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Recipes
Chilean Butternut Squash Casserole
By toobze
This delicious casserole has become a tradition at my family's Thanksgiving
- 1 large butternut squash
- 1 cup chopped onion
- 2 -3 cloves garlic, crushed
- 1 -2 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 -2 dash cayenne pepper
- 1 cup red bell pepper, coarsely chopped
- 1 cup green bell pepper, coarsely chopped
- 1 teaspoon salt
- 4 eggs, beaten
- 2 cups corn kernels (fresh or frozen)
- 2 cups grated sharp cheddar cheese
Seared Salmon with Sugar Snap-Fennel Slaw
By toobze
Combine lemon juice, 2 1/2 tablespoons oil, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl
- 1/4 cup lemon juice
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons minced shallot
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 large fennel bulb, with fronds
- 2 cups sugar snap peas, trimmed
- 1 1/4 pounds wild Alaskan salmon, skinned
- 2 teaspoons minced fresh chives
Buffalo Chicken Dip
By toobze
"This tangy, creamy dip tastes just like Buffalo chicken wings
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce (such as Frank's Red Hot®)
- 1 1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers
Basil Pesto Recipe
By toobze
Note: The first step is completely optional, and will entirely depend on your tolerance for garlic
- 4 cups loosely packed fresh basil leaves
- 1/4 cup olive oil
- 1/3 cup pine nuts (pignolias)
- 2 garlic cloves
- juice of 1/2 lemon, freshly squeezed
- 1/2 cup freshly grated Parmesan cheese
- salt and pepper to taste
Morning Glory Muffins
By toobze
Preheat oven to 350 degrees
- 1 1/2 cups all-purpose flour
- 1/2 cup oats (not instant or quick cooking)
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 cup firmly packed brown sugar
- 1 egg, lightly beaten
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1/2 cup fat-free milk
- 1 8-ounce can crushed pineapple
- 1 1/2 cups freshly grated carrots (about 2 medium carrots)
- 1/2 cup raisins
Bacon BBQ Chicken Loaf
By toobze
Preheat the oven to 350°F (180°C)
- 5 chicken breasts
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon pepper
- ½ teaspoon cayenne pepper
- 20 slices bacon
- 1 cup BBQ sauce, divided
- 10 slices cheddar cheese
- 2 green bell peppers, sliced
- ½ red onion, sliced
- 2 red bell peppers, sliced
Caramel Apple Cheesecake Bars
By toobze
Can be doubled for a larger pan
- For the Crust
- 1 cup Flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 5 Tablespoons butter, softened
- For the Filling
- 1- 8-ounce package cream cheese
- 1/4 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla
- 2 apples, peeled, cored, and chopped
- For the Streusel
- 1/4 cup flour
- 1/3 cup oats
- 2 Tablespoons Brown Sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 3 Tablespoons butter, softened
- 3 Tablespoons Caramel
Buckeye Balls
By toobze
"Peanut butter balls dipped in chocolate
- 1/2 cup butter, melted
- 1 pound confectioners' sugar
- 1 1/2 cups peanut butter
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- 1 tablespoon shortening
Brown-Sugar Buttermilk Pie
By toobze
Make the crust: In a food processor, pulse flour, sugar, and salt until combined
- For the Crust:
- 1 1/4 cups all-purpose flour, spooned and leveled, plus more for rolling
- 1 teaspoon sugar
- 1/4 teaspoon fine salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3 to 5 tablespoons ice water
- For the Filling:
- 3 tablespoons all-purpose flour
- 3 large eggs plus 2 large egg yolks, lightly beaten
- 1 cup packed dark-brown sugar
- 1 1/2 cups buttermilk, room temperature
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 6 tablespoons (3/4 stick) unsalted butter
Vegan Chocolate Chip Cookies
By toobze
Beat margarine and sugars together until fluffy
- 1 cup (250ml) margarine
- 1 cup (250ml) granulated sugar
- 1/2 cup (125ml) brown sugar
- egg replacer for 2 eggs
- 1 1/2 teaspoons (7ml) vanilla
- 2 1/4 cups (575ml) flour or 1 cup white, 1 cup brown 1/4 cup wheat germ
- 1 teaspoon (5ml) baking soda
- 1 package (2 cups) vegan chocolate chips