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Recipes
Peanut butter cup cheesecake
By duckieq
Prepare a 7 inch springform pan by coating it with a non-stick spray
- 1 cup crushed Oreo cookie crumbs
- 2 tablespoons butter melted
- FILLING
- 12-ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup smooth peanut butter
- 1/4 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon all purpose flour
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 3/4 cup semisweet chocolate chips
- TOPPING
- 6 oz. milk chocolate, finely chopped
- 1/3 cup heavy cream
- 2/3 cup coarsely chopped peanut butter cups
Peanut butter snowballs
By duckieq
Place a wire cooling rack on a large baking sheet
- 2 c. powdered sugar
- 1 1/3 c. creamy peanut butter
- 1/4 c. butter, melted
- 2/3 c. graham crackers crumbs
- 1 tbsp. maple syrup
- 1 tsp. kosher salt
- 2 c. white chocolate, melted
- 2 tsp. coconut oil
- Sprinkles, for garnish
Braciole
By duckieq
1) pound flank steak to 1/2" thick 2)mix bread crumbs, garlic, cheese and parsley together and spread on steak 3)
- 1/2 C. bread crumbs
- 1 garlic clove, minced
- 1/4 C. pecorino romano
- 1/2 C. chopped parsley
- 1 T. olive oil
- 1/4 tsp black pepper
- 2 lb. flank steak
Spicy Honey BBQ Wings
By duckieq
Combine pressure cooker sauce and 2 lb frozen wings into pressure cooker
- PRESSURE COOKER SAUCE:
- 2 lb frozen wings
- 2 lb wings
- 3/4 cup honey BBQ sauce
- 1/2 cup apple juice
- 1/2 tsp cayenne
- 1 tsp black pepper
- 1 tsp crushed red pepper
- 2 tsp paprika
- 1/2 tsp basil
- 1/2 cup water
- 1/2 cup brown sugar
- BASTING SAUCE:
- 3/4 cup honey BBQ sauce
- 1/2 cup apple juice
- 1/2 tsp cayenne
- 1 tsp black pepper
- 1 tsp crushed red pepper
- 2 tsp paprika
- 1/2 tsp basil
- 1/2 cup brown sugar
- 1/2 tsp liquid smoke
Balsalmic veal chops
By duckieq
1) heat olive oil in skillet; meanwhile salt and pepper the chops
- 6 veal chops
- 1/4 C. balsamic vinegar
- 3T. lemon juice
- 1T. worcestshire sauce
- 2 tsp. honey
- 2 tsp. dijon mustard
- salt & pepper
- olive oil to season pan
Sausage and farro stew
By duckieq
1) in large saucepan, cover faro with a couple inches of water
- 1 c farro
- 2 t evoo
- 8 oz sausage with casing removed
- 4 cloves garlic, sliced
- 5 c chicken stock
- 4 c kale, rough chop
- 1 tsp thyme, fresh
- salt and pepper
- 2 t grated pecorino romano
Chicken parm spaghetti squash
By duckieq
With a sharp knife, slice the squash in half
- Large Spaghetti Squash
- 2 Boneless Skinless Chicken Breasts /cut into strips
- 2 Eggs /beaten
- Flour
- Italian Style Breadcrumbs
- Marinara Sauce
- Shredded Mozzarella Cheese
- Grated Parmesan Cheese
- Italian Seasoning
- Salt
- Pepper
- Oil for frying
Chocolate and peanut butter cupcakes
By duckieq
1 Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups
- 1 1/2 cups All Purpose Flour
- 1/3 cup baking cocoa
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup Pure Vegetable Oil
- 1 cup water
- 1 tablespoon white vinegar
- 1/2 teaspoon Pure Vanilla Extract
- 1 Egg
- 1 package (8 oz) cream cheese, softened
- 3/4 cup Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar
- 1/4 cup peanut butter chips
- 1/4 cup semi-sweet chocolate baking chips
Dijon chicken with mascarpone marsala
By duckieq
1) sprinkle chicken with salt and pepepr
- 1 1/2 lbs chicken breast (i like tenders)
- salt and pepper.
- 2 t evoo
- 5 t butter, divided
- 3/4 c chopped onion
- 2 t minced garlic
- 1 c marsala wine
- 1 c mascarpone
- 2 t dijon
- 2 t chopped, fresh parsley
- package of fettuccine (cooked)
Toasted cous cous
By duckieq
For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat
- Dressing:
- 2 cups low-sodium chicken broth
- 1/2 teaspoon kosher salt
- 1 (10-ounce) box (1 1/4 cups) couscous
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, peeled and crushed
- 4 ounces ricotta salata cheese, cut into 1/2-inch pieces
- 1 small or 1/2 large cucumber, peeled, seeded, and cut into 1/2-inch pieces
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan
- 1/4 cup chopped fresh basil leaves
- 1/4 cup extra-virgin olive oil
- Zest and juice from 1/2 large lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper