Lexie Starr Recipes

Lexie Starr Lexie Cream Corn Cornbread

by on Nov.28, 2014, under Breads, Biscuits and Muffins

Lexie Starr Lexie Cream Corn Cornbread

Lexie Starr Lexie Cream Corn Cornbread

1 can cream style corn

3/4 cup milk

4 eggs beaten

4 sm. box corn muffin mix

9 x 13 bake pan

Large mixing bowl

Prep Time: 5 minutes

Cook Time: 25-30 minutes

Servings: 8-10

Directions: 

Preheat oven to 400º F. Mix all ingredients together in the mixing bowl. Grease the baking pan and pour the corn muffin mix in the pan. Put it in the oven and bake for 25 to 30 minutes. Use a toothpick or bread knife to stick in the middle, If it comes out clean the cornbread is ready. Serve hot with butter.

Enjoy Lexie Starr

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Lexie Starr Lexie Bourbon Raspberry Pears

by on Nov.28, 2014, under Desserts

Lexie Starr Lexie Bourbon Raspberry Pears

Lexie Starr Lexie Bourbon Raspberry Pears

4 Boss Pears (or pears of your choice)

1/2 stick butter

1/2 cup fresh raspberry preserves

1/2 cup bourbon

1 container Cool Whip

1 medium skillet pan

Directions: 

Wash pears then peel the pears and cut in halves, set the pears aside. On medium heat place pan with the butter on medium flame and heat until the butter melts, Add pears to melted butter and brown lightly on both side. Mix bourbon and raspberry preserves until blended. Add bourbon and raspberry mixture to pears in the pan. Stir and base pears with sauce while cooking over low heat. Cook until sauce is caramelized. Remove from heat and serve hot with cool whip. One (1) spoon of cool whip per serving. 8 servings

Enjoy Lexie Starr

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Lexie Starr Lexie Pineapple Bourbon Glaze Ham

by on Nov.28, 2014, under Dinners and Main Dishes

Lexie  Starr Lexie Pineapple Bourbon Glaze Ham

Lexie Starr Lexie Pineapple Bourbon Glaze Ham

1 Small fresh smoke precooked Picnic Ham

1 can sliced pineapple

¾ cup Brown Sugar

¾ cup Pineapple Juice

1/4 cup Bourbon

1 teaspoon cloves

Large roasting pan

Cook Time: 2 to 3 hours (ham 20 to 30 minutes per pound)

Directions: Remove ham from the package, Wash ham with cold water. Put the ham in a 8 quart pot or what ever big pot that you have. Add cold water to the pot enough to cover the ham, put the ham on the stove on medium flame and cook for 30 minutes. Remove from the stove and drain off the water in a strainer. Turn the ham on the other side then add cold water to the ham again and put it back on the flame to cook for another 30 minutes. Turn off the flame and remove the ham from the water, let the ham cool for about 30 minutes. Tip: Save ham trimming and water for the kale. Dressing up the Ham: Mix pineapple juice and Bourbon then baste the ham with the juice mixture then rub brown sugar and cloves allover the ham. Add the pineapple slices to the ham covering the ham all over with the pineapple slices. Baking: Preheat oven at 325ºF, before placing the ham into the oven. Put the ham in the oven and bake slowly at 325ºF. Allow 20 to 30 minutes per pound for ham that has not been precooked (follow directions on label for precooked hams). Baste ham twice within the first 15 minutes of baking and every 10 minutes after that until done. Remove from the oven slice and serve.

Enjoy Lexie Starr

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Lexie Starr Eggs With Peppers and Onion

by on Nov.28, 2014, under Breakfast and Brunches

Lexie Starr Eggs with Peppers and Onion

Lexie Starr Lexie Eggs with Peppers & Onion

6 eggs

1 onion

1 tsp raspberry preserves

1/2 red bell pepper

1/2 green bell pepper

1/2 yellow bell pepper

1 tsp black pepper

1/4 salt (optional)

1/2 cup olive oil

1 med bowl

Medium skillet

Bread of your choice

Soft butter

Directions: 

Crack eggs and put them in the bowl, beat with a wire Wisk or fork until fluffy. Set eggs aside. Cut up the onion and the peppers in 1/2 inch cubes. Put olive oil in skillet and turn on flame to medium. Heat oil until hot, Put the onion and the peppers in the pan, Sautee peppers and onion stirring until tender, Add eggs and stir to combine, add black pepper and stir, remove from heat. Toast the bread then spread with butter and preserves. Serve with the eggs.

Enjoy Lexie Starr

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