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Recipes
RAINBOW SMOOTHIES
By KimberlyB
Put in blender and blender until smooth
- RED SMOOTHIE
- 1 cup frozen strawberries
- 1/2 cup coconut water
- ORANGE SMOOTHIE
- 1 orange
- 1/2 cup baby carrots, steamed
- 1/4 cup coconut water
- a few ice cubes
- YELLOW SMOOTHIE
- 1 banana
- 1/4 cup frozen pineapple chunks
- 1/2 cup coconut water
- GREEN SMOOTHIE
- 1/2 cup frozen pineapple chunks
- small handful baby spinach
- 1/2 cup coconut water
- BLUE/PURPLE SMOOTHIE
- 1 cup frozen blueberries
- 1/2 cup coconut water
Hone-made Caramel Popcorn
By KimberlyB
Pop popcorn. Remove all unpopped kernels
- 3/4 c. brown sugar
- 3/4 c. cane sugar
- 1/2 c. corn syrup
- 1/4 c. water
- 1 stick of butter
- 1/2 teaspoon baking soda
- 1/2 c. popcorn kernels or 2 bags of microwave popcorn
Granola Bars-Tasty Kitchen
By KimberlyB
Preheat the oven to 350 degrees F
- ■6 cups Rolled Oats (not Quick Oats)
- ■4 Tablespoons Butter, Melted, Plus More For Greasing
- ■1/4 cup Vegetable Or Canola Oil
- ■1 teaspoon Salt
- ■1 cup Brown Sugar
- ■1/2 cup Honey
- ■1/4 cup Apple Juice
- ■1/4 cup Molasses
- ■3 teaspoons Vanilla Extract
- ■1-1/2 cup Rice Krispies
- ■1 cup Wheat Germ
- ■1/2 cup Finely Chopped Pecans
- ■1/4 cup Roughly Chopped Almonds
- ■8 ounces, weight Milk Chocolate Or Chocolate Almond Bark, Melted (optional)
ICED RAISIN BREAD
By KimberlyB
1. In a large bowl, mix 1¼ cups flour, salt and instant yeast
- 4 1/2 to 5 1/2 cups flour
- 1/4 cup sugar
- 1 1/2 tsp salt
- 1 pkg instant dry yeast
- 1/3 cup softened butter
- 4 eggs
- 1 cup warm water
- 1 1/2 cups raisins, plumped in hot water, then drained
- Cinnamon sugar (1/2 tsp cinnamon & 1/2 cup sugar)
- AMISH BUTTERCREAM FROSTING
- 2 cups confectioners' sugar
- 1/3 cup butter
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream
Stuffed Chicken Camembert And Spinach Breasts Recipe
By KimberlyB
Chicken Cut each of the chicken breasts in half lengthwise so you end up with 4 pieces to stuff
- 2 chicken breasts, deboned and skinned
- 4 teaspoons soya sauce
- 2 cups raw spinach leaves packed fairly tight
- 2 ounces camembert cheese cut into 1/4 inch cubes
- 2 ounces freshly grated parmesan cheese
- 1/8 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup Panko style breading
- salt and pepper to taste
- butter to grease the pan
- Tools: Meat pounder and kitchen string
- (Serves 2)
Parker House Rolls
By KimberlyB
Place milk in a small saucepan and bring to a simmer
- 1 1/2 cups milk
- 1 stick unsalted butter, cut into pieces, plus more for brushing
- 1/2 cup sugar
- 1 package active dry yeast
- 1/2 cup warm water
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
Penne Pasta Casserole
By KimberlyB
Preheat oven to 350 degrees F
- 12 ounces uncooked penne pasta
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 1 lb lean ground beef or 1 lb ground chicken
- 1 (14 oz) can diced herb flavored tomatoes
- 1 (6oz) can tomato paste
- 1/2 cup water
- salt and pepper to season
- 3 cups shredded mozzarella cheese, divided
- 1/4 cup freshly chopped parsley to garnish
Amish Oat Bran Bread
By KimberlyB
In a large bowl, combine 1 cup flour, molasses, oat bran, yeast and salt
- 2-1/4 to 2-3/4 cups all-purpose flour
- 1/3 cup oat bran
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 teaspoons salt
- 1 cup water
- 2 tablespoons honey
- 1 tablespoon cornmeal
- Variation: 1 /3 cup molasses
Maple-Oatmeal Scones
By KimberlyB
Preheat the oven to 400 degrees F
- For the Scones:
- 3 1/2 cups all-purpose flour
- 1 cup whole-wheat flour
- 1 cup quick-cooking oats, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 pound cold unsalted butter, diced
- 1/2 cup cold buttermilk
- 1/2 cup pure maple syrup
- 4 extra-large eggs, lightly beaten
- 1 egg beaten with 1 tablespoon milk or water, for egg wash
- For the Glaze:
- 1 1/4 cups confectioners' sugar
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
barbecue chicken and cheddar quesadillas
By KimberlyB
In a medium saucepan, cook shredded chicken, barbecue sauce, and diced green chiles over medium heat until heated t...
- 2 cups Shredded Chicken Master Recipe (see recipe below)
- 1/2 cup bottled barbecue sauce
- 1 4 ounce can diced green chili peppers, drained
- Nonstick cooking spray
- 4 8 inches flour tortillas
- 1 cup shredded extra-sharp cheddar cheese or Mexican-blend cheese (4 ounces)
- 1 cup bottled salsa
- 1/4 cup dairy sour cream
- 1/4 cup sliced green onion (2)
- Shredded Chicken Master Recipe
- 4 1/2 - 5 pounds chicken thighs, skinned
- 4 thyme sprigs
- 4 parsley stems
- 2 bay leaves
- 3 cloves garlic, halved
- 1/2 teaspoon whole black peppercorns
- 1 32 ounce box chicken broth