Recipes by Rhonda James

United States Chef

	Bean Soup with Ham by Rhonda James Do you remember Bill Knapp's Restaurant? I sure do... My husband and I always loved going there. I have fond memories of going there as a child, working there as a waitress just out of high school, and going there for dinner while I was in labor with my first child (hey, a girl has to eat!). Here is a recipe that my sister and I…	5 votes 1 review 1 comment 48894 views
	Red Velvet Whoopie Pies by Rhonda James	2 votes 4527 views
	A Thanksgiving Family Tradition by Rhonda James A Thanksgiving Family TraditionThis was always my favorite dessert as a young girl and my mom always served it at Thanksgiving. Today I continue that tradition, much to my family's delight.Cherry DelightCombine and press into 13 x 9 pan:Whip together:2 envelopes Dream Whip, prepared as directedCombine Dream Whip with cream cheese…	1 vote 395 views
	Gluten Free Butterscotch Blondies by Rhonda James Gluten Free Butterscotch BlondiesThese "un-brownies" are chewy and full of pecans and butterscotch chips. They are very sweet and go great with a big dollop of whipped cream or a scoop of vanilla ice cream...Yummy!Ingredients:Line a 13x9 pan with parchment, overlapping sides, to prevent sticking (you can also heavily spray with gluten…	2 votes 1021 views
	Chicken 'N Dumplings by Rhonda James Chicken 'N DumplingsStock Ingredients:1. Combine stock ingredients in Dutch oven; add enough water to cover chicken. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.2. Remove chicken and let stand until cool enough to handle. Remove skin from chicken and tear away meat from bones, set aside. Strain…	1 vote 1176 views
	Red Velvet Whoopie Pies by Rhonda James Red Velvet Whoopie PiesIngredients:Preheat oven to 375 degrees F. Line baking sheet with parchment or a Silpat, set aside. In a medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.In large mixing bowl beat butter on medium to high for 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and…	1 vote 789 views
	Creamy Chocolate Fudge by Rhonda James Creamy Chocolate FudgeIngredients:Microwave chocolate and milk in large bowl on HIGH for 2 to 3 minutes, or until chocolate is almost melted, stirring halfway through heating process. Once melted, stir in vanilla and walnuts. Refrigerate until firm, cut into squares. Makes approximately 3 dozen pieces.	1 vote 280 views
	Bean Soup with Ham by Rhonda James Bean Soup with HamDo you remember Bill Knapp's Restaurant? I sure do... My husband and I always loved going there. I have fond memories of going there as a child, working there as a waitress just out of high school, and going there for dinner while I was in labor with my first child (hey, a girl has to eat!). Here is a recipe that…	1 vote 1120 views
	Crumb Topped Strawberry-Rhubarb Pie by Rhonda James Crumb Topped Strawberry-Rhubarb PieIf there is one thing my husband loves, it's dessert. You may have noticed that I have entered more dessert recipes on here than anything else! That being said I am always trying to perfect a recipe or come up with a new one. In the case of this recipe I played around with the filling just a tad and…	2 votes 901 views
	Heavenly Gluten Free Blueberry Crisp by Rhonda James Preheat oven to 350 degrees F. Spray an 11x7 baking dish with cooking spray. Sprinkle blueberries with 1 TBSP. flour mixture and toss to coat. Pour blueberries into baking dish. In a large bowl, combine 1 cup flour mixture with brown sugar, cinnamon, and nutmeg. Add in the butter by hand and rub mixture between your fingers until it…	2 votes 1395 views