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Recipes
Peppermint Candy Cane Cookies
By Mrs_imUnLawson
1. Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl
- 1 * 1 cup sugar
- 1 * 1 cup butter
- 1/2 * 1/2 cup milk
- 1 * 1 tea vanilla
- 1 * 1 tea peppermint extract
- 1 * 1 egg
- 3 1/2 * 3 1/2 cups flour
- 1 * 1 tea backing powder
- 1/4 * 1/4 tea salt
- 1/2 * 1/2 tea red food coloring
Candied Pecans from Gluten-Free
By Mrs_imUnLawson
Beat water and egg white until frothy
- 1 teaspoon cold water
- 1 egg white
- 1 pound large pecans (4 cups)
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon sal
Fluffernutter Cookies
By Mrs_imUnLawson
1. Preheat oven to 350 degrees F
- 1 Cup creamy peanut butter
- 1 large egg
- 1 cup marshmallow cream
Orange Salad
By Mrs_imUnLawson
1. In a large bowl mix fruit and cottage cheese 2
- 1 * 1 can mandarin oranges (drained)
- 1 * 1 can crushed pineapple (drained)
- 9 * 9 oz cottage cheese
- 9 * 9 oz Kool Whip
- 2 * 2 cups mini marshmallows
- 1 * 1 small box orange jello
Chocolate Mint Frosty
By Mrs_imUnLawson
1. POUR milk into large glass measuring cup
- 2 * 2 cups milk
- * ice cubes
- 1 * 1 cup frozen COOL WHIP Whipped Topping
- 1 * 1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
- 4 * 4 small chocolate-covered mint patties
Pumpkin Spice Spread
By Mrs_imUnLawson
* In a large bowl, combine the cream cheese, pumpkin and sugar substitute; mix well
- 1 * 1 package (8 ounces) fat-free cream cheese
- 1/2 * 1/2 cup canned pumpkin
- * Sugar substitute equivalent to 1/2 cup sugar
- 1 * 1 teaspoon ground cinnamon
- 1 * 1 teaspoon vanilla extract
- 1 * 1 teaspoon maple flavoring
- 1/2 * 1/2 teaspoon pumpkin pie spice
- 1/2 * 1/2 teaspoon ground nutmeg
- 1 * 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Chocolate Caramel Pecan Crunch
By Mrs_imUnLawson
1. Heat oven to 300°F. In medium bowl, combine butter and brown sugar; mix well
- 1 * 1 cup butter, melted
- 1 * 1 cup firmly packed brown sugar
- 8 * 8 cups corn puffs snacks
- 2 * 2 cups pecan halves
- 3/4 * 3/4 cup semisweet chocolate chips
14-Layer Cake
By Mrs_imUnLawson
Directions: Position racks in the center and bottom third of the oven and preheat to 375°
- 4 1/2 * 4 1/2 cups all-purpose flour , sifted
- 1 1/2 * 1 1/2 teaspoons baking powder
- 1/4 * 1/4 teaspoon salt
- 1 1/2 * 1 1/2 cups (3 sticks) unsalted butter , at room temperature
- 2 1/2 * 2 1/2 cups sugar
- 6 * 6 large eggs , at room temperature
- 3 * 3 cups milk
- 1 1/2 * 1 1/2 teaspoons vanilla extract
- 3 * 3 cups sugar
- 1/2 * 1/2 cup unsweetened cocoa powder , preferably Dutch process
- 1 * 1 cup (2 sticks) unsalted butter , cut up
- 1 * 1 can (12 ounces) evaporated milk
- 1 * 1 tablespoon vanilla extract
- * Pecan halves, for garnish
Chicken Parmesan
By Mrs_imUnLawson
Set 1, Week 2; Monday Serve with Spaghetti Sauce*, French Bread* and salad *see MP: Set 1 Week 1 cookbook for reci
- 3/4 cup bread crumbs or Panko
- 1/4 cup Parmesan cheese
- 1/2 tsp salt
- 1 egg white, beaten
- 2 / tbsp olive oil
- 4 boneless chicken breast, cut into thin slices
- Easy Spaghetti Sauce or favorite sauce
- 1/4 # mozzarella cheese
- 1 box spaghetti noodles
Peanut Butter Cup Cupcake Surprise (aka PB Surprise)
By Mrs_imUnLawson
1. Preheat oven to 350°F
- 2 * 2cups all-purpose flour
- 2 * 2 teaspoons baking powder
- 1/4 * 1/4 teaspoon salt
- 1-3/4 * 1-3/4 cups sugar
- 1/2 * 1/2 cup (1 stick) butter, softened
- 3/4 * 3/4 cup reduced-fat (2%) or whole milk
- 1 * 1 teaspoon vanilla
- 3 * 3 egg whites
- 2 * 2 bars (3 ounces each) bittersweet chocolate candy, melted and cooled
- 30 * 30 mini peanut butter cups
- 1 * 1 container prepared chocolate frosting
- 3 * 3 squares (1 ounce each) white chocolate, chopped