1 cup sugar 2 tbsp ground cinnamon 2 (8oz) packages cream cheese, softened 1 egg 1 tsp vanilla 2 (8oz) cans Pillsbury crescent dinner rolls Combine 1/2 cup sugar and cinnamon, set aside for later. Beat the cream cheese till smooth. Add the other 1/2 cup sugar, egg, and vanilla and beat until smooth and… Continue reading Churro Cheesecake
Author: geogeekgirl
Skillet Apple Pie
1 stick butter (I use half a stick sometimes—it’s still plenty!)¾ cup brown sugar (I usually cut back on this amount, too—maybe half a cup)1 package of pie crusts3-5 cups of apples sliced thin (I don’t measure the apples; I just use about 5-7, depending on the size. I like to use Granny Smith apples… Continue reading Skillet Apple Pie
Crockpot Loaded Potato Soup
Ingredients: 6-8 russet potatoes peeled, cut into 1 inch cubes 1/2 large white onion diced 2 cloves garlic minced 1/2 stick of butter 48 oz chicken broth 2 tsp salt 1 tsp pepper 16 oz shredded cheddar cheese Heavy whipping cream Cooked bacon Combine potatoes, onion, garlic, butter, broth, salt, and pepper in crockpot. Cook… Continue reading Crockpot Loaded Potato Soup
Syd’s Turkey Rub
Ingredients: 2 tsp dried thyme 2 tsp garlic powder 2 tsp onion powder 2 tsp black pepper 4 tsp dried rosemary 4tsp dried oregano 4 tsp salt 4 tsp paprika 4 tbsp olive oil Mix all ingredients together. It should be a paste like consistency. Recipe by Sydney Buchanan-Riley
Syd’s Easy Baked Mac
Base Ingredients: 2 boxes Kraft Deluxe or Velveeta Macaroni and Cheese 2 cups Shredded Cheddar Cheese 1 cup sour cream 1/2 tsp red pepper Topping: 24 Ritz crackers 4 Tbsp melted butter Prepare the macaroni and cheese according to the box directions. Then stir in 1 cup shredded cheddar cheese, sour cream and red pepper.… Continue reading Syd’s Easy Baked Mac
Provencale Butter (Garlic Butter)
1 pound butter 2 bulbs fresh garlic 1 cup freshly chopped parsley 1 tsp salt Juice of one lemon Melt butter and add other ingredients. Keep in refrigerator or freezer. Good on garlic bread, shrimps, escargot, etc. Recipe by Leslie. G Sharpe, Jr.
Sauce Bercy
1/4 cup dry white wine 1 tbsp chopped shallot Freshly ground black pepper 3/4 cup brown sauce 1/3 cup butter, softened Salt 1 & 1/2 tbsp chopped parsley Bring the wine to a boil with the chopped shallot. Grind in a few black peppercorns. Cook until only about 2 tbsp of liquid remain. Mix in… Continue reading Sauce Bercy
Tomato Gravy
1 large can crushed tomatoes 2 tbsp flour Salt and pepper to taste After frying chops or chicken or whatever, add flour to drippings and brown. Add tomatoes, salt and pepper cook, stirring constantly, for approximately 5 minutes. Serve over rice. Recipe by Leslie G. Sharpe, Jr.
Brown Chicken Gravy
2 tbsp fat 1/2 tsp salt Dash pepper 2 tbsp flour 1 cup water Drain fat from skillet in which chicken has been cooked, leaving about 2 tbsp in skillet. Heat, add flour, stir well until flour is very dark brown. Add water, salt and pepper. Stir until smooth; simmer 2-3 minutes. Note: This can… Continue reading Brown Chicken Gravy
Basic Roux (Gravy)
2/3 cup flour 1/4 cup bacon drippings, crisco, or salad oil Boiling water In heavy iron skillet blend flour into drippings; place over low to medium heat, stirring constantly until dark brown. Add salt and pepper to taste. Turn off heat; continue stirring. Add boiling water, stirring constantly until smooth and desired consistency. This roux… Continue reading Basic Roux (Gravy)