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Recipes
Blueberry Sauce
By KSmitherman
Directions In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar
- 2 cups fresh or frozen blueberries
- 1/4 cup water
- 1 cup orange juice
- 3/4 cup white sugar
- 1/4 cup cold water
- 3 tablespoons cornstarch
- 1/2 teaspoon almond extract
- 1/8 teaspoon ground cinnamon
Campfire Skillet Breakfast
By KSmitherman
Cook bacon to desired doneness in a cast iron skillet over the slow burning coals of a campfire
- 1/2 pd. sliced bacon
- 4 cups potatoes, peeled and cubed
- 1/2 onion, chopped
- 6 eggs, beaten
- 1 cup shredded Cheddar cheese
Double Broccoli Quinoa
By KSmitherman
Heat the quinoa and set aside
- 3 cups cooked quinoa*
- 5 cups raw broccoli, cut into small florets and stems3 medium garlic cloves
- 2/3 cup sliced or slivered almonds, toasted
- 1/3 cup freshly grated Parmesan
- 2 big pinches salt
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1/4 cup heavy cream
- Optional toppings: slivered basil, fire oil (optional)**, sliced avocado
- crumbled feta or goat cheeseHeat the quinoa
LIBBY'S® Pumpkin Cranberry Bread
By KSmitherman
Directions PREHEAT oven to 350° F
- 3 cups all-purpose flour
- 1 tablespoon plus 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups granulated sugar
- 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup orange juice or water
- 1 cup sweetened dried, fresh or frozen cranberries
Fruit Dip II
By KSmitherman
Directions Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly
- 1 (8 ounce) package cream cheese, softened
- 1 (7 ounce) jar marshmallow creme
Reduced-Fat Bread Pudding
By KSmitherman
1. MAKE CUSTARD Adjust oven rack to middle position and heat oven to 375 degrees
- Serves 6
- Both instant and “cook and serve” pudding mixes work here, but avoid sugar-free, which will give the bread pudding a chemical aftertaste. Look for any brand of cinnamon swirl sandwich bread that has about 80 calories per slice.
- Ingredients
- 2 cups skim milk
- 3 large eggs
- 5 tablespoons sugar
- 3 tablespoons vanilla pudding mix (see note)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 12 ounces cinnamon swirl sandwich bread (about 12 slices), cut into 3/4-inch pieces (see note)
- 1/4 teaspoon ground cinnamon
Twix Bars
By KSmitherman
Directions 1 For shortbread cookie: cream together butter and sugar until light and fluffy
- SHORTBREAD COOKIE:
- Ingredients
- 1 1
- c
- butter, room temperature
- get recipes @ goboldwithbutter.com
- 1/2 1/2
- c
- sugar
- 2 2
- c
- all purpose flour
- 1/4 1/4
- tsp
- baking powder
- 1/2 1/2
- tsp
- salt
- 1/2 1/2
- tsp
- vanilla extract
- 2 2
- Tbsp
- milk
- CARMEL FILLING:
- 3 3
- pkg
- 5.5 ounce bags (15.5) ounces total soft carmels
- 2 2
- Tbsp
- milk
- dash(es)
- salt
- CHOCOLATE TOPPING:
- 12 12
- oz
- milk chocolate, cut into pieces (used large hershey bars)
- 1 1
- tsp
- crisco, if needed to make the chocolate softer (didn't need)
Mini Coconut Pies
By KSmitherman
Directions: Preheat oven to 350 degrees
- Crust
- 1 1/2 cups Fiber One Original bran cereal
- 3 sheets (12 crackers) low-fat honey graham crackers, broken into pieces
- 1/4 cup Splenda No Calorie Sweetener (granulated)
- 1/4 cup plus 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
- Filling and Topping
- 1 1/2 cups fat-free milk
- 1/2 tsp. coconut extract
- One 6-serving box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
- 1/2 cup shredded sweetened coconut, divided
- 2 cups Cool Whip Free, thawed and divided
Bread Machine Bread ( Italian Flavor )
By KSmitherman
Start bread cycle
- Purchase a box of white bread mix for bread machine.
- Add some garlic powder, Parmesan cheese and some fresh rosemary.
Bread Machine Whole Wheat Dinner Rolls
By KSmitherman
Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by th...
- 1 cup water
- 2 tablespoons butter or margarine, softened
- 1 egg
- 2 cups Gold Medal® Better for Bread™ flour
- 1 1/4 cups Gold Medal® whole wheat flour
- 1/4 cup sugar
- 1 teaspoon salt
- 3 teaspoons bread machine yeast
- Additional butter or margarine, melted, if desired