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Recipes
Gluten-Free Chocolate Chip Cookie Ice Cream Pie
By weavincanuck
1 Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms
- 1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
- 1/2 cup butter, softened
- 1 teaspoon pure vanilla
- 1 egg, beaten
- 1 tablespoon unsweetened baking cocoa
- 1 1/2 quarts gluten-free vanilla ice cream
- 1/2 cup gluten-free chocolate fudge topping
Chicken & Blueberry Pasta Salad
By weavincanuck
Yes, blueberries and pasta
- 1 pound boneless, skinless chicken breast, trimmed of fat
- 8 ounces whole-wheat fusilli or radiatore
- 3 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1/3 cup reduced-sodium chicken broth
- 1/3 cup crumbled feta cheese
- 3 tablespoons lime juice
- 1 cup fresh blueberries
- 1 tablespoon chopped fresh thyme
- 1 teaspoon freshly grated lime zest
- 1/4 teaspoon salt
Frozen Fruit Salad
By weavincanuck
Place in a bowl the cream cheese and mayo then with an electric mixer cream together until smooth
- 6 oz. – Soft Cream Cheese
- 1 C. – Mayo
- 1 C. – Heavy Whipping Cream
- 1 C. – Maraschino Cherries ( cut in half )
- 2 1/2 C. – Crushed Pineapple ( drained )
- 1 C. – Mini Marshmallows
SLOW COOKER MASHED POTATOES
By weavincanuck
Spray the inside of a slow cooker with cooking spray
- 2 pounds red potatoes, cut into 2 inch pieces (you can peel them but I never do - I love red potato skins in my mashed potatoes!)
- 1/2 cup sour cream (or plain greek yogurt)
- 1/4 cup milk
- 2 teaspoons minced garlic
- 2 teaspoons salt
- 1 teaspoon black pepper
Chicken Tikka Masala
By weavincanuck
Preheat oven to 500°F/260°C
- Chicken Marinade
- 3 boneless, skinless chicken breasts
- 1 lemon
- 125 grams yogurt
- 6 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 2 teaspoons paprika
- Bamboo or wooden skewers
- Sauce
- 3 tablespoons oil
- 1 large onion, chopped finely
- 2 tablespoons ginger, minced
- 8 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- 1 tablespoons tomato puree
- 800 grams tomato sauce or crushed tomatoes
- 300 milliliters water
- 250 milliliters cream
- Chopped coriander, to garnish
- Rice and naan bread, to serve
Chocolate Eclair Squares
By weavincanuck
BEAT pudding mixes and milk in large bowl with whisk 2 min
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 2 cups cold milk
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 64 NILLA Wafers
- 2 squares BAKER'S Semi-Sweet Chocolate
Layered Turtle Cheesecake Recipe
By weavincanuck
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in
- FILLING:
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 cup finely chopped pecans
- 6 tablespoons cold butter, chopped
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1/3 cup packed brown sugar
- 1/4 cup plus 1 teaspoon all-purpose flour, divided
- 2 tablespoons heavy whipping cream
- 1-1/2 teaspoons vanilla extract
- 4 eggs, lightly beaten
- 1/2 cup milk chocolate chips, melted and cooled
- 1/4 cup caramel ice cream topping
- 1/3 cup chopped pecans
- GANACHE:
- 1/2 cup milk chocolate chips
- 1/4 cup heavy whipping cream
- 2 tablespoons chopped pecans
- Optional garnish: pecan halves and additional caramel ice cream topping
Dipping Chocolate
By weavincanuck
If you don't have a double boiler fill a pot with about 3" of water and place a smaller pot inside which you will f...
- 6-Ounces of Chocolate Morsels
- 2 Tablespoons Light Corn Syrup
- 2 Tablespoons Vegetable Shortening
- 1 1/2 Teaspoons Water
- Double Boiler
- Cookie Sheets
- Waxed Paper
Gluten Free Lemon Blueberry Cake | Gluten-Free on a ShoestringGluten-Free on a Shoestring
By weavincanuck
First, make the cake. Preheat your oven to 350°F
- For the cake
- 2 cups (280 g) all purpose gluten free flour (I used my Better Than Cup4Cup blend)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1/4 cup (36 g) cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup (150 g) granulated sugar
- Zest of 2 lemons, finely grated
- 1/2 cup (109 g) packed light brown sugar
- 12 tablespoons (168 g) unsalted butter, at room temperature
- 3 eggs (180 g, out of shell) at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup (2 fluid ounces) freshly-squeezed lemon juice (from about 2 medium-size lemons)
- 3/4 cup (180 g) sour cream, at room temperature
- 1 1/4 cups (150 g) fresh blueberries, tossed with 1 teaspoon cornstarch
- Lemon Buttercream Frosting
- 16 tablespoons (224 g) unsalted butter, at room temperature
- 3 1/2 to 4 cups (400 to 460 g) confectioners’ sugar
- 1/2 teaspoon kosher salt
- 3 to 4 tablespoons freshly squeezed lemon juice (from about 2 medium-size lemons)
- Rich Lemon Glaze
- 2 to 2 1/2 cups (230 to 290 g) confectioners’ sugar
- 1/8 teaspoon kosher salt
- 3 tablespoons freshly squeezed lemon juice (from about 1 large lemon)
- 2 tablespoons (28 g) unsalted butter, at room temperature
- More fresh blueberries for decorating
Rich Pecan Pie
By weavincanuck
Preheat oven to 350F and place rack near bottom of oven
- Pastry shell
- 8 oz pecan halves
- 1 3/4 cups lightly packed brown sugar
- 1/3 cup softened butter
- 1/4 cup maple syrup
- 4 eggs
- 1 cup 35% whipping cream
- 1 1/2 tsp vanilla
- 1/2 tsp salt