Ivybliss' profile page
Recipes
Mexican Crepe filling
By ivybliss
Sauté onion in oil until translucent
- 1 onion chopped
- 1/4 cup raisins
- 2 cups sliced, cooked pork, beef, chicken or turkey
- 1 small chili, minced
- 1 tablespoon olive or corn oil
- 2/3 cup salsa
Pear Jelly
By ivybliss
PREPARE pears by coring and finely chopping them
- 4 cups prepared juice (about 11 medium)
- 2 Tbsp lemon juice
- 6 Tbsp Ball® RealFruit™ Classic Pectin
- 1/2 tsp butter or margarine, optional
- 5-1/2 cups sugar
- 8 (8 oz) half pint glass preserving jars with lids and bands
Black and White Jam
By ivybliss
STIR SPLENDA® No Calorie Sweetener, Granular and instant pectin in a bowl until well blended
- 1-1/2 cups SPLENDA® No Calorie Sweetener, Granular
- 5 Tbsp Ball® RealFruit™ Instant Pectin
- 3 cups finely chopped white peaches
- 1 cup crushed blackberries
- 5 Plastic Ball® (8 oz) Freezer Jars
Herbed Peas
By ivybliss
PREPARE pressure canner. Heat jars and lids in simmering water until ready for use
- 1 1/2 to 3 pounds peas per pint
- Chervil
- Thyme
- Water
- Pint or quart glass preserving jars with lids and bands
Cranberry and Apple Sauté
By ivybliss
In a large sauté pan, heat butter over medium heat until it begins to melt
- 6 tablespoons (3/4 stick) butter
- 4 firm, tart apples, cored and sliced
- 1 cup fresh cranberries
- 3/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Ultimate Waffled Croque Madame
By ivybliss
Waffle: In a bowl, beat eggs until fluffy
- Waffle:
- 2 eggs
- 2 cups of all purpose flour
- 1 3/4 cups of milk
- 1/2 cup of vegetable oil
- 1 tablespoon of white sugar
- 4 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- Bechamel Sauce:
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 1/4 cup of warm milk
- 1/2 cup of grated cheese
- salt and pepper to taste
Chocolate Peanut Butter Cheesecake
By ivybliss
Preheat oven to 325 degrees
- 2 cups finely ground chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 ounces semisweet chocolate, melted
- 3 large eggs
- 1/2 cup creamy peanut butter, warmed
- 8 large peanut butter cups, coarsely chopped
Brown Butter, Bacon & Chocolate Chip Cookies
By ivybliss
Put your oven rack in the middle and heat your oven to 375 degrees
- 1 3/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1 teaspoon table salt
- 2 teaspoon vanilla
- 1 large egg
- 1 large egg yolk
- 4 oz semisweet chocolate bar, diced into 1/4″ pieces
- 1/2 cup bittersweet chocolate chips (I like Ghirardelli 60% cacao)
- 3 tablespoons milk chocolate, grated
- 1 cup bacon that’s been fried until crispy and diced into roughly 1/4″ pieces
Dessert Crepes
By ivybliss
Beat eggs and milk with a whisk, add flour, sugar and salt; beat until smooth
- 1 cup milk
- 1/2 teaspoon salt
- 4 eggs
- 1 cup flour
- 1-2 tablespoon melted butter
- 2 tablespoons sugar
Strawberry Chocolate Pie
By ivybliss
Bake and cool the prepared pie crust
- Chocolate Silk Filling
- 1/4 cup unsalted butter
- 1 1/2 cup coarsely chopped, semi-sweet chocolate, (5 ounces)
- 1 package miniature marshmallows
- 1/3 cup whipping cream
- 1 teaspoon pure vanilla extract
- (Whipping cream as required)
- Fresh Strawberry Filling
- 2 cups strawberries, slightly crushed
- 1/3 cup sugar
- 1/3 cup water
- 4 tablespoons cornstarch
- 1/2 teaspoon strawberry or raspberry extract, optional
- 1 tablespoon balsamic vinegar
- 2 1/2 cups strawberries, diced if large, or halved if small
- Garnish
- 2 cups whipping cream; whipped with 3 tablespoons confectioners’ sugar
- 1/3 cup chocolate cookie crumbs
- Diced Strawberries