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Recipes
Gluten Free Cornbread
By weavincanuck
Instructions Preheat oven to 400F
- 1 cup certified gluten-free cornmeal
- 1/2 cup white rice flour
- 1/2 cup cornstarch
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar (You can substitute your favorite sweetener here, decrease the amount, or omit the sugar entirely.)
- 1 cup milk (Plant- or dairy-based will work. I use unsweetened coconut milk.)
- 1/3 cup oil
- Egg replacer (prepared according to package directions) to equal 2 large eggs (or you may use 2 large eggs OR 1/2 cup egg substitute, like Egg Beaters, if you prefer.)
Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies (gluten-free)
By weavincanuck
To the mixing bowl of a stand mixer fitted with the paddle attachment or using an electric mixer, combine peanut bu...
- 1 cup creamy peanut butter (Do not use natural or homemade peanut butter, it's too runny and can separate - see note below)
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- one 8-ounce bag Heath Milk Chocolate Toffee Bits (or substitute about 3/4 cup toffee bits with about 1/2 cup chopped milk chocolate)
Slow Cooker Chicken Gyros
By weavincanuck
Spray crock pot with non-stick cooking spray
- 1 lb boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1 onion, diced
- 1/4 cup water
- 1 tablespon olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon oregano
- 1/4 teaspoon allspice
- 1 teaspoon lemon pepper
Pecan Bars
By weavincanuck
Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides
- FOR CRUST
- 2 sticks unsalted butter, softened
- 2/3 cup packed brown sugar
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- FOR TOPPING
- 1 stick (1/2 cup) unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup honey
- 2 tablespoons heavy cream
- 2 cups chopped pecans
Jacket Potatoes with Chicken and Avocado
By weavincanuck
Oven : Preheat to 200°C (400°F, gas mark 6), 1
- 4 large baking potatoes
- 1 teaspoon olive oil
- 1/4 pint (150 ml) sour cream
- 3 tablespoons snipped chives
- 1 tablespoon lemon juice
- 10 oz {275 g) cooked chicken
- 1 ripe avocado
- Salt and freshly ground black pepper
Chicken with Apricots
By weavincanuck
1. Cook orzo according to package; drain
- 1 1/4 cups dried orzo (8 oz.)
- 1 15-oz. can unpeeled apricot halves in light syrup
- 4 skinless, boneless chicken breast halves
- 1 1/2 tsp. curry powder
- 2 Tbsp. olive oil
- 6 green onions
COSTCO Mousse recipe
By weavincanuck
Mix well on mixer for vanilla mousse filling For chocolate we use whipped cream (non dairy) plus chocolate syrup o...
- 1 cup of heavy whipping cream
- 1 cup of milk
- 1 large package of jello vanilla pudding
- Mix well on mixer for vanilla mousse filling
Chocolate Chip Cookie Dough Truffles
By weavincanuck
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minute...
- 8 tbsp. unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 2 1/4 cup all-purpose flour
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp. vanilla extract
- 1/2 cup mini semisweet chocolate chips
- 1 1/2 lb. semisweet or milk chocolate, coarsely chopped (Baker's chocolate)
- Mini chocolate chips (for garnish)
Spicy Green Chili Chicken Lasagna
By weavincanuck
1. Preheat oven to 375º F
- 4 cups cooked chicken, shredded or cubed
- 2 cups salsa verde
- 2 cups mozzarella cheese, grated
- 2 cups Mexican cheese blend
- 3/4 cup sour cream
- 10 oz. no-boil lasagna noodles
- 1 (10 oz.) can fire roasted green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (15 oz.) container crema
- CREMA
- 1 cup sour cream
- 1 cup heavy cream
- 1 teaspoon salt
- PREPARATION
- Mix
- Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.
- Serve or Store
- Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
- COOKING NOTES
- ADVANCE PREPARATION
- When purchasing sour cream, pay attention to the expiration date. The crema can be made and stored in an airtight container in the refrigerator for as long as the sour cream would last.
- Bring the crema to room temperature before serving.
Slow Cooker Salsa Verde Pulled Pork Tacos
By weavincanuck
Season the pork roast with the garlic salt and pepper
- Suggested Optional Toppings:
- 3 to 4 lb boneless pork shoulder roast (may still be frozen)
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 1 pint salsa verde (I used some of this recipe which I had in the freezer)
- 1 can or 1 bag of dehydrated refried beans prepared
- fresh cooked white rice
- 18 tortillas of your choice (I suggest quinoa or corn)
- shredded lettuce
- chopped tomato
- avocado or guacamole
- salsa verde
- dairy free sour cream