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Recipes
Cherry-Pecan Brie
By Violet_61
Southern Living DECEMBER 2010
- 1/3 cup cherry preserves
- 1 tablespoon balsamic vinegar
- 1/8 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 1 (16-oz.) Brie round (rind removed from top)
- Chopped toasted pecans
Yummy Dip
By Violet_61
Layered Mexican Bean Dip
- 1 *1. 1 can Bean Dip
- 2 *2. 3 medium avocado's mashed with 3 tbsp lemon juice
- 3 *3. 1 pkg Taco seasoning mix; mixed with 5 tbsp mayonaise and 5 tbsp sour cream
- 4 *4. 1/2 cup grated Jack cheese and Cheddar cheese
- 5 *5. 1 bunch green onions-sliced
- 6 *6. 3 finely chopped tomatoes
- 7 *7. 1 small can sliced black olives-drained
Pancake Mix
By Violet_61
Makes 3 batches dry mix (18 pancakes per batch)
- DRY PANCAKE MIX:
- 6 6 6 cups flour
- 1 1 2 cup plus 2 tbsp. buttermilk powder
- 1/2 1/2 1/2 cup sugar
- 1 1 1 tbsp. baking powder
- 1 1 1 tbsp. baking soda
- 1 1 1 tbsp. kosher salt
- 1 BATCH OF PANCAKES:
- 2 1/2 2 1/2 1/2 cups dry pancake mix
- 2 2 2 cups of milk or water
- 2 2 2 large eggs
- 4 4 4 tbsp. unsalted butter, melted
- 1 1 1 tsp vanilla
- canola oil for greasing griddle
Roasted Tomato & Black Bean Soup
By Violet_61
Preheat oven to 375°. Toss tomatoes, onion, and garlic with oil, 1/2 tsp salt and 1/4 tsp pepper in large bowl; th...
- 7 medium tomatoes, quartered
- 1 large onion, cut into large pieces (about 1 1/2 inch)
- 3 cloves garlic, peeled
- 2 tbs olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 5 cups low-sodium chicken or vegetable broth
- 2 15.5 oz cans black beans (preferably low-sodium)
- drained and rinsed
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp hot pepper sauce (like Tabasco)
- 1/4 cup reduced fat sour cream
- 1/4 cup chopped cilantro
Cranberry Sauce (classic)
By Violet_61
Combine cranberries, sugar water, orange slice and orange peel in medium-size saucepan
- 1 bag (12 oz) fresh or frozen cranberries
- 1 3/4 cup sugar
- 3/4 cup water
- 1 orange slice
- 1 tsp freshly grated orange peel
Ziploc Omelet
By Violet_61
Crack two eggs into bag and squeeze bag to mix eggs; Add ingredients choices into bag with a bit of salt and pep...
- 2 large or extra large eggs
- Choice of ingredients: cheese, ham, bacon, onion, green pepper, salsa, mushrooms, etc.
- Quart size FREEZER bag
Baked Gingerbread French Toast
By Violet_61
Rich, warm and spicy all at the same time; perfect for Christmas breakfast
- GINGERBREAD SPICE MIX:
- 2 tblsp ground cinnamon
- 1 tblsp ground ginger
- 2 tsp cloves
- 2 tsp ground allspice
- 2 tsp ground nutmeg
- Blend together and store in a tightly sealed container.
- FRENCH TOAST:
- 1/2 cup butter (1 stick), melted
- 1/2 cup brown sugar
- 3 tbsp. gingerbread spice mix-divided
- 1 loaf French bread, cubed
- 8 ounces, cream cheese, softened
- 1/2 cup powdered sugar
- 6 eggs
- 1 1/2 cups whole milk
- 1 tsp vanilla
French Toast Souffle
By Violet_61
Preheat oven to 350° for 50 minutes Place bread cubes in 13X9" baking dish sprayed with PAM
- 10 cups french bread (about 1 loaf)
- 6 large eggs
- 4 egg whites
- 3 cups whole milk
- 1/2 to 1 cup maple syrup
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp vanilla
- 2 tbsp powdered sugar
- Optional: 3/4 cup raisins
Soft and Chewy Chocolate Drops
By Violet_61
Baker's
- GLAZE:
- 4 squares Bakers Unsweetened Baking Chocolate
- 3/4 cup (1 1/2 sticks) butter
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tub (8 oz) frozen Cool Whip Whipped Topping
- 6 squares Baker's semi-sweet baking chocolate