Peridot728's profile page
Recipes
Best Breakfast Potatoes Ever (Pioneer Woman)
By peridot728
Preheat the oven to 425 degrees F
- 5 pounds red potatoes, roughly chopped/diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 green bell pepper, seeded and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1/4 cup olive oil
- 1/2 stick butter, melted
- 1 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
Peanut Butter Cup Cheesecake Dip (Temp-tations)
By peridot728
Place butter and cream cheese in the bowl of a stand mixer
- 1 stick butter, soft
- 8 ounces cream cheese, soft
- 1/4 cup brown sugar
- 3/4 cup creamy peanut butter
- 2 teaspoons vanilla
- 1 cup chocolate peanut butter cups, chopped
- Apples, Cookies & Crackers, for serving
HOMEMADE PUMPKIN PIE SPICE RECIPE
By peridot728
Pumpkin Pie Spice is the flavor of the season! Fall isn't complete without pumpkin flavored everything, and this Ho...
- 3 tablespoons ground cinnamon
- 1 tablespoon ground allspice
- 2 teaspoons ground nutmeg
- 2 teaspoons ground ginger
- 1 teaspoon ground mace
- ½ teaspoon ground cloves
Beef and Noodle Casserole
By peridot728
Preheat oven to 350 degrees F
- 3 cups cooked egg noodles
- 1 pound ground beef
- 1 (15-ounce) can tomato sauce
- 2 cloves garlic, minced
- Salt, pepper, and Italian seasonings (to taste)
- 1 (4-ounce) package cream cheese, softened
- 1 cup sour cream
- 3 green onions, chopped
- 1 cup grated Cheddar cheese
Tomato Bruschetta Valerie Style (Valerie Bertinelli)
By peridot728
Dump the garlic, tomatoes with their seeds and juice, basil, olives, balsamic vinegar, olive oil and some salt and ...
- 3 to 6 fat cloves garlic, chopped as finely as you like
- 2 large heirloom tomatoes, chopped, with their seeds and juice
- 10 leaves fresh basil, thinly sliced
- 1 ounce kalamata olives (about 8), pitted and quartered
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil, plus more for the bread
- Kosher salt and freshly ground black pepper
- 1 baguette, sliced diagonally into 12 to 16 rounds
Veronica's Veggie Meatloaf with Checca Sauce
By peridot728
For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor
- CHECCA SAUCE:
- 1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
- 3 scallions (white and pale green parts only), coarsely chopped
- 3 cloves garlic, chopped
- 8 fresh basil leaves
- 3 tablespoons olive oil
- Pinch salt
- Pinch freshly ground black pepper
- LENTIL LOAF:
- 3/4 cup lentils (about 5 ounces)
- 3 cups reduced-sodium vegetable broth
- 1 cup uncooked short-grain brown rice, rinsed well
- 1/2 cup finely chopped white onion
- 1/2 cup shredded carrots
- 1 celery rib, sliced
- 1/2 cup frozen corn kernels
- 2 tablespoons butter, divided
- 10 ounces fresh baby spinach leaves (about 4 cups)
- 1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
- 2 eggs, lightly beaten
- 1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
- 1/3 cup chopped fresh basil leaves
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tomato, sliced
Chocolate Dump-It Cake w/Choc. Cream Cheese Frosting
By peridot728
For the Cake: Preheat oven to 375F with rack on lower middle position
- For the Cake:
- 2 cups (397 grams) granulated sugar
- 5 ounces good quality dark chocolate, roughly chopped
- 1/2 cup (113 grams) unsalted butter
- 1 cup (240 ml) water
- 1 TB instant coffee granules (decaf is fine)
- 1 cup (240 ml) buttermilk
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups (283 grams) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 8 ounces cream cheese, at room temperature
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 3 cups (340 grams) powdered sugar
- 1/2 cup (43 grams) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2 2 cups (397 grams) granulated sugar
- 5 5 5 ounces good quality dark chocolate, roughly chopped
- 1/2 1/2 1/2 cup (113 grams) unsalted butter
- 1 1 1 cup (240 ml) water
- 1 1 1 TB instant coffee granules (decaf is fine)
- 1 1 1 cup (240 ml) buttermilk
- 2 2 2 eggs
- 2 2 2 teaspoons vanilla extract
- 2 2 2 cups (283 grams) all-purpose flour
- 2 2 2 teaspoons baking soda
- 1 1 1 teaspoon baking powder
- 1 1 1 teaspoon salt
- For the Chocolate-Cream Cheese Frosting:
- 8 8 8 ounces cream cheese, at room temperature
- 1/2 1/2 1/2 cup (113 grams) unsalted butter, at room temperature
- 3 3 3 cups (340 grams) powdered sugar
- 1/2 1/2 1/2 cup (43 grams) unsweetened cocoa powder
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 teaspoon vanilla extract
LOADED SWEET POTATO SKINS
By peridot728
Loaded Sweet Potato Skins, the perfect Thanksgiving side dish!
- AUTHOR: BECKY HARDIN - THE COOKIE ROOKIE
- 5 large sweet potatoes
- 8 ounces Philadelphia Honey Pecan Cream Cheese (If you don't have access to this, you could blend 2 tablespoons honey with 8 ounces cream cheese)
- 1 cup mini marshmallows
- 1 cup cinnamon sugar pecans (or regular pecans), finely chopped
Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese
By peridot728
Heat the oil in a heavy large frying pan over medium heat
- 1 tablespoon olive oil
- 2 onions, thinly sliced
- 2 bunches Swiss chard, trimmed and chopped (about 14 cups)
- 3 garlic cloves, minced
- 1 (14 1/2-ounce) can diced tomatoes with juices
- 1/4 cup dry white wine
- 1/4 teaspoon dried crushed red pepper flakes
- Salt and pepper
- 8 ounces whole-wheat spaghetti
- 1/4 cup pitted kalamata olives, coarsely chopped
- 2 tablespoons freshly grated Pecorino cheese
- 2 tablespoons toasted pine nuts
Crispy Kale "Chips"
By peridot728
Preheat the oven to 275 degrees F
- 1 head kale, washed and thoroughly dried
- 2 tablespoons olive oil
- Sea salt, for sprinkling