LyndaD's profile page
Recipes
Sour Cream Coffee Cake
By LyndaD
Directions 1. Prepare a TUBE PAN by buttering it and dusting it with flour
- Sour Cream Coffee Cake -My Favorite!
- added by Beth M.
- 1 30 12 Hr Prep time: 30 Min Serves: 12 generous slices
- Ingredients
- 3 1/2 3 1/2 1/2 c all purpose flour
- 1 1 1 tsp baking powder; mix with flour
- 1 1 1 tsp salt, mix with flour.
- THREE THREE MIXTURES: FIRST THE DRY, IN A MEDIUM BOWL.
- THEN I USE A STAND MIXER, STARTING WITH THE BUTTER,SUGAR,EGGS AND VANILLA
- 2 2 2 stick softened butter; or margarine if you prefer it. butter makes it better!
- 2 2 2 c granulated sugar, cream it into the butter
- 4 4 4 eggs, added one at a time
- 1 1 1 tsp real vanilla
- IN A SEPARATE BOWL MIX SOUR CREAM WITH BAKING SODA
- 2 2 2 c sour cream; i use fat-free, regular is fine!
- 2 2 2 tsp baking soda, combine with sour cream
- TO ADD THE DRY INGREDIENTS,AND THE SOUR CREAM MIXTURE TO THE BUTTER MIXTURE
- PUT ABOUT TWO THIRDS OF THE BATTER IN THE TUBE PAN, AND SMOOTH IT; THEN ADD HALF OF THE NUTS/SUGAR MIXTURE; AND THEN TOP WITH THE REMAINING BATTER. ADD THE REST OF THE NUTS/SUGAR ON TOP.
- 1/2 1/2 1/2 c chopped walnuts
- 1/2 1/2 1/2 c sugar
- 2 2 2 tsp cinnamon
Butterfinger cookie Dough Truffles
By LyndaD
In a mixing bowl, cream the butter and sugar
- Ingredients
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 Tablespoon + 1 teaspoon milk
- 1 1/4 cups flour
- 1 cup crushed Butterfinger bars
- 8 ounces chocolate CandiQuik
- chocolate sprinkles
Pecan Crusted Pork Tenderloin With Ginger Mayonaise
By LyndaD
Dust tenderloin with flour, Dip in egg
- Pork Tenderloin
- Flour
- 1 Egg beaten
- Ground Pecans
- Bread Crumbs
- 1 cup Mayonaise
- 1/2 teas, ground Ginger
- 1 green onion, chopped
- 1 tomato, seeded and chopped
Brownie Refrigerator Cake
By LyndaD
Mix brownie mixes according to directions
- Brownie Refrigerator Cake
- 1 box brownie mix
- 1 extra large egg
- 1 (8 oz.) package cream cheese, softened
- 1 cup powdered sugar
- 2 (8 oz.) containers whipped topping
- 1 (3 oz.) package instant chocolate pudding
- 1 (3 oz.) package instant vanilla pudding
- 3 1/2 cups milk
- 1 Hershey candy bar or chocolate syrup
Crab Puffs
By LyndaD
Combine first 5 ingredients stirring well, set aside
- 1-6oz. can of crabmeat drained and flaked
- 1/2 cup (2oz.) shredded sharp cheddar cheese
- 3 green onions chopped
- 1 tsp. dry mustard
- 1 tsp. worchester sauce
- 1 cup water
- 1/2 cup butter
- 1/4 teas. salt
- 1 cup all purpose flour
- 4 eggs
Pecan Crusted Chicken in Honey Mustard Sauce
By LyndaD
HEAT Oven to 400 degrees BEAT eggs and water in a shallow dish
- 2 eggs
- 2 tabl. water
- 1 pkg. SHAKE "N BAKE extra crsipy seasoned coating mix
- 1 cup finely chopped Planters pecans
- 6 small bonless, skinless chicken breast halves
- 1/3 cup Miracle Whip dressing
- 1/3 cup Grey Poupon Savory Honey Mustard
Slow Cooker Pork Tenderloin
By LyndaD
Put everything in the crock pot and cook on low for 6 hours
- 2 pounds of Pork Tenderloin
- 1/4 cup soy sauce
- 1 TBS Yellow Mustard
- 2-3 TBS maple syrup
- 2 TBS olive oil
- Diced dried onions 2 Tablespoons
- Garlic Salt 1 1/2 teaspoons
Peach Cake
By LyndaD
Peach, coconuts and nuts make this cake a light and airy dessert everyone will enjoy
- ICING:
- 1 large can sliced peaches, drained and mashed
- 2 cups all purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 3/4 cup sugar
- 3/4 regular sized can evaporated Milk
- 1 stick butter or margarine
- A little more than 1 cup coconut
- 1 cup nuts
Parmesan Squash Bake
By LyndaD
1. In a small pan, heat about 1 T
- 2 medium zucchini
- 2 medium butternut/summer squash
- 1 medium sweet yellow onion, diced
- 1/2-1 c. grated parmesan
- 1/4 c. extra virgin olive oil, divided
- 2 cloves garlic, minced
- sea salt to taste
Bacon and Onion Foil packet Potatoes
By LyndaD
Spray each sheet of foil with cooking spray
- 2 to 3 sheets of heavy-duty foil
- 1 packet onion soup powder
- 10-12 baby red potatoes, thinly sliced
- 12 slices of cooked and crumbled bacon
- 1 small onion thinly sliced and diced
- 1 cup cheese (optional)
- Salt and pepper to taste
- 3 tablespoons butter
- Sour cream for serving (optional)