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Recipes
Grab-n-Go Energy Bars
By KimberlyB
Preheat oven to 350 F. Lightly grease a 9x13-inch baking dish with vegetable oil or nonstick spray
- 2 large eggs
- 1 large ripe banana, mashed
- 1 cup quick-cooking rolled oats
- 1/2 cup unsalted raw sunflower seeds
- 1/2 teaspoon ground cinnamon
- 1/2 cup nonfat dry milk powder
- 1/2 cup pitted dates, chopped
- 1/2 cup raisins, or dried fruit of choice
- 1/2 cup chopped pecans, or nut of choice
- 1/2 cup dried apricots, chopped, or dried fruit of choice
- 1/2 cup toasted wheat germ
- 1/3 cup maple syrup
- 1/4 cup whole-wheat pastry flour
CHOCOLATE GOOEY BUTTER COOKIES
By KimberlyB
Preheat oven to 350°. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth
- 1 teaspoon vanilla extract
- confectioner's sugar, for dusting
- 1 (18 oz) box moist chocolate cake mix
- 1 (8 oz) package cream cheese, room temperature
- 1 egg
- 1 stick butter, room temperature
Asian Chicken Thighs with Broccolini
By KimberlyB
Position a rack in the upper third of the oven; preheat to 450 degrees F
- 8 skin-on, bone-in chicken thighs (about 6 ounces each)
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon five-spice powder
- Kosher salt and freshly ground pepper
- 1/4 cup hoisin sauce
- 1 tablespoon packed light or dark brown sugar
- 3 cloves garlic
- 2 small bunches broccolini
- 1 bunch baby carrots, greens trimmed
- 1 tablespoon vegetable oil
- 2 teaspoons toasted sesame seeds
- 1 scallion, thinly sliced
Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce
By KimberlyB
1. In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot
- 2 tablespoons olive oil
- 1 pound chicken (chicken breast or tenders)
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
- 5 medium tomatoes, chopped in large cubes
- 1 cup cooked spinach
- 5 garlic cloves, minced
- 1 tablespoon crushed red pepper
- 6 bacon strips, COOKED, DRAINED OF FAT, AND CHOPPED
- 1 and 1/3 cups half and half
- 1 and 1/3 cups Parmesan cheese, shredded
- 10 oz penne pasta (for gluten-free version, use gluten-free brown-rice penne, such as Tinkyada)
- 1/2 cup Parmesan cheese, grated, for serving
Southern Fried Chicken
By KimberlyB
1. Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-o...
- 2 lbs cut-up chicken
- Sauce mixture
- 4 eggs
- 1/3 cup water
- 1 cup hot sauce (I use Louisiana Hot Sauce, Tabasco might be hotter)
- Seasoning blend
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons fresh ground black pepper
- 1/4 teaspoon garlic powder
- Dredging mixture
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Chicken Pasta
By KimberlyB
In a skillet, saute shicken in oil, lightly brown salvaging rinkle with seasoning
- 1 1/2 lbs boneless, skinless chicken breast, cut into strips
- 2 Tbs olive oil
- 1 tsp lemon-pepper spice
- 1 pkg. California blend veges.
- 1 can (14 1/2 oz) diced tomato
- 1/2 c chopped onions
- 1 tsp dried basil
- 1/2 tsp onion powder
- 1 pkg. Angel hair pasta
- Parmesan cheese.
Honey Wheat Sandwich Bread
By KimberlyB
Dissolve yeast and sugar in 1/2 cup warm water
- 1 package rapid rise yeast
- 1 teaspoon white sugar
- 1/2 cup warm water
- 12 fluid ounce evaporated milk
- 1/4 cup water
- 1/4 cup melted shortening
- 1/4 cup honey
- 2 teaspoons salt
- 2 cups whole wheat flour
- 3 cups bread flour
- 2 tablespoons butter
Snowball Cookies
By KimberlyB
1. Preheat oven to 325 degrees F and adjust the oven racks to the upper- and lower-middle positions
- 2 cups all-purpose flour
- 2 cups finely chopped pecans, divided
- 3/4 teaspoon salt
- 1 cup (8 ounces) unsalted butter, softened but still cool
- 1/3 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar, for rolling cookies after baking
Quinoa Salad with Toasted Almonds
By KimberlyB
1. Preheat oven to 350 degrees
- 1/4 cup slivered almonds
- 1/2 cup (3 ounces) quinoa
- 4 teaspoons olive oil
- 1 yellow bell pepper, ribs and seeds discarded, cut into 1/2-inch chunks
- 2 garlic cloves, minced
- 2 scallions, thinly sliced
- 1/8 teaspoon red-pepper flakes
- 1 teaspoon chopped fresh thyme, plus more for garnish (optional)
- 1/4 teaspoon coarse salt
- 1 medium zucchini, halved lengthwise and sliced 1/2-inch thick
- 1 large celery stalk, diced
- 1 lime, halved
Marinated Tomato Salad with Herbs
By KimberlyB
Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl
- 6 to 8 ripe tomatoes
- 4 green onions
- 1 cup extra-virgin olive oil
- 3 to 4 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- Salt and freshly ground black pepper
- Handful fresh parsley leaves, lightly chopped
- 12 fresh basil leaves, chiffonade