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Recipes
Carrot-Zucchini Bread - Audrey Baugh
By pcander
Preheat oven to 325 degrees
- 1 3/4 cups unbleached flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 2 eggs
- 1/2 cup canola oil or applesauce
- 1/4 cup honey
- 1 tsp. vanilla
- 3/4 cup packed brown sugar
- 3/4 cup shredded carrot
- 1 cup grated zucchini
- 1/2 cup chopped walnuts
Deviled Eggs - Bacon Cheddar
By pcander
Place eggs in a saucepan, and cover with cold water
- 12 eggs
- 1/2 cup mayonnaise
- 4 slices bacon
- 2 tablespoons finely shredded Cheddar cheese
- 1 tablespoon mustard
Chocolate Marshmallow Cookies with Fudge Frosting
By pcander
Sift the first four ingredients together
- Frosting:
- 2 Cups Flour
- 1/2 tsp. salt
- 1/2 tsp. soda
- 1/2 c. cocoa
- 1/2 c. shortening (I use non-hydrogenated 0 trans fat, or if feeling wicked—butter)
- 1 c. sugar
- 1 tsp. vanilla
- 1 egg
- 1/2 c. buttermilk or add 1/2 Tbls vinegar to milk
- Heat in Microwave (makes frosting fudgier tasting)
- 2 T. Butter
- 1 1/2 T Milk (add more if too thick)
- Add
- 1 Cup powered sugar
- dash salt
- 1/2 t. vanilla
- 2 T. Coco powder
Chocolate Scotcheroos
By pcander
Heat sugar and Karo in lg
- 1 Cup Karo
- 1 cup sugar
- 1 cup peanut butter
- 6 cups rice crispies
- 1/2-1 pkg chocolate chips
- 1/2-1 pkg butterscotch chips
Avocado Chicken Enchiladas
By pcander
Homemade enchilada salsa verde sauce is easy to make, and delicious
- ENCHILADA SAUCE:
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 tablespoon flour
- 1 cup chicken stock or vegetable stock
- 2 teaspoons cumin
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/2 cup fresh cilantro, chopped
- 1 cup mild or medium salsa verde
- 1/2 cup fat free sour cream
- ENCHILADAS:
- 4 cups cooked chicken breasts, chopped or shredded
- 2 cups shredded Mexican blend cheese
- 3 avocados, peeled and chopped
- 8 flour tortillas
Carrot-Zucchini Bread - Audrey Baugh
By pcander
Preheat oven to 325 degrees
- 1 3/4 cups unbleached flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 2 eggs
- 1/2 cup canola oil or applesauce
- 1/4 cup honey
- 1 tsp. vanilla
- 3/4 cup packed brown sugar
- 3/4 cup shredded carrot
- 1 cup grated zucchini
- 1/2 cup chopped walnuts
Pasta Primavera
By pcander
from Laura Wolford
- 1/2 lb. spaghetti, linguine, farfel, or other pasta
- 3/4 c. broccoli, chopped
- 3/4 c. carrots, sliced thin
- 1/4 c. peas
- 1/2 c. green beans, cut into bite-sized pieces
- 2 c. ripe tomatoes, chopped
- 2 tbsp. olive oil
- 1 tsp. minced garlic,
- 1/2 tsp. parsley
- 1/2 tsp. basil
- 1/4 tsp. thyme
- 1/2 tsp. oregano
- Salt and pepper to taste
- Pinch of red pepper flakes
- 1/2 c. grated Parmesan cheese
Butternut Squash Soup - All Recipies
By pcander
In a large saucepan, saute onions in margarine until tender
- 6 tablespoons chopped onion
- 4 tablespoons margarine
- 6 cups peeled and cubed butternut squash
- 3 cups water
- 4 cubes chicken bouillon - you can use 3 cups chicken broth instead of water/cubes
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 (8 ounce) packages cream cheese (you can use 1 cream cheese for less richness)
Crock Pot Pork Chops and BBQ Beans
By pcander
Pour 2 28-oz. cans of baked beans into a crock pot
- 2 (28 oz) cans baked beans
- 8 bone-in or 4 boneless pork chops
- 1/2 cup brown sugar
- 1 cup BBQ sauce
- 1/2 can coke
Basic Crepes - Better Homes
By pcander
Directions Combine all ingredients in a blender container
- 1 1/4 cups milk
- 1 cup all-purpose flour
- 1 egg
- 1 teaspoon cooking oil
- 1/4 teaspoon baking powder