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Recipes
Eggnog Cookies (using cake mix)
By rebecca78
"I did the math for you: each cake mix contains 3 cups of dry mix
- For the frosting:
- 1 cup of yellow cake mix
- 3 tablespoons unsalted butter, melted
- 1 large egg yolk
- 1 tablespoon cold eggnog
- 1/4 teaspoon freshly ground nutmeg
- 1/3 cup powdered sugar
- 1-2 tablespoons eggnog
- freshly grated nutmeg for garnish
Slow Cooker Beef and Mushrooms (Freeze Ahead)
By rebecca78
Combine all ingredients in a resealable gallon-sized freezer bag
- 3 lbs stew meat, cubed
- 1 (10.75 oz) can cream of mushroom soup
- 2 (4 oz each) cans mushrooms, with liquid
- 1/2 cup apple juice
- 1 (1 oz) packet dry onion soup mix
Salted Dulce de Leche Bars
By rebecca78
1. Preheat oven to 350˚F
- garnish:
- 1 3/4 cups all purpose flour
- 1 1/2 cups rolled oats, lightly toasted
- 1 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon crushed sea salt
- 3/4 cup (1 1/2 sticks) plus 2 tablespoons cold unsalted butter, cut into small cubes
- 1 cup dulce de leche, warmed
- 1/2 cup chopped butterscotch chips
- 1/4 – 1/2 teaspoon sea salt flakes
Brown Butter Potato Chip Cookies
By rebecca78
Make sure to use good quality kettle-cooked potato chips for this recipe
- 2 sticks unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cup crushed kettle cooked potato chips
- 3/4 cup chocolate chips
Cream of Zucchini Soup
By rebecca78
Servings: 4 • Size: 1 1/2 cups • Old Points: 1 • Weight Watchers Points+: 1 pt Calories: 60 • Fat: 1 g •...
- 1/2 small onion, quartered
- 2 cloves garlic
- 3 medium zucchini, skin on cut in large chunks
- 32 oz reduced sodium Swanson chicken broth (or vegetable)
- 2 tbsp reduced fat sour cream
- kosher salt and black pepper to taste
- fresh grated parmesan cheese if desired for topping (optional)
Freeze Ahead Crock Pot Beef Pepperoncini Sandwiches
By rebecca78
Add all three ingredients into a Gallon Size Freezer Bag and put in freezer
- 2 lb Chuck Roast
- 16 oz Jar Pepperoncinis
- 1 Good Seasons Italian Seasoning Packet
Gingerbread Pull-Apart Bread
By rebecca78
In the bowl of a stand mixer fitted with a dough hook, combine yeast, flour and salt
- Gingerbread Dough:
- 2 packages Red Star Platinum Yeast
- 1/2 cup hot milk
- 1/4 cup hot water
- 1/3 cup molasses
- 1/4 cup packed brown sugar
- 1 egg, lightly beaten
- 2 tbsp melted butter
- 3 3/4 cups all-purpose flour
- Filling:
- 1/4 cup packed brown sugar
- 2 tbsp sugar
- 3 tsp ground cinnamon
- 1/2 tsp ground ginger
- 6 tbsp butter, softened
- Gingerbread Glaze:
- 1 1/2 cups powdered sugar
- 1 tbsp molasses
- 1-2 tbsp milk
- pinch of cinnamon and ginger (to taste)
Skinny Taco Dip
By rebecca78
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer
- 8 oz 1/3 less fat Philadelphia cream cheese
- 8 oz reduced fat sour cream
- 16 oz jar mild salsa
- 1 packet taco seasoning
- 2 cups iceberg lettuce, shredded
- 2 large tomatoes, diced
- 1 cup reduced fat shredded cheddar cheese
- 2.25 oz black olives
Sticky Banana Bread Quinoa Breakfast Bowl
By rebecca78
Perfect quinoa: Rinse your dry quinoa in water before cooking
- Topping:
- 3 cups fluffy quinoa (quinoa cooking instructions here) unflavored, cooked in salted water
- 1 cup vanilla soy milk (or almond milk)
- warm spices of your choosing (cinnamon, nutmeg, cayenne)
- almond butter
- 1 1/4 cups raw walnuts, roughly chopped/some left whole
- 2 bananas, diced into chunky cubes
- 2-3 Tbsp agave or maple syrup
- 1/4 tsp cinnamon
- 1/8 tsp vanilla extract (opt’l)
- 1 tbsp safflower oil + pinch of salt OR 1 Tbsp vegan butter spread (veg spread)
- optional: dash of cayenne for those who like it with some heat!
Sweet Potato and Chickpea Puree
By rebecca78
Try this vitamin- and phytochemical-rich sweet potato puree as a dip with crackers
- 1 medium sweet potato (about 14 ounces), scrubbed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 small clove garlic
- 1 teaspoon salt
- 1/4 cup fat-free chicken broth
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Hot sauce (optional)