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Recipes
White Chocolate Peppermint Bark Cheesecake
By gtbalm
Before preparing the cheesecake, the peppermint bark needs to be made
- Crust Ingredients:
- 2 C chocolate cookie crumbs (or 22 regular oreos with filling - not double stuffed)
- 3 tbsp butter, melted
- Filling Ingredients:
- 3 - 8oz containers or blocks cream cheese, softened
- 1 C sugar
- 4 oz white chocolate, melted
- 1 1/2 tbsp flour
- 1 1/2 tbsp heavy cream
- 1/4 tsp salt
- 2 tsp peppermint extract
- 3 eggs
- 1/2 batch peppermint bark, made thin (peppermint bark recipe) or roughly 1 1/2C chunks
- Mousse Ingredients:
- 1/2 C cool whip, softened
- 4 oz cream cheese, softened
- 2 oz white chocolate, melted
- 1 1/2 tbsp sugar
- 1/2 tsp vanilla
- Plus chocolate shavings, peppermint pieces and whipped cream for topping
Chicken Katsu
By gtbalm
1. Season the chicken breasts on both sides with salt and pepper
- 2 skinless, boneless chicken breast
- halves - pounded to 1/2 inch thickness
- salt and pepper to taste
- 1 tablespoon all-purpose flour
- 1/2 egg, beaten
- 1/2 cup panko bread crumbs
- 1/2 cup oil for frying, or as needed
Oatmeal Craisin Cookies
By gtbalm
Preheat Oven to 375°F. In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well
- 3 ⁄4 cup sugar
- 1 ⁄4 cup brown sugar, packed
- 1 ⁄2 cup butter, softened
- 1 large egg
- 1 ⁄2 teaspoon vanilla extract
- 1 ⁄2 teaspoon cinnamon
- 1 ⁄2 teaspoon baking soda
- 1 ⁄4 teaspoon salt
- 3 ⁄4 cup all-purpose flour
- 1 1⁄2 cups quaker quick-cooking oats (not instant)
- 3 ⁄4 cup dried cranberries (Craisins)
Pineapple Pistachio Dessert
By gtbalm
Stir pineapple and pudding mix together until dissolved
- 1 box instant pudding mix, Pistachio
- 1 can crushed pineapple
- 8 ounces Cool Whip®
- 1 cup miniature marshmallow
White Chocolate Raspberry Cookies
By gtbalm
These decadent raspberry cookies are drizzled with melted white chocolate making for an awesome presentation and fl
- 8 ounces white chocolate baking bars
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 1/2 cup seedless raspberry jam
- 3 ounces white chocolate baking bars
- 1/2 teaspoon vegetable shortening
Chocolate-Banana Peanut Butter Streusel Brownies
By gtbalm
- 5 ounces semisweet chocolate
- 1 ounce bittersweet chocolate
- 6 tablespoons salted butter
- 1 cup light brown sugar, packed
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 small banana, well mashed
- 3/4 cup flour, sifted
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped pecans, lightly toasted
Chocolate Peanut Butter Cake - Glaze
By gtbalm
This is the glaze for the Chocolate Peanut Butter Cake, listed separately
- 8 ounces semisweet chocolate, coarsely chopped
- 3 tablespoons peanut butter, smooth
- 2 tablespoons light corn syrup
- 1/2 cup half and half
Conrad's Yummy Tater Salad
By gtbalm
Cube potatoes, boil until tender but still a little raw, remove from water, set aside
- 8 cups red potatoes
- 2.5 cups mayonnaise
- 1 cup sour cream
- 1 tablespoon granulated garlic
- 6 tablespoons spicy brown mustard
- 2 tablespoons dill
- 2 tablespoon ginger
- 3 tablespoons onion powder
- 1 tablespoon fenogreek
- 2 tablespoons cider vinegar
- 10 eggs
Chicken Curry with Coconut Milk
By gtbalm
Servings: 6 • Size: 1 thigh with sauce and potato • Old Points: 4 pts • Points+: 4 pts Calories: 160
- 1 tbsp olive oil
- 1/2 tsp roasted cumin
- 1-1/2 tsp garam masala
- 2 tsp curry powder
- 1/2 onion, minced
- 5 cloves garlic, minced
- 1 large tomato, chopped
- 2 tbsp fresh cilantro, chopped
- 1/2 cup light coconut milk
- 3/4 cup water
- 1 large potato, peeled and diced small
- 6 skinless chicken thighs
- kosher salt to taste
Butterfinger Cookies
By gtbalm
Preheat oven to 350°F degrees
- 1 ⁄2 cup butter, softened
- 3 ⁄4 cup sugar
- 2 ⁄3 cup brown sugar, firmly packed
- 2 large egg whites
- 1 1⁄4 cups chunky peanut butter
- 1 1⁄2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1 ⁄2 teaspoon baking soda
- 1 ⁄4 teaspoon salt
- 5 (2 1/8 ounce) butterfinger candy bars, chopped