BCVH's profile page
Recipes
Cheese-Stuffed Hot Dogs with Spicy Onions
By BCVH
1. Preheat the broiler. Make a slit lengthwise down each frank, being careful not to cut all the way through
- 4 franks
- 2 tablespoons grill seasoning
- 2 deli slices sharp cheddar cheese, cut into 1/2 inch strips
- 2 tablespoons extra-virgin olive oil
- 2 small onions, sliced 1/4 inch thick
- 2 tablespoons brown sugar
- 1 teaspoon finely chopped chipolte chile in adobo sauce, plus 1 teaspoon adobo sauce
- Salt
- 2 tablespoons butter, melted
- 4 hot dog buns
Corn and Avocado Relish
By BCVH
Combine all ingredients. Chill
- 2 cups cooked corn
- 2 cups diced tomatoes
- 2 avocados - peeled and diced
- 6 T chopped red onion
- 2 T chopped cilantro
- 2 T extra virgin olive oil
- 1 T fresh lemon juice
- 1 t salt
- 1/4 t white pepper
- 1 jalepeno pepper - seeded and diced
Overnight Whole Grains with Fruit
By BCVH
Per serving: (1/2 cup cooked grains, plus 1/4 cup yogurt and fruit) 361 calories; 14% fat (5
- TOPPING:
- 1 1/2 cups "hard" whole grains (steel-cut oats, brown rice, millet or barley)
- 3 cups water
- Pinch salt
- 1 teaspoon cinnamon
- 1 cup lowfat vanilla yogurt
- 2 cups sliced strawberries
- 1 banana, sliced
- 2 teaspoons toasted wheat germ
Bourbon Balls
By BCVH
In medium bowl, stir in crumbs, confectioners' sugar, pecans and cocoa
- 1 cup crushed vanilla wafers
- 1 cup confectioners' sugar
- 1 cup pecans
- 2 T cocoa
- 2 T light corn syrup
- 1/4 cup bourbon
- Granulated sugar
Spinach-Herb Cheesecake
By BCVH
Sprinkle tomato slices with 1/4 teaspoon salt and 1/4 teaspoon pepper
- 2 large tomatoes, sliced
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1/4 cup pine nuts, toasted
- 1/4 cup Italian-seasoned bread crumbs
- 2 tablespoons butter or margarine, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 (15 ounce) carton ricotta cheese
- 1 (8 ounce) package feta cheese, crumbled
- 3 large eggs
- 4 cups loosely packed shredded fresh spinach
- 2 cloves garlic, pressed
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh dill
Chipotle-Glazed Roast Chicken with Sweet Potatoes
By BCVH
Nutrition facts per serving: 407 calories, 38 g protein, 45 g carbohydrates, 8 g fat (1
- 4 sweet potatoes (10 ounces each), peeled and cut into 1 inch pieces
- 2 1/2 tablespoons olive oil
- 4 chipotle chiles in adobo sauce, minced
- 2 garlic cloves, minced
- 2 tablespoons honey
- 2 teaspoons cider vinegar
- 1 1/4 teaspoons salt, plus additional to taste
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
- Chopped cilantro, for garnish (optional)
Orange-Cranberry Bread
By BCVH
Preheat oven to 325 degrees
- 1 1/2 C fresh cranberries
- Grated zest of 1 orange
- 1 C sugar
- 1 1/2 C all-purpose flour
- 1/2 C yellow cornmeal
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3 tbsp. unsalted butter, at room temp
- 1 egg, lightly beaten
- 1/2 C fresh orange juice
- 1/2 C water
Hash Brown Ham Quiche
By BCVH
Cheesy ham quiche that is easy to prepare
- 3 cups frozen shredded hash brown potatoes, thawed
- 1/4 cup butter or margarine, melted, divided
- 1 cup (4 oz.) shredded pepper jack cheese
- 1 cup (4 oz.) shredded Swiss cheese
- 1 cup diced fully cooked ham
- 2 eggs
- 1/2 cup whipping cream
- 1/4 teaspoon seasoned salt
Chunky Salsa Cheesecake
By BCVH
Mix tortilla chips and butter
- 1 cup crushed tortilla chips
- 1/2 cup butter or margarine, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 pint sour cream
- 2 eggs
- 2 cups shredded cheddar cheese
- 1/2 cup chopped green onions
- 1 to 2 cloves garlic, minced
- 1/8 teaspoon pepper
- 1 (16 ounce) jar cilantro-flavored chunky salsa
Old Fashioned Cream Pie
By BCVH
Mix flour, sugar and salt and put in pie crust
- 1 unbaked pie shell
- 4 T flour
- 1 cup sugar
- Pinch salt
- 1 1/2 cups coffee cream OR 1 cup milk and 1/2 cup canned cream
- 1 t vanilla
- 2 t butter