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Recipes
Roasted Harvest Vegetables
By ezunich
Place vegetables in a large bowl
- 8 small red potatoes, quartered
- 2 small onions, quartered
- 1 medium zucchini, halved and sliced
- 1 medium yellow summer squash, halved and sliced
- 1/2 lb. fresh baby carrots
- 1 cup fresh cauliflowerets
- 1 cup fresh broccoli florets
- 1/4 cup olive oil
- 1 tbs garlic powder
- 1-1/2 tsp dried rosemary, crushed
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
Blueberry-Blackberry Rustic Tart Recipe
By ezunich
In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly
- FILLING:
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1/4 cup yellow cornmeal
- 2/3 cup cold butter, cubed
- 1/2 cup buttermilk
- 4 cups fresh blueberries
- 2 cups fresh blackberries
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 2 tablespoons lemon juice
- 1 egg, beaten
- 2 tablespoons turbinado (washed raw) sugar or coarse sugar
- Whipped cream, optional
Strawberry Cordial (Mom's)
By ezunich
Wash and hull the strawberries
- 1 quart fresh strawberries
- 3 cups 80% proof vodka
- 1 cup water
- 1 tsp coriander
- 1 lb extra fine white sugar
Chocolate-Dipped Granola Bars
By ezunich
Preheat oven to 350°. Coat an 8 x8 pan with nonstick spray
- 2 1/2 cups oats
- 1 1/2 cups whole raw cashews, divided
- 3 tbs canola oil
- 2 tbs flax seeds
- 1/2 cup honey
- 1/2 cup packed brown sugar
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup diced currants
- 4 oz semisweet chocolate bar, finely chopped
Fresh Arugula Bruschetta
By ezunich
1. Preheat boiler. Place bread in single layer on large baking sheet; lightly brush both sides of bread with oil
- 1 lb baguette style French bread (24 diagonal slices)
- 6 oz goat cheese
- 1 tsp finely shredded lemon peel
- 48-72 arugula leaves (about 2 cups)
- coarse sea salt
- cracked black pepper
Palacinke
By ezunich
Combine egg, milk, sugar, baking powder, salt and flour
- Filling:
- 1 egg
- 1 cup milk
- 1/2 cup sugar
- 1/2 tsp baking powder
- cheese
- egg
- sugar
- Topping:
- 1 cup sour cream
- sugar
Sour Cream Pumpkin Bars
By ezunich
1. Grease a 15 x 10 x1 inch baking pan; set aside
- 1/2 cup butter, softened
- 1 1/3 cups sugar
- 1 1/2 tsp baking powder
- 1/4 tsp bakin sod
- 1/4 tsp salt
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup dairy sour cream
- 1/4 cup milk
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 cup whole wheat flour
- 1 cup chopped pecans or walnuts
- Browned Butter Frosting
- 1/2 cup butter
- 3 cups powdered sugar
- 2 tbs milk
- 1 tsp vanilla additional milk
Mocha Torte
By ezunich
Stir together 1 1/4 cups water and 2 tbs coffee granules until dissolved
- 1 1/4 cups water
- 1/4 cup instant coffee granules, divided
- 1 (18.25 oz) package devil's food cake mix with pudding
- 1 cup butter, softened
- 2 cups powdered sugar
- 2 tbs cocoa
- 2 tbs whipping cream
- 1/4 cup coffee liqueur (optional)
- Mocha Frosting
- 3 cups powdered sugar
- 1/4 cup cocoa
- 2 tbs instant coffee granules
- 1/2 cup utter, softened
- 1 tbs vanilla
- 1 tbs coffee liqueur (1 tbs whipping cream may be substituted)
Four-Ingredient Slow-Cooker Pot Roast
By ezunich
Southern Living NOVEMBER 2013
- 1 (3- to 4-lb.) chuck roast, trimmed
- 1 tablespoon canola oil
- 1 (12-oz.) can beer
- 1 (0.7-oz.) envelope Italian dressing mix
Chicken Pesto & Pasta
By ezunich
Cook penne according to package instructions
- 1 lb Penne
- 1 pkg Knorr pesto
- 2 lb skinless, boneless chicken breast
- 1/4-1/2 lb sun dried tomatoes
- 1 cup flour
- 2 tbs Lawrey's seasoned salt
- 1/2 cup butter
- 1/2 cup olive oil