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Recipes
Chicken Blue-Cheese Stuffed Potatoes
By granolagina
Preheat oven to 400*. With a fork, poke holes in potatoes
- 6 russet potatoes (about 1 1/2 lb), peel left on and scrubbed well
- Olive Oil cooking spray
- 1/2 pound chicken tenders (tendon removed), chopped into 1/4-inch pieces
- 1/2 teaspoon sea salt, divided
- 1/4 teaspoon fresh ground black pepper
- 2 teaspoons olive oil
- 3 ounces baby spinach (about 1 3/4 cups)
- 1/2 small onion (white, yellow or red) chopped, about 1/4 cup
- 1/4 cup reduced-fat blue cheese, crumbled
- 2 tablespoons low-fat plain cream cheese
- 1/4 cup low-sodium chicken broth
peanut butter chocolate torte
By granolagina
To make the peanut butter cookie crust, heat oven to 350˚F
- Peanut Butter Cookie Crust:
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1 cup creamy peanut butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- Peanut Butter Filling:
- 1 (3.4-oz.) package instant vanilla pudding
- 1/2 cup milk
- 1/2 cup sweetened condensed milk
- 1 cup creamy peanut butter
- 2 cups whipped topping, thawed
- Ganache Layer:
- 1 cup plus 2 tablespoons cups semisweet chocolate chips
- 6 tablespoons heavy whipping cream
- 2 cups mini Reese’s Peanut Butter cups, cut into fourths (10 ounces)
Peanut butter fudge brownies
By granolagina
for brownies: Melt butter and chocolate together in medium bowl
- for brownies:
- 1 1/2 sticks butter
- 8 ounces semisweet chocolate, chopped
- 1 1/2 c. sugar
- 1 1/2 t. vanilla
- 1/4 t. salt
- 4 eggs
- 1 c. flour
- for frosting:
- 1 1/2 c. peanut butter
- 1/2 c. butter
- 1 1/8 c. powdered sugar
- 1/4 t. salt
- 2 T. milk
- 2 t. vanilla
- for ganache:
- 7 ounces semisweet chocolate, chopped
- 1/4 c. butter
almond chocolate blondies
By granolagina
Preheat the oven to 350°F
- 1 cup almond butter
- 2/3 cup honey (clover or orange blossom)
- 1/4 cup coconut milk
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup white whole-wheat flour
- 3/4 cup ground flaxseed
- 3/4 teaspoon aluminum-free baking powder
- 1/4 teaspoon baking soda
- 3/4 cup 70% cocoa mini chocolate chunks
- Olive oil spray for the pan
chocolate tapioca pudding
By granolagina
Bring soymilk and salt to a simmer in medium saucepan over medium heat
- 1 qt. chocolate soymilk
- 1/8 tsp. salt
- 1/4 cup quick-cooking granulated tapioca, such as Let’s Do…Organic
- 2/3 cup gluten-free vegan chocolate chips
curried chickpeas and couscous
By granolagina
In slow cooker bowl, stir together carrots, cauliflower, chickpeas, peas, onion, garlic, curry powder, coriander an...
- 3 medium-size carrots, finely chopped
- 4 cups cauliflower florets (about 3/4 pound)
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 cup frozen peas
- 1 medium-size onion, chopped
- 3 garlic cloves, minced
- 2-1/2 teaspoons curry powder
- 3/4 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes
- 1 cup vegetable broth
- 3/4 cup coconut milk
- 1/4 cup chopped fresh basil
- 3/4 teaspoon salt
- 1 cup dry couscous, prepared as directed
Roasted red pepper pita pizzas
By granolagina
Preheat oven to 400 degrees
- 1 cup jarred roasted red peppers (2 large peppers), drained; plus more for garnishing, if desired
- 6 oil-packed sundried tomatoes, drained
- 2 , 6 1/2-inch whole-wheat pita rounds
- 1/4 lb. (1 ball) fresh mozzarella, thinly sliced or grated
- basil leaves, if desired
chocolate hazelnut crispy squares
By granolagina
1. In a medium mixing bowl, add hazelnuts, cereal, and oats
- 1/2 c unsalted raw hazelnuts, coarsely chopped
- 1.5 c unsweetened brown rice cereal
- 3/4 c rolled oats
- 2.5 oz dark chocolate (70% or more), chopped into chunks
- 1 c unsweetened dried pitted dates, pureed until smooth
- 1/2 c unsalted hazelnut butter or your favorite unsalted nut butter
- 2 Tbsp raw honey
Cherry Clafoutis
By granolagina
Recipe courtesy of Food Network Magazine
- 2 tablespoons unsalted butter, thinly sliced,
- plus more for the dish
- 1 pound (2 cups) fresh cherries, pitted (or one 10-ounce bag frozen cherries, thawed and patted dry)
- 3 large eggs
- 1 1/4 cups half-and-half
- 1/2 cup 4% cottage cheese
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 cup all-purpose flour
- Confectioners' sugar, for dusting
Chocolate Peanut Butter Squares
By granolagina
1. Preheat oven to 375 degrees and spray a 9-inch square baking pan with non-stick cooking spray
- For the Crust:
- 22 Nabisco FAMOUS Chocolate Wafers, finely crushed (about 1⅔ cups crumbs)
- ¼ cup sugar
- 3 tablespoons unsalted butter, softened
- For the Filling
- 6 firmly packed tablespoons dark brown sugar
- 2 cups Confectioners' sugar
- 6 tablespoons unsalted butter, softened
- 1 ⅓ cups creamy peanut butter
- Pinch of salt
- For the Milk Chocolate Ganache Topping
- 1-11.5 ounce bag Ghirardelli milk chocolate chips
- 6 tablespoons heavy cream