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Recipes
Pussy Foot
By KeyIngredient
Combine all ingredients except orange slice in a cocktail shaker filled with ice
- 2 oz orange juice
- 2 oz grapefruit juice
- 2 oz cranberry juice
- 2 oz pineapple juice
- 1 oz grenadine
- 2 dashes fresh lemon juice
- orange slice for garnish
Mini cheesecakes w/cherry sauce
By KeyIngredient
1Preheat oven to 325F. Line bottoms of 10 muffin wells with a circle of parchment paper
- Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- Filling:
- 1 lb block-style cream cheese (2 8-oz pkgs) at room temperature
- 1/2 cup sugar
- 2 eggs
- 1 egg yolk
- 2 tsp all-purpose flour
- 1/2 tsp grated lemon rind
- 1/2 tsp vanilla
- pinch of salt
Raised Doughnuts
By KeyIngredient
Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar
- 1/2 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
- 2 (.25 ounce) packages active dry yeast
- 1 teaspoon white sugar
- 3/4 cup milk, lukewarm
- 1/3 cup vegetable shortening
- 1/4 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 4 cups sifted all-purpose flour
- 2 quarts vegetable oil for frying
- 1 tablespoon warm water
- 1/2 teaspoon vanilla extract
- 1 cup confectioners' sugar, sifted
Best Grape Salad
By KeyIngredient
Wash and stem grapes. Set aside to dry
- 2 lb green grapes
- 2 lbs red grapes
- 8 oz sour cream
- 8 oz cream cheese
- 1/2 cup sugar
- 1 t vanilla
- Topping
- 1 cup brown sugar
- 1 cup crushed pecans
Layered Pizza Salad
By KeyIngredient
This recipe was easy to prepare
- 1 package (16 oz) uncooked rotini pasta
- 2 tablespoons salad supreme seasoning
- 1 medium red bell pepper, chopped
- 2 plum (Roma) tomatoes, chopped
- 1 large green bell pepper, chopped
- 1 package (3.5 oz) sliced pepperoni
- 8 oz fresh mozzarella ciliegini (cheese balls), drained, halved
- 3 green onions with tops, sliced (about 1/2 cup)
- 1/2 cup sliced pimiento-stuffed green olives
- 1 cup zesty Italian dressing
- 1/4 cup shredded Parmesan cheese
Chocolate Quinoa Bites
By KeyIngredient
In a small sauce pan, bring the quinoa and water to a boil
- 1/3 cup quinoa, uncooked
- 2/3 cup water
- 1 cup dates, pitted
- 1/2 cup raw almonds
- 1/3 cup peanut butter
- 1/3 cup dark chocolate morsels
- 1/8 tsp. sea salt
- 1/4 cup unsweetened shredded coconut for coating
Summer Berry/Fruit Crisp
By KeyIngredient
Preheat oven to 375 degrees Lightly grease a 8x8 baking dish or pie plate Gently combine the berries with the sugar...
- Crisp topping:
- 4 cups 4 cups fruit of choice (apples peeled and sliced, raspberries, blueberries, peaches, blackberries) 6oz raspberries, 6oz blackberries 1 pint blueberries= 4 cups
- 1/4 cup 1/4 cup sugar
- 1/4 cup 1/4 cup flour
- 3/4 cup 3/4 cup flour
- 1 cup 1 cup brown sugar
- 3/4 cup 3/4 cup oatmeal
- 1/2 teaspoon 1/2 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon cinnamon
- 1/2 cup 1/2 cup (1 stick) butter or margarine, softened
Copycat Olive Garden Pasta e Fagioli Soup
By KeyIngredient
Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and co...
- 1 lb lean ground beef or mild Italian sausage (I've tried both and like either)
- 2 Tbsp olive oil , divided
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic , minced (1 Tbsp)
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low sodium chicken broth or beef broth
- 1/2 cup water , then more as desired
- 1 (15 oz) can diced tomatoes
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and freshly ground black pepper to taste
- 1 scant cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- Finely shredded Romano or Parmesan cheese , for serving
Red Pepper-Cheese Dip
By KeyIngredient
Make this the day before for entertaining ease
- 1 large red bell pepper
- 1 small onion, peeled and halved
- Cooking spray
- 1 whole garlic head
- 1 cup plain fat-free yogurt
- 1/2 cup (4 ounces) block-style fat-free cream cheese
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1/4 cup chopped fresh flat-leaf parsley
Carrot Cake
By KeyIngredient
Heat oven to 350. Grease and flour 3 9" round pans; line bottom of pans with parchment
- Frosting:
- Butter for pans
- 2 c. flour plus more for pans
- 2 c. sugar
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. salt
- 4 eggs
- 1 1/2 c. vegetable oil
- 3 c. grated carrots
- 1 1/2 c. chopped pecan, optional
- 2 cream cheese at room temp
- 1 stick butter at room temp
- 1 (16 oz) box powdered sugar
- 1 tsp. vanilla
- 1/2 c. chopped pecans