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Recipes
Luscious Four-Layer Pumpkin Cake
By devogirl
"Celebrate and enjoy a serving of this indulgent pumpkin spice cake
- 1 (18.25 ounce) package yellow cake mix
- 1 (14 ounce) can pumpkin, divided
- 1/2 cup milk
- 1/3 cup vegetable oil
- 4 eggs
- 1 1/2 teaspoons pumpkin pie spice, divided
- 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
- 1 cup icing sugar
- 3 cups thawed COOL WHIP Whipped Topping
- 1/2 cup caramel ice cream topping
- 1/2 cup chopped toasted pecans
Maple-Mustard Chicken Thighs
By devogirl
The grainy mustard and maple syrup form a delectable tangy-sweet crust on these juicy chicken thighs
- 4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
- 2 tablespoons grainy French mustard
- 2 tablespoons Dijon mustard
- 1 clove minced garlic
- 1/2 teaspoon dried marjoram
- 2 tablespoons maple syrup
Red Beet Pancakes
By devogirl
1. Sift the first 5 ingredients into a bowl
- Puree:
- 1 Cup All Purpose Flour
- 3/4 Cup Whole Wheat Flour
- 3 Tbsp Light Brown Sugar
- 1 Tbsp Baking Powder
- 1/2 Tsp Kosher Salt
- 2 Medium Beets, roasted & pureed (about 3/4 Cups)
- 1 1/4 Cup Milk
- 1/3 Cup Plain Greek Yogurt
- 1 Large Egg
- 3 Tbsp Unsalted Butter, melted
- 1 Tsp Vanilla extract
- 1 . Preheat oven to 375 degrees.
- 2 . Take a piece of tin foil and fold it in half.
- 3 . Place beets on one side of the foil and cover the beets like a book. Pinch the edges to fully seal the package (this way they will steam in the oven).
- 4 . Bake for 45 minutes.
- 5 . Open foil, let cool beets to the touch.
- 6 . Take a ziplock or a gloves and peel the beets (this prevents your hands from getting stained). The skin should slide right off.
- 7 . Cut beets and puree in a food processor until smooth.
- 8 . Cool and serve.
Fagioli Al Uccelletto "Tuscan Baked Beans"
By devogirl
1.Early in the day or day before: Place sorted, rinsed beans in large stockpot
- 1 pkg (16 oz) Organic Dry Great Northern Beans
- 9 cups water
- 24 leaves fresh sage, divided
- 2 sprigs Fresh Rosemary, divided
- 1/2 cup Italian Classics Extra-Virgin Toscano Olive Oil, divided
- 2 medium white onions, peeled, finely diced (about 3 cups)
- 4 cloves Peeled Garlic, finely diced
- 8 plum tomatoes (about 2 lbs), chopped
- 1 Tbsp salt
- 1 tsp pepper
- 1/3 cup Basting Oil
- 2 cups Panko Bread Crumbs
Spiralized Butternut Squash and Apples with Lentils and Maple-Balsamic Sauce
By devogirl
30 minutes or fewer Spiral slicers turn butternut squash into super-quick cooking “noodles”: two to three minut...
- 4 tsp. maple syrup
- 1 Tbs. lemon juice
- 2 tsp. balsamic vinegar
- 7 oz. butternut squash neck (from peeled, halved squash)
- 1 medium Golden Delicious apple, stem removed
- 2 tsp. vegetable oil
- 1 clove garlic, minced (1 tsp.)
- 1 1/2 cups cooked French green lentils
- 2 Tbs. chopped fresh parsley
- 1/4 cup chopped dried cranberries, optional
- 1/4 cup chopped toasted walnuts, pecans, or hazelnuts, optional
Cinnamon-Swirl Bread
By devogirl
Servings Per Recipe 14, Calories 217, Protein (gm) 3, Carbohydrate (gm) 32, Fat, total (gm) 9, Cholesterol (
- 1 1/3 cups sugar
- 1/2 cup finely chopped pecans or walnuts, toasted
- 2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/3 cup cooking oil
Butternut Squash Pie
By devogirl
Mix all ingredients with a hand mixer until smooth
- 1 cup butternut squash (pureed until smooth)
- 2 eggs
- 1 egg white
- 1/2 cup coconut milk
- 1/4 tsp salt
- 2 teaspoons pumpkin pie spice
- 4 tablespoons brown sugar
- Pie Crust
Perfect Pesto-Stuffed Mushrooms
By devogirl
1. De-stem mushrooms (remove some of the caps’ centers if necessary), and set aside
- 12 mushrooms
- 1 tablespoon yellow miso
- 1 cup pine nuts
- 1 cup fresh basil
- 2 cloves garlic
- 1 lemon, juiced (about 1/4 cup), or to taste
Quick Pumpkin-Sage Pasta
By devogirl
Serves 2 This is a great way to use up leftover pumpkin
- 4 oz whole-wheat pasta
- 3/4 c vegetable broth
- 3/4 c canned pure pumpkin
- 1 to 2 tbsp minced fresh sage
- 1/8 tsp pumpkin pie spice
- pinch of dried oregano
- pinch of red pepper flakes (optional)
- salt and pepper, to taste
- vegan Parmesan for garnish (optional)
Curried Carrot Soup - Vitamix
By devogirl
Dietary Interest: vegetarian, low cholesterol, low fat, low sodium, no added sugar, vegan
- 6 medium carrots, cut in large pieces
- 1 small onion, chopped
- 2 cups vegetable broth
- 1/2 cup plain soy milk (For recipe variation, use 2%, skim or low fat milk instead of soy milk.)
- 3/4 teaspoon curry powder
- 1/8 lemon, peeled
- 1/2 teaspoon salt
- Ground black pepper, to taste