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Recipes
Sweet potato muffins
By granolagina
In a small bowl, combine the flour, sugar and cinnamon
- GLAZE:
- 2 cups self-rising flour
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 1 egg
- 2 cups cold mashed sweet potatoes (without added butter or milk)
- 1 cup canola oil
- 1 cup confectioners' sugar
- 2 tablespoons plus 1-1/2 teaspoons 2% milk
- 1-1/2 teaspoons butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
frozen key lime pie
By granolagina
Beat together cream cheese and marshmallow fluff with mixer until smooth
- 2 -8 oz. packages cream cheese, room temp
- 7 oz. jar marshmallow fluff
- 3 -6 oz. containers key lime yogurt
- 1 graham cracker crust
Apricot pecan bread
By granolagina
In a large bowl, combine the first six ingredients
- TOPPING:
- 2-1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup 2% milk
- 2 eggs
- 1/3 cup butter, melted
- 2 cups (8 ounces) shredded cheddar cheese
- 1 cup finely chopped dried apricots
- 3/4 cup finely chopped pecans
- 3 tablespoons packed brown sugar
- 1 tablespoon butter
- 1/2 teaspoon ground cinnamon
Chicken pot pie
By granolagina
In a large saucepan, combine the vegetables, chicken, soup and milk; bring to a boil
- 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
- 1 cup 2% milk
- 1 cup (4 ounces) shredded cheddar cheese
- 1 can (2.8 ounces) french-fried onions
- 1/2 teaspoon seasoned salt
- 1 tube (8 ounces) refrigerated crescent rolls
- 1 package (16 ounces) frozen California-blend vegetables
- 2 cups cubed cooked chicken
Morning Glory bread
By granolagina
Preheat oven to 350°F. Coat 9- x 5-inch loaf pan, 3 6- x 3-inch miniloaf pans, or 12-cup muffin tin with cooking s...
- 2 cups all-purpose flour
- 2 tsp. ground cinnamon
- 2 tsp. ground ginger
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2/3 cup packed light brown sugar
- 1/2 cup canola oil
- 1 8-oz. can crushed pineapple in its own juice, drained, juice reserved
- 1/2 cup carrot juice
- 1 tsp. vanilla extract
- 1 cup finely grated carrots (2 to 3 medium)
- 1/2 cup raisins
- 1/2 cup walnuts or pecans, coarsely chopped, optional
Corn quinoa salad
By granolagina
1. To make Salad: Bring quinoa, salt, and 11/2 cups water to a boil in saucepan
- 1 cup quinoa, rinsed and drained
- 1/2 tsp. salt
- 1 1/2 cups fresh or frozen corn kernels (from 2 ears)
- 1 1/2 cups halved cherry or grape tomatoes
- 1 cup finely chopped red cabbage
- 1 cup diced cucumber
- Dressing
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 3 Tbs. maple syrup
- 1 Tbs. Dijon mustard
- 1 tsp. salt
Blueberry Crumb Cake
By granolagina
Preheat oven to 350 degrees
- ½ sticks Butter
- 1 Tablespoon (additional) Butter
- ¾ cups Sugar
- 1 whole Egg
- ½ teaspoons Vanilla Extract
- 2 cups All-purpose Flour
- 2 -¼ teaspoons Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Cinnamon
- ¾ cups Whole Milk
- 2 cups Fresh Blueberries
- Topping
- ¾ sticks Butter
- ½ cups Sugar
- ½ cups Flour
- ¼ teaspoons Salt
pumpkin pasta surprise
By granolagina
1. Cook pasta according to package directions
- 13oz. pkg whole grain pasta or brown rice pasta
- 1 lb. lean ground turkey or chicken
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 large carrot finely shredded
- 1 Roma tomato, chopped into small chunks
- 1 small zucchini, finely chopped
- 1 roasted red pepper
- 15 oz. pumpkin puree
- 10oz. jar pasta sauce
- 1 T. low fat plain cream cheese
Peanut butter pie
By granolagina
In large bowl, beat peanut butter, cream cheese, and sugar until smooth
- 3/4 cup peanut butter
- 4 oz. cream cheese
- 1 cup powdered sugar
- 8 oz. carton Cool Whip, thawed
- 1 graham cracker crust
crustless crab quiche
By granolagina
Combine all ingredients in small bowl
- 4 eggs
- 3 fresh asparagus spears, cut into 1/2 in. pieces
- 1/2 c. crab meat
- 1/4 c. Swiss cheese
- 1/4 c. cottage cheese
- 2 T. chopped green onion
- 1 t. Dijon mustard
- dash nutmeg