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Recipes
Edna Mae’s Sour Cream Pancakes
By khoglan1
Warm up your griddle, iron skillet or frying pan at a medium heat
- 1 * 1 cup sour cream
- 7 * 7 tablespoons all purpose flour
- 2 * 2 tablespoon sugar
- 1 * 1 teaspoon baking soda
- 1 * 1/ 2 teaspoon salt
- 2 * 2 large eggs
- 1 * 1 teaspoon vanilla extract
- * Butter
- * Maple syrup
- **i actually use 1/2 cup low fat sour cream & 1/2 cup plain low fat yogurt
s'mores bars
By khoglan1
Preheat the oven to 350 degrees
- 1 stick of butter, room temperature
- 1/4 cup brown sugar
- 1/2 cup sugar
- 2 king-sized milk chocolate bars
- 1 large egg
- 1 1/2 cups marshmallow creme/fluff
- 1 tsp vanilla extract
- 1 1/3 cups all purpose flour
- 3/4 cup graham cracker crumbs (~7 full-sized graham cracker sheets, processed til fine)
- 1 tsp baking powder
- 1/4 tsp salt
Cornbread and Bean Pudding
By khoglan1
Preheat oven to 350. Grease an 8 X8 square pan
- 4 cups day-old (or more) cornbread, crumbled
- 4 eggs
- 3/4 cup sour cream
- 1 1/2 cups arugula, tightly packed
- 1 16-ounce can cannellini beans, drained
- Salt and pepper to taste
- This dish is very forgiving; you can easily substitute slices of bread (crusts removed, cubed) for the cornbread, spinach or any other green you like for the arugula, and any kind of beans for the cannellinis.
Pumpkin & Sage Flatbread
By khoglan1
Preheat the oven to 400 degrees
- 1/2 cup diced pumpkin
- olive oil cooking spray
- 2 to 3 tablespoons olive oil
- 3 large sage leaves (cut into slivers)
- 1 premade pizza dough
- 1 to 2 cups shredded Gruyere cheese
- flour
strawberry basil pesto
By khoglan1
Combine the Parmesan, almonds, and basil in a mixer or blender, and process in short pulses until the mixture forms...
- 35 grams (1/3 cup) freshly grated Parmesan
- 35 grams (1/3 cup) whole blanched almonds, toasted
- A small handful (about 1/3 cup) fresh basil leaves
- 5 small strawberries (or 3 large), hulled [be sure to use fragrant and full-flavored strawberries: if they're a bit bland, I'm quite sure they'll get lost in the battle]
- 2 teaspoons extra-virgin olive oil
- Salt, freshly ground pepper
Pumpkin Cheesecake Recipe
By khoglan1
1. Preheat oven to 350 degrees
- Ingredients
- For the Crust
- 5 graham crackers
- 5 ginger snaps
- 1/4 cup pecans
- 4 tablespoons butter, melted
- For the filling
- 1 cup ricotta cheese
- 2 packages cream cheese, 8 oz, at room temperature
- 1 – 14 oz can pumpkin puree
- 1 cup packed brown sugar
- 1 3/4 tablespoons pumpkin pie spice
- 4 eggs
- 1/2 teaspoon salt
Chicken With Grilled Peaches and Arugula
By khoglan1
1. Heat grill to medium-high
- 4 * 4 6-ounce boneless, skinless chicken breasts
- 2 * 2 tablespoons plus 1 teaspoon olive oil
- * kosher salt and black pepper
- 2 * 2 medium red onions, sliced into 1/2-inch-thick rounds
- 3 * 3 peaches, cut into wedges
- 1 * 1 bunch arugula, thick stems removed (about 4 cups)
- 2 * 2 tablespoons balsamic vinegar
- 2 * 2 ounces blue cheese, broken into pieces
Cheesy Quesadillas with Apples & Honey
By khoglan1
1. Place 1/4 of the apple slices (or 2 tbsp apple sauce) on a tortilla, top with 1/3 cup of the cheese and a drizzl...
- 4 Whole Wheat or Spelt Tortillas
- 1 1/3 Cup Cheddar Cheese, divided
- 1 Granny Smith Apple, peeled and sliced thin, divided OR 1/3 Cup Apple Sauce
- Honey
Greek Salad Bruschetta
By khoglan1
French baguette, sliced 1/2 cup tomatoes, diced 1/2 cup cucumber, peeled and diced 1/3 cup kalamata olives, dice
- French baguette, sliced
- 1/2 cup tomatoes, diced
- 1/2 cup cucumber, peeled and diced
- 1/3 cup kalamata olives, diced
- 1/4 cup red onion, diced
- 1/4 cup feta cheese
- 1 tablespoon red wine vinegar
- 1/8 teaspoon dried oregano
- Sea salt and freshly cracked pepper, to taste
Pumpkin Waffles
By khoglan1
1. Preheat waffle iron. 2
- 2 1/2 Cups Flour
- 1/3 Cup Light Brown Sugar
- 2 1/2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Tsp Ground Cinnamon
- 1 Tsp Ground Ginger
- 4 Eggs
- 1 Cup Milk (I used rice milk)
- 1 Cup Buttermilk (I used low fat)
- 1 Cup Pumpkin Puree
- 6 Tbsp Butter, melted