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Recipes
Chewy Chocolate Almond Cookies
By Stina
1. Preheat oven to 325 degrees 2
- 8 oz semi sweet chocolate chips
- 3 Tbsp butter, softened
- 2 lg eggs
- 1/3 cup granulated sugar, plus more decorating
- 3/4 cups of ground almonds or almond flour
Coconutty Bars
By Stina
DIRECTIONS Preheat oven to 350 degrees F
- 1/2 cup butter
- 1/4 cup SPLENDA® Brown Sugar Blend, packed
- 1 cup flour
- 2 eggs
- 1/4 cup SPLENDA® Brown Sugar Blend, packed
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 cups coconut
- 1 cup chopped pecans
Ginormous Creamy Frozen Caramel Crunchcake
By Stina
In a small bowl, combine whipped topping with a dash of cinnamon
- 1/4 cup Cool Whip Free, thawed
- Dash cinnamon, or more to taste
- 2 full-sized caramel-flavored rice cakes
Onion Rings
By Stina
Directions In a large pot, heat the oil to 375 degrees F
- 6 cups canola oil
- 1 (8-ounce) beer (recommended: Heineken)
- 1 (2-ounce) shot of vodka (the cheaper the better)
- 2 tablespoons plus 1 teaspoon paprika
- 1 cup all-purpose flour, plus a little extra, if needed
- 3 large white onions, peeled and cut into 1-inch thick rounds
- Kosher salt
Artichokes Au Gratin Recipe
By Stina
In a small skillet, saute the artichokes and garlic in 2 tablespoons butter until tender
- 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
- 1 garlic clove, minced
- 1/4 cup butter, divided
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups milk
- 1 egg, lightly beaten
- 1/2 cup shredded Swiss cheese, divided
- 1 tablespoon dry bread crumbs
- 1/8 teaspoon paprika
General Tso's Chicken
By Stina
Wow! This is even better than the BEST I have had in my fave Chinese restaurant
- 3 lbs boneless skinless chicken breasts, cut into chunks
- 2 cups green onions, sliced
- 8 small dried chilies, seeds removed (bird pepper or thai chilies are good)
- 1/4 cup soy sauce, low sodium preferred
- 1 egg, beaten
- 1 cup cornstarch
- 1/2 cup cornstarch
- 1/4 cup water
- 1 1/2 teaspoons fresh garlic, minced
- 3/4 cup sugar
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1/4 cup sherry wine or 1/4 cup white wine
- 14 1/2 ounces chicken broth (a can)
Cauliflower Crust Pizza
By Stina
To "Rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets i...
- 1 cup cooked, riced cauliflower
- 1 cup shredded mozzarella cheese
- 1 egg, beaten
- 1 tsp dried oregano
- 1/2 tsp crushed garlic
- 1/2 tsp garlic salt
- olive oil (optional)
- pizza sauce, shredded cheese and your choice of toppings*
Frozen Chocolate Bananas with Coconut
By Stina
Recipe courtesy Paula Deen
- 2 cups semisweet chocolate chips
- 1 tablespoon vegetable oil
- 2 cups sweetened coconut flakes
- 3 large bananas, cut into large bite-size pieces
Buckeyes I
By Stina
Directions In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar
- 1 1/2 cups peanut butter
- 1 cup butter, softened
- 1/2 teaspoon vanilla extract
- 6 cups confectioners' sugar
- 4 cups semisweet chocolate chips
Granny Smith Apple Salad with Tamari Pecans and Blue Cheese
By Stina
DIRECTIONS Preheat the oven to 350 degrees F
- Tamari Pecans:
- 1 tablespoon tamari sauce
- 1 egg white, lightly beaten
- 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 pinch Cayenne pepper to taste
- 1 pinch Salt to taste
- 1 cup pecan halves
- Salad:
- 6 cups mixed bitter salad greens (e.g. baby mustard, lovage, arugula, dandelion, and mizuna)
- 1/4 cup dried currants or chopped raisins
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/4 cup crumbled chilled blue cheese
- Dressing:
- 2 tablespoons pear or cider vinegar
- 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 2 tablespoons extra-virgin lemon oil or unflavored extra-virgin olive oil
- 1 Granny Smith apple, cored and thinly sliced