Violet_61's profile page
Recipes
Rum Sauce
By Violet_61
In a sauce pan over medium heat, mix sugar, butter and cream
- 1 1/2 cups light brown sugar
- 3 tbsp unsalted butter
- 1/2 cup light cream (1/2 cup milk and 1/2 cup heavy cream)
- 2 tbsp light rum
Crustless Pizza
By Violet_61
Gluten Free, Low Carb, Diabetic Friendly
- CRUST:
- 1 (8 oz ) package of full-fat
- cream cheese
- (room temperature)
- 2 eggs
- 1/4 tsp ground black pepper
- 1 tsp garlic powder
- 1/4 cup parmesan cheese
- TOPPING:
- 3/4 cup pizza sauce
- 1 1/2 cups shredded mozzarella
- cheese
- garlic powder
- Pepperoni, ham, sausage,
- mushrooms, olive, peppers, etc.
Fantasy Fudge
By Violet_61
Combine sugar, margarine and milk; bring to rolling boil, stirring constantly
- 3 cups sugar
- 3/4 cup margarine
- 2/3 cup (5 1/3 fl. oz. can) evaporated milk
- 1 12-oz. package semi-sweet chocolate chips
- 1 7-oz. jar Kraft marshmallow creme
- 1 cup chopped nuts
- 1 tsp vanilla
Peach Crisp
By Violet_61
Serves 6 to 8
- For the filling:
- 6-7 cups ripe peaches, peeled and sliced
- 1/2 cup sugar
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 5 tsp. cornstarch
- 2 tsp. lemon juice
- For the crisp brown-sugar oatmeal topping:
- 1 1/2 cups rolled oats
- 1/4 cup all-purpose flour
- 1/2 cup lightly packed brown sugar
- 5 Tbsp. cold butter, cut in 1/4-inch pieces
Pumpkin Nut Cake with Maple Glaze
By Violet_61
Star Oil
- 3 cups cake flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup extra light olive oil
- 3 eggs
- 1 (30 oz) can pumpkin pie mix
- 1/2 cup, plus 1-2 tbsp light evaporated milk
- 1 cup chopped walnuts
- 1 cup powdered sugar
- 1/2 tsp maple flavoring
- 6-12 walnut halves
Double Chocolate Zucchini Bread
By Violet_61
From: Two Peas & Their Pod
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided
Spinach & Artichoke Baked Pasta
By Violet_61
Cook the pasta according to package directions
- 12 oz short pasta, such as orecchiette or mezzi rigatoni
- 1 tbsp olive oil
- 1 large onion, finely chopped
- kosher salt, and pepper
- 4 cloves garlic, finely chopped
- 3/4 cup lowfat sour cream
- 4 oz lowfat cream cheese, at room temperature
- 1/2 cup Parmesan cheese (2 oz)
- 2 tsp lemon zest, plus 1 tblsp lemon juice
- 1 10 oz package frozen leaf spinach, thawed and squeezed of exess moisture
- 1 13.5 oz can artichoke hearts, rinsed, squeezed of excess moisture and chopped
- 4 oz mozzarella, shredded (about 1 cup)
Baked Mushrooms
By Violet_61
4 servings
- 1 lb fresh mushrooms-sliced
- thick or halved
- 3 tbsp olive oil
- 1/4 cup Panko crispy plain bread crumbs
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 3/4 to 1 tsp Montreal or
- Cajun seasoning
- (2 tsp if you like spicy!)
- pinch of cayenne pepper
Chicken Enchilada
By Violet_61
Pam
- 4 chicken breasts, cooked and shredded
- 1 cup sour cream
- 2- 4 1/2 oz cans green chilis
- 1-28 oz can green chili enchilada sauce
- 2 1/2 cups grated Jack cheese
- 12 Corn Tortillas, large size
Shrimp Scampi
By Violet_61
Boil water for pasta; have it ready
- 12 oz fresh or dry linguine
- 4 cloves of garlic, minced
- 1 pound jumbo shrimp, peeled and deveined, tails removed
- 2 lemons, halved
- 3 tbsp. olive oil
- 4 tbsp. butter
- minced fresh parsley leaves
- salt and pepper to taste