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Recipes
Sweet Potato and Black Bean Tacos
By KeyIngredient
Calories860 kcal Fat38 g Saturated Fat10 g Carbohydrate114 g Sugar19 g Dietary Fiber21 g Protein17 g Cholest
- 4 unit Sweet Potato
- 1 unit Yellow Onion
- Ā¼ ounce Cilantro
- 4 clove Garlic
- 13.4 ounce Black Beans
- 2 unit Lime
- 12 unit Flour Tortillas
- 1 ounce Honey
- 2 teaspoon Cumin
- 2 unit Avocado
- 8 tablespoon Sour Cream
- 4 tablespoon Olive Oil
- Salt
- Pepper
Ham and Cheese Pinwheels
By KeyIngredient
Lay a large piece of plastic wrap on your counter (I pressed two long sheets together at the edges to create a sing...
- 2 sheets frozen puff pastry, thawed overnight in the refrigerator
- 3 tablespoons Dijon mustard, divided
- 12 thin slices of good-quality deli ham (about 10 ounces)
- 2 cups freshly grated gruyere, Swiss, fontina, sharp cheddar, or similar melty cheese (about 5 ounces)
- Chopped fresh parsley, thyme, or chives (optional, for serving)
Broccoli Bake
By KeyIngredient
Combine ingredients up to the cheese Put into lightly greased casserole dish Combine margarine and bread crumbs ā
- 2 eggs well beaten
- 1/2 Cup Miracle Whip
- 1 Can Cream of mushroom soup
- 1 medium Onion Chopped finely (I use 1 small)
- 1 Large Bunch of Broccoli
- Pepper to taste
- 1 Cup sharp Cheddar grated
- Topping
- 1/4 Cup Butter or Marg.
- Bread crumbs
Cheesy Ranch Hash Brown Potatoes
By KeyIngredient
Heat oven to 350. Lightly grease a 1 1/2 quart baking dish
- 2 c. shredded sharp cheddar, divided
- 1 cream cheese, softened
- 1 c. sour cream
- 1/4 c. butter, melted
- 1 (1 oz) pkg. dry ranch salad dressing mix
- 8 slices bacon, cooked and crumbled
- 1 (30 oz) pkg. frozen country style hash brown
- potatoes, thawed
Deb's Dill Dip
By KeyIngredient
Mix and chill
- 2/3 cup mayonnaise
- 1 T chopped onion
- 1 t season salt
- 1/2 t dill weed
- 1/2 t accent
- 2/3 cup sour cream
- 1 t dry parsley flakes
- 2 drops Tabasco sauce
Gluten Free Classic Chocolate Pound Cake
By KeyIngredient
1.Preheat oven to 325 degrees F
- 12 tablespoons butter, softened
- 1 1/4 cups sugar
- 3 eggs
- 1 1/2 cups all-purpose gluten-free flour (I used King Arthur)
- 1 1/2 teaspoons ground flax meal
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 tablespoon high-quality unsweetened cocoa (I used Lake Champlain Chocolate)
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/2 to 3/4 cup chocolate buttercream frosting, at room temperature
Ginger & Lemon Madeleines
By KeyIngredient
Fresh ginger makes all the difference in these madeleines
- BATTER
- Melted butter and all-purpose flour for preparing the pan
- 1/2 cup (125 mL) unsalted butter
- 2 large eggs, room temperature
- 1/4 cup (60 mL) sugar
- 1/4 cup (60 mL) dark brown sugar, firmly packed
- 2 1/2 tsp (12 mL) finely grated fresh ginger
- 3/4 cup (175 mL) sifted cake flour
- 1/4 tsp (1 mL) baking powder
- LEMON GLAZE
- 3/4 cup (175 mL) icing sugar
- 1 1/2 tbsp (22 mL) fresh lemon juice
- Icing sugar for dusting
Sandy's No Roll Sugar Cookies
By KeyIngredient
Cream together crisco, sugar and egg
- 1 cup Crisco
- 1 cup white sugar
- 1 egg
- pinch of salt
- 1 tsp. vanilla
- 2 1/2 cups flour, maybe just 2
- 1 tsp cream of tarter
- 1 tsp. baking soda
Avocado Salsa
By KeyIngredient
Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite
- 6 medium roma tomatoes (20 oz), seeded and diced
- 1 cup chopped red onion, chopped
- 1 large or 2 small jalapeƱos, seeded and chopped (1/4 cup. Leave seeds if you like heat)
- 3 medium avocados, semi-firm but ripe, peeled, cored and diced
- 3 1/2 Tbsp olive oil
- 3 Tbsp fresh lime juice
- 1 clove garlic, finely minced
- 1/2 tsp salt (more or less to taste as desired)
- 1/4 tsp freshly ground black pepper
- 1/2 cup loosely packed cilantro leaves, chopped
Copy-Cat Panera Cream of Chicken and Wild Rice Soup
By KeyIngredient
Open rice, pull out seasoning packet and set aside
- 6 cupsĀ chicken broth
- 2 chicken breast halvesĀ (cooked, boneless and cubed)
- 1 (6 ounce) packagelong grain and wild rice blend,Ā quick cooking versionĀ (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
- 1 ā2Ā teaspoonĀ ground black pepper
- 1 ā2Ā cupĀ all-purpose flour
- 3 ā4Ā cupĀ butterĀ (12 tbsp. or a stick and a half)
- 1 cupĀ carrot,Ā diced
- 1 cupĀ celery,Ā diced
- 1 cupĀ onion,Ā diced
- 3 cupsĀ light creamĀ (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)