With vegetarian houseguests arriving, I wanted a new idea for a side dish that would go well with the stuffed anaheim chiles that I was preparing for dinner. I came across a recipe, along with an enticing picture, for corn cakes with a tangy, roasted vegetable salsa. As it turned out, I was not ...[ get the full recipe ]
Ingredients 1 cup sugar 1/4 cup water 1 cup whole milk 3/4 cup half-and-half 3/4 cup whipping cream (regular whipping cream, not heavy whipping cream) 1 14-ounce can sweetened condensed milk 3 eggs 2 egg yolks 1 tablespoon vanilla extract pinch of salt Instructions Preheat oven to 350 degrees F. Place a 9-inch round ...[ get the full recipe ]
Servings: 8 to 12 Ingredients 1 cup sugar 1/4 cup water 3 (14 ounce) cans sweetened condensed milk 1 (13-14 ounce) can unsweetened coconut milk 1 (12 ounce) can evaporated milk 6 large eggs 1 tablespoon vanilla extract 1/2 teaspoon salt 1 1/2 cups shredded sweetened coconut (3/4 cup will go in the flan ...[ get the full recipe ]
Tacos are often my go-to solution when I need a quick lunch or dinner. But the other day I had some butter lettuce on hand and decided why not make quick lettuce wraps instead of traditional tacos. I quickly sliced a sweet onion, which is my favorite type of onion because they are delicious and ...[ get the full recipe ]
Adapted from a Hershey's Kitchen recipe Servings: 40-48 cookies Ingredients 1/3 cup butter (room temperature) 8 oz. cream cheese (room temperature) (note: Hershey's only used 3 oz., but more cream cheese adds a tangy twist and makes for an incredibly tender cookie/candy texture) 3/4 cup sugar 1 egg yolk 2 tsp. vanilla extract (note: the original recipe ...[ get the full recipe ]
Ingredients 6 tablespoons butter 1 roasted Anaheim chile, peeled and diced 1-2 serrano chiles, finely diced (depending on how spicy you want it!) 1/3 green pepper, diced 1/3 red pepper, diced 1/3 yellow pepper, diced 1/2 onion, chopped 1 lb. 14 ounces frozen shredded, hash brown potatoes (1 bag) Salt and ground pepper 8 ...[ get the full recipe ]
Memories of Home Remixed---Pecan Pie Turned Into Cookies What I may not have told you yet is that I love reading murder mysteries. Whether the plot leads to a courtroom drama, a chase around the world, or a mysterious culinary escapade, the twists and turns take me away from work and stress. Quite a ...[ get the full recipe ]
The original recipe is from the book entitled The Christmas Cookie Killer by Livia J. Washburn. See the Cooking Blog tab to walk through the story behind these cookies. Servings: Makes 40-48 cookies, depending on size. Ingredients Cookie Dough 3 eggs 1 1/2 stick butter, softened 3/4 cup sugar 1 tsp. vanilla 1/4 tsp. salt Pecan Pie Filling ...[ get the full recipe ]
Servings: 4 Ingredients 2 lb chuck roast, cut into 3/4 inch cubes 1 onion, preferably a sweet onion, chopped 4 cloves garlic, minced 1 14 oz. can diced tomatoes 1-2 Tbsp. Ancho chili powder 1-2 Tbsp. Chiptole chili powder 1 1Tbsp. Cumin 1 jalapeno pepper, seeded and finely chopped 1 Tbsp. Tomato paste 3/4 ...[ get the full recipe ]
Adapted from a Food Network Magazine recipe This cornbread is second from the left in the photo. Ingredients 1 1/2 cups yellow cornmeal 1/4 cup flour 2 Tbsp sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 egg 1 cup milk 1 cup sour cream 2 Tbsp butter Instructions Preheat ...[ get the full recipe ]
