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Recipes
Cherry Pie Bars Recipe | MyRecipes.com
By ezunich
Preparation 1. Preheat oven to 350°F
- 3 cups (12 oz.) all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon table salt
- 1 1/2 cups (12 oz.) cold butter, cubed
- 3 cups canned cherry pie filling (about 1 1/2 [21-oz.] cans)
- 3/4 cup chopped pecans
- 1 cup powdered sugar
- 4 to 5 tsp. whole milk
- 1/4 teaspoon almond extract
Berry Banana Smoothies
By ezunich
In a blender, combine all ingredients' cover and process until smooth
- 1 1/2 cups vanilla or plain yogurt
- 2/3 cup orange juice
- 2 medium ripe bananas, cut into chunks
- 1 cup fresh strawberries, halved
- 2 tsp honey
Cinnamon Raisin Bites
By ezunich
1. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg
- 2 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup milk
- 1/4 cup oil
- 1/4 cup honey
- 1/2 cup raisins
Baker's Chocolate Cake
By ezunich
Microwave chocolate and butter on high for 2 minutes
- 6 squares Semi-sweet chocolate
- 3/4 cup (1 1/2 sticks) butter
- 1 1/2 cup sugar
- 3 eggs
- 2 tsp vanilla
- 2 1/2 cup flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup water
Chocolate Fudge Brownies
By ezunich
Preheat oven to 350°. In a small saucepan, melt butter and chocolate over low heat
- 1 cup butter, cubed
- 6 ounces unsweetened chocolate, chopped
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 cups chopped walnuts
- Confectioners' sugar, optional
Mediterranean Chicken Pasta Recipe
By ezunich
Cook pasta according to package directions
- 1 package (12 ounces) uncooked tricolor spiral pasta
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 large sweet red pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, peeled and thinly sliced
- 1 cup white wine or reduced-sodium chicken broth
- 1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (14 ounces) water-packed quartered artichoke hearts, drained
- 1 package (6 ounces) fresh baby spinach
- 1 cup (4 ounces) crumbled feta cheese
- Thinly sliced fresh basil leaves and shaved Parmesan cheese, optional
Spinach & Rice
By ezunich
Salute rice and onion in olive oil in saucepan, stirring occasionally, for 15 minutes
- 1 cup uncooked rice
- 1 medium onion, chopped
- 1/3 cup olive oil
- 2 boiling water
- 1 tbs tomato paste
- 1 1/2 tsp salt
- 1 lb fresh spinach
Chicken and Dumplings with Mushrooms
By ezunich
Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel–lined plate
- 6 oz. slab bacon, cut into 1/4” pieces
- 1/4 cup all-purpose flour
- 4 chicken legs (drumsticks with thighs; about 2 lb.)
- Kosher salt and freshly ground black pepper
- 1 1/2 lb mixed mushrooms
- 1 medium onion, chopped
- 6 garlic cloves ,crushed
- 1/4 cup dry white wine
- 6 sprigs thyme
- 2 bay leaves
- 8 cupslow-sodium chicken broth
- Dumplings
- 3/4 tsp kosher salt, plus more
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp freshly grated nutmeg
- 1/8 tsp freshly ground black pepper
- 2 large eggs
- 1/4 cup whole milk
French Onion Dip from Scratch
By ezunich
Caramelize onions. Heat oil, add onions and salt
- 2 tbs olive oil
- 1 1/2 cups minced onions
- 1/4 tsp salt
- 1 cup greek yogurt
- 1/2 cup sour cream
- 3/4 cup mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
- 1/2 tsp salt
Chicken and Olive Tamale Pie
By ezunich
1. Preheat oven to 400 degrees F
- 1 1/4 cups water
- 1/2 cup cornmeal
- 1 14 3/4 ounce can cream-style corn
- 1 pound shredded cooked chicken* (about 3 cups)
- 1 16 ounce jar mild or medium green or red salsa
- 1/4 cup pimiento-stuffed green olives, chopped
- 1 tomato, thinly sliced
- 1/4 cup crumbled queso fresco or feta cheese (optional)
- Snipped fresh cilantro, green onion, and/or chili powder (optional)