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Recipes
Fudge Lover's Cream Cheese Cake
By awright0511
Heat oven to 350°F (325°F for dark or nonstick pan)
- Cake
- 1 box Betty Crocker® SuperMoist® yellow or devil's food cake mix
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
- 3/4 cup hot water
- 3/4 cup vegetable oil
- 1 teaspoon vanilla
- 4 eggs
- Filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped nuts, if desired
- Frosting
- 1 container Betty Crocker® Rich & Creamy vanilla or chocolate frosting
Ghirardelli Fudgy Gluten-Free Brownies
By awright0511
*Substitution: You can use 2/3 cup almond flour in place of the 1/2 cup whole almonds
- 1/2 cup whole almonds*
- 1/3 cup brown rice flour
- 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 6 tablespoons unsalted butter, cut into chunks
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup walnut or pecan pieces (optional)
Butter Frosting for Sugar Cookies
By awright0511
Combine confectioners' sugar butter, vanilla and milk, beating until creamy
- 1 1/2 cups confectioners' sugar
- 3 tablespoons butter, softened
- 1 tablespoon vanilla extract
- 1 tablespoon milk
- 3 drops red food coloring
- 1 (2.25 ounce) jar red decorator sugar
Cornflake Crusted Tilapia with Watermelon Salsa
By awright0511
Cut the watermelon flesh into 1/2 inch dice
- 1/2 small seedless watermelon, rind removed
- 1/2 green bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and finely chopped
- Juice of 1 lime
- Salt and freshly ground black pepper
- 4 cups cornflakes cereal
- 1 tsp dry mustard
- 1/2 Tbsp ground coriander
- 1/2 Tbsp paprika
- 4 tilapia fillets
- 2 Tbsp EVOO
Parmesan Rice Crisps Recipe
By awright0511
Preheat the oven to 400 degrees F
- 4 to 5 brown rice tortillas– I used Food For Life
- Olive oil
- Sea salt
- Garlic powder
- Parmesan, grated fine with a microplane grater (or omit cheese)
- Dried basil or Italian Herbs
Cornmeal Biscuits on a Shoestring
By awright0511
These are great for Sunday brunch, delicious at dinner, or served with honey at teatime (teatime?)
- Combine all DRY INGREDIENTS in a large bowl:
- 1 1/3 cups All Purpose GF Flour
- Level 1/2 tsp. xanthan gum
- 2/3 cup yellow cornmeal
- 2 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/2 tsp. granulated sugar
- 1 tsp. salt
Sparkler Cupcakes
By awright0511
1. Place colored candy coating discs in three separate small microwave-safe bowls
- 1/3 cup red candy coating disks
- 1/3 cup blue candy coating disks
- 1/3 cup white candy coating disks
- 2-1/2 cups Creamy White Frosting or canned creamy white frosting
- 12 Confetti Cupcakes or other 2-1/2-inch cupcakes in paper bake cups
- Red and blue colored sprinkles and/or jimmies (optional)
Mini Red Velvet Cheesecakes
By awright0511
Heat oven to 350°F. Place foil baking cup in each of 16 regular-size muffin cups
- 24 thin chocolate wafer cookies (from 9-oz package), crushed (1 1/4 cups)
- 3 tablespoons butter, melted
- 2 packages (8 oz each) plus 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened baking cocoa
- 2 teaspoons vanilla
- 2 tablespoons red food color
- 3 eggs
- 1/2 cup whipping cream
- 1 tablespoon granulated or powdered sugar
- Chocolate curls, if desired
Gluten-Free Pie Crust
By awright0511
1.For Pie Crust: Combine rice flour, potato starch, tapioca flour and salt in medium bowl
- 1 cup white rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 1/4 teaspoon salt
- 6 tablespoons cold butter, cut into small pieces
- 1 large egg, beaten
- 1 tablespoon apple cider or white vinegar
- 3 tablespoons ice water, or as needed
Sarah's Applesauce
By awright0511
1.In a saucepan, combine apples, water, sugar, and cinnamon
- 4 apples - peeled, cored and chopped
- 3/4 cup water
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon