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Recipes
Peanut Butter Cookie S’mores Pizza
By holly
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well-combined
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup peanut butter (all-natural preferred, crunchy or creamy)
- 2 eggs
- 2 teaspoons pure vanilla extract
- 18 ounces (2 3/4 to 3 cups) semi-sweet chocolate chips (1 1/2 standard-sized bags)
- 1 (10-ounce) bag jumbo marshmallows
Ranch Tortellini Salad
By holly
Directions 1. Cook tortellini according to package directions, rinse, drain and set aside
- 1/2 cup frozen petite peas thawed
- 1 cup Hidden Valley® Original Ranch® Dressing
- 1 green onion finely chopped
- 1 9-oz. package cheese tortellini
- 2 1/2 tablespoons freshly chopped parsley
- 8 ounces Swiss cheese cut into cubes
- 8 ounces smoked ham cut into 1-inch cubes
Basil Gnocchi
By holly
Directions Make the gnocchi: Mix the instant potatoes with 1 cup hot water in a bowl using a fork; set aside until...
- 1 1/2 cups instant mashed potatoes
- 1 cup packed fresh basil, plus more for garnish
- 1 large egg, beaten
- 1/4 cup grated pecorino cheese, plus more for garnish
- Kosher salt
- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup extra-virgin olive oil
- 1/4 cup pine nuts
- Kosher salt
- 3 shallots, diced
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 2 pounds heirloom tomatoes, cut into pieces
- Freshly ground pepper
Honey- and Goat Cheese-Filled Fig Muffins
By holly
Sweet figs and a filling of tangy goat cheese give a surprising twist to these hearty breakfast muffins
- 3/4 cup(s) crumbled soft goat cheese or reduced-fat cream cheese (Neufchâtel)
- 2 tablespoon(s) honey
- 1 teaspoon(s) freshly grated lemon zest
- 1.25 teaspoon(s) vanilla extract, divided
- 2 cup(s) white whole-wheat flour (see Tips & Techniques)
- 1.5 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 2 large eggs
- 1 large egg white
- 3/4 cup(s) packed dark or light brown sugar
- 1 cup(s) low-fat or nonfat buttermilk
- 1/3 cup(s) extra-virgin olive oil
- 1.25 cup(s) chopped dried figs
- 3 tablespoon(s) turbinado (see Tips & Techniques) or granulated sugar
Crockpot Korean Short Rib Tacos
By holly
Preparation For the Korean short ribs: In a mini food processor, blend garlic and ginger until minced
- FOR THE KOREAN SHORT RIBS:
- 5 cloves Garlic
- 1-1/2 whole Inches Of Ginger, Peeled
- 3/4 cups Soy Sauce
- 1/2 cups Plus 3 Tablespoons Brown Sugar
- 6 Tablespoons Rice Vinegar
- 2 Tablespoons Sesame Oil
- 1 teaspoon Red Pepper Flakes
- 3 pounds Beef Short Ribs
- FOR THE CUCUMBER SLAW:
- 1/2 whole Hot House Cucumber
- 1/2 whole Carrot
- 4 teaspoons Rice Vinegar
- 1 teaspoon Sugar
- 2 pinches Salt
- 1 pinch Red Pepper Flakes
- FOR SERVING:
- 4 whole Tortillas
- 2 Tablespoons Cilantro For Garnish
Bobby Chez’s Famous Jumbo Lump Crab Cake
By holly
Sautee green pepper & onion in pan w/ butter
- Ingredients
- 1/4 cup Green Bell Pepper (chopped)
- 1/4 cup Yellow Onion (chopped)
- 2 TBSP Butter
- 1/2 TBSP Lea & Perron’s Worcester Sauce
- 1 Shake Tabasco Hot Sauce
- 1 TBSP Grey Poupon Mustard
- 2 TBSP All Purpose Flour
- 1/2 cup Milk
- Jumbo lump crabmeat
- Egg and milk wash
- Panko breadcrumbs
Tortellini Soup I
By holly
Remove casings from sausage
- 1 pound Italian sausage
- 1 cup chopped onion
- 2 cloves garlic, minced
- 5 cups beef broth
- 1/2 cup water
- 1/2 cup dry red wine (optional)
- 8 ounces fresh tortellini pasta
- 1 cup sliced carrots
- 2 cups stewed tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 8 ounces tomato sauce
- 1 1/2 cups sliced zucchini
- 2 green bell peppers, seeded and cubed
- 3 tablespoons chopped fresh parsley
Crockpot Sweet Potato & Black Bean Quinoa Chili
By holly
adapted from my Three Alarm Vegetarian Quinoa Chili
- 3 cups diced sweet potato (about 1 large)
- 1 cup diced red onion (about 1 medium)
- 1 cup diced bell peppers (about 1 large)
- 3 garlic cloves, minced
- 1 (15 oz) can organic black beans
- 1 (28 oz) can of fire roasted tomatoes
- 3 – 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1/2 cup uncooked quinoa
- 1 – 1 1/2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1/2 teaspoon cayenne (more or less to taste)
- Salt & pepper to taste
Lemon-Herb Shrimp Packets
By holly
Preheat the oven to 425 degrees F
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic (1 minced)
- Grated zest and juice of 1 lemon
- 2 to 3 anchovies, rinsed and minced (about 1 tablespoon)
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon paprika
- Kosher salt
- 2 pounds extra-large shrimp, peeled and deveined, tails intact
- 1 pint grape tomatoes, halved
- 4 scallions, sliced
- 1 red jalapeno pepper, seeded and chopped
- 1/2 cup bottled clam juice
- 2 tablespoons unsalted butter
- 1 baguette, thinly sliced
Microwave chicken enchiladas
By holly
For use with the Tupperware Stack cooker but can be easily adjusted to cook in the oven
- 1 1/2 cups cooked chicken, diced or shredded
- 1/2 cup chopped red pepper
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 2 Tablespoons Southwest Chipoltle Seasoning
- 1 can of enchilada sauce
- flour tortillas
- shredded cheddar cheese