Dawn716's profile page
Recipes
Pot Roast
By dawn716
Put roast in crockpot. Top with both packets of dry mix
- Beef Roast
- 1 pkg Hidden Valley Ranch Dressing
- 1 pkg McCormick Au Jus mix
- 1 stick butter
- 5 peppercorns
Pumpkin Patch Party Cake
By dawn716
HEAT oven to 350°F. Spray a 12-cup fluted tube pan with flour no-stick cooking spring
- Pillsbury® Baking Spray with Flour
- 2 packages Pillsbury® Funfetti® Halloween Cake Mix
- 2 cups water
- 2/3 cup Crisco® Pure Vegetable Oil
- 6 whole eggs
- OR 8 egg whites
- 2 (15.6 oz.) cans Pillsbury® Funfetti® Halloween Vanilla Flavored Frosting
- 1 flat bottom ice cream cone
- 1/2 cup Pillsbury® Creamy Supreme® Chocolate Fudge Flavored Frosting
- Candy, including candy corn, for decorations (optional)
Cinnamon Quick Bread
By dawn716
MIX ALL INGREDIENTS WELL. POUR 1/2 BATTER INTO GREASED LOAF PAN
- 1/4 C CRISCO OIL
- 1 C SUGAR
- 1 EGG
- 1 C SOUR MILK
- 1 t BAKING SODA
- 2 C FLOUR
- 1/2 t SALT
Philly Steak Pepper Boats
By dawn716
SLICE PEPPERS IN HALF LENTHWISE
- 4 BELL PEPPERS
- 10 OZ THINLY SLICED ROAST BEEF
- 8 SLICES PROVOLONE CHEESE
- 1 LARGE SWEET ONION, SLICED
- 4 T BUTTER
- 4 T OLIVE OIL
- 1 T MINCED GARLIC
- SALT AND PEPPER TO TASTE
Happy Bunny Cake
By dawn716
HEAT oven to 350°F. Spray two 8-inch round cake pans with no-stick cooking spray
- Crisco® Original No-Stick Cooking Spray
- 1 package Pillsbury® Moist Supreme® Classic Yellow Premium Cake Mix
- 1/3 cup Crisco® Pure Vegetable Oil
- 1 cup water
- 3 large eggs
- 2 (16 oz.) cans Pillsbury® Creamy Supreme® Classic White Frosting
- Pillsbury® Easy Frost™ Vanilla Dream Flavored No-Fuss Frosting
- 2 cups flaked coconut
- Red licorice strips
- Jelly beans
Winter Fruit Salad with Lemon Poppyseed Dressing
By dawn716
In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt
- 1/2 cup white sugar
- 1/2 cup lemon juice
- 2 teaspoons diced onion
- 1 teaspoon Dijon-style prepared mustard
- 1/2 teaspoon salt
- 2/3 cup vegetable oil
- 1 tablespoon poppy seeds
- 1 head romaine lettuce, torn into bite-size pieces
- 4 ounces shredded Swiss cheese
- 1 cup cashews
- 1/4 cup dried cranberries
- 1 apple - peeled, cored and diced
- 1 pears - peeled, cored and diced
Applebee's Onion Peels
By dawn716
Directions Make horseradish dipping sauce by combining ingredients in a medium bowl with a whisk
- 1/2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 2 teaspoons white distilled vinegar
- 1 teaspoon water
- 1 teaspoon paprika
- 1 teaspoon ketchup
- 1/4 teaspoon medium grind black pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon cayenne
- 1 dash garlic powder
- 1 dash onion powder
- 4 -6 cups shortening, as required by the fryer
- 1 large white onion
- 1/2 cup all-purpose flour
- 1/2 cup Progresso Plain Bread Crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups milk
Italian Garlic Parmesan Breadsticks Recipe
By dawn716
In a large bowl, dissolve yeast in warm water
- 3 teaspoons active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 4 tablespoons canola oil, divided
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 4 cups all-purpose flour
- 1/2 cup butter, melted
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons dried parsley flakes
- 1-1/2 teaspoons garlic powder
Mexican Beef & Corn Casserole
By dawn716
Preheat oven to 400°. Cook ground beef in 12-inch nonstick skillet over medium-high heat, stirring frequently, unt...
- 1 lb. lean ground beef
- 1/3 cup chopped fresh cilantro, (optional)
- 1 can (15.5 oz.) reduced sodium black beans, drained
- 1 can (11 oz.) Mexicorn, drained
- 2 Tbsp. Country Crock® Spread
- 1/2 cup salsa
- 2/3 cup fat free sour cream
- 1/4 cup shredded low fat cheddar cheese
Pumpkin Bread with Pumpkin Buttercream
By dawn716
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until th...
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 large eggs
- 3/4 cup packed dark brown sugar (I substituted light brown sugar)
- 1/3 cup granulated sugar
- 2 teaspoons freshly grated orange zest (I omitted this)
- 1 teaspoon freshly grated lemon zest (I left this out, too)
- 1/2 cup canola oil
- 1 1/4 cups canned pure pumpkin puree
- 1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
- Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.
- PUMPKIN BUTTERCREAM FROSTING
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 Tablespoons canned pure pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 3 cups powdered sugar
- 2 teaspoons half & half or milk
- 1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top