Recipes

[moreluck]

Coconut Banana Macadamia Pancakes
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1 cup milk (non-fat is fine)
1 large egg
2 tbsp butter, melted
1/4 tsp almond extract
1/2 cup sweetened shredded coconut
1/4 cup mashed banana (about 1/2 large banana)
1/4 cup chopped macadamia nuts (optional)


In a large bowl, whisk together the flour, baking powder, salt and sugar.
In a medium bowl, beat together milk, egg, melted butter and almond extract. Stir in coconut and banana, then pour into flour mixture. Add the macadamia nuts and stir until almost smooth.
Heat a lightly greased griddle (or frying pan), over medium-high heat until a drop of water will dance around when dropped on the surface. Drop batter by heaping spoonfulls and cook about 2-3 minutes, until browned, before flipping to brown the other side. Continue until all pancakes are made and serve hot.
Serves 3-4.

 

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[moreluck]

Poblano Chile and Two Corn Pudding

​

Mild poblano chiles are combined with whole kernel and creamed corn, crushed tortilla chips and pepper Jack cheese in this tasty side dish casserole.

Recipe Ingredients:
No-stick cooking spray
2 tablespoons butter
2 medium poblano chiles, seeded, chopped (about 1 cup)
1/2 cup chopped onion
1 (16-ounce) bag frozen whole kernel corn
1 (14.75-ounce) can cream-style corn
2 large eggs
1 cup milk
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño
1 cup crushed white corn tortilla chips
1/2 teaspoon salt

Cooking Directions:

1. Preheat oven to 350°friend (175°C). Spray 11×7-inch baking dish with cooking spray. Set aside.
2. Melt butter over medium heat in large skillet. Add chiles and onion; cook and stir 5 minutes, or until vegetables are tender. Add whole kernel corn; cook and stir 2 minutes. Remove from heat; stir in cream-style corn.
3. Beat eggs and milk in medium bowl. Pour over corn mixture in skillet; mixing until blended. Add cheese, tortilla chips and salt; mix lightly. Spoon into prepared baking dish. Bake uncovered 45 minutes, or until knife inserted in center comes out clean. Let stand 10 minutes.

Makes 10 servings.

cooksrecipes.com

 

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[moreluck]

Adapted from Land O' Lakes

Pecan Pie Cookies

Ingredients
2 cups (10 ounces) all-purpose flour
1 teaspoon baking powder
Kosher salt
1 1/2 cups (12 ounces) firmly packed dark brown sugar, divided
12 tablespoons unsalted butter, at room temperature
1 large egg
2 teaspoons vanilla extract, divided
1/4 cup heavy cream
1 cup finely chopped pecans

Directions

1. Preheat the oven to 350°friend. Line two half-sheet pans with parchment paper.
2. In a small mixing bowl, whisk together the flour, baking powder, and 1 teaspoon salt. In the bowl of a stand mixer, beat together 1 cup brown sugar with the butter on medium-high, until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl, then add the egg and 1 teaspoon vanilla, and beat until smooth. Add the dry ingredients in three additions, scraping down the sides of the bowl with a rubber spatula between additions. Mix together until just combined.
3. Shape dough into roughly 1 1/4-inch balls using a #50 disher [3]. Place 2 inches apart onto the parchment-lined pans. Make an indentation in each cookie with your thumb, rotating your thumb to hollow it out into a round well.
4. Whisk together 1/2 cup brown sugar, 1/4 teaspoon salt, 1 teaspoon vanilla, and cream in a small mixing bowl until smooth. Fold in the pecans. Fill the well of each cookie with a scant teaspoon of the pecan filling. Bake for 8 to 12 minutes or until lightly browned around the edges. Cool for 2-3 minutes, then carefully transfer the cookies to a cooling rack.

 

[moreluck]

Maryland Crab Cakes by HeathersArk
By HeathersArk on November 25, 2014

• Serves: 4, Yield: 4 crab cakes

About This Recipe
"True Maryland crabcakes!"


Ingredients

• • 14 saltine crackers or 1/2 cup cracker crumb
  • 16 ounces lump crabmeat
  • 4 scallions, minced
  • 2 tablespoons unsalted butter, melted, plus 1 tablespoon softened
  • 2 tablespoons mayonnaise
  • 2 large egg yolks
  • 3 teaspoons Dijon mustard
  • 2 teaspoons hot sauce
  • 1 teaspoon Old Bay Seasoning
  • 1 lemon, sliced into wedges for serving

Directions

1. Process saltines in food processor until finely ground, about 25 seconds.
2. Dry crab meat well with paper towels.
3. Using rubber spatula, gently combine crab meat, scallions, melted butter, mayonnaise, egg yolks, mustard, hot sauce, Old Bay and 4 T of saltine crumbs in large bowl.
4. Divide mixture into 4 equal portions and shape into tight, mounded cakes. Press ONE side of each cake into remaining saltine cracker crumbs. Transfer cakes, crumb side DOWN, to large plate and refrigerate, covered. For at least 1 hour or up to 8 hours.
5. Adjust oven rack 8 inches from broiler. Grease cookie sheet with softened butter.
6. Transfer crab cakes to cookie sheet, crumb side DOWN.
7. Broil crab cakes until golden, 12-15 minutes. No need to turn. Greasing the cookie sheet and having cracker crumbs on bottom of cakes allows bottom to cook and crisp up as well.
8. Serve with lemon wedges.

 

[moreluck]

Chicken, Rice & Brocolli Csserole
Ingredients

• • 1 (8 ounce) cans cheddar cheese soup
  • 1 cup Minute Rice ( uncooked)
  • 1/4 cup butter
  • 16 ounces frozen chopped broccoli
  • 1/2 cup milk
  • 3 cups rotisserie-cooked chicken, shredded
  • 1 (8 ounce) cans cream of chicken soup
  • 1/2 cup chicken broth
  • 1/2 cup onion, chopped
  • 1 cup shredded cheddar cheese
  • salt
  • pepper

Directions

1. In a large mixing bowl, mix together rice, cheddar cheese soup, cream of chicken soup and chicken broth.
2. Add shredded chicken and broccoli.
3. Mix in milk, butter and chopped onions. Mixture will be thick.
4. Place mixture in casserole dish; spread layer flat.
5. Sprinkle shredded cheddar cheese over top.
6. Cover with foil and bake 30 minutes at 350.
7. Remove foil and continue baking for 10 minutes at 350.
8. Remove casserole dish from oven and let stand 10 minutes, then serve.

 

[moreluck]

Parmesan-Garlic Monkey Bread

photo by:kraft

What You Need
1can (12 oz.) refrigerated biscuits
2Tbsp. margarine, melted
2Tbsp. KRAFT Grated Parmesan Cheese
1/2tsp. garlic powder
1tsp. Italian seasoning
1/2cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1/2cup spaghetti sauce
Make It
HEAT oven to 350ºF.

SEPARATE biscuits; cut into quarters. Mix margarine, Parmesan and seasonings in medium bowl until blended. Add dough pieces; toss to coat.

PLACE in 9-inch round pan sprayed with cooking spray; top with shredded cheese.

BAKE 20 to 25 min. or until golden brown. Cool 10 min. before transferring from pan to wire rack. Cool slightly. Warm spaghetti sauce; serve with bread.

 

[moreluck]

Creamy Scalloped Potatoes

photo by:kraft

What You Need
1small onion, finely chopped
1/4cup butter
1/4cup flour
1can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
1/4tsp. black pepper
2-1/2lb. red potatoes (about 8), thinly sliced
2Tbsp. KRAFT Grated Parmesan Cheese
1 green onion, sliced

Make It
HEAT oven to 375ºF.

COOK onions in butter in large nonstick skillet on medium heat 8 min. or until tender, stirring frequently. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese and pepper; cook and stir 1 min. or until cheese is melted. Remove from heat.

LAYER potatoes alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce. Top with remaining shredded cheese and Parmesan; cover.

BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min. Top with onions.


BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min. Top with onions.

 

[moreluck]

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[moreluck]

Makes a great appetizer !!



Cool Veggie Pizza Appetizer

What You Need
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup MIRACLE WHIP Dressing
1 tsp. dill weed
1/2 tsp. onion salt
1 cup broccoli florets
1 cup chopped green pepper
1 cup chopped seeded tomato
1/2 cup sliced pitted black olives (optional)
1/4cup chopped onion

Make It


PREHEAT oven to 375°friend. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust.

BAKE 11 to 13 minutes or until golden brown; cool.

MIX cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.

 

[moreluck]

Loretta Lynn's Best Peanut Butter Fudge

Ingredients:

3 cups sugar
1 teaspoon cocoa powder
3/4 cup water
1/2 cup butter
1 teaspoon vanilla extract
1 cup creamy peanut butterDirections:In a large bowl, mix sugar and cocoa well.

In a saucepan, bring water to boil over high heat. Reduce heat to medium and add cocoa mixture. Cook to soft-ball stage of about 10 minutes. Reduce heat to low and add butter and vanilla. Stir until butter melts.

Remove the pan from the heat and quickly add peanut butter. Stir just until blended.

Pour immediately into a greased 9x9" baking pan. Score 1" squares while warm. Let cool about 20 minutes and cut when firm.

 

[moreluck]

Pistachio Bundt Cake:

Ingredients:
1 package (18.25 ounce size) yellow cake mix
3 packages (3.4 ounce size) instant pistachio pudding mix
1 cup vegetable oil
4 eggs

***GLAZE***
1 cup powdered sugar
1 tablespoon butter or margarine, softened
2 1/2 tablespoons milk

Directions:In a mixing bowl, combine dry cake and pudding mix, water, oil, and eggs. Beat on low speed for 1 minute.

Pour into greased 9" fluted tube pan. Bake at 350 degrees friend for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake.

 

[moreluck]

Chocolate-Peppermint Striped Delight


What You Need
45 vanilla wafers, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
1/2 cup sugar, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups plus 2 Tbsp. cold milk, divided
1/4cup finely crushed candy canes
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1/4 cup coarsely crushed candy canes

Make It

MIX wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

BEAT cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.

BEAT pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.

REFRIGERATE 4 hours. Top with coarsely crushed candy canes just before serving.

 

[moreluck]

Watergate Salad


What You Need
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped PLANTERS Pecans
1-1/2 cups thawed COOL WHIP Whipped Topping

Make It

COMBINE first 4 ingredients in large bowl.

STIR in COOL WHIP.

REFRIGERATE 1 hour.

 

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Salsa Roll Ups
What You Need
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
3Tbsp. TACO BELL® Thick & Chunky Salsa
4 flour tortillas (6 inch)
1/2 cup Mexican Finely Shredded Four Cheese
1/4 tsp. chili powder

Make It

MIX Neufchatel and salsa until blended; spread onto tortillas.

TOP with remaining ingredients; roll up tightly.

CUT each roll-up into 5 slices.

 

[UpstateNYUPSer(Ret)]

Fluffernutter

What you need:

2 slices of bread
Peanut Butter
Marshmallow Fluff

What you do:

Lay bread on counter side by side
Liberally apply peanut butter to one slice
Liberally apply marshmallow fluff to the other slice
Put the slices together so that the peanut butter and marshmallow fluff are facing one another

 

[bleedinbrown58]

Fluffernutter

What you need:

2 slices of bread
Peanut Butter
Marshmallow Fluff

What you do:

Lay bread on counter side by side
Liberally apply peanut butter to one slice
Liberally apply marshmallow fluff to the other slice
Put the slices together so that the peanut butter and marshmallow fluff are facing one another

What if I want to spread the peanut butter on top of the fluff...and then place the other slice of bread on top? Is Skippy peanut butter okay to use? Should it be chunky or creamy peanut butter? What kind of bread...white, whole wheat?