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Recipes
Strawberry-Rhubarb Jam with Sure Jell
By ashleyeraas
BRING boiling-water canner, half full with water, to simmer
- 4 cups prepared fruit (buy about 1 qt. fully ripe strawberries and 1-1/2 lb. fully ripe rhubarb)
- 1/2 cup water
- 1 box SURE-JELL Fruit Pectin
- 1/2 tsp. butter or margarine
- 6 cups sugar, measured into separate bowl
Chocolate Mud Cake Recipe CROCKPOT
By ashleyeraas
Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 6 tablespoons butter
- 2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
- 1 cup sugar (2/3 cup & 1/3 cup, added separately)
- 3 tablespoons plus 1/3 cup Dutch-processed cocoa
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup milk
- 1 egg yolk
- 1/3 cup brown sugar
- 1 1/2 cups hot water
- Whipped cream or ice cream
Creamy Sunrise Smoothie
By ashleyeraas
Blend liquids plus spinach; add other ingredients and blend
- Serves 2
- 2 cups fresh spinach
- 1 cup water
- 3 oranges, peeled
- 1 banana, frozen
- 1/2 avocado
- 1 teaspoon cinnamon
Easy Baked Spaghetti Squash
By ashleyeraas
Preheat oven to 350 degrees F
- 1 medium spaghetti squash, should yield about 2 cups cooked (my huge one made way too much!)
- 2 small zucchini grated
- 1/4 red onion
- 1 clove garlic, crushed
- 1/2 14oz can diced tomatoes
- 1/3 cup parmesan cheese plus more for sprinkling
- 1/4 cup Italian bread crumbs
- 6 fresh sliced basil leaves
- salt and pepper to taste
Acorn Squash Bisque
By ashleyeraas
Directions Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a ...
- 2 acorn squashes (3 pounds total)
- 1 tablespoon butter
- 1 medium onion, finely chopped
- Coarse salt and ground pepper
- 1/2 teaspoon fresh thyme leaves, plus more for garnish
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 1/2 cup half-and-half
Peanut Butter Noodles Recipe | Spoonful
By ashleyeraas
Cook the noodles according to the package directions, then drain and rinse with cold water
- 1 pound linguini, angel hair pasta, or soba noodles
- 1/2 cup creamy peanut butter
- 5 tablespoons rice wine vinegar
- 5 tablespoons sesame oil
- 4 tablespoons soy sauce
- 2 teaspoons peeled and grated fresh ginger root
- 1 small garlic clove, crushed
- 4 scallions, trimmed and cut
- Optional toppings: grated carrot, scallion (sliced into rounds), cucumber (peeled, seeded, and thinly sliced), toasted sesame seeds, and chopped peanuts
Crockpot Ginger Peach Chicken
By ashleyeraas
Cook on high for 4-5 hours
- Freeze in a bag:
- 2-lb boneless, skinless chicken thighs or breasts
- 12-ounce bag of frozen peach slices
- 1 red onion, sliced
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon freshly grated ginger
- 2 teaspoons ground coriander
Crockpot Freezer Potato Corn Chowder
By ashleyeraas
Pour in chicken stock and mix
- Freeze in a bag:
- 24-ounces red potato, diced
- 16-ounce package frozen corn
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- You also need:
- 6 cups chicken stock
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
Perfect Green Smoothie
By ashleyeraas
Tightly pack 2 cups of leafy greens in a measuring cup and then toss into blender
- 2 cups fresh spinach
- 2 cups water (or coconut water, juice, almond milk, etc)
- 1 cup mango
- 1 cup pineapple
- 2 bananas Use at least one frozen fruit to chill your smoothie. We often use frozen mangos and bananas in our green smoothies.
Waffle Cookies
By ashleyeraas
Directions 1. Preheat waffle iron
- 2 ounces unsweetened chocolate, cut up
- 1/3 cup butter or margarine
- 3/4 cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 cup semisweet chocolate pieces (6 ounces)
- 2 tablespoons light-colored corn syrup
- 1 tablespoon cooking oil
- 1/2 cup chopped pecans