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Recipes
BLUEBERRY EGG ROLLS
By peridot728
Lay one wrapper out with a corner facing you
- 16 egg roll wrappers
- 1 can (21 oz) blueberry pie filling
- 1 cup fresh or frozen unsweetened blueberries
- oil for frying
- powdered sugar
- Follow Spend With Pennies on Pinterest
Stuffed Chicken Saltimbocca with Arugula and Tomato Salad
By peridot728
Combine the ricotta, 1/4 cup Parmigiano-Reggiano, sage and milk and season with salt
- 1 cup fresh ricotta
- 1/2 cup grated Parmigiano-Reggiano
- 8 to 10 fresh sage leaves, very thinly sliced
- Splash of milk or half-and-half
- Kosher salt
- 4 boneless, skinless chicken breast halves
- Freshly ground pepper
- 8 slices prosciutto di Parma
- EVOO, for drizzling
- 3 tablespoons butter
- 3 cloves garlic, finely chopped
- 1 cup panko
- 1 tablespoon fresh thyme leaves, chopped
- A few handfuls arugula (1 bunch), stemmed
- 4 plum tomatoes, thinly sliced lengthwise
Apple and Cinnamon Baked Oatmeal
By peridot728
Jump To Recipe This Apple Cinnamon Baked Oatmeal recipe is just what you need to make for breakfast! It is as good...
- 2 large eggs
- 1 cup almond milk
- 1/4 cup apple sauce
- 1/4 cup maple syrup
- 1 tablespoon avocado oil or coconut oil, melted
- 1 teaspoon vanilla extract
- 3 cups gluten-free rolled oats
- 1 tablespoon chia seeds
- 1-1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 medium apples, peeled and grated (see note)
Cranberry Sauce (Pioneer Woman)
By peridot728
Wash the cranberries under cool water, then throw into a medium saucepan
- One 12-ounce bag fresh bog cranberries
- 1 cup cranberry juice
- 1 cup pure maple syrup
- 3 tablespoons orange juice
- 1 tablespoon orange rind
Chocolate Bottom Chiquita Banana Cake Recipe
By peridot728
Rich chocolate at the bottom of this banana cake becomes a topping when served upside down
- 1 cup Chocolate baking chips (regular size chips work best)
- 2 ripe Chiquita Bananas, mashed
- 1/2 Tbsp. Lemon juice
- 1 1/2 cups all-purpose Flour
- 3/4 tsp. Baking soda
- 1/2 tsp. Cinnamon
- 1/8 tsp. Salt
- 1/3 cup Butter, softened
- 1 cup Sugar
- 2 large Eggs
- 1 tsp. Vanilla
- 3/4 cup Buttermilk
- 1 cup chopped Walnuts (optional)
Fettuccini with Garden Vegetables and Greens (Rachael Ray)
By peridot728
Bring a large pot of water to boil over medium heat
- Salt
- 12 ounces fettuccini
- 3 tablespoons extra-virgin olive oil
- 1 small onion, very thinly sliced
- 2 cloves garlic, chopped or sliced
- 2 medium zucchini, cut julienne or matchsticks
- 2 to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted)
- 1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced
- A generous handful basil leaves, shredded
- 1/2 cup grated pecorino, plus more for serving
- Freshly ground black pepper
- 8 to 10 leaves green or red leaf lettuce, shredded
Ricotta Cappuccino (Giada)
By peridot728
Place the sugar in a food processor
- 1/2 cup sugar
- 1/2 vanilla bean
- 1 (15-ounce) container ricotta cheese
- 1/2 tablespoon instant espresso powder
- 1 (3-inch) biscotti, crushed Pinch ground cinnamon
- Pinch cocoa powder
Spanish Chicken and Rice (Laura Vitale)
By peridot728
Special equipment: a 5 1/2-quart Dutch oven Preheat a large Dutch oven over medium-high heat
- 2 tablespoons vegetable oil
- 8 ounces Spanish chorizo, skin removed, cut into 1/4-inch coins
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1 yellow onion, cut into 1/4-inch dice
- 1 red bell pepper, seeded, cut into 1/4-inch dice
- 4 cloves garlic, minced
- 2 cups long-grain white rice
- 1 tablespoon paprika
- 3 cups chicken stock
- One 15-ounce can diced tomatoes
- 1 cup frozen peas, thawed
- 3/4 cup small pimento-stuffed green olives
- Chopped fresh parsley or cilantro, for garnish
Perfect Homemade Lemonade (Pioneer Woman)
By peridot728
In a large saucepan, heat the sugar and 4 cups water until the sugar is dissolved and the mixture is hot
- 4 cups sugar
- 4 cups fresh lemon juice
- 2 lemons, sliced
- Ice, for serving
Pumpkin Pie Shake
By peridot728
Combine first 5 ingredients in a blender; process until smooth
- 2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
- 1 cup fat-free milk
- 2/3 cup canned pumpkin
- 1/4 cup packed brown sugar
- 3/4 teaspoon pumpkin-pie spice
- 3 tablespoons frozen fat-free whipped topping, thawed Pumpkin-pie spice (optional)