PamCallan's profile page
Recipes
Punch - Carly's Fruit Punch
By PamCallan
Mix all ingredients
- 1 frozen concentrated pink lemonade
- 1 frozen concentrated fruit punch
- 2 liters gingerale (1 liter of Sussex gingerale, 1 liter of Canada Dry)
- 1 liter 7-UP
- OPTION - only use 1 liter of gingerale (Canada Dry)
Potato Salad
By PamCallan
Mix vegetables Mix toppings Mix all together
- 6-8 potatoes, peeled
- 5-6 eggs
- 1/4 large onion, finely minced
- 4-5 pickles, diced
- 3-4 tbsp miracle whip
- Mustard few squirts
- salt and pepper
- Hot sauce, few dashes
- white wine vinegar, few dashes
Carrot Souffle'
By PamCallan
Preheat oven to 350°. Cook carrot in boiling water 15 minutes or until very tender; drain
- 7 cups chopped carrot (about 2 pounds)
- 2/3 cup granulated sugar
- 1/4 cup fat-free sour cream
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, melted
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, lightly beaten
- Cooking spray
- 1 teaspoon powdered sugar
Muffin - 6 Week Muffin Mix
By PamCallan
Bran muffin mix. Can keep batter in fridge for up to six weeks
- 2 cup boiling water
- 5 tsp baking soda
- 1 cup shortening
- 1 1/2 cup granulated sugar
- 4 eggs slightly beaten
- 4 cups bran cereal
- 2 cups bran flakes
- 4 cups milk
- 3 tbsp lemon juice
- 5 cups flour
- 1 tsp salt
- 1 cup chopped nuts
- 1 1/2 cup raisins or chopped dates
Banana Blueberry Bars - Forks Over Knives
By PamCallan
By Katie Mae October 26, 2014 This tasty bar is perfect for breakfast, a snack, or desert
- 1 cup dates, pitted and halved
- 1½ cups apple juice
- 3 cups rolled oats, divided
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ tablespoons baking powder
- 1 2 or 2 small ripe bananas
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (frozen also works)
- ½ cup walnuts
LITE CHOCOLATE BROWNIES
By PamCallan
Preheat oven to 350 degrees F
- Cooking spray
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat
- 1/2 cup unsweetened cocoa
- 1/2 tsp. cayenne pepper
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 4 Tbs. trans fat free margarine
- 2/3 cup sugar
- 1 large egg
- 2 egg whites
- 1 tsp. vanilla extract
- 2 Tbs. strongly brewed coffee, cooled to room temperature
- 1/2 cup nonfat Greek yogurt
- 1/4 cup mini semisweet chocolate morsels
- 1/4 cup walnuts or pecans, chopped
Southern Cornbread Stuffing
By PamCallan
Great For Thanksgiving
- Cornbread, recipe follows
- 7 slices oven-dried white bread
- 1 sleeve saltine crackers
- 8 tablespoons butter
- 2 cups celery, chopped
- 1 large onion, chopped
- 7 cups chicken stock
- 1 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon sage (optional)
- 1 tablespoon poultry seasoning (optional)
- 5 eggs, beaten
- CORNBREAD
- make cornbread as per recipe on box
Spinach and Cheddar Souffle
By PamCallan
Preheat the oven to 400 degrees F
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- 1/4 teaspoon of nutmeg
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 4 extra-large egg yolks, at room-temperature
- 1/2 cup grated aged Cheddar cheese, lightly packed
- 1 package frozen chopped spinach, defrosted and squeezed dry
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
Eggplant Parmesan
By PamCallan
1. Trim the ends from the eggplant, but don't peel it
- 1 eggplant (about 1 pound)
- Kosher salt
- All-purpose flour
- 3 large eggs
- 1 cup plain dry bread crumbs
- 1 teaspoon dried oregano cup plus
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 28-ounce can whole peeled tomatoes
- 2 cloves garlic
- 1 1/2 teaspoons kosher salt
- 1 large handful fresh basil leaves
- 1 ball fresh salted mozzarella (about 1/2 pound)
- 1/2 cup freshly grated Parmesan cheese
Banana Bread
By PamCallan
Beat eggs one at a time then add sugar
- 2 eggs
- 1 cup white sugar
- 1/4 cup oil (slightly over)
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3-4 large mashed bananas