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Recipes
Grands!® Meatball Pops
By RogRot
1. Heat oven to 375°F. Line cookie sheet with parchment paper or spray with nonstick cooking spray
- 1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Southern Style or Buttermilk Biscuits
- 1 1/3 oz. (1/3 c.) shredded Monterey Jack or Cheddar cheese
- 10 refrigerated or frozen cooked beef meatballs, thawed
- 1/4 c. butter, melted
- 2/3 c. finely crushed seasoned croutons
- 10 large appetizer picks or lollipop sticks, if desired
- 1 1/2 c. tomato pasta sauce, heated
Almond Toffee
By RogRot
Line the bottom and sides of a 15-in
- 1-1/2 teaspoons plus 2 cups butter, softened, divided
- 2 cups sugar
- 1/3 cup water
- 2 tablespoons light corn syrup
- 1 package (11-1/2 ounces) milk chocolate chips
- 1 cup finely chopped almonds, toasted
Honey Whole-Wheat Bread
By RogRot
Use bread machine adding ingredients in this order: Warm water Honey Butter Flour Salt Yeast
- 4 1/4 cups whole-wheat flour
- 1/2 teaspoon salt
- 1 1/2 cups warm water (not too hot or it will kill the yeast)
- 1/4 cup honey
- 2 tablespoons olive oil (or melted butter)
- 1 packet or 2 1/4 teaspoons yeast
Grilled Pizza Wraps
By RogRot
Heat a large skillet over medium-low heat
- 2 Tbls. margarine, softened
- 8 (10 inch) flour tortillas
- 1 (16 oz.) pkg. shredded Cheddar-Monterey Jack cheese blend
- 1/2 c. pizza sauce
- 4 oz. sliced pepperoni
Lemon Crinkle Cookies
By RogRot
Preheat oven to 350 degrees
- 1/2 cups Butter, Softened
- 1 cup Granulated Sugar
- 1/2 teaspoons Vanilla Extract
- 1 whole Egg
- 1 teaspoon Lemon Zest
- 1 Tablespoon Fresh Lemon Juice
- 1/4 teaspoons Salt
- 1/4 teaspoons Baking Powder
- 1/8 teaspoons Baking Soda
- 1-1/2 cup All-purpose Flour
- 1/2 cups Powdered Sugar
Crockpot Little Smokies
By RogRot
Combine cocktail wieners or little smokies in Crockpot with chili sauce and grape jelly; cover and cook on LOW for ...
- 2 packages Cocktail wieners, little smokies
- 1 bottle (12 ounces) chili sauce
- 1 cup grape jelly
Fudge
By RogRot
*You can add more or less nuts as per your preference
- 18 ounces of semi-sweet or bittersweet chocolate chips (1 1/2 bags) (510 g.) (or milk chocolate chips but they stay pretty soft...(maybe 1/2?)
- 2 c. chopped walnuts or pecans (200 g.)
- 1 c. of regular butter (2 sticks) Do not use margarine!
- 1 can (13 ounces) evaporated milk
- 4 c. of mini marshmallows or 20 large marshmallows, cut up (220 g.)
- 4 c. granulated sugar (780 g.)
- 2 t. vanilla extract
- All of your ingredients should be a room temperature!
Pecan Pork Chops
By RogRot
In a shallow dish, combine flour, salt, and pepper
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 boneless pork loin chops, pounded to 1/4-inch thickness
- 6 tablespoons butter, divided
- 1/4 cup finely chopped onion
- 1/4 cup chopped pecans
- 1/4 cup honey
- 1/4 cup chicken broth
- 1 teaspoon lemon juice
Ham Roll Ups
By RogRot
In a medium microwave safe bowl, mix cream cheese & Cheddar cheese
- 1 pound thinly sliced cooked ham
- 3 (8 oz.) pkg. cream cheese, softened
- 2 (8 oz.) pkg. shredded Cheddar cheese
- 1 bunch green onions
Fantasy Fudge
By RogRot
LINE 9-inch square pan with foil, with ends of foil extending over sides
- 3 cups sugar
- 3/4 cup butter or margarine
- 1 small can (5 oz.) evaporated milk (about 2/3 cup)
- (Do not use sweetened condensed milk.)
- 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- 1 cup chopped Walnuts
- 1 tsp. vanilla