Michellecresta's profile page
Recipes
Paleo Banana Bread (Civilized Caveman)
By michellecresta
Preheat your oven to 350 degrees fahrenheit Combine your bananas, eggs, and nut butter, and grass-fed butter in a b...
- 4 bananas, yellow (they do not need to be overly ripe but you can if you want)
- 4 eggs
- 1/2 cup almond butter (or any nut butter, i.e. macadamia, pecan, etc) - I use pb
- 4 tablespoons grass-fed butter, melted (can substitute coconut oil) - I use unsalted Kerrygold butter)
- 1/2 cup coconut flour (I use wheat flour)
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- pinch of sea salt
- Optional: I add 2TB raw honey and some dark choc chips
Best Tasting Sugar Cookie Icing
By michellecresta
http://www.theslowroasteditalian
- 6 cups powdered sugar
- 1/4-1/2 cup whole milk
- 1/4 cup light corn syrup
- 2 teaspoons almond extract
- gel food coloring (in desired colors)
Buffalo Chicken Dip
By michellecresta
Heat chicken and hot sauce in a skillet over medium heat, until heated through
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce, such as Franks® Red Hot®
- 1 1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers
ANDES MINT COOKIES RECIPE
By michellecresta
Preheat oven to 350 degrees F
- 1 (15.25 ounce) pkg. devil's food cake mix
- 1/2 cup vegetable oil
- 2 eggs
- 1 pkg. Andes Mints
CAESAR DRESSING
By michellecresta
- 3/4 tsp Dijon mustard
- 1 lemon
- 3/4 tsp Worcester sauce
- 1 large garlic clove pressed
- 1/2 tsp ground black pepper
- 1/4 cup mayo
- 1/2 cup vegetable olive oil
- 1/4 cup (ounce) grated fresh parmesan cheese
STRAWBERRY CHEESECAKE SALAD
By michellecresta
Thaw whipped topping. I always put it in the fridge the night before
- 12 oz whipped topping
- 1 small package of cheesecake pudding powder
- 3 (6 oz) strawberry yogurt
- 1 lb fresh strawberries
- 3 bananas sliced (add right before serving)
- miniature marshmallows (optional)
Strawberry Spinach Salad
By michellecresta
Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans
- Candied Pecans
- 1 1 1 tablespoons butter
- 1 1 1 tablespoons packed light brown sugar
- 1/2 1/2 1/2 cup pecan halves
- pinch pinch salt
- Dressing
- 2 2 2 tablespoons granulated sugar
- 1/4 1/4 1/4 cup extra light tasting olive oil
- 1/4 1/4 1/4 cup white wine vinegar
- 1 1 1 tablespoon Dijon mustard
- 2 2 2 garlic cloves, minced
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 1/4 1/4 1/4 teaspoon paprika
- Salad
- 10 10 10 ounces fresh baby spinach - rinsed, dried and torn into bite-size pieces
- 1/4 1/4 1/4 small red onion, sliced
- 1 1 1 quart fresh strawberries, hulled and quartered
- 1/2 1/2 1/2 cup fresh blueberries
- 1/2 1/2 1/2 avocado, cut into bite-sized pieces
- 1/2 1/2 ounce) package 1/2 (5 ounce) package blue cheese crumbles
Crustless Spinach Cheese Pie – Gluten Free
By michellecresta
Instructions Grease a 9-inch pie pan
- 10 ounces frozen spinach thawed, squeezed and drained (or use wilted down fresh)
- 5 eggs beaten
- 2 1/2 cups cheese any kind (I used a fiesta blend)
- 1 teaspoon dried minced onion
- 1/4 teaspoon garlic powder
- salt and pepper to taste
Turkey Roast convection info
By michellecresta
A: Turkeys today take less time to cook than in the past because new turkey breeds produce a higher proportion of w...
- Refrigerator Turkey Thawing Time
- (40 degrees F)
- Turkey
- Weight Days to Allow for
- Turkey Thawing
- 8-12 pounds 1 to 2 days
- 13-16 pounds 2 to 3 days
- 17-20 pounds 4 to 5 days
- 21-24 pounds 5 to 6 days
GOUND BEEF SKILLET - GREEK STYLE
By michellecresta
• 450g grassfed ground beef (1 pound) • 1 small onion, finely chopped • 2 cloves garlic, minced • ¼ tsp Hi
- 450 g grassfed ground beef (1 pound)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 tsp Himalayan or unrefined sea salt
- 1/4 tsp freshly cracked black pepper
- 2 tbsp dried oregano
- 1 tbsp dried savory -– used dried basil and thyme
- 1 tbsp dried parsley
- 100 g kale, stems removed and chopped (120g = 1C) – used the washed bagged Organic Tuscan Kale from TJ – could have put more in to add more veges
- 100 g endives, chopped –
- 200 g goat feta cheese, crumbled (omit for strict paleo) – could not get goat feta – used half Mediterranean and half reg crumbled feta from TJ
- 1/4 cup sliced kalamata olives
- 1/4 cup sliced green olives