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Recipes
Pepperoni Pizza Spread
By BCVH
Loaded with popular pizza ingredients, this cheesy concoction is wonderful on crackers of all kinds
- 2 cups (8 ounces) shredded mozzarella cheese
- 2 cups (8 ounces) shredded cheddar cheese
- 1 cup mayonnaise*
- 1 cup chopped pepperoni
- 1 can (4 ounces) mushroom stems and pieces, drained and chopped
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 can (6 ounces) ripe olives, drained and chopped
- 1 cup chopped stuffed olives
- Crackers, breadsticks and/or French bread
- NOTE: Reduced-fat or fat-free mayonaise may not be substituted for regular mayonnaise in this recipe.
Chocolate Caramel Candy
By BCVH
Mix together 1 cup chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter
- 2 cups (12 oz.) milk chocolate chips
- 1/2 cup butterscotch chips
- 3/4 cup creamy peanut butter
- 1/4 cup butter
- 1 cup sugar
- 1/4 cup evaporated milk
- 1 1/2 cups marshmallow cream
- Vanilla (NO AMT. WRITTEN)
- 1 1/2 cup chopped peanuts
- 1 pkg. caramels
- 1/4 cup whipping cream
Eggplant Cacciatore Sandwiches
By BCVH
1. Bake the garlic bread according to package instructions; keep warm
- One 16 oz. loaf frozen garlic bread, split lengthwise
- 2 tablespoons extra-virgin olive oil
- 1/2 large onion, chopped
- 1 large eggplant (about 1 1/2 cups), cut into cubes
- Salt and pepper
- 3/4 cup white wine
- 2 teaspoons fresh oregano, chopped
- One 14.5 ounce can stewed tomatoes - drained and coarsely chopped, juices reserved
- 4 ounces thinly sliced provolone cheese
Grilled Portabello Mushroom Sandwich
By BCVH
Combine the marinade ingredients
- MARINADE:
- 2 large portabello mushrooms
- 1 garlic clove
- 2 tbs. mayonnaise
- 2 tsp. fresh thyme, chopped
- 1 red bell pepper, roasted
- 2 tsp. balsamic vinegar
- 2 onion rolls, split and grilled
- 2 thick slices of Monterey jack cheese
- 2 tbs. rice wine vinegar
- 2 tbs. lemon juice
- 2 tbs. olive oil
- 1 garlic clove, minced
- 1 tsp. dried oregano
- pinch kosher salt
- pinch sugar
- pinch black pepper
Easy Caramels
By BCVH
Melt margarine in heavy saucepan
- 1 cup butter or margarine
- 1 lb. brown sugar
- Dash of salt
- 1 cup light corn syrup
- 1 15 oz. Eagle brand milk
- 1 t vanilla
Crab Meat Spread
By BCVH
Mix first 4 ingredients and place in dish
- 1 8 oz. cream cheese
- 2 T Worchestershire sauce
- 1 t lemon juice
- 1 small onion - chopped
- 1/2 bottle Heinz chili sauce
- 1 6 oz. pkg. Alaskan King Crab meat (thaw and drain completely)
Bourbon Hot Dogs
By BCVH
Simmer 1 hour
- 3/4 C bourbon
- 3/4 C catsup
- 1/2 C brown sugar
- 1 T chopped onion
- 1 lb. hot dogs - bite size
Blueberry Pie with Cornmeal Crust and Lemon Cream
By BCVH
FOR CRUST: Blend flour, cornmeal, sugar and salt in processor
- CRUST:
- 2 1/2 cups all purpose flour
- 1/4 cup cornmeal (preferably stone-ground, medium grind)
- 3 tablespoons sugar
- 3/4 teaspoon salt
- 1/2 cup plus 6 tablespoons (1 3/4 sticks total) chilled unsalted butter, cut into 1/2 inch cubes
- 1/4 cup nonhydrogenated solid vegetable shortening, frozen, cut into 1/2 inch pieces
- 4 tablespoons (or more) ice water
- FILLING:
- 5 cups fresh blueberries (about 27 ounces)
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- Milk (for brushing)
- 1 1/2 tablespoons raw sugar*
- Lemon Cream
- *also called turbinado or demerara sugar; available at most supermarkets and at natural food stores
English Toffee
By BCVH
1. Butter a 10 inch pan and sprinkle in nuts
- 1 cup nuts
- 1 cup brown sugar
- 1 stick butter
- 1 stick margarine
- 3 Hershey chocolate candy bars
Chocolate Cheesecake
By BCVH
Nutrition facts per serving (1 slice): 216 calories, 17 g carbohydrate, 13 g fat (7 g saturated), 1 g fiber
- 1/2 cup crushed graham crackers
- 2 tablespoons butter, melted
- 1 envelope unflavored gelatin
- 3/4 cup fat-free milk
- 2 8 ounce packages reduced-fat cream cheese, softened
- 1 8 ounce package fat-free cream cheese, softened
- 8 ounces fat-free sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla
- 4 ounces bittersweet chocolate, melted and cooled
- Chocolate curls