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Recipes
Chocolate Chip Pumpkin Muffins Recipe
By KSmitherman
Directions In a large bowl, combine the first seven ingredients
- 2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- Dash ground allspice
- 1 egg
- 3/4 cup packed brown sugar
- 3/4 cup canned pumpkin
- 2/3 cup milk
- 3 tablespoons butter, melted
- 1 teaspoon Spice Islands® pure vanilla extract
- 1/2 cup miniature semisweet chocolate chips
Jalapeno Mayonnaise (Jennifer's Recipe)
By KSmitherman
Mix together and serve on Burgers or Sandwiches
- 1/4 cup mayo
- 1/4 cup sour cream
- 2 medium jalapeno pepper, seeded and finely chopped
- 2 tbs. milk
- 1 tsp. lemon juice
- 1/4 tsp. grate lemon peel
- 1/8 tsp. salt
- 1/8 tsp. pepper
Smothered Steak (Crock Pot)
By KSmitherman
Place layer of onions in bottom of stoneware
- 2 medium onions
- 1/2 tsp. salt
- 1 can (4oz.) sliced mushrooms
- 1 tsp. kitchen bouquet (optional)
- 1 1/2 lbs. round steak, cut into 5 or 6 pieces
- 1/4 tsp. pepper
- 1/2 cup beef broth
- 1/4 cup flour
- 1/4 tsp. paprika
- 2 tsp. Worcestershire sauce
Pulled Pork (Crock Pot)
By KSmitherman
Slice one onion and place in crock pot
- 4 lbs pork roast ( shoulder or butt)
- 2 large onions
- 1 cup ginger ale
- 1 (18 ounce) bottles favorite barbecue sauce ( I like Sweet Baby Ray's)
- barbecue sauce, for serving (optional)
Spicy Garlic Potatoes (Jennifer's Recipe)
By KSmitherman
Boil potatoes until tender (about 15 min
- 2 lbs. New Potatoes
- 4 tbs. butter
- 3/4 tbs. olive oil
- 1 1/4 tbs. garlic minced
- 1 1/2 tsp. kosher salt
- 1/2 tsp. pepper
- 1/2 tsp. hot sauce
Grilled Asparagus
By KSmitherman
Instructions Trim the asparagus and place in a shallow dish
- Asparagus (approx 12 spears)
- 1/4 cup balsamic vinegar
- 1/4 extra virgin olive oil
- 1 teaspoons minced garlic
- 1/2 teas salt
- fresh ground pepper
- skewers
Slow Cooker Beef Tamale Casserole
By KSmitherman
Spray 4-quart slow cooker with no-stick cooking spray; set aside
- Topping
- Sour cream, if desired Sliced green onion, if desired Salsa, if desired
Salmon Cobb Salad with Light Dill Dressing
By KSmitherman
In medium bowl combine dressing ingredients with a whisk
- Salad:
- 6 tbs. low-fat buttermilk
- 4 tbs. light mayonnaise
- 2 tbs. minced shallot
- 1 1/2 tbs. chopped fresh dill
- 2 tsp. fresh lemon juice
- 1/4 tsp . salt
- 1/4 tsp black pepper
- 8 cups romaine lettuce leaves, torn into bite-size pieces
- 4 hard - boiled eggs
- 4 ounces smoked or grilled salmon, flaked into bite - size chunks
- 1/2 avocado, diced
- 6 strips cooked bacon, crumbled
Parmesan- Crusted Chicken with Arugula Salad
By KSmitherman
Coat a broiler-pan rack with cooking spray
- 1 tablespoon whole grain mustard
- 1 egg white
- 1 cup fresh whole wheat bread crumbs
- 1/3 cup (1 1/2 ounces) freshly grated parmesan cheese
- 1 teaspoon grated lemon peel
- 4 boneless, skinless chicken breast halves, pounded to 1/2" thickness
- 1/4 cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon salt
- 2 bunches watercress or arugula
- 3 large plum tomatoes, chopped
- 1/2 small red onion, finely chopped
Braciole
By KSmitherman
For the beef rolls: Coat a large saute pan with olive oil, add the pancetta and bring the pan to a medium heat
- Extra-virgin olive oil
- 1/2 cup finely diced pancetta
- 1 large onion, finely diced
- Kosher salt
- Pinch crushed red pepper flakes
- 2 cups day old Italian bread, crusts removed, cut into 1-inch chunks
- 1 cup milk
- 2 cloves garlic, smashed and finely chopped
- 1/2 pound button or cremini mushrooms, sliced
- 1/2 pound spinach, stems removed and cut into chiffonade
- 1/2 cup toasted pine nuts
- 1/2 cup grated provolone
- 1/2 cup grated Parmigiano-Reggiano
- 2 pounds top round, cut into 1/2-inch thick slices (about 12)
- Extra-virgin olive oil
- 1 large onion, finely diced
- Pinch crushed red pepper flakes
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 4 tablespoons tomato paste
- 1 cup red wine
- 1 (32-ounce) can San Marzano tomatoes, passed through the food mill
- 2 cups water
- Grated Parmigiano-Reggiano, for garnish
- Chopped parsley leaves, for garnish
- Special equipment: toothpicks