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Recipes
Glazed Fruit Tarts
By 1For_Him
Combine pie crust mix and sugar in bowl; blend in eggs with fork until pastry is moistened and leaves side of bowl
- Tarts:
- 2 packages pie crust mix
- 1/4 cup sugar
- 2 eggs, slightly beaten
- Pastry Cream:
- 1 package (3 3/4 oz) French vanilla instant pudding
- 1 cup milk
- 1/2 cup heavy cream
- Garnish:
- Fresh fruits (strawberries, bananas, grapes, kiwi, mandarin oranges, pineapple, berries, etc.)
- 2/3 cup apple jelly
- 2 tsp sugar
Blender Pancakes
By 1For_Him
Put milk and wheat kernels in blender and blend on highest speed for 4-5 minutes until batter is smooth
- 1 cup milk
- 1 cup wheat kernels, whole and uncooked
- 2 eggs
- 2 tsp baking powder
- 1 1/2 tsp salt
- 2 T oil
- 2 T honey or sugar
Brownies: FUDGY BROWNIE THINS WITH SEA SALT
By 1For_Him
Heat the oven to 325°F with the rack in the middle
- 6 ounces unsweetened chocolate (100 percent cacao), chopped
- 3 sticks (1 1/2 cups) unsalted butter, cut into pieces
- 3 cups sugar
- 6 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon fine sea salt
- 1/2 cup unsweetened cocoa powder (any type, as long as it’s unsweetened)
- 1 cup all-purpose flour
- Maldon sea salt, if desired
- EQUIPMENT: an 18- by 13-inch rimmed baking sheet (a.k.a. half-sheet pan)
Whole Wheat Hamburger Buns Recipe
By 1For_Him
In a large bowl, dissolve yeast in warm water; let stand 5 minutes
- 2 packages (1/4 ounce each) active dry yeast
- 1-3/4 cups warm water (110° to 115°)
- 1-1/4 cups whole wheat flour
- 1/4 cup nonfat dry milk powder
- 3 tablespoons sugar
- 2 teaspoons salt
- 2 teaspoon lemon juice
- 5 tablespoons butter, melted, divided
- 3-1/2 to 4 cups all-purpose flour
Hot Spinach and Artichoke Dip - Crockpot
By 1For_Him
1) Combine first six ingredients
- 1 8-oz. pkg. cream cheese, softened
- 1/2 - 12-14 oz can quartered artichoke hearts, rinsed & well-drained
- 2/3 C. heavy cream
- 1/4 C. grated Parmesan cheese
- 1/3 C. shredded Monterey Jack cheese
- 3 cloves garlic, chopped
- 1/2 C. prepared salsa
- 1 10-12 oz. bag frozen cut leaf spinach, thawed and well-drained
- Crackers or Tortilla Chips, for serving
- Sour cream, optional, for topping
Biscuits and Gravy Casserole (Adrienne Smith)
By 1For_Him
Brown the sausage. Spray 9x13 pan with cooking spray
- 1 pound mild turkey sausage (she used Jennie-O)
- 1 2.64-oz McCormick Sausage Flavor Country Gravy Mix
- 1 cup shredded cheddar cheese
- 3 eggs
- 1/2 cup milk
- 1 pint heavy cream
- salt & pepper to taste
- 1 tsp minced onion
- 1 can (16.3 oz) Bisquick Bakery butter flavored biscuits
- 8 slices turkey bacon
English Muffin Bread
By 1For_Him
1. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, baking soda, and ins...
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 1 cup milk
- 1/4 cup water
- 2 tablespoons vegetable oil or olive oil
- cornmeal, to sprinkle in pan
Butter Pecan Ice Cream
By 1For_Him
In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned
- 1/2 cup chopped pecans
- 1 tablespoon butter
- 1-1/2 cups half-and-half cream
- 1 cup packed brown sugar
- 2 eggs, lightly beaten
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
Rosemary-Chicken Panini with Spinach and Sun-Dried Tomatoes
By 1For_Him
1. Combine 2 teaspoons olive oil, rosemary, and chicken in a large zip-top plastic bag
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon chopped fresh rosemary
- 4 (4-ounce) chicken cutlets
- 1/4 cup chopped drained oil-packed sun-dried tomato
- 1/8 teaspoon crushed red pepper
- 8 garlic cloves, thinly sliced
- 1 (6-ounce) package fresh baby spinach
- 3/8 teaspoon salt, divided
- Cooking spray
- 1/8 teaspoon freshly ground black pepper
- 8 (1-ounce) slices country-style Italian bread
- 1/2 cup (2 ounces) shredded fresh mozzarella cheese
Cheddar, Sun-Dried Tomato, and Chorizo Poppers in Tortilla Crust
By 1For_Him
These spicy poppers are full of the deep, rich flavors of the sun-dried tomatoes, Cheddar, and Mexican chorizo
- 3 ounces sharp Cheddar, coarsely grated
- 1 ounce oil-packed sun-dried tomatoes, finely chopped
- 4 ounces medium spicy Mexican chorizo, cooked and crumbled
- 8 jalapeños, peeled, seeded, and prepared for stuffing
- 2 eggs
- 2 tablespoons milk
- 4 ounces corn tortillas, fried, cooled, and coarsely ground
- Oil for frying