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Recipes
Kids Pizza
By devogirl
Broil Cut Eat
- English Muffin or Pita
- Spaghetti sauce
- cheese
- meat
- olives
- mushroom
Winter Fruit Salad II
By devogirl
This is a fancier version of Winter Fruit Salad
- 1/2 cup sugar
- 1 1-inch piece ginger, peeled and thinly sliced
- 1 vanilla bean, split lengthwise and seeds scraped out
- 1 lemon
- 5 large navel or blood oranges
- 2 mangoes, peeled and diced
- 2 firm bananas, peeled and diced
- 5 kiwis, peeled and diced
- 12 kumquats, very thinly sliced crosswise, seeds removed
- 1 cup pomegranate seeds (from 1 pomegranate)
Turkey Pop Treats®
By devogirl
1. In large saucepan melt butter over low heat
- 3 tablespoons butter or margarine
- 1 package (10 oz., about 40) regular marshmallows
- 6 cups Kellogg's® Rice Krispies® cereal
- 24 lollipop sticks or wooden ice cream sticks
- 1 package (12 oz., 2 cups) semi-sweet chocolate morsels
- 1 tablespoon vegetable oil
- 1 1/3 cups candy corn
- 48 small white candies
Pumpkin Butter
By devogirl
Great on pancakes, waffles, toast, bagels, etc
- 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- 2/3 cup packed brown sugar
- 1/4 cup honey
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Ginger Squash Soup
By devogirl
Taste of Home Everyone likes the beautiful golden color and creamy consistency of this soup
- 3 cups chicken broth
- 2 packages (10 ounces each) frozen cooked winter squash, thawed
- 1 cup unsweetened apple sauce
- 3 tablespoons sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup heavy whipping cream
Slow Cooker Mac & Cheese
By devogirl
We all love macaroni and cheese, and we all know that there’s nothing better than a homemade version of the chees...
- 1 lb(16oz) elbow macaroni
- 2 cups whole milk
- 1 (12oz) can evaporated milk
- 1/2 tsp salt or more to taste
- 2 Tbsp butter
- 3 cups shredded sharp cheddar cheese
Yam and Chickpea Curry
By devogirl
Delicious and Healthy!
- 2 medium red onions; coarsely chopped
- 1 clove Garlic; minced
- 1 small hot pepper; such as jalapeno, seeded and minced
- 1 piece of fresh ginger; 2 1/2 to 3 inches long, peeled and cut into chunks
- 3 Tbs canola oil
- 1/2 tsp red pepper flakes
- 1/2 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 1/2 tsp ground tumeric
- 3 cardamom pods; crushed
- 1 tsp Salt
- 3 medium orange-fleshed yams or sweet potatoes; peeled and chopped
- 1 can unsweetened coconut milk; 14 oz
- 1 can vegetable broth; 14 oz
- 4 cups cooked chickpeas; canned or freshly cooked, drained, about 3 cans
- 2 Tbs chopped fresh cilantro; optional
- 1 Couscous or quinoa; for serving
- 1 Steamed broccoli; for serving
Zesty Quinoa Salad
By devogirl
This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime)
- 1 cup quinoa
- 2 cups water
- 1/4 cup extra-virgin olive oil
- 2 limes, juiced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes, or more to taste
- 1 1/2 cups halved cherry tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 5 green onions, finely chopped
- 1/4 cup chopped fresh cilantro
- salt and ground black pepper to taste
Skillet Refried Beans
By devogirl
Happy Herbivore Nutritional Information Servings Per Batch: 2 Calories 216 Fat 0
- 1 small onion, finely diced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 3 dashes of paprika
- 1 15-oz can pinto beans, undrained
- salt and pepper, to taste
Split Pea Burgers
By devogirl
Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat
- 1 tablespoon olive oil, plus 1 to 2 additional tablespoons for sauteing
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced garlic
- 4 ounces mushrooms, sliced
- 3 cups vegetable broth
- 1 cup dry split peas, picked and rinsed
- 1/2 cup dry brown rice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 3/4 cup plain dry bread crumbs, plus 1/4 cup for coating