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Recipes
Caramel Rolls
By didoc
boil first two ingredients together butter bundt pan and spread nuts on bottom line rolls over nuts sprinkle dry p
- 18 - 20 frozen rolls - riches
- 1/2 c brown sugar
- 1 stick butter or margerine
- 1 box of regular not instant butterscotch pudding
- nuts
- cinnamon and raisins - optional
White-Chocolate Cherry Shortbread
By didoc
1. Preheat oven to 325 degrees F
- 1/2 cup maraschino cherries, drained and finely chopped
- 2-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 cup cold butter
- 12 ounces white chocolate baking squares with cocoa butter, finely chopped
- 1/2 teaspoon almond extract
- 2 drops red food coloring (optional)
- 2 teaspoons shortening
- White nonpareils and/or red edible glitter (optional)
Reindeer Chow
By didoc
Slowly melt chocolate in double broiler over water
- 1 lb white chocolate chips or almond bark-brand white chocolate coating
- 3 c Rice Chex-brand cereal
- 3 c Corn Chex-brand cereal
- 3 c Cheerios-brand cereal
- 2 c pretzel sticks
- 2 c dry-roasted peanuts
- 12 oz M&M-brand chocolate candies
- 10 copies printable gift tag
Peanut Butter and Jelly Bars
By didoc
Preheat the oven to 350 degrees F
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups (18 ounces) raspberry jam or other jam
- 2/3 cups salted peanuts, coarsely chopped
Cheesy Corn Casserole
By didoc
This is my best cheesy corn casserole yet – tons of corn flavor and super cheesy! Perfect for holiday side dishes...
- 8 ounces Monterey Jack cheese, divided
- 1/2 cup (71 grams) all-purpose flour
- 1/2 cup (47 grams) cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 32 ounces frozen corn, thawed, divided
- 4 scallions, thinly sliced, white and green parts divided
- 1 cup (227 grams) sour cream
- 1/2 cup (28 grams) grated Parmesan cheese, divided
- 2 eggs, lightly beaten
- 4 tablespoons (57 grams) unsalted butter, melted
Cinnamon Rolls
By didoc
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil
- MAPLE FROSTING:
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Plenty Of Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
- _____
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- 1/2 cup Milk
- 1/4 cup Melted Butter
- 1/4 cup Brewed Coffee
- 1/8 teaspoon Salt
Oriental Salad Slaw
By didoc
In a large bowl, mix together the scallions, coleslaw, almonds, sunflower seeds, and ramen noodles
- Slaw:
- 1 bunch scallions, thinly chopped
- 1 lb. coleslaw
- 1 cup slivered almonds (toasted in butter until browned)
- 1 cup sunflower seeds
- 2 packs beef flavored ramen noodles (crunched/crushed)
- Dressing:
- 1 cup oil
- 1/2 cup vinegar
- 1/2 cup sugar
- 2 flavor packets from ramen noodles
Buffalo Chicken Dip
By didoc
Heat chicken and hot sauce in a skillet over medium heat, until heated through
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce (such as Frank's Red Hot®)
- 1 1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers
Bacon and Swiss Cheese Quiche
By didoc
Crumble bacon and line pie shell
- 6 slices bacon, cooked
- 1/2 c. Swiss cheese, coarsely grated
- 3 lg. eggs
- Enough milk to make 1 1/2 c. liquid
- Salt, pepper & nutmeg
- Unbaked pie shell
Glazed Chocolate Doughnut Holes
By didoc
Make the chocolate glaze: In a medium bowl, sift together the confectioners sugar and cocoa powder
- For the chocolate glaze:
- 1 1/4 cups confectioners' sugar
- 1/4 cup unsweetened Dutch process cocoa powder
- 3 to 4 tablespoons whole milk
- 2 1/2 teaspoons vanilla extract
- For the doughnut holes:
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened Dutch process cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/3 cup buttermilk
- 3 Tablespoons unsalted butter, melted and cooled
- Vegetable oil, for frying
- Assorted sprinkles, for decorating (optional)
- Equipment: 1-inch round cookie cutter; deep-fry thermometer