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Recipes
Blueberry Dream Pie
By Dolphl1970
Slice the bananas and arrange in the bottom of baked pie shell
- 1 (9 inch) pie shell, baked
- 3 bananas
- 4 ounces cream cheese, softened
- 1/2 cup white sugar
- 1 (12 ounce) container frozen whipped topping, thawed
- 1/2 (21 ounce) can blueberry pie filling
The Ultimate Cheesecake
By Dolphl1970
Preheat the oven to 325 degrees F
- Crust:
- 2 cups finely ground graham crackers (about 30 squares)
- 1/2 teaspoon ground cinnamon
- 1 stick unsalted butter, melted
- Filling:
- 1 pound cream cheese, 2 (8-ounce) blocks, softened
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 lemon, zested
- 1 dash vanilla extract
- Warm Lemon Blueberry Topping, recipe follows
Divine Better Than Reeses Peanut Butter Squares
By Dolphl1970
Combine the first five ingredients well in a large mixing bowl; press mixture into a 9 X 13 pan
- 2 cups crispy brown rice cereal, crushed
- 2 cups powdered sugar
- 1 1/2 cups peanut butter (preferably unsweetened - this recipe doesn't need any more sugar)
- 1/2 cup vegan margarine, melted
- 1 teaspoon vanilla
- 1/2 cup vegan chocolate chips
- 2 tablespoon vegan margarine
Chocolate Chip Cookies
By Dolphl1970
In a mixing bowl, whisk together flour, ground oats, cornstarch, baking powder, baking soda and salt, set aside
- 1 3/4 cups all-purpose flour
- 2 cups whole oats, very finely ground*
- 1 Tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup salted butter, browned and chilled**
- 3/4 cup + 2 Tbsp packed light-brown sugar
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 2 eggs
- 2 tsp vanilla extract
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
Berry Trifle
By Dolphl1970
Place the berries into a large bowl and sprinkle with half of the lemon juice
- Berries:
- 1 pint blueberries
- 1 pint strawberries, hulled and cut into thick slices
- 2 pint raspberries
- 1 lemon, juiced
- 1/4 cup sugar
- 1 1/2 teaspoons cornstarch
- Lemon Cream:
- 1 quart whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1 (11-ounce) jar lemon curd
- 1 store bought pound cake, sliced 1/2-inch thick
Pickled Corn Relish
By Dolphl1970
Boil ears of corn 5 minutes
- 10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six (10 ounces each) packages frozen corn
- 2 1/2 cups diced sweet red peppers
- 2 1/2 cups diced sweet green peppers
- 2 1/2 cups chopped celery
- 1 1/4 cups diced onions
- 1 3/4 cups sugar
- 5 cups vinegar (5 percent)
- 2 1/2 tbsp canning or pickling salt
- 2 1/2 tsp celery seed
- 2 1/2 tbsp dry mustard
- 1 1/4 tsp turmeric
Ratatouille
By Dolphl1970
1. In a large skillet, generously sprayed with nonstick cooking spray then placed over medium-high heat, sauté oni...
- 1 large onion, chopped
- 1 garlic clove, chopped
- 1 medium eggplant, cubed
- 1 medium zucchini, cut lengthwise & sliced
- 1 1/2 cup(s) mushrooms, sliced, or 8 oz container
- 1 each medium green and yellow pepper each, cut into strips
- 1 tablespoon(s) each fresh thyme and oregano
- 1 cup(s) Lea & Perrins® Marinade for Chicken
- 1 large tomato, chopped
Cup of Vegetable Soup
By Dolphl1970
1. Heat a large saucepan over medium heat and add the olive oil
- 1 tablespoon olive oil
- 2 strips of smoked bacon, finely chopped
- 1 clove garlic, peeled and finely chopped
- 1 medium red onion, peeled, halved and finely chopped
- 2 carrots, washed and finely chopped
- 2 sticks of celery, finely chopped
- 1 zucchini, finely chopped
- 1 small leek, washed and finely chopped
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 2 14 1/2 ounce can chopped plum tomatoes
- 1 large potato, scrubbed and diced
- 1 cup Romanesco cauliflower or cauliflower florets
- 1 15 1/2 ounce can chickpeas, drained and rinsed
- 4 cup (one 1-qt. container) reduced-sodium vegetable broth, preferably organic
- Large handful curly kale, stalks removed, chopped (about 2 cups)
- 1/2 cup mixed small pasta shapes or broken spaghetti Small bunch of fresh basil (optional)
- Sea salt and freshly ground pepper
- 5 tablespoons freshly grated Parmesan cheese
Chocolate-Hazelnut Crunch Donuts
By Dolphl1970
1. Preheat oven to 375 degrees F
- 3/4 cup all-purpose flour
- 1/4 cup pastry flour
- 1/2 cup granulated sugar
- 2 Tbsp light brown sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3 Tbsp dried buttermilk powder
- 2 large eggs, room temperature
- 3 Tbsp vegetable oil
- 2 Tbsp water
Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar
By Dolphl1970
Preheat oven to 350 degrees F
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 Tablespoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (12 ounces) milk chocolate chips
- 1 pkg Double Stuffed Oreos
- 1 Family Size (9×13) Brownie mix
- 1/4 cup hot fudge topping