Ezunich's profile page
Recipes
Shortcakes
By ezunich
1. Preheat oven to 400 degrees F
- 1 1/2 cups fresh or frozen* tart red cherries, pitted
- 1 1/2 cups fresh or frozen*blueberries
- 1/3 cup sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup butter
- 1 egg
- 1 cup whipping cream
- 1/4 cup honey
- 1 teaspoon vanilla
- 1/4 cup fresh or frozen* tart red cherries, pitted and chopped
- 1/4 cup fresh or frozen*blueberries, chopped
Sauerkraut & Sausage
By ezunich
Put oil in the pan. Add onion and pepper
- 1 onion, large, chopped
- 1 red pepper, chopped
- olive oil
- potatoes, in skin
- smoked sausage
Caramel Apple-Brownie Cheesecake
By ezunich
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted a...
- 3/4 cup chopped pecans
- 2 (8-oz.) packages cream cheese, softened
- 1/2 cup granulated sugar 1 tsp. vanilla extract
- 4 large eggs, divided
- 1/2 cup firmly packed light brown sugar
- 1/2 cup butter, melted
- 1 cup all-purpose flour 1 tsp. ground cinnamon 1 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 cups peeled and diced Granny Smith apples
- Caramel Apple Topping
- 1/4 cup butter
- 1/2 cup sugar
- 1 tsp fresh lemon juice
- 5 large Granny Smith apples (2 1/2 lbs)
- Caramel Sauce
- 1 cup light brown sugar
- 1/2 cup butter
- 1/4 cup whipping cream
- 1/4 cup honey
Roasted-Garlic Mashed Potatoes
By ezunich
1 . Preheat oven to 400°F 2
- 1 large bulb garlic
- 1 tbs olive oil
- 1/4 cup chopped green onion
- 1/4 cup butter
- 2 1/2 pounds potatoes, peeled, cubed and cooked
- 1/2 cup Culden's® Dijon mustard
- 1 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley leaves
Italian Wedding Soup (Angie)
By ezunich
Bring water and bouillon to a boil
- 8-10 cups water
- 5 heaping tsp chicken bouillon granules
- 1 cup ancini de pepe
- 1 1/2 cup spinach
- small meatballs
- Parmesan cheese
Sauteed Chicken with Tomatoes, Olives and Feta
By ezunich
Score top of chicken breasts with sharp knife; place in large glass baking dish, whisk 1/2 cup oil, lemon juice, 6 ...
- 6 skinless boneless chicken breast halves, trimmed, pounded to 1/3-inch thickness
- 1/2 cup plus 2 tbs olive oil
- 1/3 cup fresh lemon juice
- 8 tsp chopped fresh
- 2 garlic cloves, pressed
- 30 pitted Kalamata olives, cut lengthwise into slivers
- 6 grape tomatoes, stemmed, quartered lengthwise
- 1/2 cup crumbled feta cheese
Makeover Creamy Coleslaw
By ezunich
Place coleslaw mix in a large bowl
- 2 pkg (14 oz each) coleslaw mix
- 3/4 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup sugar
- 3/4 tsp salt
- 1/2 tsp ground mustard
- 1/2 tsp celery seed
Apple Cobbler Cake
By ezunich
Preheat oven to 350°. Butter a 13 x 9 inch baking pan
- 6 large tart green apples (about 2 1/2 lbs), peeled, quartered, cored, thinly sliced
- 2 cups plus 2 tb sugar
- 2 tsp cinnamon
- 2 tbs plus 3 cups flour
- 2 tbs fresh lemon juice
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted, cooled
- 1/2 cup water
- 1 tsp vanilla
BBQ Chicken Salad with Avocado Cilantro Dressing
By ezunich
Instructions Chicken Remove any fat from the chicken breasts and pound to even thickness
- 2 boneless skinless chicken breasts
- 1 package KC Masterpiece BBQ Sauce and Dry Rub Mix by dry salad dressings
- 1 cup orange juice
- 1 head of green lettuce
- 1 can (15 ounces) black beans
- 1 can (15 ounces) southwestern corn*
- 2 large ripe avocados reserve 1 half of 1 avocado for the dressing
- 1 pint grape tomatoes halved
- 1/4 cup chopped cilantro
- Optional: cheddar cheese chopped red onion
- 3/4 cup cilantro stems removed
- 1/2 jalapeno
- 1 tablespoon prepared ranch mix dry
- 3/4-1 cup full lowfat buttermilk
- 1 teaspoon minced garlic
- 1-2 limes (2 tablespoons lime juice and 1 tsp. zest)
- 1/2 large avocado (reserved from the salad)
- Salt and pepper
Grilled Corn Dip
By ezunich
Saute corn 1-2 minutes or until vegetables are tender
- 6 medium ears sweet corn, husks removed (or 2 3/4 cups frozen)
- 1 large onion, chopped
- 1 jalapeno pepper, finely
- chopped
- 2 garlic cloves, minced 2 tablespoons butter 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon chili powder
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 tablespoons sliced green onions
- Tortilla chips