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Recipes
Pumpkin-Sour Cream Coffee Cake with Pecan Streusel
By devogirl
This coffee cake was delicious
- Pecan Streusel
- 1 cup canned pumpkin
- 1/3 cup packed brown sugar
- 1/3 cup dried cranberries or golden raisins
- 1 tablespoon all-purpose flour
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1-1/2 teaspoons vanilla
- 2 eggs
- 1 8-ounce carton dairy sour cream
Espresso-Toffee Chewy Crispy Bars
By devogirl
Phoebe Wu, Cooking Light OCTOBER 2013
- 2 tablespoons butter
- 1 tablespoon espresso powder
- 10 ounce marshmallows
- 1 cup toffee bits
- 6 cups rice cereal
- Cooking spray
Hot Bean Dip
By devogirl
Prep time: 10 mins Cook Time: 30 mins
- 1 (8 ounce ) package cream cheese, softened
- 1 cup sour cream
- 2 (16 ounce) cans refried beans
- 1/2 (1 ounce ) package taco seasoning mix
- 5 drops hot pepper sauce
- 2 tablespoons dried parsley
- 1/4 cup chopped green onions
- 1 (8 ounce) package shredded cheddar cheese
- 1 (8 ounce) package shredded Monterey Jack Cheese
Yum Yum Brownie Muffins
By devogirl
PER SERVING (1 muffin): 181 calories, 3
- One 18.25-oz. box devil's food cake mix
- One 15-oz. can pure pumpkin (Libby's is the best)
Metabolism-Boosting Arugula Salad
By devogirl
This produce-filled salad also contains iron- and fiber-rich beans
- 6 tablespoons fresh orange juice
- 2 tablespoons white vinegar
- 2 tablespoons honey
- 6 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 8 cups baby arugula
- 1 15-ounce can cannellini beans, rinsed and drained
- 2 oranges, sliced or divided into segments
- 3 scallions sliced
- 3 tablespoons sunflower seeds
Mellow Lentil "Sniffle Soup"
By devogirl
This is one of those 'go-to' soups that is comforting, delicious with plenty of flavor but not spicy, and sure to c
- 1-1 1/2 tablespoons water
- 1 1/2 cups diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 3 large cloves garlic, minced
- 1/2 teaspoon sea salt
- Freshly ground black pepper to taste
- 3/4-1 teaspoon mild curry powder
- 1 teaspoon paprika
- 1/4 teaspoon dried thyme
- 2 cups dry red lentils
- 3 cups vegetable stock
- 3 1/2-4 1/2 cups water
- 2-3 teaspoons chopped fresh rosemary (see Tip)
- 1-1 1/2 tablespoons apple cider vinegar
Bacardi Mojito
By devogirl
Food Network
- 12 fresh spearmint leaves
- 2 tablespoons simple syrup(equal amounts sugar and water heated until sugar dissolves.cooled) or 4 teaspoons sugar
- ice
- 1 1/2 ounces light turn(recommended .Bacardi)
- Lime wedge and mint spring. for granish
Winter Fruit Salad
By devogirl
1. Remove skin and section grapefruit and oranges 2
- 3 medium grapefruit
- 3 medium oranges
- 2 cups red or green seedless grapes
- 1/4 cup pomegranate seeds
- 1 bunch red tip or green leaf lettuce
- 1/2 cup milled cane sugar or to taste
- 1 tsp lime zest
- (Try adding mint leaves?)
Lentil Salad
By devogirl
Try this once and you’ll make it forever, probably never the same way twice
- 1 tablespoon Dijon or other good-quality mustard, or to taste
- 2 tablespoons any wine or sherry vinegar
- 4 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- Black pepper to taste
- 4 cups cooked or canned lentils or any other beans, drained
- 3 large ripe tomatoes, chopped
- 1 large cucumber, peeled, seeded & chopped
- 1 cup chopped carrots or radishes
- 1 cup chopped celery or fennel
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley or dill
Mulled Cider
By devogirl
Place all ingredients in a large saucepan and bring to a simmer on the grates of the grill or over a burner
- 2 quarts apple cider
- 2 cinnamon sticks
- 2 whole allspice berries
- 2 whole cloves
- 1 orange, thinly sliced