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Recipes
Crescent Pizza Pockets
By ClaudiaJan
DIRECTIONS: Heat oven to 375°F
- INGREDIENTS:
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1/4 cup pizza sauce
- 3/4 cup shredded mozzarella cheese
- 1/2 cup sliced pepperoni (24 slices)
- 1 teaspoon grated Parmesan cheese
Pizza in a Crockpot
By ClaudiaJan
Littlethings
- 16 oz jar of pizza sauce or 2 cups your own variation
- 1/2 cup mozzarella cheese, grated
- pizza toppings
- 2 tab. oil
- pizza dough, canned or frozen or whatever
- Parchment Paper in four wide strips
- Sprinkle Flour
Cream Cheese Frosting, Large Quanity
By ClaudiaJan
In bowl of Electric Mixer beat the Cream Cheese on medium speed until smooth and creamy
- 24 Oz Cream Cheese -- Room Temp.
- 1 1/2 Cups Butter -- Unsalted, Room Temp.
- 6 Cups Confectioner's Sugar -- Sifted
Lemon Bread
By ClaudiaJan
Mix all together until well blended
- 1 pkg. lemon cake mix
- 1 pkg. instant lemon pudding
- 4 eggs
- 1/3 c. oil
- 1 c. boiling water
- 1 T. poppyseeds
Easy Baked Beans
By ClaudiaJan
2 1/2 Cups Beans -- Cooked 1/2 Lb Bacon Or Salt Pork 1 Ea Onion -- ...
- 2 1/2 Cups Beans -- Cooked
- 1/2 Lb Bacon Or Salt Pork
- 1 Ea Onion -- Medium
- 1/2 Cup Molasses
- 1/2 Cup Brown Sugar
- 2 Tsp Dry Mustard
- 1 Tsp Black Pepper
- 2 Cups Hot Water
- Brown salt pork or bacon. Brown onion and add all other ingredients and bake at 350 degrees for 2 hours or longer - turning down heat if necessary!
Cranberry Sauce
By ClaudiaJan
Directions In a medium pot, combine the cranberries, sugar and water
- 1 pound fresh cranberries, washed and dried
- 2 cups granulated sugar
- 1/3 cup water
- 1 cinnamon stick
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 orange, zested and juiced
Easy Cheesecake Dessert in Waffle Cup
By ClaudiaJan
party directions: Beat cream cheese and sugar in a small mixing bowl, blending well
- ingredients:
- 8 ounce package of cream cheese, softened
- 8 ounce carton frozen whipped topping, thawed
- 2/3 cup sugar
- 1 teaspoon vanilla
- baked pastry shells or waffle cone cups or patty shells
- fresh fruit
- At a glance:
- Servings: 6
- Active Time: 20 min.
- Total Time: 20 min.
- Key Tags:
- dessert fruit cheesecake chilled treats dinner
Chocolate Marshmallow Madness Cupcakes
By ClaudiaJan
Preheat oven to 350 degrees
- Cupcakes
- One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
- Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil's food cake mix
- 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 1 tbsp. Splenda No Calorie Sweetener (granulated) or granulated sugar
- 1/8 tsp. salt
- Glaze
- 1/4 cup Jet-Puffed Marshmallow Creme
- 1 tsp. light vanilla soymilk
- Topping
- 1 tbsp. mini semi-sweet chocolate chips
- 12 mini marshmallows
- PER SERVING (1 glazed and topped cupcake): 113 calories, 2g fat, 230mg sodium, 21.5g carbs, 0.75g fiber, 13.5g sugars, 2g protein -- PointsPlus™ value 3*
- Prep: 20 minutes
- Cook: 15 minutes
Lemon Curd
By ClaudiaJan
Directions In a heatproof bowl, whisk together the eggs, sugar, lemon zest and juice, and salt
- 4 large eggs
- 1 cup sugar
- 1 tablespoon finely grated lemon zest
- 1/2 cup fresh lemon juice
- pinch kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into pieces
Scrambled Eggs over Asparagus
By ClaudiaJan
Recipe courtesy Claire Robinson
- 1 1/2 pounds fresh asparagus, trimmed and cleaned
- 2 tablespoons olive oil
- 1 teaspoon sea salt, plus more for seasoning
- Freshly ground black pepper
- 6 eggs
- 3 tablespoons milk
- 2 tablespoons butter