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Recipes
Candy Bar Fudge
By chelyc13
Line 8inch squae pan with parchment, leaving overhang; sprinkle with 1/2 cup candy
- 1 1/2 cups crushed candy bar (like butterfinger)
- 2 1/2 cups semisweet chocolate chips
- 1 can condensed milk (14oz)
- 1/2 cup peanuts
Banana-Walnut Upside Down Cake
By chelyc13
Combine brown sugar and 1/4 cup butter in a saucepan; cook over low heat until butter melts and mixture is well ble...
- 1 cup brown sugar, packed
- 1/2 cup plus 2 tblsp buttter, divided
- 3 tblsp pure maple syrup
- 1/4 cup walnuts, coarsely chopped and toasted
- 4 ripe bananas
- 3/4 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 6 tblsp milk
Pumpkin French Toast Bake
By chelyc13
Serving size: 10 slices; per slice: Calories: 122 Fat: 4 g Carbohydrates: 13
- 3 1/2 – 4 1/2 cups 1-inch bread cubes (depending on type of bread)
- 7 large eggs
- 2 cups milk (any kind)*
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)*
- 3-4 tablespoons brown sugar for topping
- nuts, like pecan or walnuts (optional)
Smoked Spice-Rubbed Brisket, Texas Style, on Texas Toast
By chelyc13
Bobby Flay's Barbecue Addiction
- Texas Mop:
- 1 tablespoon canola oil
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red pepper flakes
- 2 garlic cloves, chopped
- 1 cup apple cider vinegar
- 3 tablespoons packed light brown sugar
- 1 tablespoon worcestershire sacue
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups ketchup
- Scant 1/4 cup fresh cilantro leaves
- Brisket:
- 3 tablespoons ancho chile powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon celery seeds
- 1 tablespoon mild spanish paprika
- 1 tablespoon coriander seeds, ground
- 1 tablepsoon yellow mustard seeds, ground
- 1 tablespoon allspice berries, ground
- 1 tablespoon frehsly ground balck pepepr
- 2 tablespoons kosher salt
- 1 (8-10lb) brisket with 1/4 inch layer of fat on top
- 2 cup apple juice, in a spray bottle, or more if needed
Easy Cream Biscuits
By chelyc13
Mix flour and cream until just combined
- 2 cups self rising cake flour
- 1 cup heavy cream
- 3 tablespoons butter, melted
Choconut Macaroons
By chelyc13
1. Combine marzipan and sugar in bowl use fingers to work completely
- 1/4 cup sugar
- 2 tblsp marzipan
- 1 cup shredded sweetend coconut
- 2 oz semisweet chocolate chips
- 3 large egg whites
- 1/2 teas cream of tartar
Cinnalmond Bite Truffles
By chelyc13
1. Line a cookie sheet with wax paper and set aside
- 12 chocolate sandwich cookies (joe joes)
- 1 cup cinnamon toast crunch cereal
- 5 tablespoons unsalted sliced almonds
- 2 teaspoons ground cinnamon
- 2 tablespoons honey
- 1/4 cup almond milk
- 1 teaspoon sea salt
- 1 1/2 cups dark chocolate chopped pieces
Sweet Potato Souffle
By chelyc13
1. Preheat the oven to 400 degrees
- FOR SOUFFLE:
- 3 cups cooked and mashed sweet potatoes from about 2 to 3 small potatoes
- 1 cup granulated sugar
- 3 eggs beaten
- 1/2 cup milk
- 8 tablespoons melted unsalted butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- FOR TOPPING:
- 1 cup packed light brown sugar
- 4 tablespoons unsalted butter, cubed, at room temperature
- 1/2 cup self rising cake flour
- 1 cup chopped pecans
Triple-Chocolate Pumpkin Pie
By chelyc13
1. Make the crust: Preheat oven to 350
- FOR CRUST:
- 2 cups finely ground graham cracker crumbs
- 6 tblsp unsalted butter, melted
- 1 tblsp granulated sugar
- 2 tblsp packed light brown sugar
- 1/2 teas coarse salt
- 1/2 teas ground cinnamon
- 3 oz bittersweet chocolate, finely chopped
- FOR FILLING:
- 6 oz semisweet chocolate, chopped
- 2 oz unsalted butter, cut into small pieces
- 1 can (15oz) solid pack pumpkin
- 1 can (12oz) evaporated milk
- 3/4 cup packed light brown sugar
- 3 large eggs
- 1 tblsp cornstarch
- 1 teas pure vanilla extract
- 1 1/2 teas coarse salt
- 3/4 teas ground cinnamon
- 3/4 teas ground ginger
- 1/4 teas ground nutmeg
- Ground cloves
- 1 oz milk chocolate, melted
Lemon Lemon Loaf
By chelyc13
Make the Lemon Cakes: 1
- FOR THE LEMON CAKE:
- 1 1/2 cups cake flour
- 1 1/2 cups all purpose flour
- 2 teas baking powder
- 1/4 teas baking soda
- 1 teas salt
- 2 1/4 cups sugar
- 8 large eggs, at room temp
- 1/4 cup grated lemon zest (from about 4 lemons)
- 1/4 cup fresh lemon juice
- 2 cups unsalted butter, melted and cooled
- 1/2 cup sour cream, at room temp.
- 2 teas pure vanilla extract
- FOR THE LEMON SYRUP:
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
- FOR THE LEMON GLAZE:
- 2 cups confectioners' sugar, sifted, or more if needed
- 4 to 6 tblsp fresh lemon juice