Ivybliss' profile page
Recipes
Caramel Cheesecake Brulee
By ivybliss
Preheat oven to 325 F. Lightly butter 4 mini-springform pans
- 1 lb. cream cheese
- 2 tablespoons sour cream
- 2 eggs
- 1/4 cup heavy cream
- 1/2 cup plus 3 Tbs. Plus 8 tsp. sugar
- 3/4 cup graham cracker crumbs
- 1/3 cup ground toasted pecans
- 2 tablespoons unsalted butter, melted and cooled
- 1/2 cup Michael Recchiuti caramel sauce
- (with another caramel sauce- use 1/3 cup sugar instead of the 1/2 cup in the filling)
Strawberry Rhubarb Pie
By ivybliss
Mix all ingredients together till fruit is covered
- 1 1/2 cup sugar
- 3 tablespoons quick cooking (minute) tapioca
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 cups (1 pound) Rhubarb (cut into 1/2” pieces)
- 1 cup strawberries (sliced)
- 2 - pie shells
Bacon Swirl Cinnamon Rolls
By ivybliss
Mix water, yeast, and sugar together until yeast and sugar are dissolved
- 1/2 cup warm water
- 4 1/2 tsp. dry yeast
- 3 Tbsp. sugar
- 3 1/2 oz. pkg. instant french vanilla pudding mix
- 2 cups cold whole milk
- 1/2 cup melted unsalted butter
- 2 eggs room temperature
- 1 1/2 tsp. salt
- 1 tsp. cardamom
- 6 cups flour (maybe a little more to attain the proper consistency)
- 1 cup very soft butter
- 2 cups dark brown sugar
- 4 Tbsp. cinnamon (I like Saigon)
- 2 pkgs. Pre-cooked bacon
Alfredo Sauce
By ivybliss
Heat butter over medium heat
- 4 Tablespoons unsalted butter
- 1 cup skim milk (use heavy cream if desired)
- 3/4 Cup fresh grated Pamigiano- Reggiano
- salt to taste
French Breaded Asparagus
By ivybliss
Beat egg and mix with cold water
- 1 pound fresh asparagus, cooked
- 1 tablespoon cold water
- 1/2 cup fine dried bread crumbs
- 1/4 cup parmesan cheese
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 egg
Blueberry Bread Pudding
By ivybliss
Arrange half of bread cubes in a lightly greased 13- x 9-inch pan
- 1 (16-ounce) French bread loaf, cubed
- 1 (8-ounce) package cream cheese, cut into pieces
- 3 cups fresh blueberries, divided
- 6 large eggs
- 4 cups milk
- 1/2 cup sugar
- 1/4 cup butter or margarine, melted
- 1/4 cup maple syrup
- 1 (10-ounce) jar blueberry preserves
- Garnishes: fresh mint leaves, edible pansies
Cannoli Cookies
By ivybliss
Beat butter at medium speed until creamy
- Cannoli Cookies
- 1 c butter, softened
- 3/4 c sugar
- 1/4 c brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 c flour
- 1 1/2 tsp baking powder
- 1/2 tsp orange zest
- 1/4 tsp cinnamon
- Cannoli Filling
- 3/4 c whole milk ricotta
- 8 oz. mascarpone cheese
- 1/3 c powdered sugar
- 3/4 tsp vanilla
- Melted Chocolate
- 4 oz. semi-sweet chocolate
- 1 tsp shortening
Macaroni and Cheese Muffins
By ivybliss
Pre-heat the oven to 400. Lightly mist a 12-cup muffin tin with cooking spray and set aside
- 4 c cooked whole wheat or high fiber macaroni
- 1 T butter
- 1 T flour
- 1 c skim milk
- 1 garlic clove, minced
- 3 oz sharp cheddar cheese, shredded
- 3 oz Gruyere cheese, shredded
- 1 egg
- 1 egg white
- 1 (10 oz) package of frozen chopped spinach, defrosted, drained and patted dry (or you could use 1 cup cooked fresh spinach)
- Salt & pepper to taste
Chicken with Curried Mango Sauce
By ivybliss
Sprinkle chicken with ¼ teaspoon salt
- 4 4 oz. chicken breasts
- 1/2 teaspoon salt, divided
- 1 tablespoon vegetable oil, divided
- 1 cup chopped onions
- 1/2 cup chopped red bell pepper
- 2 teaspoons ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 2 garlic cloves, crushed
- 1 1/4 cup chicken broth (fat free, low sodium)
- 1 1/2 teaspoon cornstarch
- 1 1/3 cup cubed, peeled mango ( 1 large)
- 2 cups hot cooked basmati rice
- 1/4 cup thinly sliced green onions
Rosemary Pork Roast
By ivybliss
Place roast in a large re-sealable plastic bag or glass container
- 3 1/2 pounds boneless pork loin roast
- 1/2 cup chopped green onions
- 2 1/4 cups chicken broth, divided
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon minced fresh rosemary
- 1/4 teaspoon pepper
- 1 teaspoon salt (optional)
- 2 tablespoons cornstarch
- 1/4 cup cold water