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Recipes
Peach Crisp III
By Bonne1
Preheat oven to 375 degrees F (190 degrees C)
- 1/2 cup quick cooking oats
- 1/2 cup honey-sweetened granola
- 3 tablespoons all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 5 cups fresh peaches - peeled, pitted, and sliced
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice (optional)
- 1/4 cup chopped pecans (optional)
Waldorf Chicken Salad
By Bonne1
Southern Living JULY 2010
- 1/2 cup chopped walnuts
- 3 cups chopped cooked chicken
- 1 cup seedless red grapes, halved
- 1 large Gala apple, diced
- 1 cup diced celery
- 1/2 cup mayonnaise
- 1/2 cup honey mustard
- Salt and pepper to taste
Melt-in-your Mouth Chuck Roast
By Bonne1
Place the onion, green pepper and celery in a 5-qt
- 1 large onion, sliced
- 1 medium green pepper, sliced
- 1 celery rib, chopped
- 1 boneless beef chuck roast (2 to 3 pounds)
- 1 can (14-1/2 ounces) Italian stewed tomatoes
- 1/2 cup beef broth
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 4-1/2 teaspoons prepared mustard
- 3 garlic cloves, minced
- 1 tablespoon soy sauce
- 2 teaspoons pepper
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons cornstarch
- 1/4 cup cold water
100% Whole Wheat Bread for the Bread Machine
By Bonne1
To make bread in a bread machine: Put all of the ingredients into the bread pan in the order listed
- 1 1/4 cups lukewarm water
- 2 tablespoons olive oil or vegetable oil
- 1/4 cup honey or maple syrup
- 3 1/2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
- 1/4 cup sunflower, sesame or flax seeds, or a combination, optional
- 1 tablespoon vital wheat gluten, optional; for higher rise
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons instant yeast
- 10 ounces lukewarm water
- 7/8 ounce olive oil or vegetable oil
- 3 ounces honey or 2 3/4 ounces maple syrup
- 14 ounces King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
- 1 1/4 ounces sunflower, sesame or flax seeds, or a combination, optional
- 1 tablespoon vital wheat gluten, optional; for higher rise
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons instant yeast
- 283 g lukewarm water
- 25 g olive oil or vegetable oil
- 85 g honey or 78g maple syrup
- 397 g King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
- 35 g sunflower, sesame or flax seeds, or a combination, optional
- 1 tablespoon vital wheat gluten, optional; for higher rise
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons instant yeast
Southwest Beef and Rice Skillet
By Bonne1
Cook rice according to package directions
- 1-1/2 cups uncooked instant rice
- 1 pound ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
- 1 cup Progresso ® Beef Broth
- 1 cup tomato sauce
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/2 cup shredded pepper Jack cheese
Chef John's Chocolate Decadence
By Bonne1
Preheat oven to 425 degrees F (220 degrees C)
- 18 ounces semisweet chocolate, chopped
- 10 tablespoons unsalted butter
- 5 large eggs, at room temperature
- 4 teaspoons white sugar
- 4 teaspoons all-purpose flour
- 1 pinch cayenne pepper
- 1 pinch salt
Cajun Chicken
By Bonne1
In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper
- 2 cups vegetable oil
- 2 tablespoons Cajun seasoning
- 2 tablespoons dried Italian-style seasoning
- garlic powder to taste
- 2 tablespoons lemon pepper
- 10 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
Sweet Potato Casserole
By Bonne1
Combine first 6 ingredients
- Topping:
- 3 cups mashed sweet potatoes
- 1 cup brown sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/2 cup melted butter
- .
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/3 cup melted butter
- 1 cup chopped pecans
Cheesy Ranch Potato Bake
By Bonne1
"This is a delicious side dish with cheese, potatoes, and Ranch! What's not to love?! I am always begged to bring t...
- 4 pounds russet potatoes, cut into 1/4 inch cubes
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons butter, cubed
- 1 (8 ounce) package shredded colby-Monterey Jack cheese blend
- 1 (8 ounce) bottle Ranch dressing
Coconut Cake IV
By Bonne1
Preheat oven to 350 degrees F (175 degrees C)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup butter, room temperature
- 2 cups white sugar
- 5 eggs, room temperature
- 1 teaspoon coconut extract
- 1 cup buttermilk, room temperature
- 1 cup flaked coconut