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Recipes
Best Ever Banana Cake With Cream Cheese Frosting
By Nilson
This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little ...
- 1 1/2 cups bananas, mashed, ripe
- 2 teaspoons lemon juice
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 cups icing sugar
- chopped walnuts
Mexican Corn Dip Recipe
By Nilson
In a large bowl, combine the first seven ingredients
- 2 cups (8 ounces) shredded cheddar cheese
- 1 can (11 ounces) yellow and white whole kernel corn, drained
- 1 can (11 ounces) Mexicorn, drained
- 4 ounces pepper Jack cheese, shredded
- 1/4 cup chopped green onions
- 1 can (4 ounces) chopped green chilies
- 1 jalapeno pepper, seeded and chopped
- 3/4 cup mayonnaise
- 3/4 cup Daisy Brand® Sour Cream
- 1/8 teaspoon sugar
- Additional chopped green onions, optional
- Tortilla or corn chips
Low Carb Egg Nog--Tack Loves
By Nilson
Double recipe for 2 generous servings
- 1/2 cup Egg Beaters
- 1 cup heavy cream
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon brandy extract
- 3-4 packets Splenda or Stevia to taste
- 2 Tablespoons sugar free vanilla instant pudding
- (1.5 ounce box has 6 Tablespoons)
Broccoli, Cauliflower Salad
By Nilson
Make day ahead. Mix everything together
- Dressing:
- 1 bunch broccoli
- 1 small head cauliflower
- 1 can sliced water chestnuts
- 1 package frozen peas
- 1 small red onion-diced
- 6 strips bacon diced and cooked crisp
- 1 cup sour cream
- 1 cup mayonnaise
- salt
- pepper
- garlic powder to taste
Spanish Rice ****
By Nilson
Add to Recipe Box . Spanish rice is prepared by browning the rice first with onions and garlic, before cooking ...
- 2 tablespoons olive oil (can use up to 1/4 cup)
- 1 onion, chopped fine
- 1 garlic clove, minced
- 2 cups of medium or long-grain white rice
- 3 cups* chicken stock (or vegetable stock if vegetarian)
- 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
- Pinch of oregano
- 1 teaspoon salt
Mushrooms with Sour Cream *****
By Nilson
In a large skillet over medium low heat, melt butter with olive oil
- 2 tablespoons butter
- 1 tablespoon olive oil
- 16 ounces mushrooms, thickly sliced
- 4 green onions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon Worcestershire sauce
- 2 tablespoons sour cream
Gluten-free walnut-oat pie or tart crust
By Nilson
Spread the oats in a round cake pan
- oven: 350 degrees
- 1-1/3 cups old-fashioned or quick-cooking rolled oats (not instant — and be sure the label says gluten-free)
- 1 cup walnuts
- 6 tablespoons unsalted butter, melted
- 1/3 cup firmly packed brown sugar
- 1/4 teaspoon salt
Raspberry Ice Cream
By Nilson
Mix ingredients in food processor until ingredients run smooth
- 1 package frozen fruit (I used raspberries)
- 1/2 cup sugar
- 2/3 cup heavy cream
- 1 tsp vanilla
Gourmet Sweet Potato Classic
By Nilson
Directions Preheat oven to 350 degrees F (175 degrees C)
- 5 sweet potatoes
- 1/4 teaspoon salt
- 1/4 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup white sugar
- 2 tablespoons heavy cream
- 1/4 cup butter, softened
- 3 tablespoons all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 cup chopped pecans
Chocolate Pot de CrèmeHow To Make Chocolate Pot de Crème - Pot de Crème Recipe
By Nilson
A chocolate lover's delight! This is a very rich and delicious dessert
- 2/3 cup
- cream
- 1 (11.5-ounce) package Ghirardelli 60% cocoa bittersweet
- chocolate
- 3 tablespoons very strong prepared
- coffee
- 2 tablespoons coffee liqueur or brandy
- 2 2
- eggs
- Sweetened whipped cream
- Shaving Chocolate
- Chopped nuts