Dolphl1970's profile page
Recipes
Bourbon Balls
By Dolphl1970
Dessert
- 1 cup pecans
- 8 ounces vanilla wafers, enough to make 2 cups
- 1/2 cup unsweetened Dutch-processed cocoa, divided
- 1 cup confectioners' sugar, divided
- 1/4 cup light corn syrup
- 1/4 cup bourbon
Chocolate Cheese Fudge
By Dolphl1970
Dessert
- 1/2 pound Velveeta cheese, sliced
- 1 cup butter
- 1 teaspoon pure vanilla extract
- 1 cup chopped nuts, pecans, walnuts
- 2 (16-ounce) boxes confectioners' sugar
- 1/2 cup cocoa powder
Siesta Taco Soup
By Dolphl1970
Toss all ingredients except Tortillas, Daiya, Olives, Cilantro, Salt and Pepper into your faithful little slow cook...
- 1 Can Fire Roasted Diced Tomatoes (28oz)
- 2 Cups Better Than Bouillon - Vegetable Broth
- 1 Can Black Beans (drained and rinsed)
- 1 Can Kidney Beans (drained and rinsed)
- 1 Can Lentils (drained and rinsed)
- 1 Red Onion (very thinly diced)
- 2 Cloves Garlic (minced)
- 1-2 Fresh Jalapenos (sliced - the more you add the spicier it will be)
- 1 Yellow Bell Pepper (diced into large pieces - you can use any bell pepper - we went with yellow because it would look pretty)
- 2 teaspoon Chili Powder
- 1 teaspoon Onion Powder
- 2 teaspoon Braggs
- 2 1/2 teaspoons Cumin
- 1 Tablespoons Hot Sauce (add more if you want take up the spice a notch)
- 1/4 teaspoon Paprika
- 1 teaspoon Oregano
- Dash of Liquid Smoke
- 2 large Tortillas (you can substitute Tortilla Chips if you want to skip a step and if you prefer "hard tacos" like me)
- 1/4 Cup Diaya Vegan Cheddar per bowl of soup (shredded)
- Sliced Black Olives and Diced Fresh Cilantro to garnish the top of each bowl
- Salt and Pepper to taste
Chocolate Tart
By Dolphl1970
To make the pastry: combine the flour, sugar, and salt in a large mixing bowl
- Tart Shell Pastry:
- 2 cups all-purpose flour, plus more for dusting
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
- 1 large egg, separated
- 2 tablespoons ice water, plus more if needed
- Filling:
- 1 cup heavy cream
- 1/2 cup milk
- 10 ounces semisweet chocolate, chopped
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
Cinnamon-Spiced Hot Chocolate Cookies
By Dolphl1970
Dessert
- 1 cup all-purpose flour
- 1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon packed light brown sugar
- 1/2 cup plus 1 tablespoon granulated sugar
- 3 tablespoons sweet butter, at room temperature
- 3 tablespoons margarine
- 1/2 teaspoon ground cinnamon
- Generous pinch ground black pepper
- Generous pinch cayenne pepper
- 1 teaspoon vanilla extract
- 1 egg white
- 1/2 cup dulce de leche, optional
- 1/4 cup almonds, finely chopped, optional
half and half substitute
By Dolphl1970
mix
- 7/8 cup milk
- 7/8 tablespoon melted butter, cooled
- this is equal to one cup half and half!
BREAKFAST CASSEROLE
By Dolphl1970
Breakfast
- 1 lb. sausage
- 8 oz. can crescent rolls
- 2 c. shredded Monterey cheese
- 4 eggs, beaten
- 3/4 c. milk
- 1/4 tsp. salt
- 1/8 tsp. pepper
Taylors stuffed peppers
By Dolphl1970
1.Pre-heat oven to 325° F 2
- 1 cup quinoa (or rice as pictured)
- 2 cups water
- 6 medium bell peppers (any color you like)
- 1 medium onion, diced
- 1/2 lb. fresh mushrooms, sliced
- 2 Tbsp. Earth Balance Spread
- 1 - 28 oz can organic tomatoes, coarsely diced (reserve juice)
- 2 garlic cloves, crushed
- 1 - 12 oz jar salsa (or make your own!)
- 2 Tbs. dry sherry
- 1 - 10 oz package Daiya Mozzarella Cheese, shredded
- Cayenne (optional)
Ghirardelli Sinful Chocolate Truffles
By Dolphl1970
This is a nice, simple recipe for chocolate truffles
- 1/4 cup heavy whipping cream
- 2 bars (8 ounces) bittersweet chocolate baking bars, broken in 1/4-inch pieces recommended: Ghirardelli)
- 6 tablespoons unsalted butter, cut into small pieces
- 1/3 cup Ghirardelli unsweetened cocoa
Stuffed Mushrooms
By Dolphl1970
Preheat the oven to 350F
- 3/4 cup slices of whole grain bread, toasted and ground in the food processor
- 4 cloves of garlic, minced
- 24 “stuffing” mushrooms, stems removed and reserved
- 1 c raw cashews pieces
- to taste salt, pepper, onion powder
- 3 c spinach
- 1 c fresh basil
- 1 c nutritional yeast
- olive oil