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Recipes
Seasoned Black Beans
By ezunich
Heat oil in a saucepan over medium
- 2 tbs olive oil
- 1 tbs minced fresh garlic
- 2 cans (15 0z) black beans, undrained.
- 2 tbs cilantro
- 1 jalapeno thinly sliced
- 2 tsp minced lime zest
- 1 tbs fresh lime juice
Giant Prezels
By ezunich
In a large mixing bowl, dissolve yeast in warm water
- 1-1/2 tsp active dry yeast
- 3/4 cup warm water (110°to 115°)
- 1-1/2 tsp sugar
- 3/4 tsp salt
- 1 1/2 cups flour
- 2 tbs butter
- coarse salt
Baker's Fudge
By ezunich
Microwave chocolate in large bowl on high for 2 minutes
- 6 squares semisweet chocolate
- 1 lb (4 cups) powder sugar
- 1/3 cup milk
- 2 tsp vanilla
- 1/2 cup (1 stick) butter, softened
Twice Baked Potatoes with Goat Cheese and Chives
By ezunich
Rub oil over potatoes. Pierce in several spots with fork
- 1 1/2 tsp vegetable oil
- 8 (6-ounce) russet potatoes, scrubbed
- 51/2 ounces soft fresh goat cheese (such as Montrachet), crumbled
- 3/4 cup half and half
- 3 tbs unsalted butter
- 3 tbs chopped fresh chives
Candy Topped Bars
By ezunich
In a large bowl, combine flour and brown sugar
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 cup cold butter
- 1/2 cup chopped pecans
- 1 package (8 oz) cream cheese,softened
- 1/4 cup sugar
- 1 egg
- 2 tbs milk
- 1 tbs lemon juice
- 1/2 tsp vanilla extract
- 1/2 to 1 cup M&M's miniature baking bits
Mexican Beans & Rice
By ezunich
1. In a large nonstick skillet, saute the celery, green pepper and onion in oil until tender
- 2 celery ribs, chopped
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 tbs canola oil
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (16 oz) kidney beans, rinsed and drained
- 2 cups cooked brown rice
- 1 tsp Worcestershire sauce
- 1 1/2 tsp chili powder
- 1 / tsp pepper
- 1/4 up shredded cheddar cheese
- 1/4 cup sour cream
- 2 green onions, chopped
Chocolate & Peanut Butter Mousse Cheesecake
By ezunich
1. In a bowI, combine wafer crumbs and butter
- 1 1/2 cups chocolate wafer, crumbs
- 1/4 cup butter, melted
- MOUSSE LAYERS
- 3/4 cup creamy peanut butter
- 5 oz. cream cheese, softened
- 2 tbs butter, softened
- 1 1/4 cups confectioners' sugar
- 1 1/4 cups heavy cream, whipped, divided
- 5 oz. bittersweet chocolate, chopped milk chocolate candy bar (3 1/2 oz.), chopped
- 1/3 cup sugar
- 1/4 cup 2% milk
- 1 tsp vanilla extract
- GANACHE
- 6 oz. bittersweet chocolate, chopped
- 2/3 cup heavy cream
- 1 tsp vanilla extract
- Shaved chocolate, optional
Cinnamon Breakfast Rolls
By ezunich
Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place, free from drafts, 1 hour
- 1 package French cake mix
- 5 1/4 cups flour
- 2 envelopes active dry yeast
- 1 tsp salt
- 2 1/2 warm water (105° to 115°)
- 1/2 cup sugar
- 2 tsp ground cinnamon
- 1/2 cup butter or margarine, divided and melted
- 1/2 up raisins, divided
- 3/4 cup chopped pecans, divided
- 1 cup powdered sugar
- 3 tbs milk
- 1/2 tsp vanilla extract
Baked Reuben Dip
By ezunich
In a large bowl, mix the first six ingredients; stir in caraway seeds, if desired
- 1 jar (32 oz.) sauerkraut, rinsed and well drained
- 10 oz. sliced deli corned beef, chopped
- 2 cups (8 oz.) shredded sharp cheddar cheese
- 2 cups (8 oz.) shredded Swiss cheese
- 1 cup mayonnaise
- 1/4 cup Russian salad dressing
- 1 tsp caraway seeds
- optional Rye crackers
Snowflake Shortbread Cookies
By ezunich
1. Preheat oven to 325°. Beat butter at medium speed until creamy
- 1 cup butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp. salt
- Parchment paper
- Royal Icing
- 3 cups powdered sugar
- 2 tbsp meringue powder
- 1/4 cup cold water
- Sparkling sugar