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Recipes
Caramel Pecan Rolls
By RogRot
Combine brown sugar, butter, & corn syrup
- 1/2 c. brown sugar
- 1/2 c. butter - softened
- 1/4 c. corn syrup
- 2 tubes (8 oz. each) refrigerated crescent rolls
- 2/3 c. chopped pecans
- 1/4 c. sugar
- 1 tsp. ground cinnamon
Sweet and Sour Chicken (Martha Stewart)
By RogRot
Directions In a large bowl, toss chicken with 1 tablespoon each soy sauce and cornstarch, salt, and pepper
- 2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon coarse salt
- 1/3 cup rice vinegar
- 1/4 cup ketchup
- 4 teaspoons sugar
- 3 tablespoons vegetable oil
- 4 bell peppers (green, red, yellow, or a combination), cut into 1-inch pieces
- 8 scallions, cut crosswise into 1-inch pieces, white and green parts separated
- 6 garlic cloves, thinly sliced
- Cooked white rice, for serving (optional)
- 1/4 teaspoon ground pepper
Better than Robert Redford Dessert
By RogRot
1. Heat oven to 350 degrees F
- 1 cup all-purpose flour
- 1 cup coarsely chopped walnuts
- 1/2 cup (1 stick) unsalted butter, melted
- 1 8 ounce package cream cheese, softened
- 1 cup confectioners' sugar
- 1 8 ounce container frozen whipped topping, thawed
- 4 cups milk
- 2 3.4 ounce boxes instant vanilla pudding
- 2 3.9 ounce boxes instant chocolate pudding
- Chopped nuts
- Chocolate curls
Chicken Fajita Roll-ups (Sandy Hill)
By RogRot
Meat rubbed with stuff and refrigerate
- 2 dried tomatoes
- 1/3 c dried onions (Red)
- 1/2 of Jalapeno pepper - diced
- 2 t lime juice
- 2 t Cilantro (or more)
- 1/4 t Salt
- 1/4 t pepper
- Mexican Ranch Dipping sauce
- 1/2 c mayo
- 2 T onion
- 2 T Tomatoes
- 1 T Buttermilk
- 1 T White Vinegar
- 2 t Cilantro
- 3/4 t paprika
- 1/2 t sugar
- 1/4 t salt
- pinch of dill weed, cumin, Cayenne (Red Pepper)
Pecan Tassies
By RogRot
1. Beat ½ c. butter & cream cheese till creamy
- 1/2 c. (1 stick) plus 1 Tbls. butter, softened, divided
- 1 pkg. (3 oz.) cream cheese, softened 1 c. all-purpose flour
- 1/2 c. packed light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- 1/2 c. chopped pecans
Strawberry Frozen Dessert
By RogRot
Pat crust in 9 X 13 pan. Layer 1: mix well and pour over crust
- Crust:
- 3 c. graham cracker crumbs
- 1/2 c. sugar
- 1/2 c. butter
- Layer 1:
- 8 oz. cream cheese
- 1 egg
- 1/3 c. sugar
- 2 T. lemon juice
- Layer 2:
- 1 pkg. strawberry jello
- 2 ea. 10 oz. pkgs. frozen strawberries
- 1 c. boiling water
- 2 c. vanilla ice cream
- Top Layer:
- 1 pt. cream, whipped and sweetened
Pecan Toffee Bars
By RogRot
Heat oven to 350º. Grease 13X9 in
- 1 (18 1/4 oz.) Supreme Yellow Cake Mix
- 1/2 c. butter, softened
- 1 egg
- 1 (14 oz) can Sweetened condensed milk
- 1 tsp. Vanilla
- 1 egg
- 18 small Heath Toffee Candy bars, chopped
- 1 cup chopped pecans
Outback Honey Wheat Bushmans Bread
By RogRot
In the bowl of a stand mixer fitter with a dough hook, stir together water, oil, caramel color, and honey until mix...
- 2 1/2 c. warm water (100°-110°F)
- 1/4 c. vegetable oil
- 2 T. caramel color
- 1/2 c. honey
- 3 1/2 c. whole-wheat flour
- 2 T. cocoa
- 2 T. active dry yeast
- 1 tsp. salt
- 2-3 c. bread flour
- rolled oats (for dusting loaves)
Earthquake Bars
By RogRot
Line cookie sheet with foil; Butter lightly; Cover with graham crackers fit closely
- Softened butter to cover foil
- 13 graham crackers
- 1 c. butter
- 1 c. brown sugar
- 1 c. chopped nuts
- 10 Hershey bars
Pfeffernuss
By RogRot
Cream butter & sugar. Add syrup & sour cream (cream + vinegar); beat well
- 2 c. butter
- 2 c. sugar (390 g)
- 2 c. white syrup (480 ml)
- 2 c. whipping cream + 2 T. vinegar
- 8 c. flour (565 g)
- 1 t. soda
- 4 t. cinnamon
- 2 t. nutmeg
- 1 t. cloves
- salt