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Recipes
Maple-Oatmeal Scones
By tlfrench_52
Preheat the oven to 400 degrees
- FOR THE SCONES
- 3-1/2 cups all-purpose flour
- 1 cup whole-wheat flour
- 1 cup quick-cooking oats, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 pound cold unsalted butter, diced
- 1/2 cup cold buttermilk
- 1/2 cup pure maple syrup
- 4 extra-large eggs, lightly beaten
- 1 egg beaten with 1 tablespoon milk or water, for egg wash.
- FOR THE GLAZE
- 1-1/4 cups confectioners' sugar
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Southern Cream Cookies
By tlfrench_52
Cream shortening (butter) with sugar
- 1 cup shortening (Marie used margarine)
- 2 cups sugar
- 2 beaten eggs
- 1 tsp. vanilla (Marie used 2 tsp.)
- 1 cup sour cream (Marie used about 1-1/2 cups)
- 5 cups flour
- 3 tsp. baking powder
- 1 tsp. salt (Marie omitted)
- 1/2 tsp. baking soda
- 1-1/2 cups nuts (optional)
Wasabi Cocktail Sauce
By tlfrench_52
Whisk all ingredients together and serve with cooked shrimp
- 1 cup ketchup
- 2 tablespoons horseradish
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons wasabi paste
Layered Taco Salad
By tlfrench_52
In a small skillet, cook beef over medium heat until no longer pink; drain
- 1 lb. ground beef
- 2/3 cup water
- 1 envelope taco seasoning
- 2 medium ripe avocados, peeled and pitted
- 2 Tbsp. finely chopped red onion
- 3 garlic cloves, minced
- 1 tsp. lemon juice
- 4 cups shredded lettuce
- 1 can (2-1/4 oz.) sliced ripe olives, drained
- 2 medium tomatoes, chopped
- 1 small cucumber, peeled and chopped
- 5 green onion, chopped
- 2 cups (8 oz.) shredded cheddar cheese
- 1 cup salsa
- 2 cups (16 oz.) sour cream
- Tortilla chips
Lemon Dream Squares
By tlfrench_52
Mix wafer crumbs and butter; press onto bottom of plastic wrap lined 8 inch square pan
- 35 Nilla wafers, crushed (about 1-1/4 cups)
- 1/4 cup (1/2 stick) butter, melted
- 2 cups frozen vanilla yogurt, softened
- 1 3-oz. pkg. Jell-o Lemon Flavor gelatin
- 2 cups thawed Cool Whip
- 2-1/4 cups mixed fresh berries (sliced strawberries, raspberries, blueberries)
Pecan-Peach Cobbler
By tlfrench_52
Preheat oven to 475 degrees
- 12 to 15 fresh peaches, peeled and sliced (about 16 cups)
- 1/3 cup all-purpose flour
- 1/2 tsp. ground nutmeg
- 3 cups sugar
- 2/3 cup butter
- 1-1/2 tsp. vanilla extract
- 2 (15-oz) packages refrigerated piecrusts
- 1/2 cup chopped pecans, toasted
- 5 Tbsp. sugar, divided
- Sweetened whipped cream
Homemade Veggie Chips
By tlfrench_52
Using a mandolin or the slicing blade of a food processor, slice the vegetables about 1/8 inch thick
- 3 beets, trimmed and peeled
- 2 sweet potatoes, peeled
- 1 Idaho potato, peeled
- 1 quart canola oil
- coarse salt
Tangy Tzatziki Pasta Salad
By tlfrench_52
1. Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended
- 1 - 16 oz. container low-fat plain Greek yogurt
- 1/4 cup olive oil
- 1 Tbsp. chopped fresh dill
- 1 Tbsp. lemon juice
- 1 tsp. sea salt
- 1/2 tsp. freshly ground pepper
- 3 garlic cloves
- 1 - 16 oz. pkg. penne pasta
- 1 cup pitted Kalamata olives, sliced
- 2 cucumbers, peeled, seeded & diced
- 3/4 cup sun-dried tomatoes in oil, drained & chopped
- 1 - 9.9 oz. jar marinated artichoke hearts, drained & chopped
- 1-1/2 cups crumbled feta cheese
Parker's Famous Margaritas
By tlfrench_52
5 oz. tequila 3 oz. fresh lime juice 1 oz
- 5 oz. tequila
- 3 oz. fresh lime juice
- 1 oz. sweetened lime juice
- 3 oz. triple sec (orange-flavored liqueur)
- Ice cubes
- 1 lime, cut into wedges
- Rimming salt
Bruschetta Chicken Bake
By tlfrench_52
1. Preheat oven to 400 degrees
- 1 14-1/2 oz. can diced tomatoes, undrained
- 1 pkg. (6 oz.) Stovetop stuffing for chicken
- 2 cloves garlic, minced
- 1-1/2 lbs. boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp. dried basil leaves
- 1 cup shredded Mozzarella Cheese