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Recipes
Pistachio Muffins
By cdboss
Preheat an oven to 425 degrees Fahrenheit and line a muffin tin with paper liners
- 1/2 cup salted butter melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3.4 ounce package instant pistachio pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups all-purpose flour
- 1/4 cup granulated sugar for topping optional
Ultimate Grilled Pork Chops
By cdboss
For Smoky Pork Rub: Prepare rub as directed, using smoked paprika in place of regular paprika
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 cups water
- 2 cups ice water
- 4 center-cut pork rib chops (1 inch thick and 8 ounces each)
- 2 tablespoons canola oil
- BASIC RUB:
- 3 tablespoons paprika
- 1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon ground chipotle pepper
Sioux Fry Bread
By cdboss
Puffy bread for use in tacos, desserts, whatever!
- 2 1/2 Cups Flour
- 1 1/2 Tbsp Baking Powder
- 1 tsp Salt
- 3/4 Cup Warm Water
- 1 Tbsp Powdered Milk ; Dried Buttermilk may be used in place of powdered milk
- 1 Tbsp Vegetable Oil
Low-carb or regular Lasagna
By cdboss
You can use regular noodles or zucchini strips for the noodles in the recipe
- 1 1/2 pounds hamburger or Italian sausage
- 1 6 oz. can tomato paste OR 1 8 oz. can tomato sauce
- 1 16 oz. can whole tomatoes
- 1 t. minced garlic
- 1 1/2 T. Italian seasonings
- 1 1/2 t. salt
- 2 T. minced onions
- 1/2 c. water OR 1 8 oz. can mushrooms with juice
- 1/2 pound uncooked lasagna noodles OR 3 zucchinis cut into strips lengthwise and blanched in hot water
- 8 oz. grated mozzarella cheese
- 16 oz. ricotta OR cottage cheese
- 1/2 c. Parmesan
- 2 T. parsley
- 1 t. salt
- 1/2 t. pepper
Bacon Cheddar Pull-Apart Bread
By cdboss
Cut bread in 3/4-inch intervals, being careful to not cut all the way through
- 8 oz. of your favorite shredded cheddar cheese blend.
- 1 large round loaf of soft bread (like a French or Italian round)
- 8 -16 oz. diced sliced bacon, cooked crisp
- 1/2 cup melted butter
- 1 Tablespoon dry Ranch dressing mix from packet
White Chicken Enchiladas
By cdboss
Preheat oven to 350 degrees
- 10 soft taco shells
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
California Pie-Cake
By cdboss
Put fillings in a 9"x 13" pan
- 1 can crushed pineapple
- 1 can pie filling: cherry, apple, or apricot
- 1/2 c. raisins
- 1/2 c. chopped nuts: pecans or walnuts
- 1 package dry cake mix: white, yellow, or chocolate
- 1 c. butter or margarine
Sweet and Salty Caramel Squares
By cdboss
1. Preheat oven to 325°F
- Shortbread Base
- 2 c. self-rising flour
- 3 Tbsp. fine granulated sugar
- 3/4 c. butter, softened
- 1-2 Tbsp. milk
- Caramel Layer
- 1/2 c. butter
- 2 Tbsp. golden cane syrup
- 14-oz can sweetened condensed milk
- 1 oz. pretzels, roughly chopped
- 1/4 c. sugar
- Chocolate Topping
- 6 Tbsp. butter
- 1 c. milk chocolate chips
Lemony Spinach Artichoke Soup
By cdboss
This Lemony Spinach Artichoke Soup has all the great flavor you'd find in a spinach/artichoke dip without all the f...
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 4 cloves garlic, crushed
- 1 large Russet potato, peeled and cut into 1-inch dice or 1 can cannellini beans, drained
- Salt and pepper, to taste
- Zest and juice of 1 lemon
- 3 cups defrosted artichoke hearts or bottoms, chopped
- 1 quart vegetable or chicken stock
- 1/2 pound spinach, stemmed and coarsely chopped
- Shaved parmesan cheese, for topping (omit cheese for vegan)
Roasted Tomato Bisque
By cdboss
Preheat the oven to 400 degrees F
- Two 28-ounce cans whole tomatoes, drained of their juices
- 1 tablespoon olive oil
- 1 tablespoon light brown sugar
- 4 carrots, peeled and chopped
- 2 shallots, quartered
- Salt and freshly cracked black pepper
- 3 tablespoons unsalted butter
- 1/2 teaspoon crushed red pepper
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons dry sherry
- One 28-ounce can crushed tomatoes
- 1 to 2 cups chicken stock
- 1/4 cup heavy cream