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Recipes
Green Enchilada Sauce
By bloomysgirl
Cafe Rio Style... by Our Best Bites
- 2-3 Tbsp. extra-virgin olive oil
- 1 large onion, minced
- 5-6 cloves garlic, minced or pressed
- 2 green peppers, chopped
- 1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
- 1 1/2 lb. tomatillos, husked and quartered or halved
- 1/2 bunch cilantro, coarsely chopped
- 1 1/2 tsp. Kosher salt
- 1/4 tsp. black pepper
- 1 1/2 tsp. cumin
- 4 c. chicken broth
- 2-3 Tbsp. sugar
Do-Si-Do Peanut Butter Cookies
By bloomysgirl
To make the cookies: 1 Preheat the oven to 350°F
- For the cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 1 1/2 cups dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup crunchy peanut butter
- 2 cups quick-cooking oats
- For the filling:
- 1/2 cup unsalted butter (1 stick), at room temperature
- 1 cup crunchy peanut butter, at room temperature
- 1/2 cup powdered sugar, sifted
Elegant Eclairs
By bloomysgirl
Pretty easy eclairs. Recipe from Mormon Cookbook
- shells:
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 4 eggs
- filling:
- 1 6 oz. pkg instant vanilla pudding
- 2 cups milk
- 1/2 pint whipping cream
- topping:
- chocolate frosting, canned is fine
Peanut Butter Haystacks
By bloomysgirl
Microwave chips and peanut butter in microwave at 50% power for 3-5 minutes
- 1 cup (6 oz.) butterscotch chips
- 1/2 cup peanut butter
- 1/2 cup salted peanuts
- 2 cups chowmein noodles
Roasted Tomato & Almond Pesto
By bloomysgirl
Toast almonds in a large dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3 to 5 ...
- 3/4 cup blanched sliced or slivered almonds
- 1 28-ounce can plus one 14-ounce can diced fire-roasted tomatoes, drained
- 3/4 cup lightly packed fresh basil leaves
- 1 tablespoon plus 1 teaspoon red-wine vinegar
- 1/4 teaspoon crushed red pepper, or to taste
- 3/4 cup extra-virgin olive oil
- 3/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
Cookie Baked Alaska
By bloomysgirl
Scoop 1/2 cup of ice cream onto each cookie
- 2 cup vanilla ice cream
- 4 sugar cookies (3 inches)
- 4 egg whites
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
Caramel Apples (Robert Irvine)
By bloomysgirl
*If adding chocolate layer on top, be sure to let the apples cool completely (overnight) or it will spread/crack/ru
- 1 pound dark brown sugar
- 1 cup unsalted butter, room temperature
- 1 can sweetened condensed milk
- 1/2 cup dark corn syrup
- 1/2 cup maple syrup
- 2 teaspoons dark molasses
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 12 apples, room temperature
- 12 wooden sticks
Country Spareribs
By bloomysgirl
Mormon Cookbook recipe
- 5 lbs. country spareribs
- 1 onion, chopped
- 2 tbsp. butter
- 2 cups ketchup
- 1 cup packed brown sugar
- 2 tbsp. Worcestershire sauce
- 1/2 cup barbecue sauce
Nacho Cheese Sauce
By bloomysgirl
Some recipes work well when you prep one ingredient, put it in the pot, then prep the next
- 1 1/2 tablespoon butter
- 1 tablespoon corn starch
- 1/2 cup evaporated milk
- 1 ounce cream cheese, cubed
- 1 cup sharp cheddar cheese, shredded
- 1/8 cup Monterey Jack, shredded
- 1/2 tablespoon hot sauce (to start, see below)
- 1 tablespoon paprika
Five-Cup Salad
By bloomysgirl
From Susan Jensen
- 1 cup coconut
- 1 cup miniature marshmallows
- 1 cup pineapple tidbits, drained
- 1 cup mandarin oranges, drained
- 1 cup cool whip (or sour cream)