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Recipes
ONE POT WONDER TOMATO BASIL PASTA
By 1For_Him
Place uncooked pasta, tomatoes, onion, garlic, basil, in a large stock pot
- 12 ounces linguine pasta
- 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
- 1 large sweet onion, cut in julienne strips
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried oregano leaves
- 2 large sprigs basil, chopped
- 4 1/2 cups vegetable broth (regular broth and NOT low sodium)
- 2 tablespoons extra virgin olive oil
- Parmesan cheese for garnish
Soup-Bowl Cabbage Rolls
By 1For_Him
In a nonstick Dutch oven, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain
- 1 pound lean ground beef (90% lean) (Could use ground turkey,
- 1/2 cup diced onion
- 1 garlic clove, minced
- 1 small head cabbage, chopped
- 2-1/2 cups water (sub some with beef broth and/or tomato juice)
- 2/3 cup uncooked long grain rice (could use brown)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1 can (28 ounces) crushed tomatoes
- (Some reviewers added tomato sauce, ketchup, paste to add more tomato flavor)
- 1/2 teaspoon salt
- Grated Parmesan cheese, optional
- May need salt?
Chocolate-Strawberry Celebration Cake
By 1For_Him
Originally published as Chocolate-Strawberry Celebration Cake in Taste of Home December/January 2010, p47
- FROSTING:
- 1 package chocolate cake mix (regular size)
- 1 package (3.9 ounces) instant chocolate pudding mix
- 4 eggs
- 1 cup (8 ounces) sour cream
- 3/4 cup water
- 1/4 cup canola oil
- 4 ounces semisweet chocolate, melted
- 2 cups butter, softened
- 4 cups confectioners' sugar
- 3/4 cup baking cocoa
- 1/2 cup 2% milk
- GARNISHES:
- 2 ounces semisweet chocolate, melted
- 1 pound fresh strawberries, hulled
- GANACHE:
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy whipping cream
Lemon Ice Cream
By 1For_Him
For the Kitchenaid mixer
- 1 tsp grated lemon peel
- 1/4 cup fresh lemon juice
- 1 cup sugar
- 4 oz egg beaters/egg substitute
- 2 1/2 cups half-and-half
- dash of salt
Chocolate Peanut Spread ("Peanutella")
By 1For_Him
from Reader's Digest
- 2 cups raw peanuts, shelled and skinned
- 1/2 cup dark, rich unsweetened cocoa powder
- 1 1/4 cups powdered sugar
- 1/4 tsp salt
- 3 T peanut oil
Fresh Squeezed Lemonade
By 1For_Him
1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely
- 1 cup sugar (can reduce to 3/4 cup)
- 1 cup water (for the simple syrup)
- 1 cup lemon juice
- 3 to 4 cups cold water (to dilute)
Overnight Cinnamon Pecan Coffee Cake
By 1For_Him
This delicious Cinnamon Pecan Coffee Cake is the perfect overnight recipe
- 1 cup packed light brown sugar
- 1/2 cup coconut *
- 1/2 cup pecans *
- 1 tsp. cinnamon
- 2 cups all purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp. salt
- 2 – 4 ounce packages vanilla instant pudding mix
- 1 cup water
- 3/4 cup oil of choice (corn, vegetable, canola)
- 1 tsp. vanilla extract
- 4 eggs
- The strudel mixture can always be modified. If you prefer walnuts, use them. If you are allergic to coconut omit, and toss in quick oats. My kids are not fans of coconut, but love this cake.
Creamy Caramel Flan
By 1For_Him
In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 15 minutes
- 3/4 cup sugar
- 1 package (8 ounces) cream cheese, softened
- 5 eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract
Lemon Supreme Pie Recipe
By 1For_Him
Line unpricked pastry shell with a double thickness of heavy-duty foil
- LEMON FILLING:
- 1 unbaked deep-dish pastry shell (9 inches)
- 1-1/4 cups sugar, divided
- 6 tablespoons cornstarch
- 1/2 teaspoon salt
- 1-1/4 cups water
- 2 tablespoons butter
- 2 teaspoons grated lemon peel
- 4 to 5 drops yellow food coloring, optional
- 1/2 cup lemon juice
- CREAM CHEESE FILLING:
- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 3/4 cup confectioners' sugar
- 1-1/2 cups whipped topping
- 1 tablespoon lemon juice
Rich Coffeecake with Sweet Cheese Filling
By 1For_Him
For the dough: Sprinkle the yeast over the warm water in the bowl of a standing mixer; stir to dissolve
- For the coffeecake dough:
- 2 envelopes instant yeast (about 4 and 1/2 teaspoons)
- 1/4 warm water (about 110 degrees)
- 1/2 cup granulated sugar
- 4 large eggs
- 2 tablespoons milk (I used whole…because I was going ALL out on my fat content, of course…..)
- 1 teaspoon vanilla extract
- 4 and 1/4 cups unbleached all-purpose flour
- 1 and 1/2 teaspoons salt
- 16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces and softened but still cool
- For the sweet cheese filling:
- 8 ounces cream cheese, softened but still cool
- 1/4 cup granulated sugar
- 2 and 1/2 tablespoons unbleached all-purpose flour
- Pinch salt
- 2 teaspoons finely grated zest from 1 lemon
- 1 large egg
- 1/2 teaspoon vanilla extract
- For the streusel topping:
- 1/3 cup packed light or dark brown sugar
- 1 tablespoon granulated sugar
- 1/2 cup unbleached all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into 8 pieces
- For the icing:
- 3/4 cup confectioners’ sugar, sifted
- 3 and 1/2 teaspoons milk
- 1/2 teaspoon vanilla extract
- For the egg wash:
- 1 large egg
- 1 teaspoon heavy cream