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Recipes
Kreplach Are Jewish Dumplings
By Bettybug
Called Jewish wontons or raviolis, kreplach are pasta dumplings, usually triangular in shape, filled with minced me...
- Wrappers
- 3 cups flour
- 1 teaspoon salt
- 3 eggs, beaten
- 3 tablespoons cold water
- 1 egg, beaten, for binding kreplach
- 1 tablespoon salt
- Meat filling
- 2 tablespoons corn oil
- 3/4 cup finely chopped onion
- 1/2 pound chopmeat
- 1 egg yolk
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Potato filling
- 2 tablespoons corn oil
- 3/4 cup finely chopped onion
- 1 teaspoon finely chopped or crushed fresh garlic
- 1 egg yolk
- 1 cup cooked, mashed potato
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced scallions
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Cheese filling
- 1 cup farmer cheese
- 1/4 cup sugar
- 1 egg, beaten
Baked Coconut Shrimp
By Bettybug
Preheat the oven to 450 degrees F
- DIPPING SAUCE:
- Nonstick cooking spray
- 1 teaspoon curry powder
- Pinch crushed red pepper flakes
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 orange, zested and juiced
- SHRIMP:
- 1/2 cup flaked unsweetened coconut
- 6 tablespoons plain panko breadcrumbs
- 3 tablespoons all-purpose flour
- 2 large egg whites
- 1 pound large (21/25 count) shrimp, peeled (tails left on), deveined, butterflied and patted dry
- Salt and freshly ground black pepper
BURGER-Easy Italian Burger Melt
By Bettybug
These juicy burgers feature ground beef patties topped with shredded mozzarella cheese and a simple sauce made wi...
- 1 1/2 pounds ground beef
- 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
- 1/3 cup water
- 1 teaspoon dried oregano leaves, crushed
- 1 cup shredded mozzarella cheese (about 4 ounces)
Apple Bread
By Bettybug
This is by far one of our favorite Penzeys classic recipes
- Bread:
- 4 Cups apples, peeled, cored and chopped, 4-5 large apples (we used Mcintosh)
- 4 large eggs, beaten
- 1 Cup vegetable oil (we like canola)
- 2 tsp. PURE VANILLA EXTRACT
- 2 tsp. baking soda
- 2 tsp. salt
- 2 tsp. PENZEYS CINNAMON
- 3 Cups all-purpose flour (we used unbleached)
- 2 Cups granulated white sugar
- Topping:
- 3/4 Cup all-purpose flour
- 1/4 Cup granulated white sugar
- 2 tsp. PENZEYS CINNAMON
- 1/2 Cup butter (1 stick), room temperature
Big Blue Buffalo Jala' Poppers H. G.
By Bettybug
Cook's Note: Be very careful when handling jalapeno peppers
- 4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light)
- 2 tablespoons cayenne pepper sauce, divided (recommended: Frank's RedHot)
- 3 tablespoons crumbled blue cheese
- 6 fresh whole jalapeno peppers
- 1/2 cup high-fiber bran cereal (recommended: Fiber One Original)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Dash cayenne pepper
- 1/4 cup fat-free liquid egg substitute
- Serving suggestion: carrot and celery sticks
Grandma's Chocolate Pecan Pie
By Bettybug
In 350°F oven, toast pecans on baking sheet for 4 minutes
- 1 1/2 cups pecan halves
- 4 Tbsp. (1/2 stick) butter
- 4 oz. chocolate chips
- 3 eggs
- 1/4 cup Grandma's Molasses
- 2/3 cup light corn syrup
- 1 Tbsp. sugar
- 1 tsp. vanilla
- 1/4 tsp. salt
- Ready-made pie crust, such as chocolate cookie
Apple Dumplings
By Bettybug
Preheat the oven to 375 degrees F
- 2 Granny Smith apples
- 1 lemon
- 1 cup sugar
- 1/2 cup (1 stick) butter
- 1/4 teaspoon vanilla extract
- 8 canned buttermilk biscuits
- 4 teaspoons ground cinnamon
Fiesta Dip
By Bettybug
Blend the cream cheese, milk and dressing mix in a food processor or with an electric mixer until smooth
- 1/2 cup thick and chunky salsa - medium
- 1/4 cup sliced green onions
- 1 can (2 1/2 ounces) sliced black olives, drained, rinsed and coarsely chopped
- 1 package (8 ounces) cream cheese, softened
- 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- Tortilla chips and/or sliced vegetables
- 1/3 cup milk
Easter Lamb Carrot Cupcakes
By Bettybug
Underneath the lamb is a moist carrot cupcake with a bed of green coconut grass
- CREAM CHEESE FROSTING:
- 1 2/3 cup all-purpose flour*
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrots
- 1 (8-ounce) can crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- Using spoon fill measuring cup with flour until required amount is obtained. (Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.)
- 1 (8-ounce) package cream cheese
- 1 stick or 1/2 cup unsalted butter, very soft
- 4 cups Imperial Sugar Confectioners Powdered Sugar
- 1/2 teaspoon vanilla extract
- DECORATION:
- 1 bag miniature marshmallows
- 1 bag regular size marshmallow
- 1 cup sweetened coconut
- Handful pink and black jelly beans
- Werther’s® caramels
- Green food color
- Black food color
- Royal Icing
Crock Pot Pepper Dinner
By Bettybug
Mix all the ingredients except the peppers and cheddar cheese
- 3 bell peppers – You can use whatever color you want, but I find green ones are almost always the cheapest.
- 1 1/4 cup cooked rice – I used brown, but white works fine too.
- 3/4 cup black beans – You could do it with other kinds of beans or you could even use cooked hamburger meat.
- 3/4 cup of tomato sauce – I kinda forgot to buy tomato sauce, so I looked online for substitutions, and ended up making tomato sauce by mixing tomato paste and water.
- 1/4 cup corn
- 1/4 cup parmesan cheese
- Seasonings: I used salt, pepper, paprika, garlic powder, creole seasoning salt and oregano, but you could of course do whatever seasonings you like!
- Cheddar cheese to top with