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Recipes
Hot Artichoke Dip
By trinimomma
Drain and chop artichoke hearts
- 1 can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup grated parmesan cheese
- 1/4 t. garlic powder
Peanut Butter Kiss Cookies
By trinimomma
Beat condensed milk and peanut butter at medium speed with an electric mixer until creamy
- 1 14 oz. can sweetened condensed milk
- 3/4 cup peanut butter
- 2 cups all purpose baking mix
- 1 t. vanilla
- 1/4 cup sugar
- 1 13 oz. package chocolate kisses
The Lady's Cheesy Mac
By trinimomma
Preheat oven to 350 degrees
- 4 cups cooked elbow macaroni, drained
- 2 cups grated cheddar cheese
- 3 eggs, beaten
- 1/2 cup sour cream
- 4 T. butter, cut into pieces
- 1/2 t. salt
- 1 cup milk
Virginia's Easy Lasagna
By trinimomma
Brown beef in 3-quart saucepan; drain off excess fat
- 1 lb. Ground meat
- 3 1/2 cups (32- oz. jar) thick spaghetti sauce
- 1 1/2 cups water
- 2 cups (15-oz. container) ricotta or small curd cottage cheese
- 3 cups (12-oz.) shredded mozzarella or Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup chopped parsley
- 1 tsp. Salt
- 1/4 tsp. Pepper
- 8 oz. lasagna, uncooked
Fantasy Fudge
By trinimomma
Traditional method: Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, s...
- 3 cups sugar
- 3/4 cup margarine
- 2/3 cup evaporated milk
- 1 12-oz. (340 g) package semi-sweet chocolate chips
- 1 7-oz. (198 g) jar Kraft Marshmallow creme
- 1 cup chopped nuts
- 1 tablespoon vanilla
Florentine Meatballs
By trinimomma
Preheat oven to 400 degrees F
- 1 box frozen spinach, defrosted in the microwave
- 1 1/3 pound (1 package) ground turkey breast
- 1 medium onion, finely chopped, divided
- 3 cloves garlic, chopped
- 1 large egg
- 1 3/4 cups milk, divided
- 3/4 cup bread crumbs, 3 handfuls
- 1/2 cup grated Parmigiano-Reggiano, 2 palm fulls
- Coarse salt and black pepper
- Extra-virgin olive oil, for drizzling
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
- 1/2 teaspoon freshly grated nutmeg, eyeball it
- 1/4 cup parsley leaves, chopped
Raspberry Cheese Torte
By trinimomma
Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily
- 1 1/2 pounds Cheddar cheese; grated
- 1/4 cup Finely minced onion
- 3/4 cup Chopped pecans
- 1/4 teaspoon Cayenne pepper
- 1/3 cup (To 1/2) mayonnaise
- 1 cup Raspberry preserves (without seeds)
- Assorted unflavored crackers
Seven Layer Salad
By trinimomma
Fry the bacon crisp, drain it and put on paper towel to remove as much grease as possible
- 1 head lettuce, shredded
- 1/2 cup celery, diced
- 1/2 cup red onion, shredded
- 8 Ounces peas, frozen
- 2 tablespoons sugar
- 2 cups mayonnaise
- 4 ounces cheddar cheese, shredded
- 8 slices bacon, crumbled
Layered Mexican Dip
By trinimomma
In a clear pie pan, or similar dish, spread a layer of bean dip
- 1 (9 ounce) can bean dip
- 1 (6 ounce) container guacamole
- 12 ounces sour cream
- 1 (1 ounce) package taco seasoning mix
- 1 (8 ounce) package shredded Cheddar cheese
- 1 jalapeno pepper, seeded and diced, if desired
- 1 tomato, chopped
Southern Baked Beans
By trinimomma
Preheat oven to 350 degrees F
- 1 large onion, diced
- 2 (16-ounce) cans pork and beans
- 3 tablespoons prepared yellow mustard
- 1/4 cup maple syrup
- 1/4 cup light brown sugar
- 4 tablespoons ketchup
- 1 tablespoon lemon juice
- 1/2 pound bacon strips, cut into 1/2-inch pieces