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Recipes
Cinnamon- Swirl Coffee Ring
By ezunich
In a large mixing bowl, combine the first six ingredients
- 3 cups flour
- 2 cups sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cardamom
- 1 (8 oz pkg) cream cheese, softened
- 3 eggs
- 1 cup milk
- 1/2 cup butter, melted
- 1 tsp vanilla
- Filling
- 1/2 cup small curd cottage cheese
- 2/3 cup sugar
- 2 tsp cinnamon
Four Cheese Baked Penne
By ezunich
1. Cook penne according to package instructions
- 4 cups uncooked penne pasta
- 1 medium onion, chopped
- 2 tsp olive oil
- 4 garlic cloves, minced
- 1 can (15 oz) crushed tomatoes
- 1 can (8 oz) tomato sauce
- 1 tbs dried parsley flakes
- 1 tsp dried oregano
- 1 tsp dried rosemary, crushed
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp pepper
- 1 1/2 cups 2% cottage cheese
- 1 1/4 cups shredded mozzarella cheese, divided
- 1 cup part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese
Slow Cooker Baked Apples
By ezunich
1. Core apples and peel top third of each if desired
- 6 medium tart apple
- 1/2 cup raisins
- 1/3 cup packed brown sugar
- 1 tbs grated orange peel
- 1 cup water
- 3 tbs thawed orange juice concentrate
- 2 tbs butter
Fresh Cherry Tart
By ezunich
Stir together first 4 ingredients
- 1 1/3 cups graham cracker crumbs
- 3 tbs sugar
- 1 tsp ground cinnamon
- 1/3 cup butter or margarine, melted
- 2 1/2 cups fresh cherries, pitted (about 1 pound)
- 2/3 cup sugar, divided
- 3 tbs cornstarch
- 3 tbs water
- 1/3 cup orange marmalade, divided
- 2 tbs butter or margarine
- 1 (8 oz pkg) soft cream cheese
Roast Beef Tenderloin with Merlot and Shallots
By ezunich
Melt butter in medium saucepan over medium-high heat
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup chopped shallots
- 1 1/2 tsp. fresh thyme
- 2 tbsp. all purpose flour
- 1 1/2 cups of Merlot or other dry red wine
- 1 1/2 tsp. tomato paste
- 2-2 1/2 pound thick-end tenderloin roasts, trimmed
- 5 garlic cloves, pressed
- 2 tbsp. mustard seeds
- 1 tbsp. dry mustard
- 1 tbsp. Dijon mustard
- Salt and freshly ground black pepper to taste
Peach Pocket Pies
By ezunich
Preheat oven to 350°. Line a baking sheet with parchment paper
- 2/3 cup fresh or frozen peeled and chopped peaches, thaw if frozen (4.5 oz)
- 3 tbs sugar
- 2 tsp cornstarch
- 1 tsp minced lemon zest
- 1 tsp fresh lemon juice
- pinch of Kosher salt
- 1 refrigerated pie crust (9 inch)
- 1 egg beaten
- Sanding or granulated sugar
Blueberry Cream Biscuits with Blueberry Sauce
By ezunich
1. Preheat oven to 425°
- Blueberry Sauce:
- 2 cups flour
- 2 tsp baking powder
- 2 tbs sugar
- 1/2 tsp salt
- 1/4 tsp grated nutmeg
- 1 cup blueberries
- 1 1/2 cups whipping cream
- 2 cups blueberries
- 1/3 cup sugar
- 2 tbs water
- 1 tsp vanilla
Lamb and Spinach in Filo Dough
By ezunich
Heat the olive oil in a skillet and saute the onions until soft
- 3 tbs olive oil
- 1/2 cup onions, minced
- 1/2 lb lean ground lamb
- 1 tbs garlic, minced
- 1 (10 oz pkg) frozen, chopped spinach, thawed and drained well.
- 1 tbs fresh oregano, chopped
- salt
- pepper
- 1 (10 oz) goat cheese
- 1 tsp creole seasoning
- 4 sheets filo dough
- 1/2 cup unsalted butter, melted
- Fresh oregano sprigs for garnish
Chewy Chocolate Brownies
By ezunich
1. In a microwave, melt chocolate; stir until smooth
- 3 squares (1 oz each) semisweet chocolate, chopped
- 1 cup brown sugar
- 3 tbs unsweetened applesauce
- 1 egg
- 1 egg white
- 2 tbs canola oil
- 4 1/2 tsp light corn syrup
- 2 tsp vanilla
- 1 cup flour
- 1/4 cup cocoa
- 1/2 tsp baking soda
- 1/8 tsp salt
Oreo Balls
By ezunich
Put oreos in a cuisinart and pulse until crumbs
- 1 package Oreos (I used low fat) (says take 9 cookies out, you can use the whole package)
- 8 oz cream cheese (I used reduced fat)
- 2 8 oz semi sweet or dark chocolate cooking bars