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Recipes
Pumpkin-Raisin Hermits
By carvalhohm
Preheat oven to 350°. Coat large cookie sheet with cooking spray; set aside
- 2 spray(s) cooking spray
- 1 1/2 cup(s) all-purpose flour
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/8 tsp table salt
- 1/3 cup(s) packed brown sugar, dark variety
- 2 Tbsp unsalted butter, at room temperature
- 2 Tbsp molasses, blackstrap-variety
- 1/2 cup(s) canned pumpkin, puree
- 3/4 cup(s) golden seedless raisins, finely chopped
- 2 tsp powdered sugar
Fresh Strawberry Pie #5
By carvalhohm
Prepare and bake a one crust pie shell
- 1 recipe pie crust
- 6 cups strawberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- 1 package (8 ounces) cream cheese, softened*
Quick and Easy Pizza Dough
By carvalhohm
Preheat oven to 450F. Follow these instructions precisely: In a mixing bowl, dissolve yeast and sugar in warm water
- 1 (1/4 ounce) package active dry yeast
- 2 teaspoons white sugar
- 1 cup warm water (110F max.)
- 2 1/2 cups bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
Holiday Eggnog Pie #2
By carvalhohm
In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth
- 4 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1/2 cup confectioners' sugar
- 1/4 cup eggnog
- 2 tablespoons Sour Cream
- 1 teaspoon pumpkin pie spice
- 1-1/2 cups whipped topping
- 1 graham cracker crust (9 inches)
- 1/8 teaspoon ground nutmeg
Eggnog French Toast
By carvalhohm
In a bowl, beat eggs, eggnog, sugar and extract; soak bread for 2 minutes per side
- 8 eggs
- 2 cups eggnog
- 1/4 cup sugar
- 1/2 teaspoon vanilla or rum extract
- 20 to 26 slices English muffin bread
- Confectioners' sugar, optional
- Maple syrup
Onion Potato Puffs
By carvalhohm
Heat the oven to 400°F. Stir the potatoes, sour cream, cheese, onions, chives and garlic powder in a medium b...
- 1 cup prepared instant mashed potatoes
- 1/2 cup sour cream
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 1 cup crushed French fried onions
- 2 tbsp. finely chopped chives
- 1/2 tsp. garlic powder
- All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Broccoli-Chicken Casserole
By carvalhohm
Whisk soup and milk together in a large bowl
- 10-3/4 oz. can cream of mushroom soup
- 1-1/2 c. milk
- 6-oz. pkg. chicken-flavored stuffing mix
- 3 c. cooked chicken, cubed
- 10-oz. pkg. frozen chopped broccoli, thawed
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- Optional: 1/2 c. shredded mozzarella cheese
Gingerbread Star Cookies
By carvalhohm
1. Place the butter and sugar in a large bowl and beat with an electric mixer on medium speed until creamy and soft
- Icing:
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 large egg
- 4 teaspoons grated orange zest
- 2 tablespoons dark corn syrup (or molasses or sorghum)
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 2 tablespoons orange juice or water, or as needed
Chewy Chocolate-Peanut Butter Bars
By carvalhohm
1 Heat oven to 350°. Spray 13x9-inch pan with Original No-Stick Cooking Spray
- 1 1 1 roll (16.5 oz) refrigerated sugar cookies
- 1 1 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 1 1 cup Extra Crunchy Peanut Butter
- 1 1 1 teaspoon vanilla
- 3 3 3 egg yolks
- 1 1 1 bag (12 oz) semi-sweet baking chips (2 cups)
Tamale Pot Pie
By carvalhohm
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- 1 pound ground beef
- 2 cups frozen corn, thawed
- 1 (14 1/2-oz.) can diced tomatoes
- 1 (2 1/4-oz.) can sliced black olives, drained
- 1 cup plus 2 tablespoons biscuit baking mix, divided
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 cup cornmeal
- 1/2 cup milk
- 2 tablespoons chopped green chiles
- 1 egg