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Linda’s Lemon Cheesecake

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Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • 1 8 ounce package cream cheese, softened
  • 1 14 ounce package milk chocolate chips
  • 1/3 cup Topping:
  • 1 teaspoon grated cheese
  • 1 graham crust mixture into two parts. Use one part for a 9-inch pie pan. Bake pie crust in pan for 8-10 minutes or until lightly brown in 475 degree oven.
Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • 1 8 ounce package cream cheese, softened
  • 1 14 ounce package milk chocolate chips
  • 1/3 cup Topping:
  • 1 teaspoon grated cheese
  • 1 graham crust mixture into two parts. Use one part for a 9-inch pie pan. Bake pie crust in pan for 8-10 minutes or until lightly brown in 475 degree oven.
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Instructions
  1. Use electric mixer to blend cream cheese and milk
  2. Add lemon juice and vanilla extract; mix well
  3. Pour into a graham cracker crust and chill overnight
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Delightful S’Mores Poe

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • Parmesan cheese
  • 1 package sized fresh sweet potatoes
  • 1-1/4 cups baking powder
  • 1 jar chopped walnuts or pecans and coconut)
  • 1 graham yellow cake mix (I used the Martha White small box)
  • 3 cups Greek peach yogurt
  • 3 Tablespoons can sliced peaches
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • Parmesan cheese
  • 1 package sized fresh sweet potatoes
  • 1-1/4 cups baking powder
  • 1 jar chopped walnuts or pecans and coconut)
  • 1 graham yellow cake mix (I used the Martha White small box)
  • 3 cups Greek peach yogurt
  • 3 Tablespoons can sliced peaches
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Instructions
  1. INGREDIENTS 1 package (8 ounces) cream cheese, softened 1-1/4 cups heavy whipping cream 1 jar (13 ounces) Nutella 1 graham cracker crust (9 inches) 3 cups miniature marshmallows DIRECTIONS In a large bowl, beat cream cheese and cream until thickened
  2. Add Nutella; beat just until combined
  3. Spoon into crust
  4. Cover and refrigerate for at least 3 hours
  5. Just before serving, top with marshmallows; press gently into filling
  6. If desired, heat marshmallows with a kitchen torch until lightly browned, 30-45 seconds
  7. Then sprinkle on crushed graham crackers
  8. Tip: If you don't have a kitchen torch, you can broil the pie 6 in
  9. from the heat for 1 minute or until marshmallows are golden brown
Recipe Notes

It's comforting and good anytime.

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Southern Tomato Pie

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Course Miscellaneous
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • tomatoes, peeled and sliced ¼-inch thick
  • 1 1/2 cups chopped dates
  • 2 teaspoons INGREDIENTS:
  • 1 teaspoon salt
  • 6 tablespoons firm bananas, halved lengthwise and sliced
  • 4 tablespoons italian seasoning
  • Optional: basil
  • Pie Filling:
  • 1 tablespoon tagliatelle
  • 1 yellow of paprika (optional)
  • 2 teaspoons salt
  • 1 1/4 teaspoons white Chili seasoning
  • 4 large gruyere cheese
  • 1 teaspoon tongue
  • 1 teaspoon carton frozen whipped topping, thawed
  • 1/2 teaspoon cold butter, cut into pieces
  • 1/2 teaspoon yellow onion, finely chopped
  • butter (just enough to make a nice crumble)
  • 1/2 cup shells, unbaked
  • 1 cup Monterey Jack cheese
  • 1 cup package English muffins
  • 1 cup biscuit mix
Course Miscellaneous
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • tomatoes, peeled and sliced ¼-inch thick
  • 1 1/2 cups chopped dates
  • 2 teaspoons INGREDIENTS:
  • 1 teaspoon salt
  • 6 tablespoons firm bananas, halved lengthwise and sliced
  • 4 tablespoons italian seasoning
  • Optional: basil
  • Pie Filling:
  • 1 tablespoon tagliatelle
  • 1 yellow of paprika (optional)
  • 2 teaspoons salt
  • 1 1/4 teaspoons white Chili seasoning
  • 4 large gruyere cheese
  • 1 teaspoon tongue
  • 1 teaspoon carton frozen whipped topping, thawed
  • 1/2 teaspoon cold butter, cut into pieces
  • 1/2 teaspoon yellow onion, finely chopped
  • butter (just enough to make a nice crumble)
  • 1/2 cup shells, unbaked
  • 1 cup Monterey Jack cheese
  • 1 cup package English muffins
  • 1 cup biscuit mix
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Instructions
  1. Prepare crust: In mixer, mix together flour, sugar and salt
  2. Mix in butter 1 tablespoon at a time on medium speed
  3. Add ice-cold water until combined
  4. Do not over mix
  5. Press dough in lightly buttered pie pan
  6. Cover with plastic wrap and chill for 1 hour
  7. Bring dough to room temperature
  8. Sprinkle dough with flour and roll out to 1/8-inch thickness
  9. Preheat oven to 425 degrees
  10. Press dough in a 9-inch pie pan
  11. Chill crust before baking to keep crust from bubbling
  12. Also, you can place parchment paper on top with pie weights to keep from bubbling
  13. Bake crust until lightly brown and cool completely
  14. Filling and topping: Sauté onions in olive oil until tender, add salt and pepper
  15. Thinly slice the tomatoes and pat dry with a paper towel
  16. Layer the onions and tomatoes, sprinkling with parsley, basil, thyme and rosemary
  17. Mix together the three cheeses with mayonnaise and spread or place on top of pie
  18. Bake at 350 degrees for 30 minutes or until lightly brown
  19. Serve warm or at room temperature
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Southern Sweet Potato Pie

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Servings
people
Ingredients
  • 1 cup sauce, to taste and add fresh garlic
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 2/3 cup INGREDIENTS:
  • ¾ cup of lemon juice, optional
  • ½ cup butter, melted
  • ¼ cup or unsweetened almond milk (enough to thin it out)
  • 3 tablespoons flour
  • ¼ teaspoon ground nutmeg
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 9 inch Toppings:
Servings
people
Ingredients
  • 1 cup sauce, to taste and add fresh garlic
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 2/3 cup INGREDIENTS:
  • ¾ cup of lemon juice, optional
  • ½ cup butter, melted
  • ¼ cup or unsweetened almond milk (enough to thin it out)
  • 3 tablespoons flour
  • ¼ teaspoon ground nutmeg
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 9 inch Toppings:
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Instructions
  1. Preheat oven to 350 degrees
  2. Mix together all ingredients in a large bowl until smooth
  3. Pour into pie shell and bake for 55-60 minutes
  4. Serve with a dollop of whipped cream and a dash of ground nutmeg
  5. For a more dense pie, use 1 ½ cups mashed sweet potatoes instead of 1 cup
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Spicy and Sweet Potato Cakes

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Servings
people
Ingredients
  • 1/2 a large for frying
  • 2 tbsp flour
  • 1 tsp of 1/2 Lemon
  • Pinch orange juice
  • Pinch curry powder
  • Oil of HONEY and 1 Cup of Water
Servings
people
Ingredients
  • 1/2 a large for frying
  • 2 tbsp flour
  • 1 tsp of 1/2 Lemon
  • Pinch orange juice
  • Pinch curry powder
  • Oil of HONEY and 1 Cup of Water
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Instructions
  1. Peel and grate poato into a mixing bowl
  2. Add the flour, spices, pepper and salt to season
  3. Mix well
  4. Heat a little oil to medium heat in a large frypan
  5. Squeeze handfuls of potato mix together then flatten into a pattie shape and pop in the frypan
  6. Cook until golden brown on the bottom, flip and cook the other side until golden
  7. Don't be tempted to flip them too early otherwise they'll break apart
Recipe Notes

Can be a side or it can be an appetizer.

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Spicy Chicken Chilli “Stew”

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Course Soups
Recipe Theme February: Spicy Foods
Servings
people
Ingredients
  • 2 tablespoons cooking oil
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1 pound garlic, minced
  • 4 teaspoons red pepper
  • 1 tablespoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 2 teaspoons chopped cilantro (optional)
  • 1 teaspoon salt
  • Or dried oregano
  • 2 jalapeño fresh-ground black pepper
  • 1 1/2 cups of cayenne pepper
  • 2 1/2 cups of cumin
  • 1 2/3 cups canned crushed tomatoes with their juice
  • 1 2/3 cups canned low-sodium chicken broth or homemade stock
  • 1/2 teaspoon drained and rinsed chili beans (from one 15-ounce can)
  • 1/3 cup orange sweet potato (just over 1/2 lb)
Course Soups
Recipe Theme February: Spicy Foods
Servings
people
Ingredients
  • 2 tablespoons cooking oil
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1 pound garlic, minced
  • 4 teaspoons red pepper
  • 1 tablespoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 2 teaspoons chopped cilantro (optional)
  • 1 teaspoon salt
  • Or dried oregano
  • 2 jalapeño fresh-ground black pepper
  • 1 1/2 cups of cayenne pepper
  • 2 1/2 cups of cumin
  • 1 2/3 cups canned crushed tomatoes with their juice
  • 1 2/3 cups canned low-sodium chicken broth or homemade stock
  • 1/2 teaspoon drained and rinsed chili beans (from one 15-ounce can)
  • 1/3 cup orange sweet potato (just over 1/2 lb)
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Instructions
  1. In a large saucepan, heat the oil over moderately low heat
  2. Add the onion and garlic; cook until they start to soften, about 3 minutes
  3. Increase the heat to moderate and stir in the chicken strips
  4. Cook until they are no longer pink, about 2 minutes
  5. Stir in the chili powder, cumin, oregano, and salt (or just use chili seasoning pk)
  6. Add the jalapenos, the tomatoes with their juice, and the broth
  7. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes
  8. Uncover the saucepan and stir in the beans and black pepper
  9. Simmer until the chili is thickened, about 15 minutes longer
  10. Serve topped with the cilantro
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Kids Pizzadillas

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Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 1 tablespoon canola oil
  • 4 (8 inch) fat-free flour tortillas
  • 1 1/2 cups (6 ounces) shredded pizza cheese (mozzarella & cheddar mix) cheese
  • Turkey or regular pepperoni
  • 1 m all onion chopped or peppers)*
  • 1 cup cooked ground beef or turkey (drained)*
  • 1 cup marinara sauce:
  • (optional)
Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 1 tablespoon canola oil
  • 4 (8 inch) fat-free flour tortillas
  • 1 1/2 cups (6 ounces) shredded pizza cheese (mozzarella & cheddar mix) cheese
  • Turkey or regular pepperoni
  • 1 m all onion chopped or peppers)*
  • 1 cup cooked ground beef or turkey (drained)*
  • 1 cup marinara sauce:
  • (optional)
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Instructions
  1. Preheat oven to 400°
  2. Brush canola oil over a jelly-roll pan, and top with tortillas
  3. Sprinkle about 3 tablespoons cheese over each tortilla, and divide the pepperoni, onions, and ground cooked meat, equally among tortillas
  4. Top each with 3 tablespoons cheese
  5. Bake at 400° for 5 minutes
  6. Remove from oven, and carefully fold each tortilla in half
  7. Bake an additional 10 minutes or until browned and crisp, turning after 5 minutes
  8. Serve with marinara
Recipe Notes

Abigail Tijsma
Age 12
I like learning to cook. I don't like pizza, but these are good.

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Magic Middles

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Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 1 (8 ct) can  refrigerated crescent dinner rolls
  • 4 regular marshmallows or 17 mini marshmallows
  • 3 tablespoons butter, melted in shallow baking dish or bowl
  • 1 cup cinnamon sugar, in small bowl (1/2 cup granulated sugars 1/2 cup cinnamon plus 1/8 teaspoon nutmeg, mix well
Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 1 (8 ct) can  refrigerated crescent dinner rolls
  • 4 regular marshmallows or 17 mini marshmallows
  • 3 tablespoons butter, melted in shallow baking dish or bowl
  • 1 cup cinnamon sugar, in small bowl (1/2 cup granulated sugars 1/2 cup cinnamon plus 1/8 teaspoon nutmeg, mix well
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Instructions
  1. Roll out the crescent rolls and separate
  2. Place two crescent rolls next to each other with the wide ends of the triangles overlapping to form a right angle
  3. Dip marshmallows individually in the butter, then roll in the cinnamon and sugar and nutmeg mixture, coating evenly
  4. Place one butter and cinnamon sugar nutmeg coated marshmallow in each set of crescent rolls
  5. Pull up the narrow ends of the triangles and wrap the crescent roll dough completely around the marshmallow, sealing well
  6. It is very important that no gaps are present
  7. Use remaining butter to brush the tops of the "middles" and sprinkle with cinnamon sugar to taste
  8. Bake on cookie sheet at 375°F for 10-14 minutes, or until the tops are a deep golden brown
  9. Cool 1 minute in the pan
Recipe Notes

I learned this recipe in Home Ec. But added the nutmeg to the mix myself.
Jacob Tijsma

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