NicoleS' profile page
Recipes
Hummus: Cilantro Jalapeno Hummus
By NicoleS
(Try microwaving garlic and beans for 5 mins first, then processing in food processor until smooth
- 1 clove garlic
- 1 (15 ounce) can garbanzo beans, drained and rinsed (try not draining)
- (Try adding up to 1/2 cup tahini)
- 1 1/2 tablespoons lime juice
- 3/4 teaspoon salt
- 1/8 tsp pepper
- 1/4 cup olive oil
- 1/4 cup + 1/8 cup chopped fresh cilantro
- 1 jalapeno, seeded and minced
Coffee Cake: Blueberry Crumb Cake
By NicoleS
Preheat the oven to 350 degrees F
- For the streusel:
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 cups all-purpose flour
- For the cake:
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- Confectioners' sugar for sprinkling
Bars: Rhubarb Custard Bars
By NicoleS
Bars are very soft. Refrigerate well or possibly add gelatin to layers for more stability
- FILLING:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup cold butter
- 2 cups sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 eggs, beaten
- 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
- TOPPING:
- 2 packages (3 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Dip: Caramel Apple Dip
By NicoleS
Place the cream cheese in a medium bowl and beat with a mixer until smooth and creamy
- 1 8 ounce block cream cheese softened
- 1/3 cup sugar
- 1 16 ounce container caramel dip or thick caramel sauce
- 1/2 cup toffee bits
Halloween: Cookie Monster Bars
By NicoleS
Line a 9x13 inch baking dish with parchment paper and preheat the oven to 350°F
- For the Shortbread:
- (might need to add more butter or milk, shortbread was a little crumbly)
- 2 1/4 cups all-purpose flour
- 1/3 cup sugar
- 3/4 cup unsalted butter, cold
- 1/2 teaspoon vanilla extract
- For the Caramel:
- 1 can sweetened condensed milk
- 7 tbsp unsalted buter
- 1/2 cup dark brown sugar
- For the Chocolate:
- 3 cups chocolate chips
- Assorted candy, cut into bite size pieces
Baked Orzo with Fontina and Peas
By NicoleS
1. Preheat oven to 400°F
- Topping:
- 2 cups chicken broth
- 1/2 pound orzo pasta
- 1 1/2 Tablespoons butter
- 1/2 onion; chopped
- 4 ounces mushrooms, chopped
- 1/2 cup Marsala wine
- 1/4 cup heavy cream
- 1/2 cup shredded Fontina cheese
- 1/2 cup diced fresh mozzarella cheese
- 1/2 cup frozen peas, thawed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup bread crumbs
- 1/8 cup grated Parmesan
- 1/2 teaspoon dried thyme
Smoothie: TGI Fridays: Gold Medalist
By NicoleS
Coconut and pineapple, blended with grenadine, strawberries and bananas
- 8 ounces chopped hulled strawberries, fresh or frozen (and slightly thawed)
- 1/4 cup sugar
- 1 banana
- 1 cup pineapple juice
- 2 Tbsp. pina colada mix
- 2 Tbsp. coconut cream
- 1/4 cup grenadine
- 1 cup ice
- 2 fresh strawberries (for garnish)
Grilled Korean Style Steak
By NicoleS
Cut flank steak with the grain into 4 pieces
- Marinade:
- 3 Tablespoons ginger (finely grated), or 3/4 tsp. ground ginger
- 3 Tablespoons brown sugar
- 1/3 cup soy sauce
- 1 Tablespoon minced garlic
- 1 Tablespoon sesame oil
- 2 teaspoons Sriracha
- 1/4 cup olive oil
- 1 flank steak
- Salt & pepper
- For Serving:
- 2 limes (cut into wedges)
- 1/2 bunch cilantro (leaves picked)
- Sriracha, optional
Pie: Peaches and Cream Pie
By NicoleS
1. Cover pie shell with plastic wrap and refrigerate for 40 minutes, then freeze for 20 minutes
- Cream Filling:
- 1 (9-inch) unbaked pie shell
- 2 pounds ripe but firm peaches, peeled, halved, and pitted
- Note: To remove skins, either peel with vegetable peeler or score an 'x' on bottom of peach and put in boiling water for 30 seconds, remove, and then shock in ice water.
- 2 tablespoons granulated sugar
- 1/2 cup (3 1/2 ounces) sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup heavy cream
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
Toffee Peanuts
By NicoleS
Combine brown sugar and water in pan over medium heat
- 1 1/2 cups unsalted peanuts
- 1/2 cup brown sugar
- 1/6 cup water
- 1/4 tsp. Kosher salt
- 1/2 tsp. Vanilla/butter extract, optional