2 tablespoons ice water
- 1 1/2 teaspoons cider vinegar
- 1/8 teaspoon non-aluminum baking powder (if not using, double the salt)
- BLUEBERRY FILLING:
- 1 tablespoon egg white, lightly beaten
- 4 cups blueberries, rinsed and dried
- 1/2 cup plus 2 tablespoons water, divided
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 2 teaspoons lemon juice
- Pinch of salt
- 1 1/2 cups whipped cream (optional)
Creamy Chicken Enchiladas
By kelsa94
Heat oven to 350°F. Remove meat from chicken; discard skin and bones
- 1 deli rotisserie chicken
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 1 1/2 cups Yoplait® Greek 100 plain yogurt (from 32-oz container)
- 3 cups shredded Mexican cheese blend (12 oz)
- 7 flour tortillas (10 inch)
Fajita-Style Quesadillas
By kelsa94
In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes...
- 1/2 medium red or green sweet pepper, seeded and cut into bite-size strips
- 1/2 medium onion, halved and thinly sliced
- 1 fresh serrano pepper, halved, seeded, and cut into thin strips*
- 2 teaspoons vegetable oil
- 4 6-inch white corn tortillas
- Nonstick cooking spray
- 1/2 cup shredded Monterey Jack cheese (2 ounces)
- 2 thin slices tomato, halved crosswise
- 1 tablespoon snipped fresh cilantro
- Light dairy sour cream (optional)
- Cilantro and lime wedges (optional)
Browned Butter Carrots
By kelsa94
1 Cut carrots in half lengthwise; cut into 2-inch pieces (cut any thick pieces in half lengthwise)
- 3 lb carrots
- 1/3 cup butter
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 cup water
- 1/3 cup packed brown sugar
- 1/3 cup cider vinegar
- 2 teaspoons vanilla
- Fresh thyme leaves or chopped fresh Italian (flat-leaf) parsley, if desired
Hearty Vegetable Stew
By kelsa94
1. In a large Dutch oven or other heavy pot, heat oil over medium
- 2 tablespoons extra-virgin olive oil
- 3 carrots, thinly sliced
- 3 celery stalks, thinly sliced
- 1 medium yellow onion, diced medium
- Coarse salt and ground pepper
- 1 tablespoon tomato paste
- 1 can (28 ounces) whole peeled tomatoes
- 1 bunch kale, stems removed, leaves torn into bite-size pieces
- 1 can (15.5 ounces) cannellini beans, rinsed and drained
- 2 sprigs thyme
GRILLED BEEF TENDERLOIN STEAKS SIMILAR TO CAPITAL GRILLE
By kelsa94
Mix vinegar, oil, and rosemary Coat each side of steak with vinegar marinade Place steak in plastic bag and leave i
- ◾3 tbsp balsamic vinegar
- ◾olive oil
- ◾4 tsp rosemary, chopped
- ◾3 beef tenderloin steaks
- ◾2 small potatoes, sliced
- ◾1/4 cup spinach leaves, chopped
- ◾1/4 cup red cabbage, chopped
- ◾salt
- ◾pepper
Bush’s® Smokehouse Tostadas
By kelsa94
In medium skillet, brown beef over medium heat until cooked through, approximately 8-10 minutes or until internal t...
- 1 1 1 can (22 oz) BUSH'S® Smokehouse Tradition Grillin' Beans®
- 1 1 1 lb lean ground beef
- 1 1 1 can (15 oz) BUSH'S® Black Beans, drained
- 8 8 8 small tostada shells
- 2 2 2 cups shredded lettuce
- 1 1 1 medium tomato, sliced
- 1 1 1 cup shredded Cheddar Cheese
Slow Cooker Minestrone
By kelsa94
Combine the oil, pressed garlic, and paprika in the Rockcrok® Dutch Oven
- 1 tsp (5 mL) olive oil
- 6 garlic cloves, pressed
- 2 tsp (10 mL) smoked paprika
- 1 large onion, diced
- 1 tsp (5 mL) salt
- 3/4 tsp (4 mL) coarsely ground black pepper
- 2 tbsp (30 mL) tomato paste
- 6 cups (1.4 L) vegetable stock
- 1 can (15 oz or 398 mL) unsalted cannellini beans, drained and rinsed
- 1 can (15 oz or 398 mL) fire-roasted tomatoes, undrained
- 1 Parmesan rind (optional)
- 1 medium yellow squash, diced
- 1/2 cup (125 mL) ditalini pasta or other small-shaped pasta
- 3 oz (90 g) baby spinach leaves (about 3 cups/750 mL)
- Optional: thinly sliced fresh basil and grated fresh Parmesan cheese
Fresh Strawberry Ice Cream
By kelsa94
Combine cream and half and half in heavy medium saucepan
- 1 cup whipping cream
- 1/2 cup half and half
- 2/3 cup sugar
- 5 large egg yolks
- 1/4 cup light corn syrup
- 3 cups fresh strawberries, hulled (from one 16-ounce container