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Recipes
Apple Cheddar Bread
By MissAlyssaG
Courtesy of gimmesomeoven
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 8 Tbsp. butter, room temperature
- 1/4 cup light brown sugar
- 2 large eggs, room temperature & fork beaten
- 2 cups apples (any favorite), unpeeled & finely shredded
- 1 cup cheddar cheese, shredded
- 2-3 Tbsp. minced sage, to taste
Spinach Ricotta Gnocchi
By MissAlyssaG
Courtesy of simplyrecipes
- Gnocchi
- 3 ounces fresh or frozen spinach
- 1 egg
- 2 teaspoons salt
- 1 1/2 pounds whole milk ricotta cheese, drained of excess moisture
- 1/3 cup finely grated Parmigiano-Reggiano cheese
- 1 3/4 cups all-purpose flour
- Pinch of nutmeg
- Sauce
- 1 28-ounce can crushed tomatoes (or whole tomatoes that you shred as you add to the pan)
- 4 Tbsp olive oil
- 2 garlic cloves, peeled
- Salt
- 2 ounces goat cheese
Baked Brie with Cranberry Sauce and Walnuts
By MissAlyssaG
Baked brie is a classic appetizer, and for good reason: it's really yummy! This recipe pairs it with cranberry sauc...
- 3/4 cup cranberry sauce
- 1 (16-ounce) brie round
- Zest of 1 orange
- 2/3 cup walnut pieces
- Crackers for serving
Cheddar Vegetable Soup
By MissAlyssaG
1. In a large stock pot melt butter and sauté onions and garlic until tender
- 1/2 cup margarine
- 1/2 cup chopped onion
- 5 garlic cloves minced
- 3 1/2 cups of water
- 4 teaspoons of chicken bouillon powder
- 1/4 cup flour
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1 cup cubed red potatoes
- 1 cup chopped carrots
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 2 cups half and half
- 3 1/2 cups of shredded cheddar cheese
Santiago Salsa - Beans and Rice Dip
By MissAlyssaG
Courtesy of thekitchn
- For the dip
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can navy beans, rinsed and drained
- 1 cup cooked white rice
- 1 cup diced tomato
- 1/2 cup diced onion
- 3 cups (12 ounces) grated cheddar-monterey jack blend, divided
- 2 tablespoons finely diced pickled jalapeño
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional)
- Kosher salt and freshly ground pepper
- For serving
- Tortilla chips
- Sour cream
- Salsa
Shrimp and Pesto Pizza with Goat Cheese
By MissAlyssaG
Courtesy of jaymiblog.blogspot
- 1 lb shrimp
- garlic
- herbs of choice (im gonna start with basil)
- pizza dough
- pesto
- mozzarella cheese (shredded)
- goat cheese (crumbled)
Portobello Pesto Pizza
By MissAlyssaG
1. Make the Pizza Dough: Measure the warm water into a 2-cup liquid measuring cup
- For the Pizza Dough:
- 1/2 cup warm water (about 110 degrees)
- 1 envelope (2 1/4 teaspoons) instant yeast
- 1 1/4 cups water, at room temperature
- 2 tablespoons olive oil
- 4 cups bread flour
- 1 1/2 teaspoons salt
- For the Toppings:
- 1 tablespoon unsalted butter
- 1 lb. cremini mushrooms, sliced
- 1/4 of a red onion, thinly sliced
- 1 cup pesto (homemade or store-bought)
- 8 ounces provolone cheese, shredded
- 1/2 cup grated Parmesan cheese
Zucchini Frittata with Chives
By MissAlyssaG
Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat
- 4 teaspoons extra-virgin olive oil, divided
- 1 pound zucchini (about 2 medium), shredded (makes about 4 cups)
- 1/4 teaspoon salt
- 6 large eggs
- Freshly ground pepper
- Pinch nutmeg, preferably freshly grated
- 1/2 cup chopped chives
- 3/4 cup shredded sharp cheddar cheese
- 1 tablespoon water
Single-Serving Vegan Peach Cobbler
By MissAlyssaG
Courtesy of AliensDayOut.com
- 1 medium peach, sliced
- 1 Tbs sugar
- 1 Tbs lemon juice
- 1 Tbs water
- 1 tsp corn starch (I used tapioca starch)
- 1/8 tsp cinnamon
- 3 Tbs all purpose flour
- 2 tsp non-dairy butter (I used Nuttelex)
- 1 tsp sugar
- 1/4 tsp baking powder
- pinch of salt (about 1/16 tsp)
- 1 Tbs soy milk
Spinach and Cheddar Strata
By MissAlyssaG
Courtesy of Martha Stewart
- 1 teaspoon extra-virgin olive oil
- 10 ounces spinach
- 3 cups day-old bread cubes (1 inch)
- 5 large eggs, lightly beaten
- 1 cup whole milk
- 1 1/4 cups grated sharp white cheddar (3 ounces)
- Coarse salt and ground pepper