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Recipes
Roasted Sweet Potato Salad with Citrus Vinaigrette
By yollymg
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- ROADTED SWEET POTATO SALAD with CITRUS
- VINAIGRETTE
- MAKES 4 SERVINGS
- 1 lb. medium-size sweet potatoes,
- peeled and cut into wedges
- 1 medium-size sweet onion, cut into
- wedges
- 1 Tbsp. olive oil
- 1 garlic clove
- 3/4 tsp. salt
- 1/2 tsp. freshly cracked pepper
- (5-oz.) package fresh mache,
- Citrus Vinaigrette
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Chocolate Caramel Cookies
By yollymg
In a large bowl, combine the cake mix, eggs and oil
- 1 package devil's food cake mix (regular size)
- 2 eggs
- 1/2 cup canola oil
- 42 Rolo candies
- Chopped hazelnuts
Teriyaki Salmon with Glazed Broccoli Salad
By yollymg
1. In small bowl, blend honey, teriyaki, vinegar, scallions and garlic; divide in half and set aside
- 2 tablespoons honey
- 2 tablespoons low
- sodium teriyaki sauce
- 1 tablespoon rice wine vinegar
- 4 scallions, trimmed and thinly sliced
- 2 cloves garlic, minced
- 1/2 cup sliced almonds
- 1 bunch broccoli (1 1/2 pounds), cut into florets; stalks peeled and cut in 1/4-inch coins
- 4 salmon fillets, about 4 ounces each
- 2 teaspoons cornstarch
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Lemon Angle Torte
By yollymg
1/2 recipe of Classic Angle Food Cake or store bought Lemon Filling: 3/4 tsp unflavored gelatin 1 Tbsp wate...
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Jalapeno Poppers with Lime Cilantro Dip Recipe
By yollymg
Cut jalapenos in half lengthwise and remove seeds
- LIME CILANTRO DIP:
- 12 jalapeno peppers
- 1 package (8 ounces) cream cheese, softened
- 1-1/4 cups (6 ounces) shredded sharp cheddar cheese
- 4 green onions, finely chopped
- 1/3 cup all-purpose flour
- 6 egg whites, lightly beaten
- 1-1/2 cups panko (Japanese) bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups (16 ounces) Daisy Brand Sour Cream
- 4 green onions, finely chopped
- 1/4 cup lime juice
- 2 tablespoons minced fresh cilantro
- 1/2 teaspoon garlic salt
Lemon-Honey Cupcakes
By yollymg
1. Cupcakes: Heat oven to 350°F
- Cupcakes
- 2 3/4 cups all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup reduced-fat sour cream
- 1/4 cup milk
- 1 1/2 Tbsp grated lemon zest
- 4 Tbsp lemon juice
- 1 1/2 sticks unsalted butter, softened
- 3/4 cup honey
- 1/4 cup sugar
- 3 large eggs
- Lemon-Honey Frosting
- 1 cup unsalted butter,softened
- 1/4 cup honey
- 1 1/2 Tbsp grated lemon zest
- 4 cups confectioners' sugar
- 7 to 8 tsp lemon juice
- Few drops yellow food color
Caraway Pickles
By yollymg
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- 1 1/4 pounds English hothouse or kirby cucumbers, cut into 1/8"-thick rounds
- 1/2 cup sugar
- 1 cup apple cider vinegar
- 1 cup rice vinegar
- 1/4 cup kosher salt
- 1 tablespoon caraway seeds
- 1 teaspoon crushed red pepper flakes
- 1 3"–4" cinnamon stick
Blueberry Streusel Muffins
By yollymg
Heat oven to 375°F. Line 6 jumbo-size muffin cups with paper liners or coat with nonstick cooking spray
- 1 3/4 cups all-purpose flour
- 1 cup blueberries
- 1/4 cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/3 cup (5 Tbsp plus 1 tsp) unsalted butter, melted
- 3 Tbsp lemon juice
- Streusel
- 2/3 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup (4 Tbsp) unsalted butter, softened
- Drizzle
- 1/2 cup confectioners sugar
- 2 to 2 1/4 tsp milk
Toast Points
By yollymg
Preheat oven to 400°. Remove crusts from bread slices; cut each slice into 4 triangles
- 1 to 10 slices white bread
- 3 tablespoons butter, melted
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
Dairy State Fudge
By yollymg
In a bowl, beat cream cheese until fluffy; set aside
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons butter
- 2 pounds white candy coating, coarsely chopped
- 1 to 1-1/2 cups chopped pecans, walnuts or hickory nuts