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Recipes
Moon Pies
By shirl1_
30 MinCook Time: Preheat oven to 400 degrees F (200 degrees C)
- US Metric Calculate
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 cup butter, softened
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract 1 cup marshmallow creme
SPICY ASIAN CHICKEN NOODLE SOUP
By shirl1_
Warm up from the inside out with this hearty healthy soup
- 1 12 ounce chicken breast, skin discarded
- 6 cups chicken broth
- 2 teaspoons red curry paste
- 5 ounces rice noodles, such as maifun
- 1 red bell pepper, thinly sliced
- 4 scallions, sliced
- 1/2 bunch cilantro
- 1 lime, cut into wedges for serving
Turkey Areapas
By shirl1_
. Preheat oven to 400°. 2
- Ingredients
- 7 1/2 ounces (1 1/2 cups) yellow arepa flour (such as P.A.N. or masarepa)
- 1 teaspoon salt, divided
- 2 cups hot water
- 2 tablespoons canola oil, divided
- 1 cup finely chopped onion
- 1 cup finely chopped green bell pepper
- 2 teaspoons minced seeded jalapeño pepper
- 1/2 teaspoon cumin seeds
- 2 garlic cloves, minced
- 2 cups chopped leftover cooked turkey breast
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese
BAKED CUSTARD WITH BERRY COMPOTE
By shirl1_
Satisfy your sweet tooth with less than 200 calories
- Olive oil cooking spray
- 1 1-cup oven safe glass jar with lid (I used a Weck mini Tuplip Jelly Jar)
- 1 egg
- 1/2 cup skim mink
- 2 tsp raw honey
- 1/4 tsp pure vanilla extract
- 1/4 cup chopped fresh berries
- 1 tsp fresh lime juice
- 1 sprig fresh mint
Red Velvet Bon Bons
By shirl1_
Petite Indulgence
- Makes 6 1/2 dozen or 39 (2 bon bon) servings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup sour cream
- 1/2 cup milk
- 1 bottle (1 ounce) McCormick® Red Food Color
- 1 tablespoon McCormick® Pure Vanilla Extract
- 1 1/2 cups mini chocolate chips, divided
- 1/2 cup heavy cream
Little Brandied Fruitcakes
By shirl1_
Little Brandied Fruitcakes From Woman's Day | November 16, 2004
- Little Brandied Fruitcakes
- From Woman's Day | November 16, 2004 .
- Active Time: 35 minutes
- Total Time: 1 hour
- INGREDIENTS
- 3 cups chopped candied fruit, a combination of orange and lemon peels, cherries and pineapple and/or dried fruit (such as apricots, raisins or cranberries)
- 3/4 cup brandy or dark rum
- 2 sticks (1 cup) butter, softened
- 1 cup packed brown sugar
- 1/2 tsp each ground cinnamon and baking soda
- 1/4 tsp each ground cloves and nutmeg
- 2 large eggs
- 1/4 cup milk
- 2 cups all-purpose flour
- 1 1/2 cups (6 oz) coarsely chopped pecans
- Decoration
- 2 cups confectioners’ sugar
- 3 to 4 Tbsp milk
- 1 1/2 cups chopped candied or dried fruit
- PREPARATION
- 1 . Cover fruit with 1/2 cup brandy. Soak 24 hours at room temperature.
- 2 . Heat oven to 325°F. Generously grease and flour 2 mini bundt pans with six 1-cup capacity cups in each (see Note).
- 3 . In a large bowl, beat butter, brown sugar, cinnamon, baking soda, cloves and nutmeg with mixer until well blended. Beat in eggs and milk. On low speed, beat in flour until just blended. Stir in fru
- 4 . Bake 30 to 35 minutes until a wooden pick inserted in middle of cakes comes out clean. Cool on wire rack 15 to 20 minutes, then invert and rap pan down sharply to release cakes. Spoon 1 tsp brandy
- 5 . To decorate: Beat confectioners’ sugar and milk until well blended. Drizzle over tops of cakes. Sprinkle with chopped fruit. Let icing set.
- Store: Undecorated cakes airtight, room temperature 1 week; freezer 3 months
- Decorate: Up to 2 days before serving or giving. Store airtight. Related Recipes: Cakes/Frostings, Bake, American, Christmas
Absolutely Fabulouse Greek/House Dressing
By shirl1_
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, a...
- 3/4 cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1-1/2 teaspoons pepper
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons onion powder
- 1-1/2 teaspoons Dijon-style mustard
- 1 cup red wine vinegar
Toasted Guajillo & Pork Posole
By shirl1_
This Mexican-style soup is hearty and comforting, but not heavy or robust in the way a mole or chili would be
- 3 dried guajillo chiles
- 1 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 3 cups fat-free, lower-sodium chicken broth
- 3 cups water
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cloves
- 3 garlic cloves, crushed
- 1 medium onion, cut into 4 wedges
- 1 (7 ounce) can chipotle chiles in adobo sauce
- 1 (29 ounce) can hominy, rinsed and drained
Bacon-Cheese Pullaparts
By shirl1_
Every bite of this pull-apart is filled with the breakfast flavors of bacon, egg and Cheddar cheese
- 1 egg
- 2 tablespoons milk
- 1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
- (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
- 3 oz. (3/4 cup) shredded Cheddar cheese
- 1/4 cup finely chopped green onions (4 medium)
Pork & Black Bean Soup
By shirl1_
1.In a 5- to 6-qt slow cooker, whisk together the chicken broth, chipotles and adobo sauce, and cumin; stir in th...
- 6 cup(s) low-sodium chicken broth
- 1 tablespoon(s) chopped canned chipotle peppers in adobo, plus 2 Tbsp adobo sauce
- 2 teaspoon(s) ground cumin
- 1 pound(s) dried black beans, rinsed
- 1 large red onion, chopped
- 4 clove(s) garlic, finely chopped
- 1 1/2 pound(s) boneless pork shoulder, trimmed of excess fat
- Kosher salt
- Sour cream, fresh salsa and cilantro, for serving