Krist's profile page
Recipes
Resurrection Rolls
By krist
1. Preheat the oven to 375 degrees
- • 1 can refrigerated crescent rolls
- • 8 marshmallows
- • 4 Tablespoons butter
- • 1 Tablespoon cinnamon
- • 3 Tablespoons sugar
Slow Cooker Lemon Chicken and Rice Soup
By krist
1. Place all ingredients but the last 4 in a slow cooker lined with a slow cooker liner on low heat for 6 hours
- • 3 browned and cooked seasoned chicken breasts
- • 3 peeled and sliced carrots
- • 6 stalks of sliced celery
- • 1 small diced large yellow onion
- • 4 finely minced cloves of garlic
- • 96 ounces of chicken stock
- • juice of 4 lemons
- • 6 cups of Cooked long grain rice
- • Kosher salt and fresh cracked pepper to taste
- • Fresh chervil for garnish
Choco Coco Cream Pie
By krist
Bake pie crust according to package directions
- 1 Pie crust
- 1 pkg. cream cheese, softened and divided in two
- 1 pkg. vanilla instant pudding
- 1 pkg. chocolate instant pudding
- 2 cups milk, divided in two
- 1 cup coconut, divided in two
- 4 cups whipped topping, divided
Cook and Creme Cake
By krist
1. Preheat oven to 350°F
- • 1 pkg Duncan Hines® Moist Deluxe® Classic White Cake Mix
- • 3 large egg whites
- • 1 1/3 cups water
- • 2 tbsp vegetable oil
- • 1 cup cream filled chocolate sandwich cookies, coarsely chopped
- • 1 tub Duncan Hines® Creamy Home-Style Buttercream Frosting
- • additional cookies (optional)
The Cin Cake Mugger
By krist
• Prepare Cream Cheese Icing according to directions listed, set aside
- • 2 Tbsp applesauce
- • 1 Tbsp vegetable oi
- • 1 Tbsp buttermilk
- • 1/4 tsp vanilla extract
- • 1/4 cup + 1 Tbsp all-purpose flour
- • 2 1/2 Tbsp packed light-brown sugar
- • 3/4 tsp ground cinnamon
- • 1 dash ground nutmeg (optional)
- • 1/4 tsp baking powder
- • 1/8 tsp (scant) salt
- Recipe Cream Cheese Icing, recipe follows
- Cream Cheese Icing
- • 1 Tbsp Cream Cheese or Neufchatel Cheese, softened
- • 2 Tbsp powdered sugar
- • 1 tsp milk
The Cinna Roll Krisp
By krist
• Butter a 9x13 dish, set aside
- • 1/4 cup butter
- • 1/8 tsp salt
- • 2 tsp unsulphured molasses
- • 2 tsp cinnamon
- • 1 (10.5 oz) bag miniature marshmallows
- • 1 tsp vanilla extract
- • 6 cups Rice Krispies Cereal
- • 1 recipe Cream Cheese Frosting (recipe follows)
- Cream Cheese Frosting
- • 1/4 cup butter, softened
- • 4 oz cream cheese, softened
- • 1/2 tsp vanilla extract
- • 2 cups powdered sugar
Eclair Cake
By krist
1. Preheat oven to 400. Lightly grease a 9"X13" glass baking pan
- Crust:
- • 1 cup water
- • 1/2 cup butter
- • 1 cup all-purpose flour
- • 4 large eggs
- Filling:
- • 1 (8 ounce) package cream cheese, softened
- • 1 large box (5.1 ounces) vanilla instant pudding
- • 3 cups milk
- Topping:
- • 1 8 oz. container cool whip (just enough for a thin layer. I don't use the whole container) or one batch of homemade whipped cream
- • chocolate syrup or homemade chocolate sauce
Lemon Chick Rice Soup
By krist
1. Place all ingredients but the last 4 in a slow cooker lined with a slow cooker liner on low heat for 6 hours
- • 3 browned and cooked seasoned chicken breasts
- • 3 peeled and sliced carrots
- • 6 stalks of sliced celery
- • 1 small diced large yellow onion
- • 4 finely minced cloves of garlic
- • 96 ounces of chicken stock
- • juice of 4 lemons
- • 6 cups of Cooked long grain rice
- • Kosher salt and fresh cracked pepper to taste
- • Fresh chervil for garnish
Bible Cake
By krist
1. Preheat oven to 350 degrees F (175 degrees C)
- 4 1/2 cups all-purpose flour (1 Kings 4:22)
- • 1 cup milk, Judges 5:25
- 2 cups white sugar, Jeremiah 6:20
- • 2 cups figs (Nahum 3:12), chopped
- • 2 cups raisins, 1 Samuel 30:11
- • 2 cups almonds, Numbers 17:8
- • 2 teaspoons honey, 1st Samuel 14:25
- • 1/2 teaspoon salt, Leviticus 2:13
- • 2 teaspoons baking soda
Fudge Brownies and straws
By krist
Lightly coat an 1-quart souffle dish or casserole* with cooking spray
- Nonstick cooking spray
- 1/4 cup butter
- 2 ounces unsweetened chocolate
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
- 1/2 cup sugar
- 1/3 cup seedless sugar-free strawberry or red raspberry jam
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup warm water
- 3/4 cup frozen light whipped dessert topping, thawed
- 3 cups sliced fresh strawberries or raspberries