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Recipes
Pecan Lace Cookies
By Meisje
1.Preheat oven to 350 degrees F
- 1 cup(s) pecans
- 2 tablespoon(s) unsalted butter, softened
- 1 cup(s)(packed) light brown sugar
- 1 large egg
- 1 teaspoon(s)vanilla extract
- 1/4 cup(s) all-purpose flour
- 1/2 teaspoon(s) baking powder
- 1 pinch(s) salt
- Melted bittersweet chocolate
CROCK POT CHICKEN AND DUMPLINGS
By Meisje
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- 1 1 1 large onion , diced
- 1 1 1 can (10.5 oz) cream of celery soup
- 1 1 1 can (10.5 oz) cream of chicken soup
- 1 1 1 tablespoon fresh parsley
- 1 1 1 teaspoon poultry seasoning
- to pepper to taste
- 4 4 4 skinless boneless chicken breasts
- 2 2 2 cups low sodium chicken broth
- 2 2 2 cups frozen vegetables or peas and carrots , defrosted
- 1 1 1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)
Double Chocolate Zucchini Bread
By Meisje
Preheat oven to 350 degrees
- 4 cups grated zucchini (about 2 medium zucchini)
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 3/4 cup butter, melted
- 2 tsp. vanilla
- 1 1/2 cups chocolate chips, divided
Coconut Poke Cake
By Meisje
1. Prepare and bake white cake mix according to package directions
- 1 (18.25 ounce) package white cake mix
- 1 (14 ounce) can cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 (8 ounce) package flaked coconut
INSTANT POT) CREME BRULEE
By Meisje
Add 1 1/2 cups of water to the pressure cooking pot and place the trivet in the bottom
- 8 egg yolks
- 1/3 cup granulated sugar
- pinch of salt
- 2 cups heavy cream
- 1 1/2 teaspoons vanilla
- 6 tablespoons superfine sugar
Chicken Marsala
By Meisje
Mix the flour, salt, garlic powder and pepper in a shallow bowl
- Marsala Sauce:
- Chicken
- 1/2 1/2 1/2 cup all-purpose flour (plain flour)
- 1 1 1 teaspoon kosher salt
- 1 1 1 teaspoon garlic powder
- 1/2 1/2 1/2 teaspoon black cracked pepper
- 2 2 to 4 boneless skinless chicken breasts, halved horizontally to make 4 fillets*
- 2 2 2 tablespoons olive oil, divided
- 4 4 4 tablespoons unsalted butter, divided
- 1 1 1 tablespoon unsalted butter as needed
- 8 8 8 ounces (250g) brown or Cremini mushrooms, sliced
- 4-5 4-5 4-5 cloves garlic, minced
- 3/4 3/4 3/4 cup dry Marsala wine
- 1 1/4 1 1/4 1/4 cup low-sodium chicken broth (or stock)
- 3/4 3/4 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)**
- 2 2 2 tablespoons fresh chopped parsley
Chocolate Brownie Cake
By Meisje
Heat oven to 350 degrees. Prepare a bundt pan with bakers spray or use the butter/flour method
- Cake
- 1 1 1 box chocolate cake mix
- 1 1 1 box fudge brownie mix
- 4 4 4 eggs
- 1 1/4 1 1/4 1/4 c water
- 1 1 1 c oil
- Ganache
- 1 1 1 c heavy whipping cream
- 1 1 1 bag (12 oz) semi sweet chocolate morsels
Instant Pot Pasta E Fagioli
By Meisje
Step 1: Set Instant pot to sauté function
- 1 pound of lean ground beef
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon minced garlic
- 1 small diced onion
- 3 cups beef broth or stock
- 1 cup tomato sauce or soup
- 1 cup chopped celery
- 1 cup diced red bell pepper
- 1 cup diced yellow or orange bell pepper
- 2 cups chopped carrots
- 1 can of kidney beans rinsed and drained
- 1 cup ditalini pasta
- 1 tablespoon of Italian seasoning
- 1 teaspoon salt and pepper
Vanilla Ice Cream
By Meisje
In a 2-3-quart pan over high heat stir sugar and half and half until scalding (about 180; bubbles form at pan sides...
- 3/4 C sugar
- 3 C non-fat half and half
- 2 large eggs
- 2 tsp. vanilla
Blackberry Cobbler
By Meisje
Preheat oven to 350°. Pour 1/2 cup melted butter into an 8-in
- 1/2 cup plus 2 tablespoons melted butter, divided
- 1 cup self-rising flour
- 1-1/2 cups sugar, divided
- 1 cup 2% milk
- 1/2 teaspoon vanilla extract
- 3 cups fresh blackberries or frozen unsweetened blackberries