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Recipes
Apple Almond Upside Down Cake
By melissawelch
Preheat oven to 350°F. For TOPPING: Whisk melted butter, corn syrup, brown sugar and lemon juice in a large m...
- TOPPING:
- 3 tablespoons butter, melted
- 1/4 cup Karo® Dark Corn Syrup
- 1/4 cup packed brown sugar
- 1 teaspoon lemon juice
- 2 large Granny Smith apples, peeled, cored and sliced 1/4-inch thick
- 1/2 cup sliced almonds, toasted
- CAKE:
- 1-1/3 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 egg
- 5 tablespoons butter, melted
- 1/2 cup Karo® Dark Corn Syrup
- 1/2 cup buttermilk
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 1 teaspoon almond extract
Tri-Color Pesto Rotini
By melissawelch
1. Cook pasta according to package directions; drain and transfer to a large bowl
- 2 - 2 lbs uncooked rotini tri-colored pasta
- 2 - 2 carrots, diced
- 1 - 1 green pepper, diced
- 1 - 1 sweet red pepper, diced
- 1/4 - 1/4 cup sun-dried tomato, with oil, diced
- 1/4 - 1/4 cup black olives
- 1/2 - 1/2 cup buitoni pesto sauce, made with basil
- 1/4 - 1/4 cup canned reduced-sodium chicken broth or water
- 1/8 - 1/8 teaspoon table salt (to taste)
Cheesy-garlic biscuits
By melissawelch
1. Heat oven to 450ºF. 2
- 2 cups Original Bisquick® mix
- 2/3 cup milk
- 1/2 cup shredded Cheddar cheese (2 ounces)
- 2 tablespoons butter or margarine
- 1/8 teaspoon garlic powder
Pacific Fire Shrimp
By melissawelch
1. Preheat oven to 400F. Mash the butter with the Creole seasoning,lemon pepper,rosemary,Tabasco sauce and lemon ju...
- 1/2 - 1/2 lb butter, softened
- 1 - 1 tablespoon creole seasonin
- 1 1/2 - 1 1/2 teaspoons lemon pepper
- 1 1/2 - 1 1/2 teaspoons rosemary
- 1 1/2 - 1 1/2 teaspoons Tabasco sauce
- 1 1/2 - 1 1/2 teaspoons lemon juice
- 2 - 2 lbs shrimp, peeled devined
Impossibly Easy French Apple Pie
By melissawelch
1. Heat oven to 325ºF. Grease 9-inch glass pie plate
- 3 cups sliced peeled apples (3 large)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup Original Bisquick® mix
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 tablespoon butter or margarine, softened
- 2 eggs
- Streusel
- 1/2 cup Original Bisquick® mix
- 1/4 cup chopped nuts
- 1/4 cup packed brown sugar
- 2 tablespoons firm butter or margarine
Chicken Alfredo
By melissawelch
1. Heat oil in a 10 inch skillet
- 2 - 2 lbs boneless chicken breasts
- 4 - 4 tablespoons oil
- 1/4 - 1/4 cup butter
- 1/2 - 1/2 cup Parmesan cheese, grated
- 3/4 - 3/4 cup heavy cream
- - salt and pepper, to taste
- 1 - 1 lb fettucine
Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives
By melissawelch
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
- 10 oz orecchiette (little ear-shaped pasta; about 3 cups uncooked)
- 1 pound pea-size mozzarella or fresh mozzarella, diced
- 1 pound grape tomatoes or pear tomatoes in assorted colors, halved
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons white balsamic vinegar
- 3 tablespoons minced fresh garlic chives or regular chives
- 2 tablespoons minced fresh oregano
Chop Suey
By melissawelch
1. Cook rice as directed on package
- 1 - 1 cup rice
- 1 - 1 lb boneless chicken breast
- 1/2 - 1/2 teaspoon seasoning salt
- 1 - 1 lb stir fry vegetables
- 1/2 - 1/2 cup water
- 1/2 - 1/2 cup stir-fry sauce
- 1 - 1 teaspoon honey
- 2 - 2 cups chow mein noodles
- 1/4 - 1/4 cup cashew nuts
Italian Lemon Butter Chicken
By melissawelch
1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat
- - Lemon Butter Sauce
- 1/4 - 1/4 cup white wine
- 5 - 5 tablespoons fresh lemon juice
- 5 - 5 tablespoons heavy cream
- 1 - 1 cup butter, chilled
- - salt and pepper to taste
Shrimp Primavera
By melissawelch
1. Melt butter in 3-quart saucepan over medium heat
- - sauce:
- 6 - 6 tablespoons butter or margarine
- 1 - 1 tablespoon fresh garlic, minced
- 1 - 1 ounce knorr newburg sauce mix (or similar)
- 1 - 1 (32 ounce) can canned crushed tomatoes
- 1 1/2 - 1 1/2 tablespoons fresh lemon juice
- 1/4 - 1/4 teaspoon crushed red pepper flakes (to taste)
- 1/2 - 1/2 teaspoon dry basil
- 1/4 - 1/4 teaspoon dried marjoram
- - vegetables:
- 1/2 - 1/2 lb mushroom, halved (or quartered if large)
- 1 - 1 cup green bell pepper, cut into 1-inch squares
- 1 - 1 cup red bell pepper, cut into 1-inch squares
- 1/2 - 1/2 cup yellow onion, cut into 1-inch squares
- 2 - 2 tablespoons butter, for sauteing
- - other:
- 1 - 1 lb fresh linguine
- 1 - 1 lb large shrimp, fully cooked