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Recipes
GINGERSNAP PIE CRUST
By dizzybetts
Place gingersnap cookies in the bowl of a food processor and process until fine
- 1 1/4 cups gingersnap cookie crumbs
- 5 tbsp. melted butter
Cranberry Waldorf Salad
By dizzybetts
DIRECTIONS: For Salad: Wash cranberries and chop coarsely
- fresh cranberries
- sugar
- apples
- grape
- orange
- chopped walnuts
- Chantilly Dressing***
- whipped cream
- confectioners' sugar
- mayonnaise
S'mores Cake
By dizzybetts
Heat oven to 350°F (325°F for dark or nonstick pan)
- box Betty Crocker® SuperMoist® yellow cake mix
- 1 cup graham cracker crumbs (14 squares)
- 1 cup water
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 3 eggs
- 1 jar (16 to 17 oz) hot fudge or chocolate topping (not chocolate syrup)
- 1 jar (7 oz) marshmallow creme
- 1 cup Betty Crocker® Whipped fluffy white frosting
Key West Grilled Chicken
By dizzybetts
*
- 3 tablespoons soy sauce
- 2 Tbs. honey
- 1 tablespoon vegetable oil
- Juice of 1 Lime
- 1 teaspoon minced garlic
- 4 skinless, boneless chicken breast halves
Brown Sugar Pork Chops with Peach Barbecue Sauce
By dizzybetts
Virginia Willis, Southern Living JUNE 2012
- 3/4 cup firmly packed dark brown sugar
- 1/4 cup kosher salt
- 2 cups boiling water
- 3 cups ice cubes
- 4 bone-in pork loin chops (about 2 lb.)
- 1 medium-size sweet onion, finely chopped
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1 (1-inch) piece fresh ginger, peeled and grated
- 1 1/2 cups ketchup
- 1/2 cup peach preserves or jam
- 2 large peaches (about 1 lb.), peeled and cut into 3/4-inch chunks
- 2 tablespoons apple cider vinegar
- Kosher salt and freshly ground pepper to taste
- Garnish: fresh oregano sprigs
Mt. Rose Chicken Strips
By dizzybetts
Marinate strips in wine for 30 minutes
- 10-12 chicken strips
- 1/4 cup Banner White wine
- 3 T Parmesean Cheese
- 1 T flour
Chocolate Bliss Cheesecake
By dizzybetts
step 1 MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan
- 18 OREO Cookies, finely crushed (about 1-1/2 cups)
- 2 Tbsp. butter or margarine, melted
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 1 tsp. vanilla
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, cooled slightly
- 3 eggs
Grilled Chicken with Watermelon Glaze
By dizzybetts
Directions 1. Prepare Watermelon Glaze; reserve 1/3 cup of the glaze
- 1 recipe Watermelon Glaze
- 1 whole chicken or 3-1/2 pounds meaty chicken pieces
- 1/2 teaspoon kosher salt
- Snipped fresh herbs (optional)
Jalapeno Cheese Dip
By dizzybetts
Combine all ingredients in a baking dish; cover and bake until cheese is melted and dip is hot
- 1/2 pound shredded Cheddar cheese
- 1/2 pound shredded American cheese
- 1 large tomato, peeled, seeded, and diced
- 1 clove garlic, minced
- 12 to 16 ounces bacon, cooked crisp, drained, crumbled
- 2 jalapeno peppers, stems and seeds removed, chopped
Apple Sausage Rigatoni
By dizzybetts
1. In a 4-quart Dutch oven cook pasta according to package directions
- 6 6
- ounces packaged dried rigatoni (about 2 cups)
- 8 8
- ounces cooked smoked sausage, halved lengthwise and cut into 1-inch pieces
- 1 1/2 1 1/2
- pounds Red Macintosh or Braeburn apples, cored and cut into 1/2-inch-thick slices
- 1/2 1/2
- cup whipping cream
- 1/2 1/2
- cup crumbled Gorgonzola cheese (2 ounces)
- Fresh herbs (optional)