Marlenew's profile page
Recipes
Carrot Souffle
By Marlenew
Bring a large pot of salted water to a boil over medium heat
- 2 Sticks butter
- 4 pounds carrots,
- 1 1/2 cups sugar
- 6 large eggs beaten
- 1/2 cup all-purpose flour
- 2 tablespoon baking powder
- 1/4 teaspoon ground cinnamon
Slow Cooker Bacon Hashbrown Breakfast Casserole
By Marlenew
Make the night before; cook through the night
- 1 lb. frozen hashbrowns
- 1 lb. bacon, cut in small pieces (keep out 4-5 whole pieces) (We used Wright Hickory Smoked Bacon)
- 2 cups Monterey or jack/colby cheese
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 16 eggs
- 1/2 cup milk
- 1 7 oz. can green chilies, drained
- Salt and pepper to taste
Spaghette Squash
By Marlenew
Prep 15 Min Cook 30 Min Ready 45 Min
- Ingredients
- 45 m 6 servings 147 cals
- On Sale
- What's on sale near you.
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
GRANDMA STYLE PIZZA DOUGH
By Marlenew
The second rise is key to the finished pie’s texture; if baked too soon, the dough will be firm and too chewy
- 1 envelope active dry yeast (about 2 1/4 tsp.)
- 2 tablespoons plus 1/2 cup olive oil, plus more for bowl
- 2 teaspoons kosher salt
- 4 cups all-purpose flour, divided, plus more for surface
Easy Apple Moscow Mule
By Marlenew
Serve this drink in a chilled Moscow Mule mug
- 1/2 cup fresh apple cider
- 1/2 ginger beer
- 1/8 cup whiskey or bourbon (optional)
- Plenty of ice
- Fresh rosemary sprig for garnish, optional
Ravoli baked in spinach cream sauce
By Marlenew
Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Kosher salt and freshly ground pepper
- 12 refrigerated cheese ravioli
- 1/2 bag 10-ounce package frozen chopped spinach
- 2 ounces guyre cheese
- 1/4 cup grated parmesan cheese
Turmeric Sweet Potato Chicken Noodle Soup
By Marlenew
In large pot, pour in oil and allow to heat
- 1 leek, thinly sliced
- 3 Tbsp. fresh minced ginger
- 2 Tbsp. minced garlic
- 1/4 cup avocado or olive oil
- 6 cups broth, vegetable or chicken
- 1 medium sweet potato, peeled and cubed
- 3 cup carrots cut into 1/4 inch slices
- 1/2 rotisserie chicken meat, shredded
- 1 stalk celery, diced
- Salt and pepper to taste
- 3-4 cups fusilli pasta (we buy at Trader Joe’s)
- 3 tsp. turmeric
- Cilantro
- Cheese
CHIPOTLE BLT DIP WITH FRESH CORN
By Marlenew
This Chipotle BLT Dip includes fresh avocados, bacon, tomatoes, and fresh corn off the cob
- 2 large avocados, smashed
- 1/4 cup finely chopped white or red onion
- 6 bacon strips, cooked and crumbled
- 2 Tbsp. mayonnaise
- 2 tomatoes, finely chopped
- 3/4 cup fresh corn
- 1 cup cilantro, chopped
- 1/2 tsp. Chipotle Chili Pepper
- Juice of 1 lime
Lemon Crinkle Cookies
By Marlenew
Preheat the oven to 350 degrees F
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated white sugar
- 2 large Eggland's Best eggs
- 1 1/2 teaspoons grated lemon zest (about 1 large lemon)
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon lemon extract
- a few drops of yellow food coloring (if desired)
- 1/2 cup powdered sugar
Roasted Butternut with Herb Oil and Goat Cheese
By Marlenew
Preheat oven to 425°. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes
- 1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
- 1 garlic clove, finely grated
- 1/4 cup olive oil
- 1/4 cup finely chopped parsley
- 1 tablespoon finely chopped marjoram or oregano
- 1 1/2 teaspoons red wine vinegar, divided
- Kosher salt, freshly ground pepper
- 3 ounces fresh goat cheese