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Recipes
Granola Bars
By Stina
Preheat the oven to 350 degrees F
- 6 cups rolled oats (not quick oats)
- 1/4 cup canola oil
- 4 tablespoons butter, melted, plus more for greasing
- 1 teaspoon salt
- 1 cup brown sugar
- 1/2 cup honey
- 1/4 cup apple juice
- 1/4 cup molasses
- 3 teaspoons vanilla extract
- 1 1/2 cups rice cereal
- 1 cup wheat germ
- 1/2 cup finely chopped pecans
- 1/4 cup roughly chopped almonds
- 8 ounces milk chocolate, melted
Frozen Fruit Skewers with Chocolate Drizzle
By Stina
Make this simple snack for the kids or serve to everyone on a hot summer day
- 1 lb fresh pineapple, cut into 1/2-inch cubes
- 1 pint strawberries, halved
- 2 whole bananas, peeled and cut into 1/2-inch cubes
- 3 whole kiwis, peeled and cut into 1/2-inch cubes
- 1 bottle (7.25-oz) chocolate topping that forms hard shell
- 12 8-inch bamboo skewers
Peanut Butter Chocolate Snack Mix
By Stina
DIRECTIONS PLACE cereals,pretzels,and SPLENDA® ESSENTIALS™ Granulated Sweetener with Fiber in a large sealable ...
- 2 1/2 cups rice or corn square cereal
- 1 1/2 cups crispy corn puff cereal
- 1 cup small pretzels or gold fish shaped pretzels
- 1/2 cup SPLENDA® ESSENTIALS™ No Calorie Sweetener with Fiber, Granulated
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup peanut butter
- 2 tablespoons margarine
- 1/2 teaspoon vanilla extract
Granola Bars
By Stina
Preheat the oven to 325 degrees F
- Nonstick cooking spray
- 2 cups old-fashioned oats
- 3/4 cup dried cranberries
- 3/4 cup chopped walnuts
- 3/4 cup toasted wheat germ
- 2 tablespoons packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup honey
- 1/2 cup vegetable oil
- 2 large egg whites
Louisiana Gumbo
By Stina
Directions 1. Heat a heavy cast-iron skillet over medium heat
- 1/4 cup all-purpose flour
- 1 tablespoon canola oil
- 1 onion, chopped
- 1 large green bell pepper, diced
- 1 stalk celery, minced
- 4 cloves garlic, minced
- 4 cups reduced-sodium chicken broth
- 1 14-ounce can whole tomatoes, drained and chopped
- 10 okra pods, trimmed and cut into 1/2-inch-long pieces (1 cup)
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1 bay leaf
- 1/2 cup long-grain white rice
- 6 ounces medium shrimp, peeled and deveined
- 4 ounces boneless, skinless chicken breast or thigh meat, trimmed and cut into 1/2-inch pieces
- 2 ounces andouille or kielbasa sausage, thinly sliced
- Salt to taste
- Hot sauce to taste
Awesome Slow Cooker Pot Roast
By Stina
Directions In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Chicken, Chorizo and Tortilla Stoup (Stew-like Soup)
By Stina
Recipe courtesy Rachael Ray
- 1 pound chicken tenders
- Salt and pepper
- 3/4 pound chorizo sausage, in packaged meats case near kielbasa
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, smashed
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 6 small red potatoes, diced
- 1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
- 1 (15-ounce) can dark red kidney beans, drained
- 2 teaspoons hot sauce
- 1 quart chicken stock
- 1 sack red or blue corn tortilla chips
- 2 cups shredded pepper jack or smoked Cheddar
- Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves
Marinated Beef Kabobs
By Stina
Trim most of the visible fat from the meat and cut into 2" cubes
- Marinade:
- 2 pounds lean beef cut into 2 inch cubes
- (Use cuts such as tri-tip, London broil, top sirloin, or top loin. I used tri-tip and trimmed a lot of fat. If you marinate longer you could use tougher cuts of meat.)
- 2 T beef stock or red wine
- 2 T balsamic vinegar
- 1 T Worcestershire sauce
- 1/4 cup olive oil
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tsp. steak seasoning (any brand, I used my homemade Montreal Steak Seasoning)
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- black pepper to taste
- 2 bay leaves
Amaretto Chocolate Brownies with Walnuts
By Stina
Preheat oven to 350 degrees F
- 2 sticks unsalted butter, plus more for pan
- 8 ounces bittersweet chocolate chips
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch salt
- 4 large eggs
- 2 cups sugar
- 2 tablespoons amaretto liqueur
- 1 1/2 cups walnuts
- Powdered sugar, for garnish
Peach and Blue Cheese Salad
By Stina
Directions Preheat the oven at 400 degrees F
- 4 slices prosciutto
- Vinaigrette
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 cup canola oil
- Salt and freshly ground black pepper
- Salad
- 2 hearts Romaine lettuce
- 2 peaches, cut in 6 wedges
- 1 shallot, thinly sliced
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup crumbled firm blue cheese
- 3 tablespoons finely chopped fresh chives