Ivybliss' profile page
Recipes
Cranberry Upside-Down Cake
By ivybliss
Preheat oven to 350 degrees F
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, at room temperature, divided
- 1 cup granulated sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 3/4 cup fresh cranberries
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
Eggnog Cheesecake Bars
By ivybliss
Preheat oven to 350 degrees F
- 12 graham crackers, finely ground (1 1/2 cups of crumbs)
- 3/4 cup + 3 tablespoons granulated sugar, divided
- 2 ounces (4 tablespoons) unsalted butter, melted
- 16 ounces cream cheese, at room temperature
- 2 eggs
- 1 egg yolk
- 3/4 cup eggnog
- 1 tablespoon + 1 teaspoon brandy
- 1 teaspoon vanilla extract
- 1 tablespoon + 1 1/2 teaspoons all-purpose flour
- 1/2 teaspoon freshly grated nutmeg, plus extra for dusting
- 1/4 teaspoon salt
Baked Avocado with Mushrooms
By ivybliss
Preheat oven to 400°F. In a small saucepan, melt butter
- 1 tbsp butter
- 8 ounces mushrooms of your choice, chopped
- 4 tsp all-purpose flour
- pinch of dry mustard
- 2/3 cup milk
- 1/2 cup grated sharp cheddar cheese
- salt and pepper to taste
- 4 ripe avocados
- 1 egg, separated
- Herbed Crumbs
- 2 tbsp butter
- 1 cup fresh white bread crumbs
- pinch of salt
- 2 tsp chopped fresh dill
- 2 tsp chopped parsley
Tortellini Minestrone
By ivybliss
In a Dutch oven or large saucepan, cook sausage and onion over medium heat until meat is no longer pink
- 1-1/4 pounds Italian turkey sausage links, casings removed
- 1 large onion, chopped
- 2 garlic cloves, minced
- 6-1/2 cups reduced-sodium beef broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 cups thinly sliced carrots
- 1 cup thinly sliced celery
- 1 cup ketchup
- 1 teaspoon Italian seasoning
- 2 cups sliced zucchini
- 1 medium green pepper, chopped
- 2 cups frozen cheese tortellini
- 1/4 cup minced fresh parsley
- 2 tablespoons grated Parmesan cheese
Chicken Chili
By ivybliss
Preheat the oven to 375˚ F
- 3 boneless, skinless chicken breasts
- Salt and pepper
- 4 cups chopped yellow onion (2-3 onions)
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 3 bell peppers (I used 1 red, 1 orange and 1 yellow)
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1/4 tsp. red pepper flakes
- 1/2 tsp. cayenne pepper
- 1/2 tsp. dried oregano
- 1 chipotle chili in adobo sauce, finely diced
- 2 tsp. kosher salt
- 2 (28 oz.) cans whole peeled tomatoes in puree, not drained
- 2 (15 oz.) cans beans, drained and rinsed (I used 1 can black and 1 can pinto beans)
Marvelous Mediterranean Vegetables
By ivybliss
Slice the mushrooms, peppers and zucchini; place in a large resealable plastic bag
- Ingredients
- 3 large fresh portobello mushrooms
- 1 each medium sweet red, orange and yellow peppers
- 1 medium zucchini
- 10 fresh asparagus spears, cut into 2-inch lengths
- 1 small onion, sliced and separated into rings
- 3/4 cup grape tomatoes
- 1/2 cup fresh sugar snap peas
- 1/2 cup fresh broccoli florets
- 1/2 cup pitted Greek olives
- 1 bottle (14 ounces) Greek vinaigrette
- 1/2 cup crumbled feta cheese
Blueberry Preserves
By ivybliss
Combine all ingredients in a large stainless pot
- 5 cups fresh blueberries, stemmed and washed
- 2 teaspoons cider vinegar
- 2 1/4 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Grilled Maple-Brined Pork Chops
By ivybliss
In a large pot, combine the water, salt, brown sugar, maple syrup, sugar, vinegar, garlic, mustard and red pepper f...
- 6 cups Water
- 1/2 cup cider vinegar
- 1 cup Maple Syrup
- 1/2 cup Sugar
- 1/4 cup Dijon Mustard
- 12 cloves of Garlic crushed
- 1/2 cup Kosher Salt or Coarse Sea Salt
- 1 tsp Red Pepper flakes
- 2 sprigs of Fresh Rosemary (or herbs of your choice)
Hot Bacon Dressing
By ivybliss
Cook bacon until crisp. Drain on paper towels and crumble
- 4 slice bacon, cooked until crisp
- 1/4 cup green onions
- 1/2 cup sliced mushrooms
- 2 teaspoons brown sugar
- 1/8 teaspoon salt
- 1 1/2 cup red wine vinegar
- 1/8 teaspoon dry mustard
- dash paprika
- water
- vinegar
Green Bean Casserole
By ivybliss
Mix soup, soy, pepper, beans and ½ cup onions in 1 ½ quart casserole dish
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- pepper
- 4 cups green beans (2 cans)
- French Fried onions