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Recipes
Pioneer Woman Creamy Mashed Potatoes
By aamundson
Peel and cut the potatoes into pieces that are generally the same size
- 5 pounds Russet Or Yukon Gold Potatoes
- 3/4 cups Butter
- 1 package (8 Oz.) Cream Cheese, Softened
- 1/2 cup (to 3/4 Cups) Half-and-Half
- 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
- 1/2 teaspoon (to 1 Teaspoon) Black Pepper
Triple Chocolate Cookies
By aamundson
1. Heat oven to 350 degrees F
- 5 Tbsp unsalted butter, cut into several equal pieces
- 12 oz semisweet chocolate chips
- 3 oz unsweetened chocolate, chopped
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 3/4 c packed light brown sugar
- 1/4 c white whole wheat flour
- 2 Tbsp cocoa powder (not Dutch-processed cocoa)
- 1/2 tsp salt
- 1/2 c dried cranberries
- 3/4 c toasted pecans, roughly chopped
Caramel Toffee Ice Cream Pie Recipe
By aamundson
This delicious pie is easy to make and so pretty
- 1-1/2 * 1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
- 2 * 2 tablespoons sugar
- 1 * 1 egg white, beaten
- 2 * 2 tablespoons butter, melted
- 4 * 4 cups fat-free vanilla frozen yogurt, softened
- 2 * 2 English toffee candy bars (1.4 ounces each), coarsely chopped
- 1/2 * 1/2 cup caramel ice cream topping
Overnight Blueberry French Toast
By aamundson
Lightly grease a 9x13 inch baking dish
- 12 slices day-old bread, cut into 1 inch cubes
- 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
- 1 cup fresh blueberries
- 12 eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh blueberries
- 1 tablespoon butter
Mint Surprise Brownie Muffins
By aamundson
Preheat oven to 350 degrees
- 2 cups semisweet chocolate chips
- 1/2 cup + 2 Tbs butter
- 4 large eggs
- 3/4 cup sugar
- 1 tsp vanilla
- 1 cup flour
- 1 cup chopped nuts (I omitted these)
- 1 cup (6 oz) Guittard green mint chips or Petite mint chips
CREAM CHEESE AND BLUEBERRY COFFEE CAKE
By aamundson
Beat butter and sugar until light and fluffy
- TOPPING:
- 1/2 c. butter
- 1 1/4 c. sugar
- 2 eggs
- 2 1/4 c. flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 3/4 c. milk
- 1/4 c. water
- 2 c. blueberries
- 1 (8 oz.) pkg. cream cheese, cubed
- 1/4 c. sugar
- 1/4 c. flour
- 2 tbsp. butter
- Powdered sugar
Spinach Pesto Grilled Cheese Sandwich
By aamundson
Heat a non-stick pan over medium heat
- 1 tablespoon butter
- 2 slices bread
- 1/2 cup graviera or gruyere, grated
- 1-3 tablespoons spinach (aka spanakopita) pesto
Chai Ice Cream
By aamundson
Microwave 1 cup of the cream for 1
- 1 cup milk
- 3 chai tea bags
- 3 cups heavy cream
- 1 1/4 cup sugar
- 1/4 cup light brown sugar
- 2 teaspoons vanilla extract
Salted Caramel Pretzel Bark
By aamundson
Preheat oven to 350F. Then line large cookie sided cookie sheet or jelly roll pan with parchment paper
- 1 8-ounce bag of mini pretzels
- 1 cup (2 sticks) butter
- 1 cup light brown sugar
- 2 11.5-ounce bags semi-sweet chocolate chunks
- Sea salt, to taste
Avocado and Black Eyed Pea Salad
By aamundson
1. In a salad bowl, gently toss together avocado, green onions, cilantro, tomato, corn and black-eyed peas
- 1 ripe but firm avocado, diced
- 1/4 cup green onions, thinly sliced (about 2 onions)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup roma tomato, chopped (about 1 tomato)
- 1 1/2 cup frozen sweet white corn, thawed
- 1 1/2 cup black eyed peas, drained and rinsed
- Dressing
- 2 tbsp red wine vinegar
- 2 tblsp olive oil
- 1/2 tsp ground cumin
- 1 clove garlic, minced
- salt and pepper to taste