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Recipes
Baileys Chocolate Cake with Peanut Butter Frosting
By keenan
1. Make the cake according to the package instructions, substituting Baileys for the water in the recipe
- 1 Box Betty Crocker Chocolate Cake
- 1 1/4 Cups Baileys
- 1/2 Cup Vegetable Oil
- 2 Eggs
- 1 1/2 Cup Peanut butter
- 1 Cup Powdered Sugar
- 1/2 Stick Butter
- 1 Teaspoon Vanilla
- 1/4 Teaspoon Salt
- 1/2 Cup Heavy Cream
Peach Oatmeal Crisp
By keenan
Crumbled oatmeal cookies over peaches makes it a fast and easy dessert
- 4 1/2 cups peaches, sliced, frozen, thawed
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 (1-pound 2-ounce size) package refrigerated oatmeal raisin cookies
- 1/2 cup pecan halves
- Frozen whipped topping, thawed if desired
Patowmack Farm Crepe Filling
By keenan
Chef Christopher Edwards
- Lump crab meat or lobster meat
- Butter
- Marscapone cheese
- Hazelnut oil
- Elderberry syrup
Moroccan Lentil and Chickpea Soup
By keenan
Extremely easy to make and very cheap (leave out the saffron if you don't already have any)! This lemony, peppery ...
- 2 tablespoons
- butter
- 2
- onions, chopped
- 1
- celery rib, chopped
- 1 teaspoon
- ground cinnamon
- 1/2 teaspoon
- turmeric
- 1/2 teaspoon
- salt
- (or to taste)
- 1/2 teaspoon
- ground pepper
- (or more to taste)
- 1/4 teaspoon
- ground ginger
- 1/4 teaspoon
- hot pepper sauce
- 1 pinch
- saffron
- (large pinch, crumbled)
- 1 (28 ounce) can
- diced tomatoes, pureed
- 1 cup
- brown lentils
- 1 (19 ounce) can
- chickpeas, drained
- 4 cups
- vegetable broth
- 1/4 cup
- vermicelli, broken
- (or orzo or other small pasta)
- 2 tablespoons
- flour
- 1/2 cup
- fresh parsley
- 1/2 cup
- fresh cilantro
- 1/4 cup
- lemon juice
Conchiglie al Forno with Mushrooms and Radicchio
By keenan
Copyright 2010, Johanne Killeen, All Rights Reserved
- 6 ounces shiitake mushrooms, cleaned and trimmed
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon kosher salt
- 2 cups (2 medium heads) finely shredded radicchio
- 2 1/2 cups heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
- 1/2 cup coarsely shredded fontina (1 1/2 ounces)
- 1/2 cup crumbled Gorgonzola (3 ounces)
- 2 teaspoons ricotta
- 6 leaves fresh sage, chopped (see note)
- 1 pound imported conchiglie rigate (pasta shells)
Garlic Spaghetti
By keenan
Recipe courtesy Melissa d'Arabian
- 9 cloves garlic, minced
- 1/2 cup olive oil
- 6 tablespoons butter
- 1 (15-ounce) can crushed tomatoes
- Salt and freshly ground black pepper
- 1 pound spaghetti, cooked al dente
- 2 tablespoons chopped fresh basil
- Grated Parmesan, for garnish
Apple Cheesecake Pie
By keenan
Heat oven to 400°F. Line cookie sheet with foil; place in oven
- Pie
- 1 box refrigerated pie crusts, softened
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 eggs
- 5 large apples, peeled, thinly sliced (8 cups)
- 1 1/2 teaspoons lemon juice
- 2 tablespoons packed brown sugar
- 4 teaspoons cornstarch
- 1 1/2 teaspoons ground cinnamon
- Topping
- 1 egg white
- 1 tablespoon water
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground cinnamon
Chili Dog Casserole II
By keenan
1.Preheat oven to 425 degrees F (220 degrees C)
- 2 (15 ounce) cans chili with beans
- 1 (16 ounce) package beef frankfurters10 (8 inch) flour tortillas
- 1 (8 ounce) package Cheddar cheese,
- shredded
Cajun Seafood Cornbread Stuffing (For Pork, Chicken or Fish)
By keenan
When I am in Houston TX I always stop by a Cajun specialty meat shop called Heberts for their delish foods to bring...
- 1 cup onion (fine chopped)
- 1 cup celery (fine chopped)
- 1/4 cup butter
- 2 cups breadcrumbs (unseasoned, dry, fine crumble)
- 2 cups cornbread, baked and crumbled fine
- 1/2 tablespoon salt
- 1 teaspoon pepper
- 1/2 tablespoon plus 1/2 teaspoon sage
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (14 ounce) can chicken broth
- 2 eggs (beaten)
- 1/2 lb fresh shrimp
- 1 (6 1/2 ounce) can minced clams
Giant Peanut Butter Zebra Cookies
By keenan
DIRECTIONS: Heat oven to 350°F
- 1 roll (16.5 oz) refrigerated peanut butter cookies
- 12 miniature chocolate-covered peanut butter cup candies, unwrapped
- 1/3 cup semisweet chocolate chips
- 1 teaspoon shortening