Mitzzy's profile page
Recipes
Chocolate Muffins
By mitzzy
These delicious, dark chocolate muffins aren’t over the top sweet, so you won’t feel too guilty about indulging...
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons dark unsweetened cocoa powder (Hershey’s Special Dark)
- 3/4 cup sugar
- 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg, lightly beaten
- 2 teaspoons instant espresso granules dissolved in 2 teaspoons hot water
- 1 teaspoon pure vanilla extract
Sunshine Pie
By mitzzy
This tastes as good as it looks!
- 1 (8 oz.) package Philadelphia® Cream Cheese, softened
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 (8 oz.) container Cool Whip® Whipped Topping
- 1 (6 oz.) Honey Maid® Graham Pie Crust
- 1 orange, grated peel and juice
- 1 (3.4 oz.) package Jell-O® Vanilla Flavor Instant Pudding
Decadent Drizzled Cheesecake
By mitzzy
Sweet cream cheese is paired with peanut butter for a twist on this traditional dessert
- 1-1/4 cups Skippy® Creamy Peanut Butter or Skippy® Super Chunk® Peanut Butter, divided
- 1/2 cup sugar, divided
- 1 egg, slightly beaten
- 2 Tbsp. honey
- 4 tsp. vanilla extract, divided
- 1/4 tsp. salt
- 2 packages (8 oz. ea.) cream cheese, softened
- 1 cup heavy or whipping cream
Raspberry Jam Strips
By mitzzy
Mix margarine, sugars, egg and vanilla
- 1 cup margarine or butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 21/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 cup raspberry jam ( or apricot
Italian Lemon Cream Cake
By mitzzy
Step1-Preheat oven to 400 degrees Fareinhite
- 1 1/2 lbs. Ricotta
- 1 c. sugar
- 4 egg yolks
- 1/4 c. sifted all purpose flour
- 1/4 c. heavy cream, whipped
- Graham cracker crumbs
- 1/2 tsp. vanilla
- 4 eggs whites
- 1/2 tsp. grated lemon rind
Brown Butter- Toffee Pecan Blondies
By mitzzy
These are brown butter blondies in the best way… with added toffee bits and pecan pieces
- 1 1/2 cups (3 sticks) unsalted butter
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 4 large eggs
- 2 cups packed light brown sugar
- 1 tablespoon vanilla extract
- 1 cup pecan pieces
- 1 cup toffee bits
Gluten-Free Scones
By mitzzy
These moist scones have delicately crunchy, golden-brown tops
- 1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or 2 1/4 cups brown rice flour blend*
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg, optional
- 1/2 cup (1 stick) cold butter
- 3/4 cup diced dried apricots, raisins, or cherries
- 2 large eggs
- 1/3 cup cold milk
- 1 teaspoon gluten-free vanilla extract
- See recipe for this blend below.
Apple & Oats Snack Bar
By mitzzy
In a blender, mix all ingredients - except the apples
- 3/4 cup oatmeal
- 1/4 cup oat bran
- 6 egg whites
- 1 scoop (30 g) of vanilla protein powder
- 2 tablespoons unsweetened apple sauce
- Pinch of cinnamon
- 2 apples, diced
- Drop of vanilla extract
- (I added a few nuts and dried fruit to my batch)
Meatless Monday: Cabbage and Potato Skillet
By mitzzy
This vegetarian entree is made hearty with plenty of potatoes, cabbage, onions, and carrots
- 1/2 cup olive oil 4 carrots, thinly sliced 1 onion, thinly sliced 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/2 head cabbage, shredded 5 potatoes, peeled and cut into 1-inch cubes
Broccoli and California walnut noodles
By mitzzy
Combining the vitamin-and-calcium punch of broccoli, omega-3 rich walnuts and cholesterol-free pasta, this dish is ...
- 1 - 12 oz (340 g) bag extra-broad yolkfree pasta
- 2 lbs (1 kg) steamed broccoli florets and peeled stems, cut into 1/2 inch (1 cm) slices
- 1 tbsp (15 mL) olive oil
- 1/2 cup (125 mL) chopped California walnuts
- 1 lemon, zested and juiced
- 1/2 orange, juiced
- 1/2 tsp (2 mL) each salt and pepper