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Recipes
Chocolate Ganache
By dgebo
Preheat oven to 350 degrees
- 3 tablespoons slivered blanched almonds
- 6 tablespoons sugar
- 1 1/4 cups (spooned and leveled) all-purpose flour
- 2 teaspoons grated orange or lemon zest, (optional)
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into pieces
- 12 ounces bittersweet chocolate, coarsely chopped
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla extract
Colored bath salts
By dgebo
In a large bowl, combine salts & baking soda
- 3/4 C. Epsom Salt
- 1/4 C. Baking Soda
- 1 1/2 C. Coarse Sea Salt
- 10 drops of essential Oils
- 2-3 drops of Vegetable Food Coloring
Butternut Squash with Brown Butter
By dgebo
Heat butter in a large skillet over medium-high heat until golden brown
- 2 tablespoons unsalted butter
- 1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
- 1/2 cup low-sodium canned chicken broth
- 1/4 cup water
- 1 tablespoon dark brown-sugar
Firecracker Cheddar Burgers
By dgebo
Nutritional information Per serving (without bun): 210 calories 10 g fat (3
- 1/4 cup Dijon mustard
- 1/3 cup finely chopped red onion
- 3 garlic cloves, minced
- 2 large egg yolks
- 1/2 teaspoon cayenne pepper
- 2 1/2 pounds lean ground beef
- 1 tablespoon canola oil, for grill
- 5 ounces reduced-fat cheddar cheese, shredded
- 10 whole-grain buns (optional for Phase 2)
Alternatives to oil and vinegar dressing
By dgebo
Whisk all ingredients together
- Whisk together and drizzle over tuna salad:
- 4 teaspoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, finely chopped
- 1/2 teaspoon black pepper
- Whisk together and pour over steamed asparagus:
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1 teaspoon salt, if desired
- Whisk together and serve over shrimp salad:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- 2 tablespoons water
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh dill
- 1 teaspoon finely chopped garlic
- 1 teaspoon Dijon mustard
- 1/2 medium onion, sliced
Shrimp salad bowl
By dgebo
Bring water, dill and garlic to boil
- Shrimp
- Iceberg lettuce
- Dill
- Garlic
- Mayo
- Lemon
- Greek yogurt
- Sour cream
- Cucumber
White Chocolate-Raspberry Pie
By dgebo
1 Serving Calories 410 Calories from Fat 250 Total Fat 27g Saturated Fat 15 Trans Fat 1/2g Cholesterol 60mg S
- 1 Pillsbury® refrigerated pie crust, softened
- 5 oz white chocolate baking squares
- 3 T milk
- 5 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 to 1 t grated orange peel
- 1 cup whipping cream, whipped
- 3 cup fresh raspberries
Chocolate-Raspberry Hearts
By dgebo
1 Serving Calories 190 Calories from Fat 90 Total Fat 10g Saturated Fat 3g Trans Fat 0g Cholesterol 25mg So
- 1 can (8 oz) Pillsbury® Crescent refrigerated seamless dough sheet
- 1/3 C chocolate-hazelnut spread
- 24 raspberries
- 2 T dark chocolate chips
- 1 egg, beaten
- 1 T powdered sugar
Breakfast Pizza
By dgebo
Preheat oven 400 Beat the eggs with the milk, and pour over the center of the crust
- pizza dough
- 2 -3 eggs
- 1/4 cup Milk
- 6 ounces shredded cheddar cheese
- 6 ounces shredded mozzarella cheese
- 3 ounces deli ham, sliced into 2 inch strips
- 3 ounces cooked bacon, crumbled
- 5 breakfast sausage links, chunked
Starbucks pumkin cream cheese muffins
By dgebo
Make candies pumpkin seeds first & set aside to cool Heat seeds in a medium saucepan over medium to medium hi heat...
- Candied Pumpkin Seeds:
- 3 Tbsp granulated sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 cup pepitas
- Cream cheese:
- 4 oz cream cheese, softened
- 2 Tbsp granulated sugar
- 1/4 tsp vanilla extract
- For 12 jumbo muffins, double the recipe.
- Muffin Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 3 eggs
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup canned pure pumpkin puree
- 3/4 cup vegetable oil or you can use the ratio of 1/2 C melted butter to 1/4 C evoo)