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Recipes
Apple Spice Dump Cake
By PamCallan
Crisp like
- 1 (18.25 oz) package spice cake mix
- 2 (21 oz) cans apple pie filling, (buy Comstock "more fruit")
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tbsp white sugar
- 1 1/2 stick unsalted butter, melted
- 2-3 cups pecans, chopped
- Note: Mom uses 1.5 cups of pecans
Chicken Rice Dish (Vegetarian)
By PamCallan
Cook rice according to package instructions
- 2-3 cans Fri Chick cut up
- 3 cup sliced celery
- 4 tbsp lemon juice
- 2 large bags "Success" rice
- 1 1/2 cups mayonaise
- 1 cup slivered almonds (broiled)
Cake - Angel Lush Cake
By PamCallan
Measure whipped topping and set aside to soften Combine in medium bowl the dry pudding mix and undrained pineapple...
- 1 pkg frozen nondairy whipped topping (thawed)
- 1 (4 oz) box vanilla instant pudding mix
- 1/4 cup powdered sugar
- 1 (20 oz) can crushed pineapple in juice (undrained)
- 1 (15 oz) bakery round angel food cake
- 1 1-2 cup fresh mixed berries (Raspberries, blueberries, strawberries - rinsed)
- Using a mixture makes it pretty
- 1/2 cup Mint leaves (optional)
Cookies - Classic Sugar Cookies
By PamCallan
Beat butter, granulated sugar and confectioners' sugar until fluffy
- 2 sticks of butter
- 1/2 C granulated sugar
- 3/4 C confectioners' sugar
- 2 egg yolks
- 1 tsp vanilla
- 1 tsp orange zest
- 2 1/4 C flour
- 1/2 tsp baking powder
- 1/4 tsp salt
BULGUR SALAD WITH CHICKPEAS, ROASTED PEPPERS
By PamCallan
Spiced Cumin Dressing
- 1 1/2 cups fine grain bulgur
- 3 cups boiling water
- 2 Tbsp. olive oil
- 2 Tbsp. fresh lemon juice
- 1 tsp. honey
- 1 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- Sea salt
- 1 can (15 oz) chickpeas, rinsed and drained
- 6 oz. jar roasted red peppers, drained and diced (about 1 cup)
- 1/4 cup fresh parsley leaves, minced
- 1 medium head Bibb lettuce, leaves separated
- 4 pita breads, warmed and cut into wedges
Soup - Cannellini Bean, Kale, and Orzo Soup - Forks Over Knives
By PamCallan
This homemade vegetable broth gives this soup a beautiful golden color and a fresh light flavor
- 8 cups water
- 1 cup chopped onion
- 1 cup chopped celery
- 5 sprigs fresh parsley
- 2 sprigs fresh thyme
- 2 bay leaves
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1 cup whole wheat orzo pasta
- 1 15-oz can no-salt-added cannellini (white kidney) beans, rinsed and drained
- 1 cup stemmed and chopped kale
- 1 tsp finely snipped fresh oregano
- 1 lemon
- salt and freshly ground black pepper to taste
Cupcakes - Reindeer Cupcakes
By PamCallan
Bake cupcakes of your choosing
- Cupcakes
- Chocolate Frosting
- Nilla Wafers
- White M&M's
- Black icing or mini Chocolate Chips
- Brown and red candies for nose
Caesar Salad with Lite Dressing
By PamCallan
In a small bowl, whisk all ingredients in bowl
- Ingredients:
- 3 small heads romaine lettuce, washed and thinly sliced in food processor or with knife.
- Homemade croutons:
- Take 2 bread slices, cut in 1/2 inch cubes, place on foil-covered baking sheet, spray lightly with olive oil spray, and sprinkle with sea salt and freshly ground pepper. Bake in 350 degrees F oven for 5 minutes or until lightly toasted.
- Dressing:
- 1/2 cup lite mayonnaise
- 2 tsp. minced garlic
- 1 Tbsp. Dijon
- 1/2 tsp. fresh ground pepper
- 1 tsp. Worcestershire sauce
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. anchovy paste
- 2 Tbsp. grated parmesan cheese
- 2 Tbsp. water
Soup - Mediterranean Lentil and Spinach Soup - Forks over Knives
By PamCallan
This hearty soup gets bright flavor from fresh tomatoes and wilted spinach
- 1 32-oz carton low-sodium vegetable broth
- 1 cup brown or green lentils, rinsed and drained
- 1 cup chopped onion
- 1 cup water
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 3 cloves garlic, minced
- 1 medium yellow summer squash, cut into 1/2-inch pieces
- 1 tsp ground cumin
- 1 tsp snipped fresh oregano
- 2 cups chopped tomatoes
- Salt and freshly ground black pepper to taste
- 4 cups fresh baby spinach or torn fresh spinach
Slow Cooker - Creamy Pumpkin Soup | Cafe Johnsonia
By PamCallan
Instructions Heat coconut oil in a skillet
- 1 Tablespoon coconut oil
- 1 large onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 4 cups (1 quart) vegetable stock
- 1 (29 ounce) can pumpkin puree
- 1 (14 ounce) can unsweetened coconut milk (full-fat or light)
- 1 Tablespoon ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cayenne (optional)
- 1 Tablespoon maple syrup (optional)
- Salt and pepper, to taste
- Pumpkin seeds, optional garnish
- Cumin seeds, optional garnish