Weavincanuck's profile page
Recipes
Frozen Shoulder Massage Oil
By weavincanuck
So anyway, after 15 minutes or so of using the Magic Bag, I would take a bit of the massage oil and massage it on m...
- 2 teaspoons extra-virgin olive oil (straight from my kitchen)
- 3 drops lavender essential oil
- 3 drops rosemary essential oil
- 3 drops chamomile essential oil
- 3 drops frankincense essential oil
Salted Caramel Butter Bars
By weavincanuck
To make the crust: Preheat oven to 325° In a large bowl, combine the butter and sugars
- For the Crust:
- 1 lb. salted butter room temp
- 1 cup sugar
- 1 1/2 cups powdered sugar
- 2 Tbs vanilla OR - I used Princess Cake Emulsion..
- 4 cups AP flour
- For the Filling:
- 1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
- 1/3 cup milk or cream
- 1/2 teaspoon vanilla
- 1 T. coarse sea salt (optional)
Gluten Free Soft Pretzel
By weavincanuck
In a small bowl, mix beer, sugar and yeast and let stand for 5 minutes
- 7 Tbs. room temperature gluten free beer (I used Coors® Peak Lager) OR club soda
- 1 tsp. granulated cane sugar
- 1 package rapid rise/bread machine yeast, gluten free (e.g. Red Star®)
- 1 egg (or egg substitute like 1 Tbs. flaxseed meal steeped in 3 Tbs. warm water)
- 1 Tbs. honey or agave nectar
- 1 1/3 cup + 2 Tbs. (197 gr.) gfJules™ All Purpose Gluten Free Flour
- 3/4 tsp. sea salt
- oil for brushing on top of pretzels
- (1/3 cup baking soda for soda bath)
- coarse sea salt, sesame seeds, or other toppings of choice
Two Ingredient Peanut Butter Cup Chocolate Chip Cookie Dough Bars
By weavincanuck
Preheat oven to 350F
- one 14.3-ounce refrigerated tub Pillsbury Gluten Free Chocolate Chip Cookie Dough
- 9 Reese's Peanut Butter Cups (or similar; or Homemade Peanut Butter Cups. I used the 'snack size' cups; full size may be substituted)
Fresh Fruit & Lemonade Popsicles
By weavincanuck
Place your combination of fruit into each popsicle mold
- 2 cups lemonade, homemade or store bought
- variety of fresh fruits (for ours we used kiwi slices, sliced strawberries and blueberries)
Chipotle Shrimp Taco with Avocado Salsa Verde
By weavincanuck
Put the onion, jalapeno, and garlic in a food processor and finely chop
- Avocado Salsa:
- 1 small onion, quartered
- 1 jalapeno, quartered, seeds optional
- 1 garlic clove, smashed
- 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
- 1/2 Hass avocado, peeled, seeded, and cut into chunks
- 1 1/4 teaspoons kosher salt
- 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
- Shrimp:
- 1 tablespoon olive oil
- 1 teaspoon chipotle or blended chili powder
- 1 teaspoon kosher salt
- 1 pound medium shrimp (about 20), peeled and deveined
- 8 corn tortillas
- 8 sprigs cilantro for garnish
- 2 limes, cut into wedges
Tiramisù - Schar
By weavincanuck
Beat 3 egg yolks with sugar, then add the mascarpone and rum
- 5.3 ounce package Schär Ladyfingers
- 3 eggs
- 4 tablespoons sugar
- 8 ounces mascarpone cheese
- 2 tablespoons rum
- 1-1/4 cups brewed espresso or coffee
- 2 tablespoons cocoa powder
Buffalo Chicken Casserole
By weavincanuck
Heat the oven to 350°F. Lightly grease an 11x8x2-inch baking dish
- 3 cup shredded cooked chicken
- 2 Tbsp cayenne pepper sauce
- 1/3 lb rotini pasta, cooked and drained
- 1 stalk celery, sliced (about 1/2 cup)
- 1 can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/4 cup blue cheese salad dressing
- 1 cup shredded Monterey Jack cheese (about 4 ounces)
Maple Caramel Glaze
By weavincanuck
Melt the butter and brown sugar in a small saucepan over medium heat
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1 tablespoon milk
- 1/2 cup powdered sugar
Veggie Laksa
By weavincanuck
Place noodles in a heatproof bowl and cover with boiling water
- 3/4 lb (350g) fresh Singapore noodles
- 2 oz (60g) Laksa paste or other Thai curry paste
- 1 large can (1 1/2 cups) coconut cream
- 2 cups mixed chopped vegetables (see note above)
- handful fresh basil leaves