Chelyc13's profile page
Recipes
Root Beer Glazed Ham
By chelyc13
Baste every 10 minutes cook for 40 minutes
- Root Beer Extract
- 2 oz water
- Brown Sugar
- Cinnamon Sticks
Chocolate Peanut Butter Cheesecake
By chelyc13
1. Preheat oven to 300 2
- FOR CRUST:
- 2 cups graham cracker crumbs
- 1/3 cup firmly packed brown sugar
- 1/3 cup butter, melted
- FOR CHOCOLATE LAYER:
- 6 (1oz) squares semisweet chocolate
- 6 tblsp butter
- 1/2 cup sugar
- 2 large eggs
- 2 tblsp all-purpose flour
- PEANUT BUTTER LAYER:
- 3 (8oz) pkgs cream cheese, softened
- 1 1/2 cups fimrly packed brown sugar
- 3/4 cup creamy peanut butter
- 3 large eggs
- 1 egg yolk
- 1/3 cup heavy whipping cream
- FOR CHOCOLATE GANACHE:
- 3 (1oz) squares semisweet chocolate
- 2 tblsp heavy whipping cream
- FOR GARNISH:
- chopped peanut butter cups
Pasta Fagioli
By chelyc13
Patsy's Italian Family Cookbook
- 8 oz small pasta shells or any small pasta for soup
- 1/4 cup olive oil
- 1 cup coarsely chopped yellow onions
- 1 garlic clove, minced
- 3 cups tomato sauce (patsy's recipe or jarred)
- 2 cups chicken stock
- One 15oz can cannellini beans, drained and rinsed
- 1 tablespoon finely chopped flat leaf parsley
- Salt and freshly ground black pepper
Pancetta-Stuffed Beef Tenderloin with Port Mushrooms
By chelyc13
1. Position a rack in the center of the oven and preheat to 425
- 3 6oz pkgs sliced pancetta, 1 pkg chopped
- 3 tblsp extra virgin olive oil
- 6 1/2 lbs boneless beef tenderloin, trimmed and halved crosswise
- Salt and pepper
- 4 tblsp butter
- 2 cups fresh coarsely ground breadcrumbs
- 1 1/4 cups finely chopped parsley
- 3 tblsp fresh thyme leaves
- 1 1/2 lbs mixed mushrooms, sliced
- 1/3 cup tawny or ruby port wine
Slow-Cooker Venison Chili
By chelyc13
Cook venison in large skillet over medium high heat until no longer pink, stirring to break up
- 1 lb. ground venison
- 7 cloves garlic, minced
- 3 large onions, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 jalapeno peppers, minced
- 1 (28oz) can crushed tomatoes, undrained
- 2 cans (15oz) kidney beans, drained
- 1 cup water
- 1 tablespoon red wine vinegar
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon crumbled dried oregano, preferably mexican
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground coriander
Out Tomato Sauce
By chelyc13
Patsy's Italian Family Cookbook
- 1/4 cup olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, halved
- Two 28oz cans whole San Marzano tomatoes in juice
- 2 tablespoons hearty red wine
- 2 bay leaves
- 2 tablespoons tomato paste
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh flat leaf parsley
- Salt and Freshly ground black pepper
White Velvet Cake Pops
By chelyc13
1. In a medium bowl, using an electric mixer on low speed, beat cake mix, flour, sugar, salt, egg white, water, so...
- 1 cup white cake mix
- 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- Pinch of salt
- 1 large egg white, at room temp
- 1/3 cup water
- 1/4 cup sour cream
- 1/4 tsp almond extract
- 1/4 tsp vanilla extract
- Nonstick baking Spray
Pumpkin-Pecan Braid
By chelyc13
1. Heat oven to 350. Spray cookie sheet with cooking spray
- FOR CAKE:
- 3/4 cup canned pumpkin
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 egg, separated
- 1/2 cup chopped pecans
- 1 can (8oz) refrigerated crescent dinner rolls
- FOR GLAZE:
- 1/2 cup powdered sugar
- 2 to 3 teaspoons milk
- 1 tablespoon chopped pecans
Shrimp, Quinoa, and Andouille Jambalaya
By chelyc13
From Supermarket Healthy
- FOR THE JAMBALAYA:
- 2 teas canola oil
- 2 chicken or turkey andouille sausages, finely chopped
- 1 medium red onion, finely chopped
- 1 celery stalk, finely chopped
- 1 large green bell pepper, finely chopped
- 1/2 teaspoon kosher salt
- 2 garlic cloves, very finely cohpped or pressed through a garlic press
- 1 tablespoon finely chopped fresh thyme leaves
- 1 1/2 teaspoons smoked paprika
- 1 dried bay leaf
- 1/2 teaspoon ground black pepper
- 1 cup diced canned tomatoes
- 1 1/2 cups quinoa, rinsed well under cold water
- FOR SHRIMP:
- Juice of 1/2 lemon
- 1 garlic clove, very finely chopped or pressed through a garlic press
- 1/2 teaspoon kosher salt
- 1/2 pound peeled and deveined medium shrimp
- 1 teaspoon canola oil
Chile-Braised Pork-Shoulder Tacos
By chelyc13
1. Place chiles in a medium bowl
- 4 large dried ancho chiles, stemmed, seeded
- 2 large dried chiles de arbol or japones chiles, stemmed and seeded
- 2 tablespoons sugar
- 1 tablespoon fresh lime juice
- 1 5lb boneless pork shoulder (boston butt)
- Kosher salt
- 2 tablespoons vegetable oil
- 1 large onion, chopped (about 2 cups)
- 3 large garlic cloves, coarsely chopped
- 2 bay leaves
- 2 teaspoons dried oregano
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground allspice
- 1 12oz bottle negro modelo or other dark beer
- (tortillas, salsa, fresh cilantro for serving)