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Recipes
Frosted Pumpkin Gems Recipe
By toobze
Directions In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon and baking soda; beat on low speed ...
- 1 package (18-1/4 ounces) yellow cake mix
- 1 can (15 ounces) solid-pack pumpkin
- 3 eggs
- 1/2 cup canola oil
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 to 2 cans (12 ounces each) whipped cream cheese frosting
Ham and Cheese Stuffed Chicken
By toobze
A homemade take on the classic chicken cordon bleu, these ham and cheese stuffed chicken breasts are succulent, sav...
- 1/2 cup(s) (about 2 ounces) ham, roughly chopped
- 1/2 cup(s) (about 2 ounces) diced taleggio or fontina cheese
- 4 (6 ounces each) chicken breasts, boneless and skinless
- 1/4 cup(s) all-purpose flour
- 2 large eggs
- 1 cup(s) Italian panko breadcrumbs
Truffle Brownie Cups
By toobze
Preheat oven to 325F (160C)
- Nonstick cooking spray with flour (see Cook's Tip)
- 1 2/3 cups (400 mL) semi-sweet chocolate morsels, divided
- 2 tbsp (30 mL) butter (do not substitute margarine)
- 1/2 cup (125 mL) sugar
- 1 egg
- 2/3 cup all-purpose flour
- 3/4 cup heavy whipping cream
- Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)
Vegan Spinach Artichoke Dip
By toobze
1. Heat 1 tablespoon of your infused LEVO oil in a pan, then add in the artichoke hearts and red onion
- 1 batch of almond cream cheese
- 3 cups of fresh spinach
- 1 jar of artichoke hearts, in water, finely chopped
- 1/4 cup of finely diced red onion
- 2 tablespoons of your LEVO infused chili garlic oil
- 1 Avocado
- Salt and pepper to taste
- Nutritional yeast
Apple Cinnamon French Toast Cupcakes with Maple Cream Cheese Frosting and Bacon Garnish
By toobze
Preheat oven to 350. Line muffin tin with cupcake liners
- Batter
- 1/2 c butter, softened
- 1/2 c sugar
- 1/2 tsp vanilla extract
- 1 egg (or 2 egg whites)
- 1 3/4 c sifted white or whole wheat flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 c milk (skim milk works fine)
- Filling
- 1 tbsp sifted white or whole wheat flour
- 1 Tbsp cinnamon
- 1/2 c packed brown sugar
- 1/4 c melted butter
- Topping
- 3-5 medium sized peeled, cored, diced granny smith apples
- 2 Tbsp melted butter
- 2 Tbsp sugar
- Frosting
- 8 oz cream cheese (low-fat works fine)
- 2 c powdered sugar
- 1 Tbsp pure maple syrup
- Garnish
- 1/2 lb cooked and crumbled bacon pieces
Lavender Bath Scrub
By toobze
Fill pod about 2/3 of the way full with dried lavender flowers
- 2 tsp lavender (if you want to make some extra lavender coconut oil to have on hand, we recommend doubling the lavender and coconut oil)
- 1/2 c. coconut oil
- 1/2 c. salt
- Coarse sea salt: great for use in the bath tub as it dissolves and adds to the bath
- Fine sea salt: a little gentler with a texture more like wet sand, great for scrubbing at areas with lots of dead skin
- Epsom salt: another great option for use in the tub as it is known to soften skin
- 1 tbsp. hemp seed oil
- You could also add things like Vitamin E oil, olive oil, almond oil, etc.
- Fill pod about 2/3 of the way full with dried lavender flowers
- We feel it's worth noting that if you want to make some extra oil, it can be used for everything from a skin moisturizer to an add-in to your summer lemonade!
- Add coconut oil to LEVO resevoir
- Your coconut oil does not have to be liquified at this point — the LEVO will take care of that for you!
- Set temperature to 175°F and time to 30 minutes to 1 hour
- Dispense oil into jar
- Add sea salt and hemp oil
- Stir until incorporated. The salt will probably settle to the bottom at first — don't panic!
- Place the closed jar in the fridge for 15 minutes
- Stir contents again to better incorporate sea salt
- Repeat steps 7-8 until salt is even throughout oil
- Store in a cool place out of sunlight. If the coconut oil does happen to melt (it's a hot summer), simply repeat steps 7-9 to re-incorporate.
Cauliflower Fried Rice
By toobze
Cook the bacon in a 12-inch skillet over medium heat until crispy
- 1 head cauliflower
- 1/2 pound (8 slices) thick-sliced bacon
- 2 large eggs
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 1 cup corn, fresh or frozen
- 1/2 cup peas, fresh or frozen
- 2 to 3 tablespoons soy sauce
Peppermint Melt-in-your-Mouth Cookies
By toobze
Preheat oven to 350 degrees
- 1 cup of butter, softened
- 1/2 cup powdered sugar, sifted
- 1 & 1/4 cup flour, sifted (to make gluten free-use an all purpose gluten free flour blend)
- 1/2 cup corn starch
- 1/2 teaspoon peppermint extract
- Eggs are not used in this recipe
- FROSTING
- 1 oz. cream cheese
- 1 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon peppermint extract
- Crushed Candy Canes or Peppermint Thin Mints
French Onion Soup Stuffed Mushrooms
By toobze
In a medium skillet, over medium heat, melt 1 tablespoon of butter and add the onion, cooking for 15-20 minutes unt...
- 6 large stuffing mushrooms
- 2 Tablespoons butter
- 2 medium onions, sliced thin
- 1/4 cup beef broth
- 5-7 dashes Worcestershire sauce
- splash of red wine
- shredded Swiss cheese
- dried parsley
Wasabi Deviled Eggs
By toobze
Place eggs in a medium pot covered in cold water
- 12 large hard-boiled eggs
- 1/2 cup low-fat or fat free mayonnaise
- 1 T. wasabi paste, plus more for garnishing
- 2 t. stone ground mustard
- 1/4 cup finely chopped scallions
- Sea salt, to taste
- Coarse sea salt and freshly ground pepper, for seasoning