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Recipes
Lemon Bars
By pcoates
1.Preheat oven to 350 degrees
- For the Cake:
- 1 (18 oz) box lemon cake mix (I used Duncan Hines Lemon Supreme)
- 1 egg
- 1/2 cup butter, melted
- For the Filling:
- 1 (8 oz) package cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon lemon extract
- 1/2 cup butter, melted
- 4 cups powdered sugar
Spaghetti, Turkey tetrazzini
By pcoates
Saute' together onion and green pepper
- 1-2 lbs. leftover turkey cut up
- 1/2 cup chopped onion
- 1 chopped green pepper
- 8 oz. thin spaghetti cooked
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups mild cheddar cheese, shredded
Harvey Wallbanger punch
By pcoates
Chill juices, vodka, & Galliano
- 2 qts. orange juice
- 1/2 cup fresh lemon juice
- 1 bottle vodka (4/5 quart)
- 1 1/2 cup Galliano liquer
- 1 bottle club soda
- Block of ice
- Lemon peel or thin orange slices
Chicken casserole-Stove top stuffing
By pcoates
Mix ingrediants together & put in buttered 9x13 pan
- Topping:
- 2 cans chicken noodle soup
- 1 can mushroom soup
- 2 eggs
- 1 pkg. stove top stuffing/prepared
- 4 chicken breast halves, cooked & cubed
- 1/2 cup butter
- 1 cup crushed corn flakes
Creme De Menthe Brownie Squares
By pcoates
These rich three-layer brownie bites have a brownie base, a creamy mint filling, and a rich chocolate glaze
- 1 (20 ounce) package Pillsbury Fudge Brownie Mix, 9x13 size
- 4 tablespoons butter, softened
- 1 (3 ounce) package cream cheese, softened
- 3 cups confectioners' sugar
- 2 tablespoons green creme de menthe (or 1 t. mint extract and a couple drops of green food coloring)
- 6 ounces semi-sweet chocolate chips
- 3 tablespoons butter
Sweetheart Trifle
By pcoates
Prepare cake mix and bake in 9x13 pan
- 1 pkg. Chocolate cake mix
- 1 pkg. Peanut butter chips (10 oz.)
- 4 1/2 cups cold milk, divided
- 1/2 cup whipping cream
- 1/4 tsp. vanilla
- 2 pkg. Instant Chocolate puddding
- 1 carton cool whip (12oz.)
- 4 Nestle Crunch Candy Bars, crumbled
Shrimp on the Barbie
By pcoates
Melt butter in pan, add shrimp and sprinkle with seasoning
- Shrimp seasoning:
- 2 dozen shrimp
- 4 tsp. salt
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. ground black pepper
- 2 tsp. chili powder
- 2 tsp. granulated sugar
- 1 tsp. cayenne pepper
- 9 dashes ground allspice
- 1 Tbsp. butter
- Remoulade Sauce:
- 1/2 c. mayonnaise
- 1 Tbsp. stone ground mustard
- 2 tsp. milk
- 1 1/4 tsp. prepared horseradish
- 1 tsp. minced celery
- 1 tsp. minced white onion
- 1 tsp. minced green bell pepper
- 1/4 tsp. minced fresh parsley
- 1/4 tsp. white vinegar
- 1/4 tsp. paprika
- 1/8 tsp. ground black pepper
- 1/8 tsp. ground cayenne pepper
- 1 pinch salt
Chicken Gnocchi Soup, (Olive Garden)
By pcoates
16 1 cup servings
- 2 Tbsp, Butter
- 1/2 c. Celery, washed & thinly sliced
- 1/4 c. Grated Onion
- 1/3 c. Grated Carrots
- 1 Tbsp. Garlic, minced
- 2 Tbsp. flour
- 6 chicken Bouillon Cubes
- 8 c. water
- 1/8 tsp. ground nutmeg
- 1/2 tsp. ground Thyme
- 4 c. Fresh Baby Spinach, rinsed
- 2 c. cooked chicken (roasted or grilled), small dice
- 2 c. Heavy Cream
- 16 0z. Gnocchi, frozen or fresh
- Cornstarch, if needed
- Cold Water, if needed
Crock pot ribs
By pcoates
OMG Ribs {aka Korean Ribs} from Make it Fast, Cook it Slow
- 4 lbs ribs (I used beef flank ribs, but short ribs work too)
- 1 cup brown sugar, firmly packed
- 1 cup gluten-free soy sauce
- 1/2 cup water
- 5 whole jalapeno peppers
Cheese Fondue
By pcoates
Mix cream cheese & milk in blednder
- 1 cup creaqm cheese
- 1/4 cup milk
- 2 Tbsp. cornstarch
- dash garlic powder
- 1/2 tsp. dry mustard
- 3/4 cups milk
- 1 cup process shreded sharp cheddar cheese
- 1/2 cup process swiss cheese shredded
- French bread