Angielaine's profile page
Recipes
OVERNIGHT APPLE-CINNAMON OATMEAL
By angielaine
Line a 3 ½ or 4 quart slow cooker with a disposable slow-cooker liner
- 4 cups water
- 1 ½ cups apple juice
- 1 cut steel-cut oats
- ½ cup barley (not quick-cooking)
- 1 tsp ground cinnamon
- ½ tsp grated fresh ginger or ¼ tsp ground ginger
- ¼ tsp slat
- ¼ cup packed brown sugar
- 1/3 cup coarsely chopped pecans, toasted
- 2 medium apples, coarsely chopped
- 2 medium apples, coarsely chopped
- honey
- fat-free milk
CHOCOLATE-PEANUT BUTTER CHIP COOKIE BARS
By angielaine
Preheat oven to 350° (325° for glass pan)
- 1/2 cup Margarine or Butter
- 1 1/2 cups Graham Cracker Crumbs
- 1 (14 oz) can Sweetened Condensed Milk
- 2 cups (12 oz Pkg.) Semi-Sweet Chocolate Chips
- 1 cup Peanut Butter Chips
BUCKEYES, AN OHIO TRADITION
By angielaine
This will make a million so either be prepared with time and a big stomach or cut the recipe in half
- 24 oz Powdered Sugar
- 1 Stick Butter
- 1 lb. (16 oz) Peanut Butter
- 12 oz Chocolate or Chocolate Chips
- Paraffin to melt in chocolate – helps chocolate stick!
Fire-Roasted Tomato Chipotle Salsa
By angielaine
Entered by Jake and Erin Raser into the 2008 4th Annual McKearin Salsa-Thon and placed 2nd among 36 entries
- 1/4 cup plus 1 Tbsp extra virgin olive oil
- 1/2 onion, peeled and chopped
- 2 lbs. Roma tomatoes, blackened
- 4 tsp finely minced roasted garlic
- 1/2 cup fresh cilantro leaves, minced
- 4 chipotle chiles in adobe, chopped
- 1/4 cup red wine vinegar
- 1 Tbsp salt
- 1 tsp sugar
CAKE BALLS
By angielaine
Bake the cake according to package instructions
- 1 (18.25-ounce) boxed cake mix plus ingredients called for on box - use an organic mix (they don’t contain HO or PHO)
- 1 (16-ounce) can prepared frosting (check for HO and PHO or make your own and use about 1 1/2 cups)
- Almond Bark Coating or Confectionery Wafer Coating (wouldn’t you know these contain PHO, so find a chocolate that doesn’t and melt it as directed, like Baker’s)
Fruit Salsa
By angielaine
Entered by Rocky Eppley in the 3rd Annual McKearin Salsa-Thon and won 1st Prize!!
- Chips:
- 2 medium tart apples
- 1 cup chopped strawberries
- 2 medium kiwi fruit, peeled and chopped
- 1 orange
- 2 Tbsp brown sugar
- 2 Tbsp apple jelly, melted
- 8 flour tortillas
- 1 Tbsp water
- 1/2 cup sugar
- 2 tsp ground cinnamon
Jalapeno's Spinach Enchiladas
By angielaine
1. For enchiladas, cook the spinach according to the package directions, if using frozen
- 4 (10 ounce) packages frozen chopped spinach or 4 bunches fresh spinach, cooked
- 2 tablespoons chopped garlic
- 1 large onions, chopped
- 1 lb fresh mushrooms, halved
- 1 tablespoon butter
- 2 slices white bread, crusts removed
- salt
- 2 teaspoons white pepper
- 1/4 teaspoon nutmeg
- 1/2 teaspoon chili powder
- 2 eggs
- 2 cups grated monterey jack and cheddar cheese blend, divided
- 10 -12 flour tortillas
- Cilantro Cream Sauce
- 3 cups half-and-half
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1 tablespoon cornstarch, plus
- 2 teaspoons cornstarch, dissolved in a small amount of cold water
- 3 cups chopped cilantro
Goat Cheese Pastry Rounds
By angielaine
I prefer to make these on a smaller scale for bite-sized appetizers
- 1 sheet frozen Puff Pastry, thawed
- Tomato Preserves or favorite Fruit Preserves
- 3 2-inch diameter rounds Goat Cheese (3 to 4 oz each)
- 1 Egg, beaten
Golden Artichoke Dip
By angielaine
Check for PHO in Lipton Soup Mix!
- 1 envelope Lipton Onion Soup Mix
- 1 can Artichoke Hearts, drained and chopped
- 1 cup Mayo
- 1 8oz container Sour Cream
- 1 cup Mozzarella Cheese, shredded
Salmon Rub
By angielaine
Prep Time: 15 mins Total Time: 15 mins 1 -- Combine the the first 8 ingredients
- for 2 salmon fillets:
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 1 teaspoon pepper
- 1/2 tablespoon cumin
- 1/2 tablespoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon cinnamon