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Recipes
Cheese Ball
By devogirl
Mix all together and press into 1 or 2 balls
- 16 oz cream cheese, softened
- 1 small can crushed pineapple, drained
- 2 Tbsp green onion, chopped
- 1/4 cup green or red pepper, chopped
- chopped pecans
Gingersnap Crumble Pumpkin Parfaits
By devogirl
1. Prepare Gingersnap Crumble
- Gingersnap Crumble:
- 1 recipe Gingersnap Crumble (see recipe below)
- 1 quart vanilla ice cream
- 1 15 ounce can pumpkin
- 2 tablespoons packed brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup whipping cream, whipped
- Pumpkin pie spice (optional)
- Ingredients
- 1 1/2 cups crushed gingersnaps (about 30 gingersnaps)
- 1/4 cup melted butter
Sweet Potato and Cauliflower Burritos
By devogirl
Flavorful potatoes and cauliflower keep calories down but satisfaction levels high
- 2 large tomatoes
- 1 jalapeno pepper
- 2 cloves garlic, peeled
- 1 Grape (10 g) Seed Oil
- 2 large onions, halved and sliced
- 2 tsp. dried oregano
- 1 head cauliflower florets
- 1 large Sweet potato
- 1/4 cup chopped cilantro
- 1 cup uncooked brown rice
- 12 serving (Dempsters) Ancient Grains Tortillas
- 2 serving (silani) Feta Cheese
Chocolate-Butterscotch Chewy Crispy Bars
By devogirl
Mary Creel, Cooking Light OCTOBER 2013
- 2 tablespoons butter
- 10 ounce marshmallows
- 6 cups rice cereal
- Cooking spray
- 1 cup chocolate chips
- 1/2 cup butterscotch chips
- 2 teaspoons fat-free milk
Butternut Squash, Carrot & Parsnip Ragoût
By devogirl
Butternut squash, carrots and parsnips take on a sweet intensity when gently braised in broth
- 1 teaspoon extra-virgin olive oil
- 3 cups peeled and cubed butternut squash, (about 1 pound)
- Salt & freshly ground pepper, to taste
- 1 1/4 cups reduced-sodium chicken broth, divided
- 1 tablespoon butter
- 2 cups diced carrots
- 2 cups diced parsnips
- 1 teaspoon sugar
- 2 large leeks, trimmed (all but 2 inches of green removed), cleaned and chopped
- Freshly grated nutmeg, to taste
Sensational Herb Bread
By devogirl
1. Combine flour, herbs, and salt in a large mixing bowl
- 2 1/3 caps whole wheat pastry flour
- 1/2 tablespoon rosemary
- 1/2 tablespoon oregano
- 1 teaspoon thyme
- 1 teaspoon basil
- 1 tablespoon onion powder
- 1/2 teaspoon sea salt
- 2 teaspoons instant (fast rise) yeast
- 2 teaspoons molasses
- 1 cup lukewarm water
Homemade Tomato Soup
By devogirl
Once you’ve discovered how easy it is to make a great tomato soup, you’ll wonder why you ever bought canned
- 4 Tbs. olive oil
- 2 medium onion, chopped (1 1/2 cups)
- 2 Tbs. tomato paste
- 4 cloves garlic, minced (2 tsp.)
- 2 tsp. sugar
- 2 15-oz. can diced tomatoes
- 2 vegetable bouillon cube, optional
- 4 tsp. balsamic vinegar
- 1 tsp. dried thyme or basil or dill or whatever you'd like
Lentil Salad with Soft-Cooked Eggs
By devogirl
Green lentils keep a firm texture even after cooking, a desirable trait for this hearty salad
- 1 1/4 cups dried petite green lentils
- 6 large eggs
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons minced garlic
- 3/4 teaspoon kosher salt
- 3/8 teaspoon freshly ground black pepper, divided
- 1 1/4 cups diced red bell pepper
- 1/2 cup chopped green onions
- 1/2 cup diced celery
- 8 cups baby arugula
Spiced Tea
By devogirl
1. In a large saucepan, combine water, sugar, ginger, cloves, cinnamon, and star anise
- 7 cups water
- 1 cup sugar
- 1 (1-inch) piece peeled fresh ginger
- 3 whole cloves
- 1 (3-inch) cinnamon stick
- 1 star anise (optional)
- 4 black tea bags
- 1 cup pomegranate juice
- 1/4 cup lemon juice
- lemon slices (optional)
- cinnamon sticks (optional)
Lemony Asparagus Pasta
By devogirl
Penne and asparagus are bathed in a rich sauce with a slight bite of mustard, lemon and Parmesan
- 4 ounces whole-wheat penne pasta, (about 1 1/2 cups)
- 1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
- 3/4 cup whole milk
- 2 teaspoons whole-grain mustard
- 2 teaspoons all-purpose flour
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons minced garlic
- 1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
- 1/4 teaspoon freshly grated lemon zest
- 1 teaspoon lemon juice
- 1/2 cup freshly grated Parmesan cheese, divided