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Rosemary Lemon Drop

Rosemary Lemon Drop

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Boil 2 c water, 2 c sugar, peel from 8 lemons and 8 rosemary sprigs

  • 2 c sugar
  • 8 lemons
  • 8 rosemary sprigs
  • 3 bottles white wine (such as Pinot Grigio)
4/5 (1 Votes)

Squash, Brussels Sprout, and Sausage Pizza

Squash, Brussels Sprout, and Sausage Pizza

By

Step 1 Preheat oven to 475 degrees

  • 1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough
  • 2 large red tomatoes, blanched, peeled, seeded, and coarsely pureed in a food processor (about 3/4 cup)
  • 12 1/8-inch-thick rounds delicata squash, seeded
  • 6 small brussels sprouts, halved
  • Extra-virgin olive oil
  • 12 thin slices soppressata
  • Coarse salt
4.3/5 (4 Votes)

Blueberry Crunch Granola

Blueberry Crunch Granola

By

Swap in other nuts or fruits or sweeteners that you prefer

  • 2 cups old-fashioned rolled oats
  • 1 cup unsweetened dried blueberries
  • 3/4 cup sliced almonds
  • 1/2 cup unsweetened shredded or flaked coconut
  • 1/2 cup raw cashews
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons ground allspice
  • 4 tablespoons unsalted butter
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
4.4/5 (7 Votes)

Quinoa-Kale Salad with Fresh Apricots

Quinoa-Kale Salad with Fresh Apricots

By

Heat a large saucepan over medium heat

  • 1 cup quinoa
  • 2 cups water
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 1/2 tablespoons course-grain Dijon mustard
  • 1/3 cup plain low-fat kefir
  • 1/8 teaspoon ground black pepper
  • Pinch salt
  • 3 tablespoons olive oil
  • 4 cups finely chopped, washed kale
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • 1 1/2 cups pitted and diced fresh apricots (about 4 medium) or 1 cup dried apricots, diced
  • 1/4 red onion, coarsely chopped
  • 1/4 cup fresh cilantro
4.5/5 (11 Votes)

Shiitake Mushroom and Potato Enchiladas

Shiitake Mushroom and Potato Enchiladas

By

Heat oven to 400° F. Combine the mushrooms and 2 cups boiling water in a small bowl and let sit until softened, 20...

  • 1 ounce dried shiitake mushrooms (about 1 cup)
  • 2 tablespoons olive oil
  • 1 white onion, chopped
  • 1 large russet potato (about 8 ounces), peeled and diced into 1/4-inch pieces
  • 1 cup frozen corn, thawed
  • kosher salt and black pepper
  • 2 cups grated Monterey Jack (about 8 ounces)
  • 1 14-ounce can green chili enchilada sauce (about 1 1/2 cups)
  • 8 corn tortillas, warmed
  • fresh cilantro, for serving
4.8/5 (6 Votes)

Sweet-Potato Puree with Toasted Meringue

Sweet-Potato Puree with Toasted Meringue

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Sweet potatoes: Preheat oven to 350 degrees

  • Sweet Potatoes
  • 4 1/2 pounds sweet potatoes (about 6 medium), preferably Garnet or Jewel
  • 1 1/2 sticks unsalted butter, room temperature, plus more for baking dish
  • 1/3 cup maple syrup, preferably grade A
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground white pepper
  • 1 3/4 teaspoons coarse salt
  • Meringue
  • 6 large egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon coarse salt
  • 1 1/2 cups sugar
4.5/5 (12 Votes)

Berry Cobbler Cake

Berry Cobbler Cake

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1. Preheat oven to 350. Lightly coat two 8x1 1/2" or 9x1 1/2" round cake pans with cooking spray

  • Frosting:
  • 1 1/2 c all-purpose flour
  • 2 t baking powder
  • 3 c fresh blackberries
  • 1 c fresh blueberries
  • 1/4 c butter, softened
  • 1 c sugar
  • 1 c milk
  • 2 T butter, cut in small pieces
  • 12 oz cream cheese
  • 7 oz jar marshmallow creme
  • 1 T lemon juice
4/5 (1 Votes)

Cornbread-And-Chili Pie

Cornbread-And-Chili Pie

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STEP 1 Filling: Preheat oven to 400 degrees

  • FILLING
  • 2 tablespoons safflower oil
  • 1 onion, minced (about 1 1/4 cups)
  • 2 carrots, cut into a 1/4-inch dice (about 1 cup)
  • 4 cloves garlic, minced (about 2 tablespoons)
  • Coarse salt
  • 2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 2 pounds 85 percent–lean ground beef
  • 1 can (14.5 ounces) whole peeled tomatoes, chopped, juices reserved
  • 1 can (15.5 ounces) pinto beans, rinsed and drained
  • TOPPING
  • 3/4 cup all-purpose flour
  • 3/4 cup fine yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons baking powder
  • 1 cup buttermilk
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted
4.3/5 (9 Votes)

Whole-Wheat Snickerdoodle Bites

Whole-Wheat Snickerdoodle Bites

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STEP 1 Preheat oven to 350 degrees

  • 1 1/4 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1/4 cup wheat germ
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 2 sticks unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 1 tablespoon ground cinnamon
4.7/5 (20 Votes)

Grandma Homan's Cream Corn

Grandma Homan's Cream Corn

By

Stir beaten eggs in with all three cans of corn

  • 2 cans corn
  • 1 can cream corn
  • 2 eggs, beaten
  • ~10 Salting crackers
0/5 (0 Votes)