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Recipes
Blueberry Orange Muffins
By krystallondon
Bursting with blueberries and the fresh taste of orange, these muffins are a terrific start to the day accompanied ...
- 1-1/4 cups (300 mL) Milk (approx.)
- Grated zest and juice of 1 orange
- 1-1/2 cups (375 mL) each, all-purpose and whole wheat flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) ground ginger or cinnamon
- 1/2 tsp (2 mL) each, baking soda and salt
- 2/3 cup (150 mL) packed brown sugar
- 1 egg
- 1/4 cup (50 mL) butter, melted
- 2 cups (500 mL) frozen or fresh blueberries
Chocolate No Bake Peanut Butter Bars
By krystallondon
Have ready 9x13 inch baking pan
- 2 c. confectioners' sugar
- 2 c. graham cracker crumbs
- 1 c. smooth peanut butter
- 1/2 c. plus 2 tbsp. butter, melted
- 2 c. (12 oz.) milk chocolate or semi-sweet chocolate chips, melted
Easy Butterscotch Pound Cake
By krystallondon
1. Preheat oven to 350. 2
- 1 pkg yellow cake mix (straight from the box)
- 1 c sour cream
- 1 sm instant vanilla pudding mix (straight from the box)
- 1/2 c vegetable oil
- 4 eggs
- 1 pkg butterscotch chips
Pillsbury: Banana Cake with Browned Butter Frosting
By krystallondon
A traditional picnic favorite, this cake is sweetened with old-fashioned browned butter frosting
- Cake
- 1 package (18.25 oz) yellow cake mix with pudding in the mix
- 1 large ripe banana, mashed (1/2 cup)
- 1 cup water
- 3 eggs
- Frosting
- 1/2 cup butter (do not use margarine)
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 3 to 5 tablespoons milk
Swirled Caramel and Pumpkin Cheesecake
By krystallondon
1. Get out your cream cheese, eggs and cream and let sit while making the crust so that they are at or close to roo...
- Crust:
- 2 * 2 cups crushed gingersnaps
- 6 * 6 tbsp. of butter
- 1/4 * 1/4 cup of brown sugar
- 1/8 * 1/8 tsp. salt
- Caramel:
- Note: You can buy premade caramel sauce if you don’t want to make this from scratch.
- 1 * 1 cup sugar
- 2/3 * 2/3 cup light corn syrup
- 1/2 * 1/2 cup water
- 1/2 * 1/2 cup + 3 tbsp. heavy cream
- 1/2 * 1/2 tsp. vanilla
- Cheesecake:
- 5 * 5 (8 oz.) packages cream cheese, softened
- 5 * 5 eggs
- 2 * 2 egg yolks
- 2 * 2 tsp. vanilla
- 2 * 2 cups sugar
- 1/8 * 1/8 cup all-purpose flour
- 1/4 * 1/4 cup heavy cream
- 1 1/2 * 1 1/2 cups canned pumpkin
- 1 * 1 tsp. cinnamon
- 1 * 1 tsp. allspice
Island Fried Rice
By krystallondon
This recipe comes from The Hawaiian Homemaker’s Favorite Island Recipes, published in 1956
- 1/2 cup chicken or pork, finely diced
- 1 can mushrooms
- 1 qt. cold, cooked rice
- 2 tbsp. peanut or salad oil
- 1-1/2 tbsp. onion, finely chopped
- 2/3 tbsp. shoyu
- 1 egg, well beaten
- pimento, green pepper
Orange Cupcakes with Vanilla Cream Icing
By krystallondon
Orange adds a fresh note to these cupcakes reminiscent of the frozen flavours of a creamsicle
- Cupcakes
- 2 eggs
- ½ cup (125 mL) unsalted butter, softened
- 1 cup (250 mL) granulated sugar
- ½ tsp (2 mL) pure vanilla extract
- 2 cups (500 mL) sifted before measured
- cake and pastry flour
- 2 tsp (10 mL) baking powder
- ¼ tsp (1 mL) salt
- ½ cup (125 mL) milk
- ¼ cup (50 mL) orange juice
- 1 tbsp (15 mL) orange zest
- Icing
- ⅓ cup (75 mL) regular or light block
- cream cheese, about ⅓ of a 250 g pkg
- 2 tbsp (25 mL) unsalted butter, softened
- 2 tsp (10 mL) honey
- ¾ tsp (4 mL) pure vanilla extract
- Pinch of salt
- 2 cups (500 mL) sifted before measured icing sugar
Avocado & Quinoa Salad
By krystallondon
In a small saucepan, bring two cups of water to a boil and add rinsed quinoa
- Dressing Ingredients:
- 2 organic avocados, cut into pieces
- 1 cup red quinoa
- 1 medium tomato, cut into pieces
- 1/4 cup diced red onion
- 2 fresh basil leaves, crushed
- 1/3 cup organic extra-virgin olive oil
- 1/4 teaspoon cayenne pepper
- 1 garlic clove, minced
- juice of two limes
- sea salt and pepper to taste
Parmesan Bites
By krystallondon
Preheat oven to 350°. Mix cream cheese and 3/4 cup Parmesan cheese with electric mixer on medium speed until well...
- 1 pkg (8 ounces) cream cheese, softened
- 1 cup grated Parmesan cheese, divided
- 2 cans (8 ounces each) crescent dinner rolls
- 1 cup chopped roasted red pepper
- 1/4 cup chopped fresh parsley
Roasted Pumpkin with Shallot Vinaigrette
By krystallondon
A little tart, a little sweet, a little crunchy - this side dish has it all
- 1 small sugar pumpkin, about 2 lb (1 kg)
- 3 tbsp (45 mL) olive oil
- Generous pinches cayenne and salt
- 1 tbsp (15 mL) red-wine vinegar
- 1 shallot, finely chopped
- Pinches of pepper
- 2 tbsp (30 mL) each dried cranberries and coarsely chopped hazelnuts