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Recipes
Peanut Butter Fudge
By raegrifftie
Directions Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap
- 8 ounces unsalted butter, plus more for greasing pan
- 1 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Quinoa and Black Beans
By raegrifftie
Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Rice and Beans with Cheese
By raegrifftie
In a lg saucepan, combine water, chicken bouillon, salt, cumin, rice, carrot and onion
- (1 1/3 c water, 1 t chicken bouillon granules, 1/4 t salt, 1/2
- t cumin)
- 2/3 c long grain rice
- 1 c shredded carrot
- 1/2 c minced green onion
- 2 – 15 oz cans pinto beans, drained
- 1 c low-fat cottage cheese
- 1 c FF sour cream
- 1/2 c shredded 2% cheddar cheese
Cake Batter Cookies
By raegrifftie
1. Preheat the oven to 350°
- 1 box vanilla cake mix
- 1 teaspoon baking powder
- 1 1/4 cup sprinkles
- 1/2 cup vegetable or canola oil
- 2 eggs
- 1 egg yolk
- 1/2 teaspoon vanilla
Butter Riches
By raegrifftie
Mince Meat Cookies 2 Cup's Mince Meat 1 Teaspoon Baking Powder 1 Teaspoon Baking Soda 1 Teaspoon Allspice 1 Te...
- 3/4 Cup Butter
- 1/4 Cup Brown Sugar
- 1 Tablespoon Corn Sugar
- 1 Unbeaten Egg
- 1 Teaspoon Vanilla
- 1 3/4 to 2 Cup's Flour
Sweet Potato and Black Bean Mexican Salad
By raegrifftie
1. Preheat oven to 400 degrees F
- 2 large sweet potatoes, peeled and chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Romaine lettuce, chopped
- 1 (15 oz) black beans, rinsed and drained
- 1 large tomato, chopped
- 1 cup corn (fresh, frozen, or canned-rinsed and drained)
- 1 large avocado, sliced
- 1 cup chopped purple cabbage
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onion
- Limes-for juicing over salad
- Salsa or pico de gallo, if desired
- Creamy Avocado Dressing, if desired
Iced Pumpkin Cookies
By raegrifftie
1. Preheat oven to 350 degrees F (175 degrees C)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Frittata with Spring Greens, Parmesan and Pancetta
By raegrifftie
In a large bowl, whisk together the eggs, salt and pepper to taste and Parmesan
- 8 large eggs
- Salt and freshly ground pepper
- 1/2 cup grated parmesan
- 1 tablespoon olive oil
- 1/4 cup cubed pancetta
- 1/2 cup chopped onion
- 1/2 cup spring greens (arugula, mustard, etc.), roughly chopped
- 1 teaspoon chopped fresh thyme
Butternut Squash Mac and Cheese
By raegrifftie
1. Preheat oven to 400 degrees F
- 1/2 medium butternut squash, peeled, seeded, and chopped
- 1 tablespoon olive oil
- Kosher salt and pepper
- 1/2 pound elbow macaroni
- 2 1/2 cups milk, divided
- 2 tablespoons butter
- 3 tablespoons flour
- 1/8 teaspoon ground nutmeg
- 1 tablespoon fresh chopped rosemary
- 1 cup aged white cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 3/4 cup whole wheat breadcrumbs
Blueberry Muffins
By raegrifftie
Directions Preheat oven to 375° F
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/2 cup whole milk
- 2 large eggs
- 1 1/2 cups blueberries
- 2 tablespoons turbinado sugar, optional