BCVH's profile page
Recipes
Bacon, Cheese and Tomato Polenta Sandwiches with Green Beans
By BCVH
1. Preheat a grill to medium and position a large cast-iron skillet off to the side
- 1/2 pound green beans, trimmed and rinsed
- 1/4 cup extra-virgin olive oil
- Salt and pepper
- 8 slices bacon (7 ounces)
- Half of a 2.2 pound package prepared polenta (halved crosswise), sliced into 16 rounds
- 2 tablespoons dijon mustard
- 1 1/2 cups shredded sharp cheddar cheese (about 6 oz.)
- 1 tomato, cut into 8 slices
Pumpkin Dessert
By BCVH
Mix crackers, 1/3 cup sugar and margarine and press into 9x13 pan
- 24 crushed graham crackers
- 1/3 cup sugar
- 1/2 cup margarine
- 2 eggs, beaten
- 3/4 cup sugar
- 8 oz. cream cheese
- 2 cups pumpkin
- 3 egg yolks
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 t salt
- 1 T cinnamon
- 1 envelope plain gelatin
- 1/4 cup cold water
- 3 egg whites
- 1/4 cup sugar
- 1/2 pint whipping cream
Lillian Baker's Pie
By BCVH
Mix milk and lemon juice togther
- 1 cup Eagle Brand milk
- 1 pkg. (small) Dream Whip
- 1/3 cup lemon juice
- Two unbaked pie shells
- Thickened cherries or other fruit
Sauerkraut Cookies
By BCVH
Moist and cakey devil's food type cookie, similar to a little flat chocolate muffin
- 1 stick margarine or butter, softened
- 1 cup brown sugar
- 1 egg
- 1 cup rinsed, well-drained and chopped sauerkraut
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/3 cup Hershey's unsweetened baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Fennel and Onion Chicken
By BCVH
30 minute version with pine nut gravy
- 1/4 cup extra-virgin olive oil (EVOO)
- 2 pieces skinless, boneless chicken breasts, halved crosswise
- 4 pieces skinless, boneless chicken thighs
- Salt and pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon fennel seeds
- 2 tablespoons flour, plus more for coating
- 1 large bulb fennel, thinly sliced, plus a small handful of fennel fronds, chopped
- 1 large onion, thinly sliced
- 2 cloves garlic, crushed
- 3/4 to 1 cup dry white wine (eyeball it)
- 3 tablespoons butter
- 3 tablespoons pine nuts, finely chopped
- 1 1/2 cups chicken stock
- 1 tablespoon Worcestershire sauce
- A handful of flat-lef parsley, chopped
Cherry Brie Tossed Salad
By BCVH
Swiss cheese can be substituted for brie or camembert
- DRESSING:
- 1 cup cider vinegar
- 1/2 cup sugar
- 1/4 cup olive OR vegetable oil
- 1 teaspoon ground mustard
- 1 1/2 teaspoons poppy seeds
- SALAD:
- 1/3 cup sugar
- 3/4 cup sliced almonds
- 8 cups torn romaine
- 8 ounces brie or camembert, rind removed, cubed
- 1 package (6 ounces) dried cherries
Carb-Load Cookies
By BCVH
Mash all ingredients together in a bowl
- 6 oz. sweet potato (baked in the peel, peel removed)
- 4 oz. ripe banana
- 1 small yellow zucchini, grated
- 1 cup rolled oats
- 1 tbsp almond butter
- 1 tsp coriander*
- 1 tsp. fresh ground nutmeg*
- 1 tsp. cinnamon*
- approximate measurements - more or less may be used for personal taste
Chocolate PB Protein Bars
By BCVH
Nutrition: F 8, P 11, C 27
- 2 1/2 C oats
- 1/2 C chocolate whey powder
- 1 t cinnamon
- 2 T PB
- 3 egg whites
- 2 mashed bananas
- 1 T honey
- 4 T nonfat dry milk
Cherry Banana Cream Pie
By BCVH
This dessert has a crunchy crust spread with a rich butter layer, topped with a filling flavored with banana, cherr...
- FILLING:
- 3/4 cup butter or margarine softened, divided
- 2 cups crushed vanilla wafers (about 60)
- 3/4 cup confectioners' sugar
- 1 cup whipping cream
- 1/4 cup sugar
- 2 tablespoons baking cocoa
- 1 cup chopped walnuts
- 1 large firm banana, thinly sliced
- 1/3 cup halved maraschino cherries
- Whipped topping, chocolate curls and additional maraschino cherries
Onion Roasted Potatoes
By BCVH
Preheat oven to 450 degrees
- 1 envelope Lipton onion recipe soup mix
- 2 pounds all-purpose potatoes, cut into large chunks
- 1/3 cup olive or vegetable oil