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Recipes
Pork Chops with Honey-Balsamic Glaze
By june
Sprinkle pork chops with red pepper flakes, salt and pepper
- Glaze:
- 4 bone-in pork loin chops (1" thick and 10 oz each)
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1 tsp minced fresh rosemary or 1/4 tsp dried rosemary, crushed
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/4 cup butter
Vanilla-Orange Sugared Cranberries
By june
Combine 2 1/2 cups of sugar, water, vanilla, and orange extract in a sauce pan
- 3 3/4 cups sugar, divided
- 1 3/4 cups water
- 1 tsp vanilla extract
- 2 tsp orange extract or grand mariner
- 1 12 oz bag of fresh cranberries (3 cups)
Lucky Charms Bars
By june
Line a jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with waxed paper
- 1 cup peanut butter chips
- 1 cup white chocolate chips
- 1/2 cup light corn syrup
- 3 tbsp margarine or butter
- 7 cups Lucky Charms cereal
Texas Sheet Cake Cookies
By june
If you like a good Texas sheet cake you'll love this cookie version! Dense chocolate cookies topped with the classi...
- COOKIES:
- 1/2 cup butter, room temperature
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups flour
- 1/2 cup semi-sweet chocolate chips, melted
- ICING:
- 1/2 cup butter
- 2 tablespoons cocoa powder
- 3 tablespoons milk
- 2 1/2 cups powdered sugar
Tangy Ranch Chicken
By june
Mix salad dressing, mustard and sugar
- 2/3 cup ranch dressing
- 1/3 cup yellow mustard
- 3 tbsp brown sugar
- 4-6 (5 oz) boneless, skinless chicken breasts
Grilled Salmon with Honey Wine Glaze
By june
In a small saucepan over medium-high heat, add 1 tbsp olive oil and garlic
- 1 tbsp olive oil
- 1 clove of garlic, finely minced
- 2 tbsp Worcestershire sauce
- 1/2 cup chardonnay
- 1/4 cup honey
- 1/2 tsp black pepper
- 1 sprig fresh rosemary, finely chopped
- 2 (4-6 oz) salmon fillets
- 2 tbsp olive oil
- Favorite seafood seasoning, to taste
Pecan Pie Cake
By june
Many thanks to Shugary Sweets for sharing this over-the-top recipe!
- For the cake:
- 5 egg whites, room temperature
- 3/4 cup milk, divided use
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 1/2 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- For the filling:
- 1 cup light brown sugar, packed
- 1/2 cup karo dark corn syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, softened
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 2 cups chopped pecans
- For the frosting:
- 1 pkg (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 3 cups powdered sugar
- 1/4 cup pecan halves, for garnish
Incredible Coconut Cake
By june
Place egg whites in a large bowl; let stand at room temperature for 30 minutes
- Frosting:
- 5 eggs, separated
- 2 cups sugar
- 1/2 cup butter, softened
- 1/2 cup canola oil
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 1/4 cups cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 2 cups flaked coconut, chopped
- 1/4 tsp cream of tartar
- 2 (8oz) pkgs cream cheese softened
- 1 cup butter, softened
- 6 1/2 cups confectioner's sugar
- 1 3/4 tsp coconut extract
- 2 cups flaked coconut, toasted
30 Minute Chili
By june
For chili seasoning mix, stir together all ingredients
- Chili Seasoning Mix:
- 2 lbs lean ground beef
- 1/3 cup Chili Seasoning Mix (recipe to follow)
- 2 (14.5 oz) cans diced tomatoes with green pepper, celery, and onion
- 2 (8 oz) cans tomato sauce
- 1 (16 oz) can black beans, undrained
- 1 (15.5 oz) can small red beans, undrained
- 3/4 cup chili powder
- 2 tbsp ground cumin
- 2 tbsp dried oregano
- 2 tbsp dried minced onion
- 2 tbsp seasoned salt
- 2 tbsp sugar
- 2 tsp dried minced garlic
Chicken Parisienne
By june
Place chicken in shallow baking dish
- 6 5-oz chicken breasts, skinned and boned
- 1 10-oz can condensed cream of mushroom soup
- 1 cup mushrooms, sliced
- 1 cup sour cream
- 1/2 cup sherry
- Paprika