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Recipes
Frozen Cappuccino Cups
By KDudek88
Place twelve cupcake liners into muffin cups
- Toppings:
- 15 whole Chocolate Sandwich Cookies
- 2 Tablespoons Melted Butter
- 2 ounces, weight Semi Sweet Chocolate, Chopped Into Chunks
- 1 pint Coffee Ice Cream, Slightly Softened
- 1/2 teaspoons Ground Cinnamon
- 1/8 teaspoons Ground Nutmeg
- Extra Chocolate Cookie Crumbs
- Finely Chopped Pecans
- Chocolate Sauce
- Sweetened Whipped Cream
- Chocolate Curls
Apple-Pecan Cinnamon Swirl Bread
By KDudek88
Dissolve yeast in warm water
- 1 cup warm water
- 1 1/2 tablespoons yeast
- 2 tablespoons Bob's Red Mill egg replacer mixed with 6 tablespoons water
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 2 teaspoons salt
- 3 cups whole wheat flour
- 1 cup unbleached bread flour
- 1 cup pecans
- 1/3 cup sugar
- 2 tablespoons cinnamon
- 1 1/2 cups diced apples
Spaghetti Squash with Roasted Red Peppers, Pine Nuts, and Spicy Garlic Oil
By KDudek88
Preheat the oven to 375 degrees (F)
- 2 whole Spaghetti Squash, Cut In Half Lengthwise And Seeded
- ¼ cups Olive Oil
- 2 cloves Garlic, Minced
- 1 pinch Red Pepper Flakes
- 1 whole Roasted Red Pepper, Chopped
- ¼ cups Pine Nuts, Toasted
- 2 Tablespoons Fresh Basil, Chopped
Macaroni with Goat Cheese and Marinara
By KDudek88
Begin heating a large pot of water for the pasta
- 1 pound of small pasta, penne or macaroni
- 2 tablespoons olive oil
- 2 plump garlic cloves, minced
- 1 (28-ounce) can plus 1 (14-ounce) can chopped tomatoes in juice
- 1/8 teaspoon sugar
- Salt to taste
- A couple of fresh basil sprigs (optional)
- 1 teaspoon dried oregano, if not using basil
- Freshly ground pepper to taste
- 4 ounces soft, mild goat cheese
- 1/2 cup freshly grated Parmesan
- Freshly ground pepper
- 1/2 cup breadcrumbs
Parmesan Spinach Casserole with Garlic Brown Rice
By KDudek88
Thaw the spinach in a colander over a bowl or in the microwave if you're in a hurry
- Rice:
- 1 ½ cups brown rice (or 2 rice cooker cups)
- 1 tablespoon unsalted butter
- 1 teaspoon coarse sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Water
- Casserole:
- 1 recipe cooked Garlic Brown Rice, above
- 4 tablespoons unsalted butter
- 1 cup very thinly sliced carrot rounds
- 1 large yellow or white onion, halved and thinly sliced
- 1 teaspoon coarse sea salt
- 3 tablespoons unbleached flour
- 3 cups milk
- 1 (16 ounce) package frozen organic chopped spinach, thawed and drained well
- 2/3 cup shredded Parmesan Reggiano or Pecorino Romano cheese
- Sprinkle of garlic powder
- 1 cup crushed Kettle Brand Krinkle Cut Potato Chips
Cream Cheesy Quesadillas
By KDudek88
In a bowl, blend together cheese, cream cheese, and salsa
- 2 cups shredded Monterrey jack and cheddar cheese blend
- 4 oz of reduced fat cream cheese, softened
- 1/4 cup salsa
- 1/4 cup butter, melted
- 8 (8 inch) flour tortillas
- additional salsa for dipping
Cabot Cheddar Butternut Squash Soup
By KDudek88
In large saucepan, combine squash and stock or broth; bring to boil over high heat
- 2 pounds butternut squash, peeled and cut into chunks
- 4 cups homemade chicken stock or prepared chicken broth
- 1 cup low-fat sour cream
- 4 ounces Cabot 50% Reduced Fat Cheddar, grated (about 1 cup)
- 1 tablespoon butter
- 1/4 teaspoon ground red pepper (cayenne)
- Salt and ground white pepper to taste
- 1 tablespoon sugar
- Chopped fresh chives for garnish
Creamy Avocado Dip with Taco Baked Potato Chips.
By KDudek88
For the Dip: In a medium bowl, scoop avocados from their skin, the crush them well with a fork
- Dip:
- 2 very ripe avocados
- 1/2 cup plain greek yogurt
- salt to taste
- 2 tablespoons cilantro, chopped
- Chips:
- 3 large potatoes
- 3 tablespoons olive oil
- 1 packet taco seasoning
Sour Cream Enchiladas
By KDudek88
Preheat oven to 375 degrees
- 12 whole Corn Tortillas
- Canola Oil, For Frying
- 1 can (20 Ounce) Enchilada Sauce
- 2 cups Sour Cream
- 3 cups Sharp Cheddar Cheese, Grated
- 1 cup Sliced/chopped Green Onions
- ½ teaspoons Ground Cumin
- ¼ teaspoons Cayenne Pepper
Broccoli & Cheese Stromboli
By KDudek88
Preheat the oven to 400 degrees
- 1 package pre-made pizza dough (we used whole wheat)
- 2 cups broccoli florets (blanched and chopped)
- 1 cup good marinara sauce
- 2 tablespoons ricotta cheese
- 1 teaspoon oregano
- 1 1/2 cups part skim mozzarella
- Grated Parmesan for sprinkling
- 1 egg
- 1 tablespoon water