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Recipes
Carrot Cake
By boscobojo
Preheat oven to 350 degrees
- Frosting:
- 2 cups flour
- 2 cups sugar
- 2 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 4 eggs
- 3 cups grated carrots
- 1 1/2 cups vegetable oil
- 3/4 cup chopped walnuts
- 8 oz. cream cheese, softened
- 2 tsp. vanilla
- 4 Tbl. margarine, softened
- 16 oz. powdered sugar
Perfect Peppermint Patties
By boscobojo
In a bowl, combine first four ingredients
- 1 pkg. (1 lb.) confectioners' sugar
- 3 tbl. butter, softened
- 1/2 tsp. vanilla extract
- 2 to 3 tsp. peppermint extract
- 1/4 cup evaporated milk
- 2 cups (12 oz.) semisweet chocolate chips
- 2 tbl. shortening
Philly Tomato-Basil Dip
By boscobojo
Spread cream cheese onto bottom of pie plate
- 1 pkg. (8oz) cream cheese, softened
- 2 plum tomatoes, chopped
- 2 Tbl. Kraft Tuscan House Italian Dressing and Marinade
- 1 green onion, thinly sliced
- 2 Tbl. Kraft shredded Parmesan cheese
- 2 Tbl. finely chopped fresh basil
Marinated Grilled Chicken with Lemon Gremolata
By boscobojo
Whisk together the first six ingredients in a large glass bowl; add chicken breast halves and turn to coat
- Gremolata:
- 1/2 of a preserved lemon (rind only), minced*
- 2 large garlic cloves, minced
- 2 tsp. ground cumin
- 1/2 tsp. ground pepper
- 1/4 tsp. salt
- 1/4 cup olive oil
- 2 whole boneless skinless chicken breast, split
- 1/4 cup fresh parsley, finely chopped
- 1 tsp. garlic, minced
- 2 tsp. preserved lemon (rind only), minced
- Couscous (plain or flavored variety, prepared according to package directions)
- Baby tomatoes, sliced to taste
- Green onions, sliced, to taste
- Red onions, diced to taste
Chocolate-Covered Peanut Crisp Bars
By boscobojo
Line 13X9 inch pan with foil; spray foil with cooking spray
- 1/3 cup firmly packed brown sugar
- 3 Tbl. corn syrup
- 2 Tbl. chunky peanut butter
- 2 Tbl. butter
- 2 cups Post Honey Bunches of Oats Cereal
- Topping
- 5 squares Baker's Semi-Sweet Baking Chocolate, chopped
- 1/3 cup chunky peanut butter
- 1/4 Planters Cocktail Peanuts, chopped
Microwave Peanut Brittle
By boscobojo
Spray cooking sheet and rubber spatula with cooking spray
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/8 tsp. salt
- 1 1/2 cup peanuts
- 1 tsp. shedds country crock spread butter
- 1 tsp. vanilla extract
- 1 tsp. baking soda
Pesto-Stuffed Pork Chops
By boscobojo
Preheat oven to 375 degrees F (190 degrees C)
- 3 tablespoons crumbled feta cheese
- 2 tablespoons chilled basil pesto
- 1 tablespoon toasted pine nuts
- 4 bone-in pork loin chops 1 1/4-inch thick
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground thyme
- 2 tablespoons balsamic vinegar
Cuban Pork Adobo Salad
By boscobojo
In a small bowl, whisk lime juice, garlic, cumin, salt and pepper
- 4 New York (top loin boneless) pork chops, 3/4 inch thick
- 2/3 cup lime juice
- 3 cloves garlic
- 1 tsp. ground cumin
- 1/2 to 1 tsp. salt
- 1/4 tsp. ground black pepper
- 4 slices cored fresh pineapple, 1/2 inch thick
- 5 oz. arugula, watercress or assorted baby greens
- 1/2 small red onion, cut into thin slivers
- 3 Tbl. olive oil (plus oil for grill grate)
- 1 tsp. honey
Cole Slaw
By boscobojo
In a large bowl, combine cabbage and carrots
- 6 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup mayo
- 1/4 cup white wine vinegar
- 1 tsp. celery seed
- 1/4 cup sugar
- salt and pepper
Grilled Pizza
By boscobojo
Heat outdoor gas grill 10 minutes on high heat
- 1 lb. pizza dough, at room temperature, quartered
- 2 Tbl. cornmeal
- 2 to 3 Tbl. olive oil
- 3/4 cup marinara or pizza sauce
- 1 1/3 cup shredded mozzarella
- 8 tsp. grated Parmesan
- 1 tsp. dried oregano