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Recipes
Classic Gaucamole
By KSmitherman
Using a fork or pastry blender, mash avocado with lemon juice and garlic
- 4 avocados seeded and peeled
- 2 tbs. lemon juice
- 1 clove garlic, crushed
- 1 tomato, finely chopped
- 1/4 cup finely chopped onion
- 1/4 tsp. cumin
- 3 drops hot pepper sauce
Honey Pecan Butter
By KSmitherman
Mix and serve with nut breads, croissants or biscuits
- 1/2 cup butter, room temperature
- 2 tbs. honey
- 1/4 tsp. cinnamon
- 1/4 cup chopped pecans
Chicken Spinach Parm
By KSmitherman
1. Heat the oil in a nonstick skillet over medium heat
- 1 tbsp olive oil
- 1 boneless, skinless chicken breast
- 1 tbsp italian seasoned bread crumbs
- 1 tsp grated parmesan
- 1/4 cup marinara
- 1 small clove garlic, crushed
- 3 handfuls baby spinach leaves
- Salt and pepper to taste
Peach-Mustard Pork Chops
By KSmitherman
Adapted From Food Network Kitchens Get Grilling, Meredith, 2005
- 4 (1 1/2-inch thick) pork chops
- Safflower or corn oil, for brushing
- Kosher salt
- Freshly ground black pepper
Frosted Spice Baked Cake Donuts
By KSmitherman
Preheat the oven to 325 degrees
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup milk
- 2 tablespoons butter, melted
- For the frosting
- 1 cup powdered sugar
- 2 tablespoons butter, melted
- 2 tablespoons water
- 1/2 teaspoon vanilla
Overnight French Toast >
By KSmitherman
Directions In a large bowl, combine the eggs, egg substitute, milk, sugar, vanilla and salt
- BERRY SAUCE:
- 8 ServingsPrep: 15 min. + chilling Bake: 25 min.Ingredients
- 4 eggs
- 1 cup egg substitute
- 3 cups fat-free milk
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 16 slices French bread (1 inch thick)
- 2 packages (12 ounces each) frozen unsweetened mixed berries, thawed
- 1/4 cup sugarDirections
Buttercream Frosting
By KSmitherman
mix
- 16 Tbsp. (8 ounces) unsalted butter
- 4 cups confectioner's sugar, sifted
- 1 tsp. whole milk
- 1 tsp. pure vanilla extract
- 1/8 tsp. salt
Wendy's Frosty at Home
By KSmitherman
(Cook's Note: Skibinski has a 1 ½-quart ice cream maker and this recipe works perfectly for this size
- 1 quart chocolate milk
- One 14-ounce can sweetened condensed milk
Philadelphia Cheese Steak Sandwich
By KSmitherman
Prepare the meat filling: In a large nonstick skillet, heat oil over medium heat and sauté onions and sirloin unti...
- 1/4 cup(s) vegetable oil
- 4 medium (about 1 1/4 pounds) onions, thinly sliced
- 1 1/2 pound(s) boneless sirloin, cut into 1/2-inch-wide strips
- 1/4 teaspoon(s) chili powder
- 1/4 teaspoon(s) ground black pepper
- 1 teaspoon(s) salt
- 2 teaspoon(s) Worcestershire sauce
- 2 teaspoon(s) molasses
- 2 clove(s) garlic
- 2 (about 12 ounces) red bell peppers, thinly sliced
- 2 (about 12 ounces) green bell peppers, thinly sliced
- 4 small (about 6 inches long) Italian or French loaves of bread, split open
- 1/2 cup(s) shredded mozzarella cheese
- 1/2 cup(s) shredded provolone cheese
Carrot Cake Recipe
By KSmitherman
In a large bowl, combine the eggs, oil, buttermilk, sugar and vanilla
- CREAM CHEESE FROSTING:
- 3 eggs, beaten
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 can (8 ounces) crushed pineapple, undrained
- 2 cups grated carrots
- 1 cup raisins
- 1 cup chopped nuts
- 1 cup flaked coconut
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract