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Recipes
Pear and Arugula salad with Goat Cheese and Walnuts
By KodiakDavis
In a small bowl, whisk together olive oil and lemon juice
- 4 tablespoons olive oil
- Juice of one lemon
- salt and freshly ground pepper to taste
- 2 ripe pears, cored and thinly sliced
- 6 ounces arugula
- 1/2 cup goat cheese, crumbled
- 1/3 cup walnut halves, lightly toasted
Cinnamon Roll Dough
By KodiakDavis
Mix water, butter (margarine), sugar and salt together
- 1 1/2 cups water
- 1/4 cup (1/2 cube) butter or margarine, melted
- 1/4 cup sugar
- 1 1/4 teaspoon salt
- 2 1/2 teaspoons yeast
- 5 - 6 cups white flour
- Variation: Replace one of the cups of white flour with a cup of whole wheat flour
Zucchini Relish - Very Good
By KodiakDavis
SOAK 10 cups zucchini 3 cups onions 4 red bell peppers 5 tablespoons salt Grate zucchini in food processor, along ...
- 10 cups zucchini
- 3 cups onions
- 4 red bell peppers
- 5 tablespoons salt
- 3 cups sugar
- 1 tablespoon cornstarch
- 1 teaspoon turmeric
- 3 cups vinegar
- 1 teaspoon dry mustard
- 1 teaspoon coarse black pepper
- 1 teaspoon celery seed
French Toast, Paula Deen's Pecan Praline Baked
By KodiakDavis
Slice French bread into 20 slices, 1-inch each
- French Toast
- Ingredients
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
- Praline Topping
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Pear, Oatmeal and Blueberry Breakfast Smoothie
By KodiakDavis
Place all ingredients into a blender
- 1 large ripe pear, cored and sliced
- 2 cups milk
- 1/2 cup quick cooking oatmeal
- 1 cup frozen blueberries
- 1 teaspoon cinnamon
Berries and Cream Deluxe
By KodiakDavis
Wash and hull berries. Drench with sugar or honey
- Box of Strawberries (or any fruit in season)
- Frozen or canned fruits may be substituted.
- Sour Cream
Stuffed French Bread
By KodiakDavis
Stuffed french bread is a great sub to make! Make it even better with grilled veggies and a bad of classic potato c
- 1 loaf french bread
- 1 pound lean ground beef
- 2 tablespoons finely chopped onion
- 1/2 cup chopped celery
- 1 teaspoon minced garlic
- 1 can cream of mushroom soup
- 2 tablespoons milk
- 2 teaspoons Worcestershire sauce
- Salt and pepper, to taste
- 1 1/2 cups shredded cheddar cheese
- 1/2 tablespoon chopped parsley, optional
Cream Salad Sauce
By KodiakDavis
Mix sour cream with lemon juice and seasonings gradually
- 1/2 cup sour cream
- 2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic salt
- Dash of cayenne pepper
- 2 tablespoons vinegar
- 2 hard boiled eggs minced (optional)
Layered Pumpkin Dessert
By KodiakDavis
Layer 1: Mix flour, butter and ½ cup pecans together
- 1 cup Flour
- 1/2 cup Butter (softened)
- 1/2 cup plus 1/4 cup Pecans, chopped
- 8 oz. Cream cheese, softened
- 1 cup Powdered sugar
- 3 cups Whipped topping, divided
- 2 1/2 cups Milk
- 3 sm pkgs. White chocolate instant pudding mix (or vanilla) - 3.4 oz. boxes
- 1 - 15 oz can Pumpkin puree
- 1 tsp. Pumpkin spice
Sausage Casserole
By KodiakDavis
Preheat oven to 375 degrees F (190 degrees C)
- 1 lb sage flavored breakfast sausage
- 3 cup potato, shredded, drained, and pressed
- 1 ⁄4 cup butter, melted
- 12 oz mild cheddar cheese, shredded
- 1 ⁄2 cup onion, shredded
- 1 container (16 ounce) small curd cottage cheese
- 6 jumbo egg