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Recipes
Cranberry Drops
By mangia_g2
Heat oven to 375. Cream butter and sugars together
- 1/2 cup butter
- 1 cup sugar
- 3/4 cup brown sugar
- 1/4 tsp baking soda
- 1/4 cup milk
- 1 egg
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped nuts
- 2 TB orange juice
- 2 - 2 1/2 cups dried cranberries, coarsely chopped
Lemon Sour Cream Pie
By mangia_g2
This is also good without sour cream
- 1 cup sugar
- 3 1/2 TB cornstarch
- 1 TB lemon zest
- 1/2 cup lemon juice (3 lemons)
- 3 egg yolks, lightly beaten
- 1 cup milk
- 1/4 cup butter
- 1 cup sour cream
- 1 baked 9" pie shell
Artichoke, stuffed
By mangia_g2
For the filling: In a medium bowl, combine bread crumbs, cheese, chopped garlic, parsley, oregano, 2 TB oil and le...
- 1/2 cup bread crumbs
- 1/2 cup Parmigiano-Reggiano cheese
- 5 cloves garlic (2 chopped; 3 smashed)
- 3 Tb parsley, chopped
- 1 tsp fresh oregano
- 2 TB plus 1/4 cup olive oil
- juice and zest of 2 lemons
- salt and pepper
- 4 fresh artichokes
- 1 sprig fresh thyme
- 1 1/2 cups dry white wine
- 1 cup vegetable broth
Mushroom Pecan Pate or Patties
By mangia_g2
Saute onions, garlic and muchrooms in oil over a medium heat for about 6 or 7 minutes
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 2 cups dried asst mushrooms, soaked
- 1 cup fresh mushrooms, sliced
- 2 TB olive oil
- 1/2 cup fresh parsley
- 1 1/2 - 2 cups bread crumbs, or cooked quinoa
- 3 TB tahini
- 2 TB hoisin sauce
- 3/4 cup toasted pecans or walnuts, chopped
- 3 TB tamari soy sauce
- 1 tsp dried oregano
- 1/2 tsp dried sage
- salt and pepper to taste
Cream Cheese Frosting
By mangia_g2
Using a standing mixer, beat cream cheese and butter in a large mixing bowl until blended and smooth
- 2 lbs cream cheese, room temp
- 2 sticks butter, room temp
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 ts lemon zest
Mini Cheesecakes
By mangia_g2
Line muffin tin with foil liners
- Toppings:
- 12 vanilla wafers
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla
- 2 eggs
- mandarin orange
- nuts
- preserves
- chocolate
Zucchini Brownies
By mangia_g2
In a large bowl, cream butter and sugar until light and fluffy
- FROSTING:
- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups shredded zucchini
- 2/3 cup semisweet chocolate chips
- 1/2 cup Jif ® Creamy Peanut Butter
Pumpkin Gingerbread Trifle
By mangia_g2
Prepare and bake gingerbread according to package directions, using two greased 9-in
- 2 packages (14-1/2 ounces each) gingerbread cake mix
- 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
- 3 cups milk
- 1 can (29 ounces) solid-pack pumpkin
- 1/2 cup packed brown sugar
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
Pumpkin Cupcakes With Cream Cheese Frosting
By mangia_g2
Heat oven to 350 F. Line two 12-cup muffin tins with paper liners
- 1 18.5 oz box yellow cake mix (plus the ingredients called for in the package directions)
- 1/2 tsp pumpkin pie spice
- 15 oz can pumpkin puree
- 16 oz cream cheese, at room temperature
- 2 cups confectioners sugar
- 24 pieces candy corn
Pork and Beans Bread
By mangia_g2
Spray two loaf pans (9x5x3) with Pam
- 15 oz can pork and beans
- 4 eggs, beaten
- 1 cup vegetable oil (not canola or olive oil)
- 1 tsp vanilla
- 2 cups sugar
- 1 tsp baking soda
- 1/2 tsp each baking powder and salt
- 1 1/2 tsp cinnamon
- 1 cup chopped pecans or walnuts
- 3 cups flour