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Recipes
Pumpkin Cream Cheese Muffins
By BClover
Made these for my future in-laws, who will be visiting this weekend
- 1 (8 ounce) package cream cheese
- 1 egg
- 1 teaspoon vanilla
- 3 tablespoons brown sugar
- 4 1/2 tablespoons flour
- 5 tablespoons white sugar
- 3/4 teaspoon cinnamon
- 3 tablespoons butter
- 3 tablespoons chopped pecans (toasted these briefly first on a cookie sheet in the oven at 350 degrees, for about 10 minutes. Just)
- 2 1/2 cups flour (I used half white, half whole wheat)
- 2 cups white sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 1/3 cups canned pumpkin
- 1/3 cup olive oil
- 2 teaspoons vanilla extract
Grandma's Tomato Soup Recipe
By BClover
In a saucepan over medium heat, melt butter
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 cups tomato juice
- 1/2 cup water
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 3/4 cup cooked wide egg noodles
Sloppy Joes (SC and Paleo)
By BClover
Serve on Grilled Zucchini boats or on buns if non paleo
- 2 tbsp oil
- 1 lb lean ground beef or turkey
- 2 onions, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 can diced tomatoes with juice
- t tbsp tomato paste or 2 tbsp minced sun dried tomatoes
- 1 tbsp balsamic vinegar
- 1 tbsp coconut sugar
- 1 tbsp dijon mustard
- 1 green pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
Teddy Carrot Bars Recipe
By BClover
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt
- CREAM CHEESE FROSTING:
- 1-1/4 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 package (7 ounces) applesauce baby food
- 1 jar (4 ounces) carrot baby food
- 2 eggs
- 2 tablespoons vegetable oil
- 1 package (3 ounces) cream cheese, softened
- 1 teaspoon vanilla extract
- 2 to 2-1/2 cups confectioners' sugar
- 1 to 3 teaspoons milk
- 24 cinnamon bear-shaped crackers
Mushroom Bolognese
By BClover
Yield: 6 servings (serving size: 3/4 cup sauce, about 3/4 cup pasta, about 1 tablespoon cheese, and 2 teaspoons par...
- * 1/2 ounce dried porcini mushrooms
- * 1 cup boiling water
- * 1 tablespoon olive oil
- * 2 1/2 cups chopped onion
- * 3/4 teaspoon kosher salt, divided
- * 1/2 teaspoon freshly ground black pepper, divided
- * 1/2 pound ground pork
- * 8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)
- * 1 tablespoon minced garlic
- * 2 tablespoons tomato paste
- * 1/2 cup white wine
- * 1 (14-ounce) can whole peeled tomatoes, undrained
- * 1/4 cup whole milk
- * 10 ounce uncooked whole-wheat spaghetti
- * 1 tablespoon kosher salt
- * 1 1/2 ounces Parmigiano-Reggiano cheese, grated
- * 1/4 cup chopped fresh parsley
Chicken and Black Bean-Stuffed Burritos
By BClover
1. Bring first 6 ingredients to a boil in a small saucepan
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 2 cups shredded rotisserie chicken breast
- 1/4 cup thinly sliced green onions
- 3/4 cup canned black beans, rinsed and drained
- 1/2 cup refrigerated fresh salsa
- 4 (8-inch) flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- Cooking spray
Pasta with Black Kale, Caramelized Onions, and Parsnips
By BClover
1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat
- 2 tablespoons extra-virgin olive oil, divided
- 3 cups (1/3-inch) diagonally cut parsnip (about 1 pound)
- 2 1/2 cups sliced onion (about 1 large)
- 1 tablespoon chopped fresh thyme
- 4 garlic cloves, chopped
- 1/2 cup dry white wine
- 8 cups trimmed chopped black kale (about 3 bunches)
- 1/2 cup organic vegetable broth
- 8 ounces uncooked penne pasta
- 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Shrimp with Vegie Ranch Pasta
By BClover
Combine ranch and cheese. Set aside
- ¾ c low fat ranch dressing
- 3 oz of shredded parmesan cheese
- 8 oz cooked angel hair pasta
- 2 Tbsp butter
- ½ # sliced fresh mushrooms
- 1 1/2# unpeeled fresh medium shrimp
- needs to be peeled and deviened
- 1 12 oz jar of roasted red peppers, drained and cut in strips or ¾ lb stemmed hot broccoli
- pepper to taste
Mustard Herb-Crusted Pork Tenderloin
By BClover
Preheat oven to 450°. Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure...
- 1 (1/2-ounce) slice white bread
- 1/4 cup chopped fresh parsley or 2 Tbsp Dried
- 3 tablespoons grated fresh Romano cheese
- 2 teaspoons chopped fresh thyme or 1 tsp dried
- 1 (1-pound) pork tenderloin, trimmed
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1/2 teaspoon fennel seeds, crushed (optional)
- 1 garlic clove, minced
- Cooking spray
PORK WITH GARLIC CREAM SAUCE
By BClover
Cut pork into 1-in. slices; flatten to 1/2-in
- 1 pound pork tenderloin .
- 2 teaspoons canola oil
- 2 teaspoons sesame seeds, toasted, divided
- 1 to 2 garlic cloves, minced
- 1 tablespoon butter or stick margarine
- 1/3 cup 1% milk
- 3 ounces reduced-fat cream cheese, cubed
- 1 tablespoon minced chives