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Recipes
Quinoa Coconut Granola Bars
By devogirl
1. Preheat oven to 350 degrees F
- 1 cup uncooked quinoa
- 1 cup oats
- 1/2 cups coconut
- 1 cup combination of nuts and dried fruit (I used just pecans)
- 1/4 tsp salt
- 1/2 cup peanut butter
- 3/4 cup honey
- 1 Tbsp oil
- 3 Tbsp Brown Sugar
Peanut Butter Frosting
By devogirl
This luscious peanut butter frosting couldn't be easier to make — set aside five minutes and some pantry items, a
- 4 tablespoon(s) unsalted butter, softened
- 1/2 cup(s) creamy peanut butter
- 1 cup(s) confectioners' sugar, sifted
- 2 tablespoon(s) milk
Oven Roasted Broccoli
By devogirl
Easy and delicious!!! Kid approved
- 1 pound broccoli, rinsed and trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup panko bread crumbs
- 1/4 cup finely grated Parmesan or sharp Cheddar
Sparkling Margaritas
By devogirl
Perfect for hot summer nights or in the winter when you need a little sunshine in your life! The Champagne adds a f...
- 1 cup blanco (white) tequila
- 2/3 cup lime juice
- 1/3 cup agave nectar
- 1 1/2 cups sparkling wine or Champagne
- Lime peel strips or very thin lime slices
Cinnamon Rolls
By devogirl
easy and delicous!
- 1 loaf frozen white bread dough, thawed in refrigerator
- Flour, for dusting surface
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2/3 stick butter, softened
- 1 stick unsalted butter, softened
- 1 cup powdered sugar
- 1/3 cup cream cheese
- 1 teaspoon vanilla extract
Autumn Sangria
By devogirl
Makes 8 servings
- 2-3 fresh figs and/or 1 cup dried figs
- 2-3 fresh plums, pitted, and/or 1 cup dried plums (prunes)
- 2-3 fresh apricots, pitted, and/or 1 cup dried apricots
- 1/4 cup molasses
- 1 750 ml. bottle light red wine, such as Pinot Noir or Gamay
- 1 750 ml. bottle sparkling apple cider or club soda, chilled
- 1 orange, peeled, if desired, and sliced
Fruit Berry Yogurt Pops
By devogirl
The original recipe calls for raspberries
- 1 Pint Raspberries or other fruit
- 3 Tbsp Agave
- 1 7 oz. Containers Greek Yogurt (I used 2%, but you can use 0% or whole milk yogurt)
- 1/2 Cup Milk (I used vanilla rice milk)
Lemon-Roasted Asparagus With Parmesan
By devogirl
1. Preheat oven to 425 degrees
- 2 bunches asparagus, ends snapped off
- 1 1/2 tablespoons olive oil
- 4 garlic cloves
- lightly crushed and peeled Zest (in long strips) and juice of 1 lemon
- 3/4 teaspoon salt
- Freshly Ground black pepper, to taste
- Pinch red pepper flakes
- 1/4 ounce shaved Parmesan
Spinach-Cheese Swirls
By devogirl
These tempting appetizers look like they're difficult to make
- 1 egg
- 1 tbsp. water
- 1/2 cup shredded Muenster cheese (Any shredded cheese will work in this recipe.)
- 1/4 cup grated Parmesan cheese
- 1 green onion, chopped (about 2 tablespoons)
- 1/8 tsp. garlic powder
- All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained!
- For Pesto Swirls, see below
Sun-Dried Tomato Hummus (half size)
By devogirl
"Hummus is a creamy puree of garbanzo beans and tahini (sesame seed paste) seasoned with lemon juice and garlic
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 tablespoon plus 1-1/2 teaspoons tahini paste
- 2 tablespoons fresh lemon juice
- 1 (15.5 ounce) can garbanzo beans, drained
- 1/4 cup olive oil
- 1/4 cup oil-packed sun-dried tomatoes, drained
- 2 tablespoons finely shredded fresh basil
- 1 tablespoon olive oil
- 1/8 teaspoon paprika (optional)