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Recipes
Strawberry Pretzel Bars
By SMorrissey
What To Do: Preheat oven to 400 degrees F
- 2 cups finely crushed pretzels
- 3/4 cup (1-1/2 sticks) butter, melted
- 1 cup plus 3 tablespoons sugar, divided
- 2 (4-serving) packages strawberry-flavored gelatin
- 2 cups boiling water
- 1 (16-ounce) package frozen strawberries (See Note)
- 1 (8-ounce) package cream cheese, softened
- 1 (12-ounce) container frozen whipped topping, thawed
Spicy Seared Shrimp
By SMorrissey
Clean and shell shrimp leaving tails on and add to marinade below
- 12 Jumbo Tiger Shrimp
- 1/2 Lemon, juiced
- 2 Garlic cloves, minced
- 3 T. Canola oil (divided)
- 1 T. chopped cilantro
- 1/2 t. cayenne
- 1/2 t. ground turmeric
- salt
Chocolate Cola Cake
By SMorrissey
Preheat oven to 350 degrees F
- Note:
- 1 (18-1/4-ounce) package devil's food cake mix 1 (4-serving-size) package chocolate instant pudding mix 4 eggs 1/2 cup vegetable oil 1 3/4 cups cola, divided (See Option) 1/2 cup (1 stick) butter
- 3 tablespoons unsweetened cocoa (See Note)
- 1 (16-ounce) package confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts , toasted
- If you replace the liquid with coffee in chocolate cakes the taste is so much better.
- You can also use mild instead of cola
Green Goddess Dressing, Ellie Krieger
By SMorrissey
Put all of the ingredients into a blender and blend until smooth
- 1/2 ripe avocado, peeled
- 3/4 cup lowfat buttermilk
- 3 tablespoons white wine vinegar
- 2 tablespoons coarsely chopped fresh tarragon leaves
- 1 scallion (white and green parts), coarsely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Asian Almond Ramen Salad
By SMorrissey
Directions To make the dressing, whisk all the ingredients in a medium serving bowl until blended
- Dressing:
- 3 tablespoons rice vinegar or cider vinegar
- 1 tablespoon soy sauce
- 1/4 cup canola oil
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon honey
- 1/2 teaspoon grated fresh ginger
- 1 clove garlic, minced or pressed
- Salad: 1 package (3 ounces) ramen noodles, any flavor
- 1/2 cup snow peas (2 ounces), sliced lengthwise into thin strips
- 1/2 cup shredded carrots
- 1 scallion, chopped
- 1 can (8 ounces) sliced water chestnuts, drained and chopped
- 1 can (11 ounces) mandarin oranges in juice, drained
- 1/4 cup sliced almonds
- 1 tablespoon sesame seeds
Pollo Ciudad with Pickled Tomato Salsa
By SMorrissey
Recipe courtesy Susan Feniger and Mary Sue Milliken Its going to take some time, but totally worth it
- 4 large, boneless chicken thighs or leg and thighs, with skin
- Salt and freshly ground black pepper, to taste
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 3 shallots, diced
- 3 large mushrooms, thinly sliced
- 1 to 2 jalapenos, chopped with seeds
- 1 tablespoon ground cumin
- 1 cup chicken stock
- 3/4 cup half-and-half or heavy cream
- 1/2 bunch cilantro, stems and leaves separated
- 2 egg yolks
- 1 1/2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 3 cups cooked rice, for serving
- 4 grilled scallions, for serving
- Pickled Tomato Salsa, recipe follows, for serving
- 1 pound tomatoes, diced
- 1/2 bunch scallions, white and green parts, thinly sliced
- 2 to 3 serrano chiles, with seeds, thinly sliced in rounds
- 1/2 cup white vinegar
- 2 1/2 tablespoons brown sugar
- 2 teaspoons salt
- 4 teaspoons freshly grated ginger
- 1 tablespoon minced garlic
- 2 teaspoons yellow mustard seeds
- 2 teaspoons cracked black peppercorns
- 2 teaspoons ground cumin
- 1 teaspoon cayenne
- 1/2 teaspoon turmeric
- 1/2 cup extra-virgin olive oil
Critchell House Prime Rib Soup
By SMorrissey
I've been making this for a while, but had never written anything down
- 6 cups water
- 4 beef ribs, cut from prime rib roast
- 1/4 cup barley
- 10 baby carrots
- 2 garlic cloves, whole
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons beef bouillon, Bovril
- 2 potatoes, diced
- 1 onion, diced
- 1 cup egg noodles, small
- 1 cup frozen mixed vegetables
Peanut Butter Fudge
By SMorrissey
Directions LINE 13 x 9-inch pan with aluminum foil; spray with no-stick cooking spray
- 3 cups sugar
- 1/2 cup butter
- 2/3 cup PET® Evaporated Milk
- 1 2/3 cups Adams® 100% Natural Creamy Peanut Butter
- 1 (7 oz.) jar marshmallow creme
- 1 teaspoon vanilla extract
Beef & Cabbage Stir-Fry with Peanut Sauce
By SMorrissey
Nutrition Per serving: 364 calories; 17 g fat ( 3 g sat ); 42 mg cholesterol; 23 g carbohydrates; 2 g added sugars...
- 1/4 cup smooth natural peanut butter
- 1/3 cup orange juice
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 4 teaspoons canola oil, divided
- 3 cloves garlic, minced
- 1 pound sirloin steak, trimmed and thinly sliced (see Tip)
- 1 small head Savoy cabbage, thinly sliced
- 2-5 tablespoons water
- 2 medium carrots, grated
- 1/4 cup chopped unsalted roasted peanuts,optional
Peach cake
By SMorrissey
Drain the peaches and empty into a large bowl
- ICING:
- 1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 3/4 cup sugar
- 3/4 regular sized can of evaporated milk
- 1 stick butter or margarine
- 1 cup coconut (I used a little more than a cup of coconut)
- 1 cup nuts
- For more recipes and ideas, go here---> Cynthia & Friends Losing 1 lb. at a time!
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