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Up to 40% + 15% Off! Up to 40% Off + 15% Off Everything! Code: LOVE20 Ends: 1/27 Details

Textured Portfolio

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Textured Portfolio - Page Text Content

FC: Best Friends Cookbook

1: To My Bestie Big Princess, I want to share with you, this book, filled with all my favorite recipes passed down to me from many of my family members. I consider you like a sister and I want to share this special part of me and my family, with you. I hope you enjoy these delicious goodies as much as we have. I love you, Nessa. Love, Little Princess

3: Drinks

4: Champagne Apricot Punch | What you need: 3 cups mango juice 3 cups passion fruit juice 2 cups apricot juice 1 cup cranberry juice 1/2 cup lemon juice 1/2 cup lime juice 1 bottle champagne or sparkling white wine 2oz melon liqueur 2oz creme de banane 2oz apricot brandy Directions: Combine all ingredients in a large punch bowl. Add ice to chill and garnish with fruit before serving.

5: Virgin Fruit Punch | What you need: Orange Juice Pineapple Juice Grenadine Syrup Lemon-Lime Soda Maraschino Cherries Directions: Fill large bowl with ice. Pour equal parts of orange juice and pineapple juice almost to the top. Drizzle mixture with grenadine syrup. Add a splash of lemon-lime soda and garnish with cherry once poured into a glass.

7: Appetizers

8: What you need: 2-8oz pkg cream cheese,softened to room temperature 1/4 cup crushed pineapple, drained 2 tsp green onions, finely chopped 1 cup chopped pecans 3/4-1 cup finely chopped pecans to cover ball Directions: Mix cream cheese, pineapple, green onions, chopped pecans. Form into domed, half circle shape on a piece of waxed paper. Mixture will be very soft and sticky. Cover ball with remaining finely chopped pecans. Place ball in fridge overnight to firm. Place on dish approx. 30 minutes before serving. Serve with crackers of choice. | Cheese Ball

9: Tortilla Roll-Ups | What you need: 2-8oz pkgs cream cheese, softened to room temperature 8oz sour cream 3/4oz can chopped olives 10oz can Rotel diced tomatoes 1/2 cup salsa 10-12 flour tortillas Directions: Mix all ingredients together in a bowl. Spread on tortillas. Roll up tortillas and wrap in plastic wrap or foil. Refrigerate for several hours before serving.

11: Main Dishes

12: Crock Pot Ribs | What you need: 2lbs bone-in ribs 1/3 cup water 1/4 cup tomato paste 3 tbsp brown sugar 1 tbsp mustard 2 tsp seasoned salt 1 tsp beef bouillon granules 2 tsp cider vinegar 1 tsp worcestershire sauce 1 sm onion, chopped 1 sm tomato, chopped Directions: Place ribs in crock pot. Combine remaining ingredients except tomato and onion in a bowl and pour over ribs. Top with tomato and onion. Cook on low for 5-6 hours or until meat is tender.

13: Goulash | What you need: 1lbs ground turkey 1 med onion, finely chopped 2 cloves garlic, minced 2-14.5 oz cans stewed tomatoes 1-8 oz can tomato sauce 1 tsp salt 3/4 tsp pepper 1/8 tsp chili powder 1 cup shredded cheese 8 oz elbow macaroni Directions: Start cooking macaroni according to package directions. Brown ground beef, onion, and garlic until beef is no longer pink and onions are tender. Add stewed tomatoes, tomato sauce, and dry spices. Cook covered until hot and bubbly. Stir in cheese. Cook and stir until cheese is melted. Stir in macaroni and serve.

14: Chicken Enchilada Casserole | What you need: 2 lbs chicken breast 1-10.75 oz can cream of celery soup 1-10.75 oz can cream of chicken soup 1-10 oz can enchilada sauce 1-14.5 oz can diced tomatoes with green chilies, drained 1-4 oz can diced green chilies 1 med onion, chopped 1 tsp chili powder 1/8 tsp garlic powder 2 cups shredded cheese 10-6 inch tortillas Directions: Preheat over to 350 degrees. In a larger mixing bowl, combine chicken, soups, enchilada sauce, diced tomatoes, green chilies, onion, chili powder, and garlic. In a 9x13 casserole dish, layer tortillas, mixture, and cheese. Repeat this until all of the mixture is gone. Put a thin layer of enchilada sauce in the bottom of the pan before layering ingredients to prevent the tortillas from sticking. Bake covered, for 45 minutes to 1 hour. Let stand for 10 minutes before serving.

16: What you need: 2-8 oz filet mignon steaks 2 tbsp olive oil 1/4 tsp onion powder salt and pepper to taste 2 tbsp minced shallots 2 slices bacon Directions: Place oven rack on highest position and set to broil. Rub steaks with oil. Sprinkle with onion powder then salt and pepper. Wrap one slice of bacon around each steak and secure with a toothpick. Place steak on a broiler pan and cook for 5-7 minutes. Turn steaks over and sprinkle the tops with shallots. Broil for another 5-7 or until steaks are cooked to your desire. | Filet Mignon

17: Chili Chicken Sandwiches | What you need: 1-8 oz pkg cream cheese, softened 2 cups cooked cube chicken 1 1/2 cups shredded cheddar cheese 1-4oz can chopped green chilies 1 tsp cumin 1/4 tsp crushed red pepper flakes 1/4 tsp chili powder 1 pkg french rolls Directions: Preheat oven to 375 degrees. In a medium bowl, beat cream cheese until fluffy. Add chicken, cheese, chilies, and seasonings. Cut the top quarter of the rolls off. Carefully hollow out the bottom portion of the roll and fill with mixture. Place on a baking sheet and cook for 5-7 minutes. Replace tops and cook for 2-3 more minutes or until toasty on top.

18: What you need: 2 lbs chicken breast 1-103/4 oz can cream of mushroom soup 1-10 3/4 oz cream of celery soup 4 oz jar sliced mushrooms 1/2 pkg Lipton garlic herb seasoning mix Directions: Place chicken in crock pot. Season with salt and pepper, if desired. In a bowl, combine remaining ingredients. Pour over chicken. Cook on low for 7-9 hours. Serve over rice or noodles. | Garlic Mushroom Chicken

19: Mom's Chili | What you need: 1 tsp salt 1 tsp paprika 1 tsp dried parsley flakes 1/2 tsp black pepper 1/2 basil 1/4 tsp cayenne pepper 1/2 tsp chili powder 1 lbs ground beef 1 medium onion, chopped 2 cloves garlic, minced 1-28 oz can petite diced tomatoes 1-8oz can tomato sauce 1-6oz can tomato paste 1-16oz can kidney beans 2 cups water | Directions: Brown ground beef, onions, and garlic. In a small bowl, combine salt, paprika, parsley, black pepper, basil, cayenne pepper, and chili powder. Set aside. In another bowl, combine diced tomatoes, tomato sauce, kidney beans, and tomato paste. Put all ingredients into crock pot and cook on low for 4-5 hours. For a quicker method, combine all ingredients into a dutch oven and simmer on medium low for about an hour.

20: What you need: 1 libs ground turkey breast 1-28oz jar spaghetti sauce 2 cups water 8 oz spaghetti, uncooked 1 cup shredded mozzarella cheese 1/2 cup parmesan cheese Directions: Brown turkey in large skillet, drain. Stir in sauce and water, mix well. Bring to boil and stir in spaghetti. Cover and reduce heat to medium low.Simmer 15 minutes or until spaghetti is tender. Sprinkle with cheese and cook for 2 minutes until mozzarella cheese is melted. | Italian Pasta Skillet

21: Pizza | Sauce What you need: 1-15 oz can tomato sauce 1-6oz can tomato paste 2 tsp oregano 1/2 tsp basil 1 tsp itallian seasoning 1 1/2 garlic powder 1/2 tsp sugar 1 tsp paprika | Crust What you need: 1 cup warm water (110 degrees) 1 tbsp sugar 1 pkg active dry yeast 3 tbsp olive oil 1 tsp salt 2 1/2 cups flour | Directions: Preheat over to 425 degrees. For the sauce, in a medium bowl, mix tomato sauce and paste. Add spices and stir until completely mixed. For the crust, stir water, sugar, and yeast together until dissolved. Add olive oil and salt. Stir in flour until well blended. Let dough rise for 10 minutes. Pat dough into pizza pan or stone. Spread sauce onto the crust and sprinkle with mozzarella cheese. Add desired toppings. Bake for 15-20 minutes until crust is golden brown.

22: What you need: Soup 2 lbs chicken breast 1 onion, quartered 1 quarter of a lemon salt and pepper to taste 3 cups water 1/2 cup flour 1/2 cup half and half 1/2 cup chicken broth Directions: In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water. Simmer over low heat until tender, about 1 hour. Shred chicken once cooked. Discard the onion and lemon. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings. To Make Dumplings: In a medium mixing bowl, cut butter into the flour and salt. Stir in chicken broth (use more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Once dumplings are done, add the flour, half and half, and chicken broth to thicken the soup and make it creamy. Let stand 10 minutes before serving. | Dumplings 2 cups flour 3 tbsp butter 1 tsp salt 1/4 cup chicken broth | Chicken and Dumplings

24: Taco Soup | What you need: 1lbs ground beef 1 sm onion 28oz can crushed tomato 15oz can black beans, undrained 15oz can red kidney beans, undrained 1 envelope ranch dressing mix 1 envelope taco seasoning mix Directions: Brown ground beef and onion in skillet. Transfer to crock pot. Stir in remaining ingredients. Cook on low for 4-6 hours.

25: What you need: 1 lbs hamburger 1/2 cup ritz, ground 1 envelope spaghetti sauce mix 1 egg 1 pkg spaghetti noodles 2 jars favorite spaghetti sauce Directions: Preheat oven to 325 degrees. Mix all ingredients together except spaghetti sauce and noodles. Form into balls and place on foiled cookie sheet. Bake in oven for 25-30 minutes or until no longer pink in the middle. Begin cooking noodles according to package directions. Once meatballs are done, place in stock pot with sauce and simmer for 15 minutes. Pour sauce and meatballs over noodles and serve. | Spaghetti and Meatballs

27: Side Dishes

28: What you need: 1 -10.75 oz can cream of mushroom soup 2 cups shredded cheddar cheese 1/3 cup parmesan cheese 1 cup milk 1/4 tsp pepper 4 cups pasta, cooked Directions: Preheat oven to 400 degrees. Mix together soup, cheeses, milk, and pepper. Add pasta. Pour into 8x8 casserole dish and bake for 20 minutes or until hot and bubbly. | 3 Cheese Pasta Bake

29: Ranch Potatoes | What you need: 7 medium potatoes, cubed butter 8oz sour cream 1 envelope ranch dressing mix 2 cups shredded cheddar cheese Directions: Preheat oven to 325 degrees. Place potatoes in a 9x13 casserole dish. Dot with ample amounts of butter. Cover and bake for 45 minutes to 1 hour or until potatoes are tender. Combine sour cream and ranch dressing mix. Spoon over cooked potatoes and cover with cheese. Bake uncovered for 5-10 minutes or until cheese is melted.

31: Desserts

32: Strawberry Cake | What you need: 1 pkg white cake mix 1-3oz box strawberry jell-o 1/2 cup oil 1/2 cup water 4 eggs 10 oz strawberries, thawed 1 lbs powdered sugar Directions: In a medium mixing bowl, combine cake mix, jell-o, oil, water, and eggs. Beat on medium speed for 2-3 minutes or until well combined and fluffy. Add half of strawberries. Pour batter into greased 9x13 baking pan. Bake at 350 degrees for 25-30 or until toothpick inserted into center comes out clean. Cool completely. Sift powdered sugar and combine with remaining strawberries. Spread over cooled cake.

33: Mocha Cheesecake | What you need: 2 squares semi sweet baking chocolate 1 tbsp butter 1 Oreo pie crust 1-8oz pkg cream cheese, softened 1/3 cup sugar 1/3 cup Suisse Mocha coffee mix 2 cups french vanilla cool whip | Directions: Microwave chocolate and butter in small bowl on high 1 minute. Stir until chocolate in melted. Spread onto bottom of crust. Refrigerate until chocolate is firm. Beat cream cheese and sugar on high until well blended. Add instant coffee mix and mix well. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until firm.

34: What you need: 1 box white cake mix 1 can sweetened condensed milk 1 can cream of coconut 8 oz cool whip 1 cup coconut flakes Directions: Bake cake according to box directions in a 9x13 pan. Remove from oven and punch holes all over the cake with a fork. Mix condensed milk and cream of coconut together and pour over hot cake. Cool completely in refrigerator. Frost with cool whip and sprinkle generously with coconut. Store in refrigerator. | Coconut Cake

35: Snickerdoodles | What you need: 3-3//4 cups flour 1/2 tsp baking soda 1/2 tsp cream of tarter 1/2 tsp salt 1 cup butter, softened 2 cups sugar 2 eggs 1/2 cup milk 1 tsp vanilla 3 tbsp sugar 1 tsp cinnamon | Directions: Stir together flour, baking soda, cream of tarter, and salt; set aside. Combine 3 tbsp sugar and 1 tsp cinnamon; set aside. Beat butter until smooth. add the 2 cups of sugar and beat until fluffy. Add eggs, milk, and vanilla, and beat well. Add dry ingredients, beating until well combined. Form dough into 1 inch balls. Roll each ball in cinnamon/sugar mixture. Place balls on cookie sheet and gently flatten balls with a drinking glass. Bake at 375 degrees for 8 minutes.

36: What you need: 1 pkg chocolate cake mix 1 cup sour cream 1 pkg instant chocolate pudding mix 4 eggs 1/2 cup vegetable oil 1/2 cup water 3 cups cool whip 1 pkg semi sweet baking chocolate Directions: Preheat oven to 350 degrees. Spray bundt pan with non stick spray. Beat all ingredients except cool whip and chocolate in a large bowl on low speed, just until moistened. Beat on medium speed for 2 minutes, scraping sides of bowl occasionally. Pour into prepared pan. Bake 50 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides with a knife and gently remove cake. Cool completely on cooling rack. Once cooled, place cake on serving platter. Microwave whipped topping and chocolate in bowl on high 1 1/2-2 minutes until mixture in melted and well blended. Drizzle over cake. Spoon fresh berries into the center on the cake if desired. Refrigerate any leftovers. | Chocolate Bliss Bundt Cake

38: Cornflake Candy | What you need: 1 cup white karo syrup 1 cup sugar 1/8 tsp salt 1 cup peanut butter 4 cups corn flakes Directions: Bring syrup, sugar, and salt to a boil, do not cook. Remove from heat. Stir in peanut butter until smooth. Fold in cornflakes. Drop bu spoonfuls on waxed paper. Note: Waxed paper MUST be used. Do not use dry parchment paper or candies will stick.

39: What you need: 9 cups Chex rice cereal 1 cup chocolate chips 1/2 cup peanut butter 1/4 cup butter 1 tsp vanilla 1 1/2 cups powdered sugar Directions: Put cereal in a large bowl and set aside. In another bowl, stir together chocolate chips, peanut butter, and butter. Microwave on high for 1 minute and if needed in 30 second increments until mixture is melted and smooth. Stir in vanilla. Pour mixture over cereal and stir until evenly coated. Pour into a 2 gallon ziploc bag. Add powered sugar and shake until well coated. Spread on waxed paper to cool. Store in refrigerator. | Muddy Buddies

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  • By: Jacqueline B.
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About This Mixbook

  • Title: Textured Portfolio
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  • Published: about 8 years ago