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Recipes
Lemon Tiramisu Recipe
By SMorrissey
Directions In small saucepan, stir together 1/2 cup each of the sugar, lemon juice and water over medium heat unti...
- 1-1/4 cupssugar
- 3/4 cup lemon juice
- 1/2 cupwater
- 6 egg yolks
- 1/4 cupflour
- 2 cupsmilk
Cheddar Bacon Ranch
By SMorrissey
Servings: 10 Calories: 184 Fat: 16g Fiber: 1g
- Note:
- 16 oz Sour Cream (see note)
- 1 oz Packet Ranch Dip
- 3 oz Bacon Bits (I would use real bacon)
- 1 cup Cheddar Cheese, shredded
- Greek yogurt may be used instead of the sour cream)
Spinach Dip
By SMorrissey
Combine and serve in hollow bread bowl
- 1 Pkg. Frozen Chopped Spinach
- 1 C. Sour Cream
- 1 C. Mayo
- 1 Box Dry Leek Soup Mix
- 1 Can Water Chestnuts
Magic Root Vegetable Soup
By SMorrissey
Place a large, heavy-bottomed pot over medium high heat
- 2 tablespoons olive oil
- 1 yellow onion (large diced)
- 2 carrots (peeled and large dice, about 1/2 cup)
- 1 sweet potato (peeled and large diced, about 2 cups)
- 1 celery root (peeled and large dice, about 2 cups)
- 2 cloves garlic (minced)
- 2 quarts vegetable stock
- 2 teaspoons ginger (peeled and grated)
- 3 teaspoons tumeric (peeled and grated)
- 3 cups cannellini beans (cooked)
- 2 cups brown rice (cooked)
- 3 cups lacinato kale (cut in to 1” pieces)
- 3 tablespoons tamari
- 1 bunch cilantro leaves (roughly torn)
- 1 bunch scallion (thinly sliced)
- 1 lime (cut into wedges)
Peanut Butter Fudge
By SMorrissey
Microwave butter and peanut butter on high for 2 min
- 1 C. Butter
- 1 C. Peanut Butter
- 1 t. Vanilla
- 1 lb. Powdered Sugar
Southern Pecan Praline Cake with Butter Sauce
By SMorrissey
Preheat oven to 350F degrees
- FOR THE SAUCE:
- FOR THE CAKE
- 1 (15 0z) box Butter Pecan Cake Mix
- 1 (16 0z) tub Coconut Pecan Frosting
- 4 eggs
- 3/4 cup oil
- 1 cup water
- 1/2 cup chopped pecans
- 1 (14 oz.) can sweetened condensed milk
- 2 tbsp. butter
- 1/2 cup chopped pecans (optional)
Trisha Yearwood's Crescent Cookies
By SMorrissey
Preheat the oven to 325°F
- 1 cup salted butter, room temperature
- 1 cup confectioner’s sugar, divided
- 1/8 teaspoons salt
- 2 teaspoons vanilla extract
- 2 1/4 cups sifted all purpose flour
- 1/2 cup finely chopped pecans
Red Velvet Sheet Cake with Classic Red Velvet Frosting
By SMorrissey
Cake copyright 2009, The Pioneer Woman Cooks; frosting adapted from MissyDew, Tasty Kitchen
- Nonstick baking spray
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 whole eggs
- 1 1/2 teaspoons vinegar
- 1 1/2 teaspoons cocoa powder
- 1 1/2 fluid ounces red food coloring
- 1 cup shortening
- 1 3/4 cup granulated sugar
- 1 cup whole milk
- 5 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 sticks unsalted butter
- 1 cup granulated sugar
Zucchini Salad
By SMorrissey
In a large bowl add olive oil, honey, lemon juice and red pepper flakes and whisk to combine
- 2 tablespoons olive oil
- 2 teaspoons honey
- 1 lemon (juiced)
- 1/2 teaspoon red pepper flakes
- 3 medium zucchini (thinly shaved on mandolin)
- 1/4 cup basil (roughly torn, to garnish)
- Ricotta Salata (grated, to serve on top)
- Kosher salt and freshly ground black pepper (to taste)
Banana Pudding Poke Cake
By SMorrissey
Copyright 2012-2013
- 1 box yellow cake mix
- ingredients needed to make cake (eggs, oil & water)
- 2 (3.4 oz.) packages instant banana pudding
- 4 cups milk
- 1 (8 oz.) tub frozen whipped topping, thawed
- 20 vanilla wafers, crushed