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Recipes
Triple Strawberry Smoothie
By AzWench
Place ingredients in blender jar in order listed above
- 1 cup frozen strawberries
- 1/4 cup strawberry low fat yogurt
- 1/4 cup strawberry or vanilla nonfat frozen yogurt or ice cream
- 2 tablespoons sugar or other sweetener, to taste
Sun-Dried Tomato Stuffed Mushrooms
By AzWench
Preheat the oven to 350 degrees F
- 1/2 stick butter
- 24 ounces white button mushrooms, washed, stems removed
- 1/2 cup kalamata olives, pitted and chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 5 sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- Splash of white wine, optional
- 1/4 cup pine nuts, roughly chopped
- 16 ounces mozzarella, cut into bite-size chunks
- 1/4 cup fresh basil leaves, chopped
Sweet and Sour Sauce
By AzWench
A quick and easy recipe that can be poured over a dish or used as a dipping sauce
- 1/3 cup white or rice vinegar
- 4 Tablespoons brown sugar
- 1 Tablespoon ketchup
- 1 teaspoon soy sauce
- 2 teaspoons cornstarch mixed with 4 teaspoons water
Barbeque Turkey Meatballs
By AzWench
In a mixing bowl, combine oats and milk and let stand for 15 minutes
- 1/2 cup rolled oats
- 1/2 cup milk
- 1 pound ground turkey (see note)
- 2 medium sweet onions, minced
- 1 clove garlic, minced
- 1 cup brewed coffee
- 3 tablespoons tomato paste
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1/2 cup brown sugar
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon ground cinnamon
- 1/4 cup ketchup
- 1 teaspoon chopped fresh parsley
Leftover Oatmeal Bread
By AzWench
Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside
- 1 package active dry yeast
- 11 ounces bread flour, plus extra for kneading
- 1/4 cup toasted uncooked old fashioned rolled oats, plus 1 tablespoon, divided
- 1 teaspoon kosher salt
- 12 ounces leftover, cooked old fashioned rolled oats, at room temperature
- 1/4 cup warm water
- 2 tablespoons agave syrup
- 1 tablespoon olive oil, plus extra for bowl and pan
- 1 large egg yolk
- 1 tablespoon water
Coconut Easter Eggs
By AzWench
Mix all ingredients together and shape into small eggs
- 2 cups coconut
- 1 3 ounce package jello (orange, lime, raspberry, cherry, etc)
- 1 cup grated almonds
- 2/3 cup sweetened condensed milk
- 1 1/2 teaspoons sugar
- 1 teaspoon almond extract
Shredded Chicken and Tomatillo Tacos with Queso Fresco
By AzWench
Preheat the grill to medium
- 6 tomatillos, husked, washed, and grilled until blackened
- 1 serrano, grilled until blackened
- Olive oil
- 1/2 small red onion, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1 cup chopped fresh cilantro
- 1 lime, juiced
- 2 tablespoons honey
- 1 1/2 cups shredded rotisserie chicken
- 8 blue corn tortillas
- 1 cup crumbled queso fresco
Coconut Cream Pie
By AzWench
In true diner style, this coconut pie has a thick, buttery filling and a mountain of whipped cream on top
- 1/2 package refrigerated pie crusts
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups half & half
- 4 egg yolks
- 3 tablespoons butter
- 1 cup sweetened flaked coconut
- 2 1/2 teaspoons vanilla extract, divided
- 2 cups whipping cream
- 1/3 cup sugar
- Garnish: toasted coconut
Flaky Buttery Crescent Rolls
By AzWench
Admit it — you've always had a secret fondness for those crescent rolls in a can
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 1 teaspoon baking powder
- 2 teaspoons instant yeast
- 1 1/4 cups (20 tablespoons) cold unsalted butter*
- 1 1/2 cups ricotta cheese, full-fat or part-skim
- If you use salted butter, reduce the salt in the recipe to 3/4 teaspoon
Spinach Cheese Mushrooms
By AzWench
You'd never know it from the delicious creaminess, but these bite-size hors d'oeuvres are guilt-free
- 1/2 pound torn fresh spinach
- 2 tablespoons water
- 3/4 cup reduced-fat ricotta cheese
- 3 tablespoons butter or stick margarine, softened
- 1 egg
- 2/3 cup grated Parmesan cheese
- 1/2 cup water chestnuts, chopped
- 1/3 cup finely chopped pecans, divided
- 56 large fresh mushrooms (about 3 1/2 pounds)
- Refrigerated butter-flavored spray