Showing posts with label
free recipes ;apple pie recipe.
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Showing posts with label
free recipes ;apple pie recipe.
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- 2 (8 ounce) boxes cream cheese
- 1-2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions chopped
- 1/2 lb fresh white cooked crabmeat flaked or diced
- 8-10 egg roll wrappers
- Vegetable oil for frying
How to Make It
- In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
- Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package with pictures).
- Heat oil in heavy stockpot or saucepan to 365 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.
- 4 skinless boneless chicken breasts
- 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
- 1/4 cup finely chopped onion
- 1 Tablespoon chopped cilantro
- 1/2 teaspoon red pepper flakes1
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
- 1 cup chicken broth (I recommend reduced sodium)
- 3 Tablespoons heavy cream2
- 2 Tablespoons unsalted butter, cubed
How to Make It
- Preheat oven to 375°F (190°C).
- If the chicken breasts are uneven in thickness, pound them down so they're all even. This way all the breasts will cook through similtaneously. Sprinkle each with salt and pepper.
- In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.
- Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam some veggies to have on the side, like asparagus.) Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.
- Add chicken to the sauce and place the skillet in the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5-10 minutes.
- Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
- 1 cup butter, melted
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 4 teaspoons vanilla extract
CHOCOLATE FROSTING
- 1/4 cup butter, softened
- 1/4 cup milk ( I use 2%)
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
How to Make It
- Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
- In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
- Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)
- Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
- FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.
- 2 cup dry elbow macaroni
- 4 cup shredded Triple Cheddar Cheese blend, divided [*see cook's note]
- 2 cups whole milk
- 1 [10¾ oz] can cheddar cheese soup
- ⅔ cup soft easy melting cheese [such as Velveeta or Cheez Whiz]
- ½ cup sour cream
- 4 Tbsp melted butter
- 2 large eggs
- 1 tsp ground mustard
- ½ tsp salt
- ½ tsp white pepper
How to Make It
- Preheat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray.
- In a medium size pot, boil the elbow macaroni in salted water until al dente Drain well.
- In a blender, blend together the milk, sour cream, cheddar cheese soup, cheez whiz, eggs, melted butter, white pepper, ground mustard, and salt. You can also do this by hand with a whisk.
- Layer one half of the cooked macaroni in the bottom of the baking dish. Sprinkle with 2½ cups of shredded cheddar cheese.
- Spread the last of the cooked elbow macaroni over the cheese layer.
- Pour the creamy sauce evenly over the macaroni. Sprinkle the remaining cheese on top.
- Dot the top with butter just before baking.
- Bake for 40 minutes until golden and bubbly. Serve hot.
- NOTES
- The cheese I used is a blend of mild, medium and sharp cheddar cheese. Any combination of cheese will work in the same amount.
- 2 lbs of fresh green beans
- 2 lbs of ham
- 4 baking potatoes
- 1 small onion
How to Make It
- Dice the ham, onion and potatoes.
- Put everything in the crockpot along with 3 cups of water and season to taste with pepper.
- Put on low for about six hours.
- 1- 14 oz can diced tomatoes
- 1- 10 oz can orginal Rotel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- small to medium size handful of cilantro, washed
- juice of 1 lime
How to Make It
- Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.
- 1 pound elbow macaroni
- 1 cup whole milk
- 2 12-ounce cans evaporated milk
- 3 eggs
- 1 cup butter, cut into small pieces
- ½ pound Colby cheese, grated
- ½ pound Monterey Jack cheese, grated
- ½ pound sharp Cheddar cheese, grated
- 1 pound Velveeta cheese, cut into small chunks
- ½ cup sour cream
- Salt, to taste
- 1 TB white pepper
- 1 TB sugar
- 1 cup grated mild Cheddar cheese for the topping
How to Make It
- i have never made a baked macaroni and cheese before ( only from the box )and have been anxious to make one so I finally got to try this one last night for dinner. Everyone loved it!! They said it's a keeper!. So to prepare this recipe you need first to heat oven 350 Degrees . and after that you need now to prepare a dish for working , i prefere a deep sided 9×13 pan by coating with cooking spray. Then for sure set aside.
- Second step : No lets move to the next step , so at this step you need to bring a large pot of water to a boil. Then you need to add salt, next make sure to follow the package instructions to cook elbow macaroni till tender. Now after all that you need next to drain then transfer the macaroni noodles to the baking pan.
- Step 3 : One time the macaroni is cooking, you need to take a separate bowl and mix the milks & eggs . So make sure to whisk till thoroughly xombined. Then all what you need is to add the other ingredients , so add the butter, cheeses, sour cream, salt, pepper, & sugar then you need to stir to combine. Next pour over the macaroni ^then again stir to combine.
- Step 4 : Finally step , At this step you need to top with the grated mild Cheddar cheese. And finally bake between 30 - 45 mins .
Graham/Oats Crust:
- ¼ cup brown sugar
- 1 cup graham cracker crumbs
- ¾ cup rolled oats
- ½ cup melted butter
Cheesecake:
- 2 8oz package softened cream cheese
- 2 tbsp corn starch
- ¼ cup brown sugar
- ¼ cup white sugar
- ⅛ tsp ginger
- 2 tsp vanilla extract
- ½ tsp cinnamon
Apple Crisp Topping:
- ¼ cup all purpose flour
- ¼ cup rolled oats
- ¼ cup brown sugar
- ½ tsp cinnamon
- 2 tbsp coconut oil
- 2 medium to large apple, peeled and thinly sliced
- Caramel Topping, if desired
How to Make It
- Preheat your oven to 350F.
- In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
- Press inside the bottom of a 9 or 10 inch springform pan.
- Bake for 5 minutes. Remove from oven to cool.
- Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
- Once well combined, pour on top of your graham cracker/oat crust.
- To start your apple layer, arrange the thinly sliced apple on top of the cheesecake in a single layer.
- Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
- Once it's done cooking, cool for 15 minutes, then refrigerate overnight .
- 1 cup tomato sauce
- 1 1/2 tablespoons kraft barbecue sauce
- 1 tablespoon sugar
- 1 1/2 lbs lean ground sirloin
- 6 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1 dash garlic powder
How to Make It
- 1 Preheat oven to 400°F.
- 2 Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.
- 3 Heat the mixture until it begins to bubble, stirring often, and then remove it from the heat.
- 4 In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
- 5 Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
- 6 Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper.
- 7 Use the wooden spoon or your hands to work the spices and flour into the meat.
- 8 Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work).
- 9 Wrap foil over the pan and place it into the oven for 30 minutes.
- 10 After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.
- 11 Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan.
- 12 This will help to cook the center of the meatloaf.
- 13 Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center.
- 14 Don't spread the sauce.
- 15 Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done.
- 16 Remove and allow it to cool for a few minutes before serving.
- 4 green bell peppers
- 1 lb ground beef
- 1/2 cup cheddar cheese
- 32 oz spaghetti sauce
- 2 cup Cooked rice
- 1 pepper (to taste)
- 1 salt (to taste)
- 1/4 cup onion
How to Make It
- Cut the tops off of the green peppers. Clean out seeds and white membrane. I used a melon baller for this.
- In a separate bowl, mix together meat, rice, onion, salt, pepper, and cheese (use your own desired amount of cheese).
- Stuff peppers with meat mixture.
- Place in crockpot. Cover with spaghetti sauce.
- Cook on low for 6-7 hours. If desired, add more cheese on top of peppers near end of cooking.
- 1 uncooked piecrust
- 3 eggs
- 1 cup sugar
- 2/3 cup dark Karo syrup
- 1 cup pecans, broken up
- 1/2 cup margarine, melted
- 1 teaspoon vanilla
How to Make It
- Spray the slow cooker with nonstick cooking spray.
- Place uncooked piecrust in the slow cooker and press up the edges about 1/2 inch up the sides.
- In a medium-mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the piecrust.
- Cover and cook on HIGH for 2 to 3 hours .
- 1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
- 4 cups cold 2% milk
- 2 packages (5.1 ounces each) instant vanilla pudding mix
- 1 cup creamy peanut butter
- 4 teaspoons vanilla extract
- 2 cartons (8 ounces each) frozen whipped topping, thawed
How to Make It
- Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- Lawry's Seasoning Salt
- 6 bacon slices
- 1/4 cup regular mustard ( make sure LOW SUGAR)
- 2 Tbsp. Mayonnaise
- 2 teaspoons dried onion flakes
- 1 cup sliced fresh mushroom
- 2 cup shredded Colby/Jack cheese
How to Make It
- First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
- While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
- Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
- MAYBERRYFAN'S LC HONEY MUSTARD
- 1/2 cup mayonnaise
- 1 tablespoon cider vinegar
- 1 teaspoon yellow mustard
- 3/4 teaspoon garlic powder
- 1/8 teaspoon paprika
- 4 teaspoons granular Splenda or equivalent liquid Splenda
- Mix all ingredients well. You can use this at once but I recommend letting it chill a few hours to allow the flavors to blend.
- Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
- Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
- Serve with the left over Honey Mustard Sauce that you made.
- 1½ cups of cooking oil
- 2 cups sugar
- 4 Eggs
- 3 cups of flour
- 1 tsp baking soda
- ½ tsp cinnamon
- 1 tsp salt
- 2 tsps vanilla
- 3½ cups Granny Smith apples (approximately 3-4 apples), peeled and chopped
- 1 cup of chopped pecans
- Caramel Glaze
- ¾ cups butter (1½ sticks)
- 1 cup light brown sugar
- ¼ cup milk
- 1 tsp vanilla
How to Make It
- Preheat oven to 325°
- In a large mixing bowl, add oil, sugar and eggs, mix until nice and creamy.
- In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well.
- Add vanilla, mix well.
- Stir in apples and pecans.
- Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan).
- Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well.
- Making the glaze
- In a small pan, melt butter over low heat.
- Stir in brown sugar and milk.
- Bring to a boil over low heat, then reduce to a simmer, stirring constantly.
- Let boil for 10 minutes, continue stirring.
- Remove from heat and add vanilla. Stir. Let cool.
- Once caramel glaze has cooled a bit, pour over the top of cake.
- 1.5 cup graham crackers, crushed
- 1 stick butter (1/2 cup), melted
- 1/2 cup sugar
- Cream Cheese Layer ~
- 1 package (8 oz) cream cheese, softened
- 2 cups heavy cream
- 1/4 cup sugar
- Pudding Layer ~
- 2.5 cups milk
- 2 small packages butterscotch instant pudding
- Whipped Cream Layer ~
- 1 cup heavy cream
- 3 Tbls powdered sugar
- Toppings (optional) ~
- Butterscotch ice cream topping
- Chocolate bar, shaved
How to Make It
- Graham Cracker Crust ~
- Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar.
- Press mixture into the bottom of a 8×8 baking dish. Bake for 15 minutes.
- Cream Cheese Layer ~
- Use a hand mixer to beat cream cheese and sugar until fluffy.
- Add in 2 cups heavy cream and beat until stiff peaks form.
- Layer over cooled graham cracker crust.
- Pudding Layer ~
- Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can’t pour or smooth your pudding layer.
- Spread over cream cheese layer.
- Whipped Cream Layer ~
- Beat heavy cream and powdered sugar, until it forms soft peaks.
- Spread over pudding layer.
- Chill 4 hours in the refrigerator, or until set.
- Toppings (optional) ~
- Drizzle warmed butterscotch topping across the top.
- Sprinkle with shaved chocolate pieces.
