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Recipes
Lemon Ginger Ice Cream Pie with Fresh Blueberries
By KeyIngredient
1. Place cookies in a food processor and whirl until fine crumbs form
- 1/2 cups (375 mL) ginger cookie crumbs, from about
- 16 , 3-inch (8-cm) ginger cookies
- 5 tbsp (75 mL) butter, melted
- 2 1/2-3 cups (625 to 750 mL) lemon sorbet
- 1 lemon, thinly sliced
- 1/4 cup (50 mL) granulated sugar
- 2 tbsp (25 mL) water
- Blueberries
Clamato juice
By KeyIngredient
Healthy
- 1-46 oz low sodium tomato juice
- 4-10 oz jars clam juice
- 3 tsp celery salt
- 1 tsp black pepper
- Juice of 4 lemons
- 4 tsp Worcestershire
- 2 tsp Tabasco
Kathy's Carrot Sheet Cake
By KeyIngredient
Stir together first 4 ingredients
- Buttermilk Glaze:
- 2 cups flour
- 2 t baking soda
- 2 t cinnamon
- 1/2 t salt
- 3 large eggs
- 2 cups sugar
- 3/4 cup veg oil
- 3/4 cup buttermilk
- 2 t vanilla
- 2 cups grated carrots
- 1 8oz can crushed pineapple, drained
- 1 31/2 oz can sweetened flaked coconut
- 1 cup chopped pecans
- 1 cup sugar
- 1 1/2 t baking soda
- 1/2 cup butter
- 1/2 cup buttermilk
- 1 T corn syrup
- 1 t vanilla
Whole Wheat Pappardelle with Roasted Butternut Squash, Broccoli Rabe and Pumpkin Seeds
By KeyIngredient
Preheat the oven to 375°F
- 1 butternut squash, peeled and cut in 1/2-inch dice
- Extra-virgin olive oil
- Kosher salt
- 1 bunch of broccoli rabe, tough bottom stems removed
- 3 cloves garlic, smashed
- Pinch of crushed red pepper
- 1 1/2 cups veggie or chicken stock
- 1 pound whole wheat or regular pappardelle pasta
- 1 cup freshly grated Parmigiano-Reggiano
- Good quality finishing oil
- 1/2 cup pepitas (green pumpkin seeds), toasted
Easy Orange Rolls
By KeyIngredient
Place frozen rolls in a greased 9×13 inch baking dish
- GLAZE:
- 12 frozen Rhodes dinner rolls
- 1/3 cup melted butter
- zest of 1 orange
- 1/2 cup sugar
- 1 cup powdered sugar
- 2 Tablespoons orange juice
- 2 Tablespoons milk
Magic Pies
By KeyIngredient
Add 1 TBS coconut to each pie crust
- 1 Pack (6) Mini Graham Cracker mini pie crusts
- 6 TBS Shredded Coconut
- 1/2 C Chocolate Chips
- 1/2 C Peanut Butter Chips
- 1 C Sweetened Condensed Milk
Pumpkin Cheesecake
By KeyIngredient
Heat oven to 350. Crust: In medium bowl combine crumbs, sugar and cinnamon
- Crust:
- 1 3/4 c. graham cracker crumbs
- 3 Tbsp. brown sugar
- 1/2 tsp. ground cinnamon
- 1 stick melted butter
- Filling:
- 3 cream cheese at room temp
- 1 (15 oz) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 c. sour cream
- 1 1/2 c. sugar
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 2 Tbsp. flour
- 1 tsp. vanilla
South Of The Border Chicken and Pasta Skillet
By KeyIngredient
Cook pasta as directed on pkg
- 2 c. medium shaped pasta uncooked
- 1 lb. boneless skinless chicken breasts cut into bite size
- pieces
- 1 jar Taco Bell Home Originals thick & chunky salsa
- 1 10oz. pkg. frozen corn
- 4 oz. cream cheese cubed
- 1/4 tsp. chili powder
- 1 c. Mexican style finely shredded four cheese, divided
Butterscotch-Pecan Bread Pudding
By KeyIngredient
Place bread, pecans and butterscotch chips in a greased 4-qt
- 9 cups cubed day-old white bread (about 8 slices)
- 1/2 cup chopped pecans
- 1/2 cup butterscotch chips
- 4 eggs
- 2 cups half-and-half cream
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- Whipped cream and butterscotch ice cream topping