Menu Enter a recipe name, ingredient, keyword...

Jlwoodruff's profile page

Recipes

Mississippi Mud Cake

Mississippi Mud Cake

By

Preheat the oven to 350 degrees F

  • Icing:
  • 2 cup sugar
  • 1/2 teaspoon salt
  • 2 all-purpose flour
  • 1 stick unsalted butter
  • 1/2 cup vegetable oil
  • 1/2 cup cocoa
  • 1/4 cup water
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 2 teaspoon vanilla extract
  • 1 bag miniature marshmallows
  • 1 stick unsalted butter, softened
  • 3 tablespoon cocoa
  • 6 tablespoon milk
  • 1 (1-pound) box confectioners’ sugar
  • 1 cup chopped pecans or walnuts
  • 1 teaspoon vanilla extract
5/5 (3 Votes)

Fully Loaded Baked Potato Salad

Fully Loaded Baked Potato Salad

By

1. Wash and cut the potatoes into bite-sized pieces

  • 8 medium Russet Potatoes
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 package of bacon, cooked and crumbled
  • 1 small onion, chopped
  • Chives, to taste
  • 1 1/2 cups shredded cheddar cheese
  • Salt and Pepper to taste
4.5/5 (46 Votes)

Melt-in-your-mouth pumpkin cookies

Melt-in-your-mouth pumpkin cookies

By

1. Preheat oven to 350 degrees

  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 15-ounce can pumpkin
  • 4 cups all-purpose flour
  • Frosting
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 to 4 cups powdered sugar (add until desired consistency/firmness)
  • ground cinnamon sprinkled on top (optional)
4.5/5 (24 Votes)

Pumpkin Cornbread

Pumpkin Cornbread

By

Preheat the oven to 400 degrees F and grease an 8×8″ baking dish

  • 1 cup Flour
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoons Ground Cinnamon
  • 1/4 teaspoons Ground Nutmeg
  • 1/2 cups Brown Sugar
  • 1 cup Cornmeal
  • 2 whole Eggs
  • 1 cup Pumpkin Puree
  • 1/4 cups Olive Oil
  • 1 Tablespoon Molasses
4.4/5 (11 Votes)

Stove-Top Chicken Enchilada Lasagna

Stove-Top Chicken Enchilada Lasagna

By

1 In 2-quart saucepan, melt butter over medium heat

  • 1 tablespoon butter or vegetable oil
  • 1/3 cup finely chopped onion (1 small)
  • 1 can (10 oz) Old El Paso® red enchilada sauce
  • 1 to 3 teaspoons ground cumin
  • 1 can (12.5 oz) chunk chicken breast in water, drained
  • 4 Old El Paso® flour tortillas for burritos, 8 inch (from 11-oz package)
  • 1 cup shredded pepper Jack cheese (4 oz)
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/3 cup sliced jalapeño chiles (from jar)
  • 1 can (7 oz) Old El Paso® chopped green chiles
  • Sour cream
4.3/5 (10 Votes)

Pink Party Cake

Pink Party Cake

By

1. Preheat oven to 350 degrees

  • 1 package strawberry cake mix
  • 1 1/4 cups strawberry nectar
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 tsp. Almond extract
  • 2 drops red food coloring
  • 1 bar (4 oz.) white baking bar, chopped
  • 2 Tbsp. whipping cream
  • 1 1/2 cans (12 oz. each) whipped fluffy white frosting
  • 1 cup pink candy coating*
0/5 (0 Votes)

Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

By

To a slow cooker, add chicken (un-cut), diced carrots, onion, celery, and garlic

  • 1 1/2 lbs boneless skinless chicken breasts
  • 5 medium carrots, peeled and chopped (1 3/4 cups)
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 4 stalks celery, chopped (1 1/4 cups)
  • 3 - 5 cloves garlic, minced
  • 3 Tbsp extra virgin olive oil
  • 6 cups low-sodium chicken broth (3 - 15 oz cans)
  • 1 cup water
  • 3/4 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp dried sage (optional)
  • 1/4 tsp celery seed, finely crushed*
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 cups uncooked wide egg noodles
  • 1/4 cup chopped fresh parsley
  • 1 Tbsp fresh lemon juice
  • Saltine crackers or parmesan cheese, for serving (optional)
4.7/5 (9 Votes)

Pumpkin Chocolate Chip Brownies

Pumpkin Chocolate Chip Brownies

By

Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper

  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 tbsp canola oil
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp unsweetened cocoa powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 t vanilla
  • 2/3 cup brown sugar, packed
  • 1/2 cup semisweet chocolate chips
4.6/5 (27 Votes)

Pressure Cooker Italian Potato, Rice, & Spinach Soup

Pressure Cooker Italian Potato, Rice, & Spinach Soup

By

In a pressure cooker, heat oil

  • 1/4 cup olive oil
  • 6 leeks (white part only) sliced
  • 3 garlic cloves, crushed
  • 2 carrots, coarsly diced
  • 1/2 cup arborio rice
  • 3 potatoes, cut into large bite sized cubes
  • 5 cups chicken stock
  • 1/2 cup parsley, chopped
  • 1/2 cup celery, chopped
  • 1 bay leaf
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. dried basil
  • 2 Tbs. fresh lemon juice
  • 3 Tbs. tomato paste
  • 1 Tbs. light brown sugar
  • 1 (10oz.) package of fresh spinach, rinsed, cut into large pieces
  • 1/4 cup grated parmesan cheese
  • 1/4 cup grated fontinella cheese
0/5 (0 Votes)

Holy Cannoli Cake

Holy Cannoli Cake

By

POUR milk and orange extract into large bowl

  • 1 cup milk
  • 1/2 tsp. orange extract
  • 1 pkg.(4-serving size) JELL-O Vanilla Flavor Instant Pudding
  • 1/2 cup POLLY-O Original Ricotta Cheese
  • 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped, divided
  • 1 Tbsp. butter
  • 1 pkg. (10.75 oz.) prepared pound cake, cut horizontally into 4 slices
  • 1 cup thawed COOL WHIP Whipped Topping
4.5/5 (46 Votes)