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Recipes
Baked Spinach Artichoke Dip
By awright0511
Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese
- 1 cup mayonnaise or salad dressing
- 1 cup freshly grated Parmesan cheese
- 1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
- 1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain
- 1/2 cup chopped red bell pepper
- 1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
- Toasted baguette slices or assorted crackers, if desired
Patriotic Trifle
By awright0511
Pour milk into medium bowl
- 1 1/2 cups cold fat free milk
- 1 pkg. (4 serving size) JELL-O Vanilla Instant Pudding
- 1 (8 ounce) tub COOL WHIP LITE Whipped Topping, thawed, divided
- 1 (13 ounce) package angel food cake, cut into 1/2-inch cubes
- 1 pint strawberries, sliced
- 1 cup blueberries
Ultimate Chicken Enchiladas
By awright0511
Coat large saute pan with oil
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Fruit Roll Up
By awright0511
Spread blueberry or strawberry-flavored cream cheese on a whole-wheat tortilla wrap
- Fresh Fruit
- Fruit flavored cream cheese
- tortilla
Edible Magic Wands
By awright0511
Heat oven to 350. Roll out dough on a lightly floured surface to 1/8 inch thickness
- Sugar cookie dough
- Star shaped cookie cutter
- Bamboo skewers
- White frosting
- Edible glitter and sprinkles
Karina's Favorite Chocolate Chip Cookies Recipe with Dark Chocolate Chunks
By awright0511
2 3-oz dairy-free dark chocolate bars, cut up into chunks; set aside In a bowl, whisk to combine and set aside...
- 2 3-oz dairy-free dark chocolate bars, cut up into chunks; set aside
- 1 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup buckwheat flour
- 1/4 cup potato starch (not potato flour!)
- 1 tablespoon arrowroot starch
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 1/4 cup organic golden brown sugar
- 1/4 cup organic white cane sugar
- 3/4 cup light olive oil
- 1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water till frothy
- 2 tablespoons warm water
- 1 tablespoon bourbon vanilla extract
Easy Does It: Soft Tacos
By awright0511
Bob’s Red Mill makes a certified gluten-free masa harina flour
- 3/4 cup all-purpose gluten-free flour (I use Better Batter)
- 1/2 teaspoon xanthan gum (omit if using Better Batter)
- 3/4 cup masa harina
- 1/2 teaspoon kosher salt
- 2 tablespoons nonhydrogenated vegetable shortening
- 1/2 cup warm water, plus more
Cheesecake Brownies (& Weak Blogging Self-Esteem)
By awright0511
Preheat your oven to 325 degrees Fahrenheit
- 1/2 cup (8 tablespoons) unsalted butter
- 3 ounces unsweetened chocolate (if bars, chopped; if discs, as is)
- 1 cup sugar
- 3 extra-large eggs
- 2/3 cup all-purpose gluten-free flour (I use Better Batter)
- 1/4 teaspoon xanthan gum (omit if using Better Batter)
- 1/8 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 12 ounces cream cheese (one and one-half packages), softened
- 1/4 cup sour cream
- 1/4 cup sugar
- 1 extra-large egg
- 1/4 teaspoon pure vanilla extract
Fiesta Beef
By awright0511
NUTRITION per serving: 593 Calories; 7g Fat; 30g Protein; 51g Carbohydrate; 11g Dietary Fiber; 40mg Cholesterol; 48...
- 1 pound 95% lean ground beef
- 1 cup diced onion 2 cloves garlic, pressed 1 (14.5-oz.) can low sodium diced tomatoes
- 1 (15-oz.) can black beans, drained and rinsed; or equivalent homemade
- 1 (16-oz.) package frozen whole kernel corn
- 1 cup sliced mushrooms
- 2 teaspoons chili powder
- 4 ounces low fat Cheddar cheese, shredded
- 1/4 cup low fat sour cream
- 1/4 cup chopped cilantro
Slow Cooked Chili
By awright0511
Heat the oil in a large skillet over medium-high heat
- 1 1/2 tablespoons vegetable oil
- 3/4 pound stew beef, cut into 3/4-inch cubes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 2 tablespoons flour
- 1 large onion, chopped
- 2 to 3 cloves garlic, minced
- 1 small green or red bell pepper, chopped
- 1/4 cup chopped fresh parsley
- 16-ounce can black beans, drained and rinsed
- 16-ounce can red kidney beans, drained and rinsed
- 28-ounce can diced tomatoes
- 1 1/2 cups beef broth
- 2 tablespoons barbecue sauce
- 1 1/2 tablespoons brown sugar
- 3/4 teaspoon salt
- Sour cream, chopped fresh parsley, or chopped red onion for garnish