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Recipes
Cinnamon Biscuit Peach Cobbler Recipe
By Bailey1_
In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butt...
- FILLING:
- 1-1/2 cups all-purpose flour
- 1 tablespoon plus 1/3 cup packed brown sugar, divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons cold butter, cubed
- 1/2 cup 2% milk
- 2 tablespoons butter, melted
- 3/4 cup chopped walnuts
- 3/4 teaspoon ground cinnamon
- 1 cup packed brown sugar
- 2 tablespoons cornstarch
- 3/4 teaspoon grated lemon peel
- 1 cup water
- 9 cups sliced peeled peaches
Skillet Sausage & Rice P 1
By Bailey1_
Southern Living SEPTEMBER 2006
- 1 (16-oz.) package smoked sausage
- 1 medium-size green bell pepper, chopped
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 cup chicken broth
- 2 (3.5-oz.) bags quick-cooking brown rice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Garnish: chopped fresh parsley
Vegetable and Chickpea Curry
By Bailey1_
1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion
- Makes: 4 to 6 servings
- 3 cups cauliflower florets
- 1 15-ounce can chickpeas, rinsed and drained
- 1 cup loose-pack frozen cut green beans
- 1 cup sliced carrots
- 1/2 cup chopped onion
- 1 14-ounce can vegetable broth
- 2-3 teaspoons curry powder
- 1 14-ounce can light coconut milk
- 1/4 cup shredded fresh basil leaves
- Cooked brown rice (optional)
Hot Fudge Sauce
By Bailey1_
I love it served warm of raspberry sherbet, stirred in a glass of milk or as a fondue for some of my favorite fruit...
- 1 cube (stick, 1/2 cup) of butter, soft
- 1 cup of chocolate chips
- 1 can of Sweetened Condensed Milk
Spicy Chicken Chili Verde
By Bailey1_
Optional add in: butternut squash, mushrooms, shrimp, smoked sausage, rice, noodles
- 1 lb skinned and boned chicken
- 1 tbsp veggie oil (I used bacon grease from 6 slices of bacon chopped and browned)
- 1 container refridgerated prechopped onion
- 1 tbsp jarred minced garlic
- 2 cups chicken broth
- 1 cup salsa verde
- 1 cup frozen whole kernel corn ( I used canned low sodium plus juice)
- 1 tsp ground cumin (I used my own spices in my own amounts)
- 1 tsp hot sauce (I used Franks Sriracha sauce)
- 1/2 tsp black pepper
- 1 (15.5oz) can of cannellini beans, drained (I used Great Northern instead)
- Garnishes: sour cream, chopped tomatoes, chopped fresh cilantro
Biscuit Bowls
By Bailey1_
Roll each biscuit into a 5-inch circle
- 1 (16 oz.) can refrigerated jumbo flaky biscuits
- vegetable cooking spray
Chicken and Veggie Soup
By Bailey1_
Put the chicken in a large soup pot with broth and 8 cups of water
- Serves 6-8 people
- 1 whole chicken or chicken parts, skin removed (I just used 4 big boneless skinless chicken breasts)
- 1 cup chopped onion
- 6-8 garlic cloves, minced
- 8 cups chicken broth
- 8 cups chopped fresh or frozen veggies (Anything can go into this soup. I used kale, spinach, celery, chives, mushrooms, squash, and zucchini. Broccoli, cabbage, leeks, and asparagus would be good too.)
- 1 Tbs parsley or cilantro
- 1 tsp rosemary
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 bay leaf
- sea salt and pepper to taste
Brazilian Chicken Stew
By Bailey1_
Heat olive oil in a medium saucepan
- 1 1/2 lbs raw chicken
- 1/4 cup olive oil
- 1/4 cup onion, diced
- 1 clove garlic, minced
- 1/4 cup roasted red pepper, diced
- 1/4 cup fresh cilantro, chopped
- (1) 14 oz can diced tomatoes w/ chili’s
- 1 cup coconut milk
- 2 Tbl Sriracha hot sauce
- 2 Tbl fresh lime juice
- salt and pepper to taste
Baking Powder 2
By Bailey1_
Mix the baking soda and cream of tartar together until well combined
- 1 teaspoon Baking soda
- 2 teaspoons Cream of tartar
Thai Butternut Squash Soup
By Bailey1_
1. In a 3-1/2- or 4-quart slow cooker, stir together squash, broth, coconut milk, onion, brown sugar, fish sauce,...
- Soup:
- RECIPE INGREDIENTS
- 2 pounds butternut squash, peeled and cut into 1-inch pieces,
- 2 cups vegetable broth,
- 1 14 ounce canned unsweetened coconut milk,
- 1/4 cup finely chopped onion,
- 1 tablespoon agave nectar,
- 1 tablespoon soy sauce,
- 1/2 - 1 teaspoon Asian chili sauce or crushed red pepper,
- 2 tablespoons lime juice
- Garnish:
- 4 tablespoons chopped cilantro,
- 1 teaspoon lime zest