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Recipes
No-Bake Cookie Bars
By granolagina
Spray an 8" square pan with cooking spray and set aside
- 2 cups granulated sugar
- 1/2 cup milk
- 1 stick (1/2 cup) butter
- 1/2 cup unsweetened cocoa powder
- 1/2 cup crunchy peanut butter
- 3 cups quick-cooking oats
- 1 teaspoon vanilla extract
banana bars
By granolagina
Mix all ingredients together in large bowl
- 2 c. flour
- 1 1/3 c. sugar
- 2 t. baking soda
- 1/2 t. salt
- 2 ripe bananas, mashed
- 3/4 c. shortening, melted
- 4 eggs
- 2 t. vanilla
Zucchini Bread
By granolagina
Stir together cinnamon, soda, baking powder, salt, and flour
- 1 1/2 tsp. cinnamon
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1 tsp. salt
- 3 cups flour
- 3 eggs
- 2 cups sugar
- 1 cup oil-I use canola
- 1 1/2 TBS. vanilla
- 2 cups zucchini-grated
- 1/2 cup nuts, chopped-optional
upside down pizza
By granolagina
Brown beef, onion, and mushrooms in skillet
- 2 lbs. ground beef
- 1 onion, chopped
- 4 oz. can sliced mushrooms, drained
- 16 oz. spagehetti sauce
- 1 c. sour cream
- 2 c. shredded mozzarella cheese
- 8 oz. tube refrigerated crescent rolls
baked potato soup
By granolagina
Combine potatoes, red pepper and broccoli in slow cooker bowl
- 3-1/2 pounds potatoes, peeled and cut into 3/4-inch pieces
- 1 small sweet red pepper, seeded and chopped
- 1 package (10 ounces) frozen chopped broccoli
- 4 cups low-sodium chicken broth
- 1/3 cup half-and-half
- 1/3 cup reduced-fat sour cream, plus additional for garnish
- 1 tablespoon cornstarch
- 1-1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 scallions, trimmed and thinly sliced
- 4 slices bacon, cooked and crumbled
- Shredded cheddar cheese (optional)
Mexican pasta skillet
By granolagina
Heat oil in skillet. Brown turkey with onion and cumin
- 1 tsp. oil
- 1 lb. ground turkey
- small onion, chopped
- 2 tsp. cumin
- 10 oz. can enchilada sauce
- 1 can Mexican style corn
- 1 c. cooked pasta
- 1 T. chopped cilantro
- mexican cheese blend
Inside out stuffed cabbage
By granolagina
In a Dutch oven, cook the beef, squash and green pepper over medium heat until meat is no longer pink; drain
- 1 pound ground beef
- 2 cups cubed peeled butternut squash
- 1 medium green pepper, chopped
- 6 cups chopped cabbage
- 1 can (11-1/2 ounces) spicy hot V8 juice
- 1 cup water
- 1 envelope beefy onion soup mix
- 1 tablespoon brown sugar
- 1/2 cup uncooked instant brown rice
avocado herb dressing
By granolagina
1. Combine first 10 ingredients in a food processor; process until smooth
- 1/2 cup light mayonnaise
- 1/4 cup finely chopped green onions
- 1/4 cup reduced-fat sour cream
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon anchovy paste
- 1/8 teaspoon salt
- 1/2 ripe peeled avocado
- 1 garlic clove, minced
- 2 tablespoons water
- 1 tablespoon white wine vinegar
- 3 drops hot sauce
Green chili rice
By granolagina
In a large saucepan, combine the first 10 ingredients; bring to a boil
- 1 cup water
- 1/2 cup frozen corn, thawed
- 1/2 cup chopped sweet orange pepper
- 1/2 cup black beans, rinsed and drained
- 1 can (4 ounces) chopped green chilies
- 2 tablespoons butter
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground turmeric
- 1 cup uncooked instant rice
Vegetarian stuffed peppers
By granolagina
Cut tops off peppers and remove seeds; set aside
- 6 large sweet peppers
- 2 cups cooked brown rice
- 1/3 cup canned red beans, rinsed and drained
- 1 small sweet onion, chopped
- 1 cup frozen corn, thawed
- 3 small tomatoes, chopped
- 1/3 cup canned black beans, rinsed and drained
- 3 garlic cloves, minced
- 1 can (4-1/4 ounces) chopped ripe olives
- 3/4 cup cubed Monterey Jack cheese
- 4 fresh basil leaves, thinly sliced
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 3/4 cup meatless spaghetti sauce
- 1/2 cup water
- 4 tablespoons grated Parmesan cheese, divided