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Recipes
No-Bake Chocolate and Peanut Butter Oatmeal Bars
By Effimiya
With a candy-bar-inspired top and a crumbly cookie base, each of these rich squares packs a double dose of that per...
- Vegetable oil cooking spray
- 9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
- 1 1/2 cups old-fashioned oats
- 1 1/4 cups confectioners' sugar
- 1/4 teaspoon coarse salt
- 5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
- 1 cup chunky peanut butter
- 3/4 cup plus 3 tablespoons smooth peanut butter
- 10 ounces semisweet chocolate, melted
- 1 1/2 ounces milk chocolate, melted
Blueberry Orange Muffins
By Effimiya
By The Canadian Living Test Kitchen
- 2-1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 2 eggs
- 1 cup plain yogurt
- 1 tbsp grated orange rind
- 1/4 cup orange juice
- 1/4 cup vegetable oil
- 1-1/2 cups fresh blueberries
Double Chocolate Coconut Cookies
By Effimiya
Two kinds of chocolate plus walnuts and coconut equals one tempting treat
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 2 cups white-chocolate chunks (about 9 ounces)
- 1 3/4 cups sweetened flaked coconut
- 1 3/4 cups coarsely chopped walnuts, (about 6 ounces)
Zucchini Chocolate Chip Cake
By Effimiya
Delicious and moist, make it as a cake or muffins
- 1/4 cup butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups sugar
- 2 eggs
- 2 cups grated zucchini
- 1/2 cup buttermilk
- 1 tsp vanilla
- 2 cups flour
- 2 tbsp cocoa
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup chocolate chips
Cream Cheese Cookie Cups Recipe
By Effimiya
Cut cookie dough in half (save one portion for another use)
- 1 tube (18 ounces) refrigerated chocolate chip cookie dough
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1-1/4 cups confectioners' sugar
Raspberry Bars
By Effimiya
Heat oven to 350°F. Combine all crumb mixture ingredients in large bowl
- Crumb Mixture
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 1 cup chopped pecans
- 1 cup Butter, softened
- 1 Egg
- Filling
- 3/4 cup raspberry preserves
Swedish Meatballs
By Effimiya
This Scandinavian favorite goes from appetizer to main in a flash (just add noodles), and it's ready when you are
- 1 pound ground beef chuck
- 1 pound ground pork
- 3 cups panko (Japanese breadcrumbs)
- 1 1/2 cups whole milk
- 2 large eggs, lightly beaten
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 1/4 teaspoon ground allspice
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups canned reduced-sodium beef broth
- grape or current jelly, cooked egg noodles, chopped parsley, for serving (optional)
Blueberry Walnut Bars Recipe
By Effimiya
In a small bowl, combine the walnuts, cracker crumbs, 2 tablespoons sugar, oats and butter
- 2/3 cup ground walnuts
- 1/2 cup graham cracker crumbs
- 2 tablespoons plus 1/3 cup sugar, divided
- 1/3 cup old-fashioned oats
- 3 tablespoons reduced-fat butter, melted
- 1 package (8 ounces) reduced-fat cream cheese
- 1 tablespoon orange juice
- 1/2 teaspoon vanilla extract
- 1/2 cup reduced-fat whipped topping
- 2 tablespoons blueberry preserves
- 1-1/2 cups fresh blueberries
- 2/3 cup ground walnuts
- 1/2 cup graham cracker crumbs
- 2 tablespoons plus 1/3 cup sugar, divided
- 1/3 cup old-fashioned oats
- 3 tablespoons reduced-fat butter, melted
- 1 package (8 ounces) reduced-fat cream cheese
- 1 tablespoon orange juice
- 1/2 teaspoon vanilla extract
- 1/2 cup reduced-fat whipped topping
- 2 tablespoons blueberry preserves
- 1-1/2 cups fresh blueberries
Creamy Noodle Casserole Recipe
By Effimiya
In a 5-qt. Dutch oven, cook noodles in boiling water for 5 minutes
- 1 package (12 ounces) egg noodles
- 1 package (16 ounces) frozen cut broccoli
- 3 cups cubed fully cooked ham (1/2-inch pieces)
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 cup (4 ounces) shredded Parmesan cheese
- 1/3 cup butter, cubed
- 1/2 cup half-and-half cream
- 1/4 teaspoon each garlic powder, salt and pepper
Pecan Logs
By Effimiya
Nutty and delicious, these pecan logs are a great conclusion to any meal
- 2 cups pecans (about 5 1/4 ounces), toasted
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups confectioners' sugar, sifted, plus more for dusting
- 1 large egg
- 2 teaspoons pure vanilla extract