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Recipes
Rhubarb Crisp
By carlaschwartz
In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly
- 1 cup light brown sugar, firmly packed
- 1 cup all-purpose flour
- 3/4 cup quick cooking rolled oats
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 4 cups sliced rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
- Double to make 9x12
Mom's Best Peanut Brittle
By carlaschwartz
1. Grease a large cookie sheet
- 1 cup white sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1/4 cup water
- 1 cup peanuts
- 2 tablespoons butter, softened
- 1 teaspoon baking soda
Slow Berry Cobbler
By carlaschwartz
Spray the insert of a slow cooker with nonstick cooking spray
- Filling:
- 1 (10-ounce) bag frozen strawberries
- 1 (10-ounce) bag frozen blueberries
- 1 (10-ounce) bag frozen raspberries
- 1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
- 1/2 cup baking mix
- Topping:
- 2 1/4 cups baking mix
- 1/4 cup sugar, plus 1/4 cup
- 4 tablespoons butter, melted
- 1/2 cup milk
- 2 teaspoons ground cinnamon
Cottage Cheese Dumpling
By carlaschwartz
Boil noodles with tblsp of oil
- Big noodles - Manocotti
- 1 tblsp oil
- Cottage cheese
- Pinch of salt
- cream
marsala-style chicken
By carlaschwartz
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1⁄4-inch thickness using a meat mallet ...
- 1 1/2 pound(s) uncooked boneless, skinless chicken breast, halves
- 1/3 cup(s) all-purpose flour
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 1 tsp olive oil
- 3/4 cup(s) fat-free chicken broth, reduced-sodium
- 1/3 cup(s) red wine, dry Marsala
- 2 tsp cornstarch
- 2 tsp thyme, fresh, chopped
- 2 tsp fresh lemon juice
- 1/4 tsp table salt
- 1/4 tsp garlic powder
- 1 spray(s) cooking spray
- 8 oz mushroom(s), sliced
- 1 Tbsp light butter
- 1 Tbsp parsley, chopped
Chili n Cheese Spirals
By carlaschwartz
Combine cream cheese, cheddar, chiles, onions, re pepper and olives in medium bowl
- 4 oz cream cheese, softened
- 1 c (4 oz) shredded mild cheddar cheese
- 1/2 cup ortega diced green chili - 4 oz
- 1/2 cup about 3 sliced green onions
- 1/2 cup chopped red bell pepper
- 1/2 cup (2 1/4 oz can) chopped ripe olives
- 4 (8 inc) soft taco sized flour tortillas
Too Much Chocolate Cake
By carlaschwartz
1. Preheat oven to 350 degrees F (175 degrees C)
- 1 (18.25 ounce) package devil's food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 2 cups semisweet chocolate chips
CARROT RAISIN SALAD
By carlaschwartz
Drain pineapple. Save the juice
- 8 cups diced pineapple
- 32 cups grated carrots
- 4 cups raisins
- 1 cup plain yogurt
- 1 cup plain salad dressing
Italian Doughnuts
By carlaschwartz
Roll out the dough on a lightly floured surface to 1/2-inch thickness
- 1 pound prepared pizza dough
- 3/4 cup sugar
- 1 1/2 teaspoons ground cinnamon
- Vegetable oil, for deep-frying
- Olive oil, for deep-frying
Eggplant-Ricotta Rolls with Rosted Red Pepper Sauce
By carlaschwartz
To make the sauce, combine tomato sauce, peppers, garlic, basil, oregano, and salt in a blender; add pepper to tast...
- For the sauce
- 1 8-ounce can no-salt-added
- tomato sauce
- 1/2 cup jarred roasted red peppers,
- patted dry and chopped
- 2 clv garlic, crushed
- 1/2 t dried basil
- 1/2 t dried oregano
- 1/4 t salt
- freshly ground black pepper
- For the eggplant
- 2 2–3 large Italian eggplant, tops and
- bottoms trimmed
- Cooking spray
- Salt and freshly ground
- black pepper
- 3 packed cups spinach
- leaves, chopped
- 1 1/2 cup part-skim ricotta
- 1/4 teaspoon dried oregano
- 3 T pine nuts