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Recipes
Breakfast Cookies
By ashleyeraas
Preheat the oven to 350°F
- 1 1/2 cups whole wheat flour or whole grain pastry flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup olive oil
- 1/2 cup sugar
- 1/2 cup honey
- 2 medium eggs, lightly beaten
- 2 tablespoons fat-free milk
- 1 1/2 tablespoons vanilla extract
- 2 1/4 cups quick-cooking oats
- 1 cup golden raisins
- 1/4 cup semisweet mini-chocolate chips (or a dark chocolate bar broken into bits)
Cocoa Brownies
By ashleyeraas
From Good Housekeeping cookbook Each brownie, about 132 calories, 2 g protein, 17 g carbohydrate, 7 g total fat
- 1/2 Cup All purpose flour
- 1/2 Cup unsweetened Cocoa powder
- 1/4 t baking powder
- 1/2 t salt
- 1/2 cup canola oil
- 2 lg eggs
- 1 t vanilla extract
Chocolate-Beet Cupcakes with Cream Cheese Frosting
By ashleyeraas
1. MAKE CUPCAKES: Heat oven to 350°F
- Cupcakes
- 1 1/4 c cake flour
- 1 c granulated sugar
- 1/2 c unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 c pureed cooked beets (plus 1 Tbsp for frosting)
- 2 Tbsp safflower oil
- 1 lg egg
- 1/2 tsp vanilla extract
- 3/4 c buttermilk
- Frosting
- 2 c confectioners' sugar
- 4 oz reduced-fat cream cheese (Neufchatel), room temperature
- 1/4 c unsalted butter, room temperature
- 1/2 tsp vanilla extract
broccoli and cauliflower salad
By ashleyeraas
toss and serve
- 1 head broccoli
- 1 head cauliflower
- 1 cup shredded cheddar cheese
- 1 # bacon-fried and crumbled
- 1/2 cup sugar
- 2 tblsp vinegar
- 1 cup mayonnaise
- mix and let set 1/2 hr.
Rosemary Apricot Chicken
By ashleyeraas
Good Housekeeping cookbook Use Chicken breasts
- 4 garlic cloves, crushed with garlic press
- 2 t salt
- 1 t dried or fresh rosemary, crumbled
- 1/2 t ground black pepper
- 4 chicken breasts
- 1/2 cup apricot preserves
- 2 t fresh lemon or lime juice
- 1 t Dijon mustard
Potato and Cauliflower Croquettes
By ashleyeraas
Use Wildtree seasonings, or substitute your own!
- 1/2 pound potatoes, peeled and chopped
- 1/2 head of cauliflower, cut into florets
- 1 tablespoon Wildtree Onion & Chive Blend
- 2 whole eggs, one separated
- 1 tablespoon Natural Grapeseed Oil
- 1/2 cup parmesan cheese
- 1/2 cup mozzarella cheese
- 1/3 cup flour
- 2/3 cup Panko
- 1 tablespoon Wildtree Home Fries Seasoning
Recipe: Slow Cooker Sweet Potato and Apple Soup
By ashleyeraas
Instructions In the bottom of a slow cooker put in the onion, potatoes, apples, garlic, and salt
- 1/2 large onion, cut into large dice
- 1 lb white potatoes (2 small or 1 large), scrubbed clean and cut into 1 inch pieces with the skin left on
- 1 1/2 lbs sweet potatoes (3 small or 2 large), scrubbed clean and cut into 1 inch pieces with the skin left on
- 2 apples, cut into 1 inch pieces with the skin left on
- 3 cloves garlic, crushed
- 1/2 teaspoon salt
- 4 cups chicken broth/stock (homemade recommended, can sub with vegetable broth/stock)
- 4 tablespoons butter, divided
- 3/4 cup fresh sage leaves, cut into strips (using culinary scissors or a knife)
- Special equipment needed: Slow cooker and blender (countertop or hand immersion)
Summer Vegetable Frittata
By ashleyeraas
Ann Willan, Cooking Light JUNE 2010
- 1 1/2 tablespoons olive oil
- 1 cup diced zucchini
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped onion
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 garlic cloves, minced
- 1/2 cup chopped seeded tomato
- 9 large eggs
Hearty Baked potato Salad
By ashleyeraas
This potato salad is a standout at picnics or as a side dish for lunch or supper
- 8 medium red potatoes, peeled and cut into 1 inch chunks.
- 1/2 cup onion chopped
- 2 T minced fresh parsley
- 1 can (10- 3/4 ounces ) condensed cheddar cheese soup, undiluted.
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 4 ounces bacon, cooked, drained and crumbled.
- Paprika
Slow-Cooker Jambalaya
By ashleyeraas
To a crock pot, add one cup each: diced red and green bell peppers, celery and onion
- 1 lb. sausage (andouille, kielbasa or smoked sausage), sliced
- 1 lb. boneless, skinless chicken breasts, 1/2" cubes
- 1 cup green bell pepper, diced
- 1 cup red or orange bell pepper, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- 1/3 cup fresh parsley, chopped
- 1 cup chicken broth
- 1 (14.5 oz) can fire roasted tomatoes, drained but not rinsed
- 1 (6 oz.) can tomato paste
- 1 bay leaf
- 1/4 tsp. cayenne pepper or crushed red pepper
- 1/4 tsp. paprika
- 3/4 tsp. ground pepper
- 3/4 tsp. salt
- 5 oz. frozen, cooked shrimp
- Up to 4 cups cooked white rice (1/2 cup cooked per serving)
- Hot sauce or crushed red pepper for serving