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Recipes
Three-Berry Trifle
By melissawelch
1. Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box Betty Crocker® SuperMoist® white cake mix
- Water, vegetable oil and egg whites called for on cake mix box
- 1 pint (2 cups) blueberries
- 1 pint (2 cups) raspberries
- 1 pint (2 cups) strawberries, halved
- 1/3 cup granulated sugar
- 1/4 cup raspberry-flavored liqueur or cranberry-raspberry juice
- 1 cup whipping cream
- 2 tablespoons powdered sugar
Chocolate Dessert Waffles
By melissawelch
1. Stir cocoa and butter in bowl until smooth; stir in sugar
- 1/2 cup HERSHEY'S Cocoa
- 1/4 cup (1/2 stick) butter or margarine, melted
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk or sour milk*
- 1/2 cup chopped nuts(optional)
- HOT FUDGE SAUCE(recipe follows)
- STRAWBERRY DESSERT CREAM or APPLE-CINNAMON TOPPING or PEACH-NUTMEG TOPPING or CHOCOLATE MAPLE SAUCE(recipes follow)
Strawberry Cream Brunch Cake
By melissawelch
1. Preheat oven to 350 degrees
- 2 1/4 all-purpose flour
- 3/4 cup sugar
- 3/4 cup butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1 teaspoon almond extract
- 1 egg
- 1/2 cup strawberry preserves
- 1/2 cup sliced almonds
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 2 Tablespoons flour
- 1 egg
SPECIAL DARK Chocolate Chip Scones
By melissawelch
1. Heat oven to 375°F. Lightly grease 2 baking sheets
- 3-1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
- 1/2 cup chopped nuts(optional)
- 2 cups chilled whipping cream
- 2 tablespoons butter, melted
- Additional granulated sugar
- Powdered sugar(optional
Potato chip cookies
By melissawelch
Mix sugars, oleo, egg, vanilla in blender
- 1 cup brown sugar (packed)
- 1 cup white sugar
- 3/4 cup oleo (cream well or mix with hands)
- 2 eggs
- 1 tsp vanilla (mixed well with egg)
- 2 cups flour
- 1 tsp soda
- 1/4 tsp salt
- 2 cups crushed potato chips
- 1 cup pecans
Quick Cream Cheese Pastry (Tart Shells)
By melissawelch
Beat butter and cream cheese in a bowl until smooth
- 1/2 cup butter, softened
- 1/2 cup cream cheese, softened
- 1 cup all-purpose flour
Dauphinoise Potatoes
By melissawelch
Butter 4-in. tart molds; rub with garlic
- butter, as needed
- 1 garlic clove, pared, cut in half
- 1 lb. potatoes, sliced 1/8-in. thick
- 2 oz. low-fat Gruyere cheese
- nutmeg, to taste
- salt and pepper, to taste
- 1 cup evaporated skim milk
Pot Roast- slow Cooked
By melissawelch
Brown the beef in a skillet with a small amount of oil
- Beef eye of round roast or bottom roast
- 2 medium onions, cut into wedges
- 1 rib of celery, thinly sliced
- 2 galric cloves, minced
- 1 tsp ground allspice
- 1/2 tsp ground ginger
- 1/4 /tsp Pepper
- 1 cup Apple Cider or Juice
- 2 Tablespoon Light molasses
- 2 Tablespoon Cornstarch blended with 2 Tablespoon cold water
Pecan Pie
By melissawelch
Preheat oven to 350°F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon
- 1 cup Karo® Light OR Dark Corn Syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 1-1/2 cups (6 ounces) pecans
- 1 (9-inch) unbaked or frozen** deep-dish pie crust
Dutch Apple Mini Tarts
By melissawelch
1. Preheat oven to 375°F
- 1 package (15 ounces) refrigerated pie crusts
- Apple Filling
- 4 ounces cream cheese, softened
- 1/4 cup firmly packed light brown sugar
- 1 egg
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 3 medium Granny Smith apples, peeled, sliced and chopped (3 cups)
- Topping
- 3 tablespoons firmly packed light brown sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons butter or margarine