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Recipes
Peppermint Meringues
By Bailey1_
Directions Preheat oven to 225 degrees F (110 degrees C)
- 2 egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 cup white sugar
- 2 peppermint candy canes, crushed
Double Layer Pumpkin Pie
By Bailey1_
COMBINE cream cheese, 1 tablespoon evaporated milk and sugar in large bowl with wire whisk until smooth
- 1 prepared 8-inch (6 oz.) graham cracker pie crust
- 4 oz. cream cheese, softened
- 1 tablespoon NESTLÉ® CARNATION® Evaporated Milk, chilled
- 1 tablespoon granulated sugar
- 1 1/2 cups frozen whipped topping, thawed
- 1 cup NESTLÉ® CARNATION® Evaporated Milk, chilled
- 2 pkgs. (3.4 oz. each) vanilla instant pudding & pie filling mix
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 2 teaspoons pumpkin pie spice *
- Whipped topping (optional)
Cinnamon Hazelnut Biscotti
By Bailey1_
Directions Preheat oven to 350 degrees F(175 degrees C)
- 3/4 cup butter
- 1 cup white sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup hazelnuts
Pat in the Pan Crust
By Bailey1_
Mix all ingredients in medium boel with fork until crumbly
- 2 cups flour
- 2/3 cup margarine or butter (soft)
- 1/2 cup almonds (chopped & toasted)
- 1/2 cup powdered sugar
Gluten-Free Parisian Lentil Salad
By Bailey1_
This simple yet elegant lentil salad is a go-to dish for parties and potlucks
- 1 pound uncooked French lentils (green or brown)
- 1 jar roasted red peppers, preferably
- organic, chopped
- 1 bunch kale, mustard greens, spinach or other
- available greens (ribs removed from kale), sliced
- into thin ribbons
- 1/2 Vidalia onion or other sweet onion, thinly sliced
- 1 cup raw diced vegetables of choice, such as carrots, sunchokes, baby zucchini,
- jicama, celery
- 1 pint cherry tomatoes, halved
- 1 ripe avocado, diced
- 1/2 bunch cilantro, chopped
- Salt and pepper, to taste
- Mustard Dressing
- 3 tablespoons Dijon mustard
- 3 tablespoons white wine vinegar, rice vinegar or white balsamic vinegar
- 1/4 cup olive oil
Healing Bone Broth
By Bailey1_
Known especially for its power to heal the gut, bone broth is something I managed to add to my diet shortly after b...
- Bones from any grass-fed or free-roaming animal (ie the carcass of a chicken or turkey, soup bones or a portion of a leg/arm bone, even the leftover bones from the prime rib of grass-fed cattle, the bone from your leg of lamb, etc…)
- 2 Carrots, washed
- 3 Celery Stalks, cleaned and leaves in tact
- Filtered Water
- 6-quart crockpot (smaller crocks will work but this is the size I use most)
Quinoa Pancakes
By Bailey1_
To aid in digestion, I soaked the quinoa overnight before cooking
- 2 cups cooked quinoa
- 3 eggs
- 1/2 cup chocolate almond milk
- 1 tbsp molasses
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 2 tsp (aluminum-free) baking powder
- pinch of salt
Thickened Pasta Sauce
By Bailey1_
If pasta sauce gets watery when added to spaghetti, add a little pasta water to thicken it
- Pasta Sauce
- Drained pasta water
Rosemary Chicken stew
By Bailey1_
With its bright Mediterranean flavors, this easy chicken stew makes a great family meal — and the slow cooker doe...
- Prep time: 20 minutes
- Cook time: 4 hours in slow cooker
- Serves 6
- 1 Tbls. olive oil
- 2 pounds boneless, skinless chicken thighs
- 2 carrots, cut in 1-inch chunks
- 1 celery stalk, cut in 1-inch chunks
- 1 cup quartered fresh mushrooms
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 Tbls. minced fresh rosemary
- 14.5-ounce can crushed tomatoes
- 1 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup chopped parsley, for garnish
Peanut Butter Kandy Kakes
By Bailey1_
Preheat oven to 350 F. Grease 7 cupcake tins and set aside
- Peanut Butter Layer:
- 1/2 cup peanut butter (110g)
- 1/4 cup powdered sugar or Sugar Free Powdered Sugar (30g)
- 1/4 cup milk of choice (add an extra tbsp if using a natural peanut butter)
- Beat all ingredients together until smooth, using hand beaters. (If you must, you can just stir everything together with a fork using maximum effort and patience.)
- Cupcake Base (or you can use your favorite vanilla cupcake recipe):
- 1/2 cup plus 3 tbsp spelt flour (90g)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar of choice or xylitol (90g)
- 1/4 cup mayo-style spread such as Vegenaise (58g)
- 1 1/2 tsp pure vanilla extract
- 1/3 cup plus 1 tbsp water (95g)