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Recipes
Whip Cream Frosting
By scratch cook
Whipped Cream Frosting: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes
- Raspberry Whipped Cream:
- 1 cup cold heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons granulated or powdered sugar,
- Make the Whipped Cream Frosting and
- Add: 1/3 cup chilled raspberry puree or seedless raspberry jam
- Strawberry Whipped Cream:
- Make the Whipped Cream Frosting and
- Add: 1/3 cup chilled strawberry puree or strawberry jam
- Lemon Whipped Cream:
- Make the Whipped Cream Frosting and add 1/4 to 1/3 cup chilled lemon curd
- Chocolate Whipped Cream:
- 1/2 teaspoon pure vanilla extract
- 3 - 4 tablespoons granulated white sugar, or to taste
- 2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
- 1 cup cold heavy whipping cream
- Mocha Whipped Cream:
- 1/2 teaspoon pure vanilla extract
- 3 - 4 tablespoons granulated white sugar, or to taste
- 2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
- 1 teaspoon instant coffee powder or espresso powder
- 1 cup cold heavy whipping cream
Gluten Free Angel Food Cake
By scratch cook
Place egg whites in a large bowl; let stand at room temperature for 30 minutes
- 1-1/2 cups egg whites (about 10)
- 3/4 cup plus 1/2 cup sugar, divided
- 1/4 cup cornstarch
- 1/4 cup white rice flour
- 1/4 cup tapioca flour
- 1/4 cup potato starch
- 1-1/2 teaspoons cream of tartar
- 3/4 teaspoon salt
- 3/4 teaspoon vanilla extract
Berry Protein Shake
By scratch cook
combine first 5 ingredients in a blender
- 1 C. mixed frozen berries
- 1 C. unsweetened coconut milk
- 1 scoop protein powder
- 1 Tbs. almond butter
- 1/4 C plain Greek yogurt
- 1/2 cup crushed ice
Fudge topping for Cake or Brownies
By scratch cook
put maple syrup in bowl first, then cocoa powder, then Coconut oil
- 2/3 Cup + 1 TBS Cocoa or cacao powder
- 1/2 Cup maple syrup
- 1/4 Cup coconut oil (warmed to liquid)
Delicious Banana Pineapple Punch
By scratch cook
bring water to a boil, add sugar
- 6 cups water
- 3 cups sugar
- 1 large can unsweetened pineapple juice
- 1 large can frozen orange juice
- 3 mashed bananas
- 3 quarts 7up
Sticky Buns
By scratch cook
Sweet sticky buns with chopped nuts and a hint of butterscotch flavoring from the pudding mix
- Bundt pan
- 15 to18 frozen dinner rolls (no more than 18)
- 1 cup pecans, chopped
- 1 small package regular butterscotch pudding mix
- 1 stick butter
- 1/2 cup brown sugar
CREAMY CHICKEN ENCHILADAS
By scratch cook
HEAT oven to 350 degrees F MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 tablespoons cilantro until we...
- 2 1/2 cups chopped cooked chicken
- 1 can (10-3/4oz) condensed cream of chicken soup
- 1 package (8oz) Shredded Colby & Monterey Jack cheese, divided
- 1 cup sour cream, divided
- 1/4 cup chopped cilantro, divided
- 12 (8 inch) flour tortillas
- 1-1/2 cup thick-n-chunky salsa
Fried Frog Legs
By scratch cook
marinade frog legs for at least 1/2 hour dredge in flour mixture and fry in 350* oil for 10 minutes or until golden
- 12 Frog legs
- Marinade
- 1 egg
- 1/2 pint buttermilk
- 1/4 cup hot sauce
- Breading
- 1 cup self rising flour
- 1/2 cup corn flour
- 1/4 cup potato starch
- 1/4 cup Panko
- 1 Tbs. crab boil seasoning (Zatarains or slap ya Mama)
- oil for frying
Creamy Spinach Tuna Casserole
By scratch cook
Directions 1. Heat oven to 375°F
- Ingredients
- 5 cups uncooked wide egg noodles (8 oz)
- 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
- 2 cups shredded Cheddar cheese (8 oz)
- 1 can (12 oz) solid white tuna in water, drained
- 1 box (9 oz) Green Giant frozen chopped spinach, thawed,squeezed to drain
- 1/2 cup milk
- 2 teaspoons grated lemon peel
- 1 can (8 oz)refrigerated crescent dinner rolls (8 rolls)
Rotissery Leg of Lamb
By scratch cook
cut excess fat from leg of lamb make six deep holes into lamb and insert one pealed clove of garlic into each hole ...
- Boneless Leg of Lamb
- 1/2 cup (120ml) olive oil
- 1/2 cup (120ml) white vinegar
- 1 tablespoon (15ml) balsamic vinegar
- 1 cup (120ml) lemon juice
- 6 cloves garlic
- 1/4 cup (60ml) fresh chopped parsley
- 1 teaspoon (5ml) paprika
- 1 teaspoon (5ml) curry powder
- 1 tablespoon (15ml) black pepper