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Recipes
Healthy Fudgy Brownie Bites no-bake, vegan, gluten-free, grain-free, soy-free
By Greywolf
Try these no-bake, vegan, gluten-free, grain-free, soy-free Healthy Fudgy Brownie Bites recipe
- 2/3 cup cashews
- 1/3 cup unsweetened natural cocoa powder
- 1 cup soft, moist medjool dates, pitted and loosely packed (I used 20 medium dates)
- 1 tablespoon vanilla extract
- 1 to 4 tablespoons agave nectar, or as necessary (maple syrup, honey, yacon, or corn syrup may be substituted but all impart more flavor than agave)
- sprinkles for dredging, optional (many brands are inherently vegan)
White Chocolate Candy-Cane Cheesecake
By Greywolf
To create an icicle effect on top of the cheesecake, fill a re-sealabe plastic bag with the whipped topping
- 1 cup graham crumbs
- 3/4 cups sugar
- 3 Tbsps sugar
- 3 Tbsp butter, melted
- 3 x8 oz cream cheese
- 3 eggs
- 4 squares white chocolate, melted
- 1/4 tsp peppermint extract
- 1 x16 oz Cool Whip, thawed
- 1 square white chocolate, grated
- 1/2 cup candy canes, crushed
No-Bake Lemon Cheesecake
By Greywolf
For the lemon curd layer: Whisk the eggs yolks and whole eggs in a nonreactive saucepan
- For the lemon curd layer:
- 7 egg yolks
- 2 whole eggs
- 1 cup plus 2 tablespoons granulated sugar
- 2/3 cup fresh lemon juice
- 1/4 cup lemon zest
- a pinch of salt
- 4 tablespoons butter
- 3 tablespoons cream
- For the cheesecake layer:
- 1 cup heavy cream
- 2/3 cup granulated sugar
- 2 bricks cream cheese, softened
- For the graham cracker layer:
- 14 graham crackers
- 4 tablespoons melted butter
Slow Cooker Eggplant Parmesan
By Greywolf
If desired you can toast 1 cup of fresh bread crumbs on a cookie sheet in a 350 F oven, stirring occasionally, unti...
- 1 1/2 lb eggplant
- 1 tsp salt
- 12 oz pasta sauce
- 5 1/2 oz tomato paste
- 1/2 tsp fennel seed
- 1/2 tsp black pepper
- 1 large zucchini
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese
- 1 bell pepper
Vegetarian Broccoli Salad Recipe
By Greywolf
In a small bowl, mix together the mayonnaise, vinegar and sugar and set aside (this is the dressing)
- 3/4 cup mayonnaise
- 1/4 cup red wine vinegar
- 2 Tbsp sugar
- 2 cups broccoli, chopped
- 1 cup cashews, sunflower seeds, or a nut/seed of your choice
- 1 cup raisins or dried cranberries
- salt to taste
- black pepper to taste
Barley & Vegetable Risotto
By Greywolf
Melt margarine in large saucepan on medium heat
- 2 tsp margarine
- 1 small onion, chopped
- 1 cup broth
- 1/2 cup pearl barley, uncooked, well rinsed
- 1 large zucchini, finely chopped
- 1/2 cup grape tomatoes, halved
- 1/4 cup Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing
- 1/4 cup Parmesan Light grated cheese
- 1/4 cup chopped fresh basil
French Toast Casserole
By Greywolf
Tastes good for breakfast, just like French toast
- 5 c bread cubes
- 4 eggs
- 1 1/2 c milk
- 1/4 c white sugar, divided
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 Tbsp butter, softened
- 1 tsp ground cinnamon
Cranberry-White Chocolate Shortbread
By Greywolf
Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and flu...
- 2 cups butter, softened
- 1 cup sugar
- 4 cups flour
- 1 pkg. (170 g) Baker's White Chocolate, chopped
- 1-1/2 cups dried cranberries
Kale "Cannelloni"
By Greywolf
Brown meat or vegetarian replacement with onions and garlic in large skillet; cool
- 1 lb. (450 g) extra-lean ground beef or a vegetarian replacement
- 1 onion, chopped
- 3 cloves garlic, minced
- 16 large kale leaves (about 1 bunch), stems trimmed to 1-inch lengths
- 1 jar (645 mL) pasta sauce
- 1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
- 1/2 cup Kraft 100% Parmesan Aged Grated Cheese
- 1 egg, beaten
Fruit & Sunshine Rice
By Greywolf
This can be served hot as a side dish or cold as a salad
- 1 Tbsp olive oil
- 1 small onion, minced
- 1 tsp vegetarian "chicken" bouillon granules
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 2 Tbsp sugar
- 1 cup diced fresh peaches
- 1 cup diced fresh pineapple
- 2 kiwifruits, peeled and cut into 1/2-inch cubes
- 2 cups hot cooked basmati rice
- 1/4 cup toasted chopped cashews (optional)
- 1/2 cup raisins