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Recipes
Toffee Bars
By BCVH
Beat butter, sugar, egg yolk and vanilla with electric mixer at high speed until moist, crumbly
- 1 cup butter or margarine, softened
- 1 cup packed brown sugar
- 1 egg yolk
- 1 t vanilla
- 2 1/4 cup sifted flour
- 1 pkg. (12 oz.) semi-sweet chocolate chips
- 1 cup chopped walnuts/pecans
Double Chocolate Chunk Fudge Brownies
By BCVH
Gooey brownies are the ultimate chocolate indulgence
- 1 1/2 sticks unsalted butter
- 2/3 cup cocoa powder
- 1 3/4 cups granulated sugar
- Generous pinch of kosher salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 cups (8 ounces) bittersweet chocolate chunks
- 1 cup chopped walnuts or pecans
Rachael Ray Scones
By BCVH
Mix and drop by spoonfuls
- 1 biscuit mix
- 1/2 C cream
- Rosemary
- Ham - chopped
- Orange zest
Ratatouille Grilled Panini
By BCVH
1. Heat a grill or grill pan over medium heat
- 3/4 cup extra-virgin olive oil (EVOO)
- 2 large cloves garlic, crushed
- 1 eggplant, peeled lengthwise in 2 places to make stripes and sliced lengthwise 1/2 inch thick
- 1 zucchini, sliced lengthwise 1/2 inch thick
- Salt and pepper
- Herbes de Provence
- 2 bell peppers, quartered lengthwise
- 1 loaf ciabatta bread, split horizontally
- 8 slices Swiss or fontina cheese
- 2 cups arugula leaves
- 1/3 cup store-bought olive tapenade
Fudge Pie
By BCVH
Melt chocolate and oleo. Add eggs, sugar, flour, salt and vanilla
- 2 squares semi-sweet chocolate
- 1 stick oleo
- 2 beaten eggs
- 1 cup sugar
- 1 Tbsp. flour - sifted
- Pinch salt
- 1 tsp. vanilla
- 1/2 to 1 cup nuts
Rubarb Pie
By BCVH
Pour mixture into deep dish pie shell
- 2 eggs (beaten)
- 3 cups cut rubarb
- 1 1/2 cup sugar
- 3 tablespoons flour
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 deep dish pie shell
- 1 regular pie shell
Cheesecake Bars
By BCVH
Cut butter into chunks; add brown sugar and flour; mix at low speed
- 1/3 cup margarine (cold)
- 1/3 cup brown sugar
- 1 cup flour
- 8 oz. cream cheese, soft
- 1/4 cup sugar
- 1 egg
- 1 T lemon juice
- 1/4 cup each red and green cherries
Spinach-Cheese Scones
By BCVH
F 18
- 3 C flour
- 1 T baking powder
- 1/3 t salt
- 1 T basil
- 1 T oregano
- 2/3 t cayenne
- 2/3 t garlic powder
- 1/2 C butter
- 1/4 C frozen spinach - thawed - squeezed dry
- 1/2 C cheddar cheese
- 1/2 C parmesan cheese
- 3/4 C milk
- 3 eggs
- 1 egg white
Cranberry Apple Pie
By BCVH
Prepare in unbaked pie shell
- 2 1/2 cups chopped cranberries
- 1 1/2 cups sliced apples
- 1 1/2 cups sugar
- 3 T quick cooking tapioca
- 3 T water
Bod Squad Waffle
By BCVH
You can store the remainder of the mix, or cook the entire batch and refrigerate the extras in a Tupperware contain...
- 24 oz. container of 2%, low fat small curd cottage cheese
- 32 oz. carton of egg whites
- oatmeal - fill empty cottage cheese container with oatmeal (approx. 200 grams)
- 3 scoops UMP C&C (may sub vanilla UMP)