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Recipes
Breakfast Potatoes
By weavincanuck
Lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato
- 1 large baked potato (russett or sweet)
- 1 Tbsp. butter
- 2 eggs
- 2 strips bacon, cooked and diced
- 2 Tbsp. shredded cheese
- 1 Tbsp. fresh parsley, chopped
- salt and freshly ground black pepper
Almond Balls
By weavincanuck
Cream butter and sugar until fluffy
- 1 cup butter
- 3/4 cup icing sugar
- 1 tsp vanilla
- 2 cups sifted flour
- 1 cup ground blanched almonds
- 18 maraschino cherries cut in half (drained on paper towel)
Mocha Ice Pops
By weavincanuck
Whisk coffee, sugar to taste and cocoa in a medium bowl until the sugar has dissolved
- 2 1⁄2 cups hot brewed coffee
- 4-5 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 1 cup half-and-half
- 1 ⁄4 teaspoon vanilla extract
- Pinch of salt
Shortbread
By weavincanuck
Cream butter and sugar. Add other ingredients
- 1 cup butter
- 3/4 cup icing sugar
- 2 cups flour
- pinch of salt
- 3/4 cup of cornstarch
Sour Cream Lemon Pie
By weavincanuck
In a saucepan, combine sugar, flour, and salt
- 1 cup white sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 1/2 cup sour cream
- 3 egg yolks
- 1/4 cup butter
- 1 1/2 teaspoons lemon zest
- 1/4 cup lemon juice
- 1 (9 inch) pie crust, baked
Porcupine Meatballs
By weavincanuck
Combine first 7 ingredients plus 1/4 cup tomato soup
- 1 lb Sunset Ranch grass fed ground beef
- 1/4 cup uncooked long grain rice
- 1 slightly beaten egg
- 1 tbsp chopped parsley
- 2 tbsp finely chopped onions
- 1/2 tsp salt
- dash pepper
- 1 10 3/4 ounce can condensed tomato soup
- 1/2 cup beef stock
- 1 tsp Worcestershire sauce
7 Layer Dip
By weavincanuck
This 7-layer dip is super easy and a beautiful dish to entertain with
- 16 ounces refried beans
- 1 (1 1/4 ounce) package taco seasoning
- 1 cup sour cream
- 1 cup guacamole
- 1 cup salsa
- 1 cup lettuce
- 1 cup Mexican blend cheese
- 4 ounces sliced olives
- 1 cup tomato
Gluten Free Bread (Naturally Knocked Up)
By weavincanuck
1.Place the yeast in 1/2 cup warm water-1/2 cup milk along with 1 tablespoon sugar
- 3.5 cups brown rice flour
- 2.5 cups potato or tapioca starch (you could also use arrowroot flour)
- 2 tsp baking powder
- 2 tsp xanthan gum
- 5 Tbsp whole cane sugar, divided
- 1 tsp salt
- 1/2 cup softened butter or lard
- 2 cups warm water, divided
- 1.2 cup whole milk
- 2 Tbsp yeast
- 4 eggs, pastured preferred
- 1 tsp apple cider vinegar
- Read more: Gluten Free Bread {recipe} | Naturally Knocked Up http://www.naturallyknockedup.com/gluten-free-bread-recipe/#ixzz1rvxbkiwU
- Under Creative Commons License: Attribution Non-Commercial No Derivatives
The Perfect Paleo Biscuit
By weavincanuck
Makes 9 biscuits Preheat oven to 400 degrees
- 6 egg whites
- 3/4 cup blanched almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 tablespoons coconut oil, chilled
Spanish Spaghetti with Olives
By weavincanuck
David Joachim, Cooking Light NOVEMBER 2012
- 8 ounces thin spaghetti
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon celery salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed saffron threads (optional)
- 8 ounces extra-lean ground beef
- 1 2/3 cups lower-sodium marinara sauce (such as Amy's)
- 2 ounces pimiento-stuffed olives, sliced (about 1/2 cup)
- 1/4 cup dry sherry
- 1 tablespoon capers
- 1/4 cup chopped fresh parsley, divided