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Recipes
French Toast
By Tallon
1. In a large mixing bowl, beat the eggs
- 4 eggs
- 3/4 cup milk
- 3 Tbsp brown sugar
- 1 tsp ground nutmeg
- 12 slices bread
- 1 Tbsp ground cinnamon
Maple Frosted Apple Pan Tart
By Tallon
1. Heat oven to 350°F. Remove 1 pie crust from pouch; place flat on work surface
- Crust
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 teaspoon all-purpose flour
- 1 egg white, beaten
- Filling
- 1 1/2 cups corn flakes cereal
- 6 cups thinly sliced, peeled apples (6 medium)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- Glaze
- 1/2 cup powdered sugar
- 3 tablespoons maple-flavored syrup
Classic Pumpkin Roll
By Tallon
1. Preheat oven to 350°
- 1 package angel food cake mix (16 ounces)
- 1 1/4 cups water
- 1/2 cup powdered sugar
- 1 package (8 ounces) cream cheese
- 3/4 cup powdered sugar
- 1/2 cup pumpkin puree
- 1 tub (8 ounces) whipped topping, thawed
- cream cheese frosting
- 1/2 cup chopped hazelnuts (optional)
Apple Pie Egg Rolls
By Tallon
In a medium size pan, melt butter, add apples, brown sugar, and cinnamon
- for garnish:
- 1 tablespoon butter
- 3 cups apples, peeled, cored, and diced
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 6 egg roll wrappers
- vegetable oil for frying
- 1 tablespoon sugar mixed with 1/4 teaspoon cinnamon
Cookies and Cream Cupcakes
By Tallon
Cupcakes: 1. Preheat oven to 350 and line muffin tins with liners
- Cupcakes:
- 1 box Duncan Hines White Cake Mix
- 1 stick of butter, melted
- 1 c water
- 3 eggs
- 24 whole Oreos
- Filling:
- 13 oz jar Marshmallow Creme
- 1 stick salted butter, softened
- 1/4 tsp vanilla
- 4 TBSP heavy cream
- 1 1/2 c powdered sugar
- Frosting:
- 4 sticks salted butter
- 1/4 c heavy cream
- 2 teaspoons vanilla
- 8 c powdered sugar
- 15 Oreos, crushed VERY FINELY
Spanish rice
By Tallon
Heat oil in a deep skillet over medium heat
- 2 tablespoons vegetable oil
- 1 cup uncooked white rice
- 1 onion, chopped
- 1/2 green bell pepper, chopped
- 2 cups water
- 1 (10 ounce) can diced tomatoes and green chiles
- 2 teaspoons chili powder, or to taste
- 1 teaspoon salt
Chocolate and Peanut Butter Sandwich Cookie
By Tallon
For the cookies: Preheat oven to 350ºF
- FOR THE COOKIE:
- 2 whole Large Eggs
- ½ cups Vegetable Oil
- ¼ cups All-purpose Flour
- 1 box Devil's Food Cake Mix, 18.25 Oz
- _____
- FOR THE FROSTING:
- 4 ounces, weight Cream Cheese, softened
- ¾ cups Smooth Peanut Butter
- 1 teaspoon Pure Vanilla Extract
- 2 -½ cups Powdered Sugar
- 3 Tablespoons Milk
Oreo Cheesecakes
By Tallon
Place paper liners in muffin tin
- 3 pkgs (8 oz each) cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- oreo cookies
Blueberry Lemon Tart
By Tallon
1. Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust onto ungreased large cookie sheet
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 2 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
- 1 package (8 oz) cream cheese, softened
- 1 can (21 oz) more fruit blueberry pie filling
- 1 cup fresh blueberries
Nutella Pop Tarts
By Tallon
For the dough: Using a stand mixer fitted with the paddle attachment, mix together the flour, sugar, and salt for ...
- For the dough:
- 1 1/2 cups all-purpose unbleached flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) cold unsalted butter, cut into 12 pieces
- 2 egg yolks
- 3 tablespoons cold milk
- For the filling:
- 1/2 cup Nutella
- For the Glaze:
- 1 cup confectioners sugar
- 2 tablespoons plus 2 teaspoons water
- Whisk together all ingredients in a small bowl until smooth.