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Recipes
Red-Bean Burgers with Avocado and Lime
By courtneyepowell
Lightly mash beans in a large bowl, leaving some whole
- 2 cans (15.5 ounces each) red kidney beans, rinsed and drained
- 1 medium carrot, peeled and shredded (about 1/2 cup)
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 3/4 cup dried breadcrumbs
- 2 large eggs, lightly beaten
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- Hamburger buns, romaine-lettuce leaves, sliced avocado, sliced red onion, sour cream, and lime wedges, for serving
Pumpkin Ice Cream
By courtneyepowell
1. In a medium saucepan, combine the half-and-half and brown sugar
- 3 cups half-and-half
- 3/4 cup packed brown sugar
- 5 egg yolks
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 tablespoon cognac or brandy (optional)
- 1 teaspoon vanilla
- 1 cup canned pumpkin
Chewy Cherry-Almond Bars
By courtneyepowell
Preheat oven to 350. Line a 9x13-in pan with foil, extending foil over edges of pan
- 1 c butter, softened
- 2 c packed brown sugar
- 2 t baking powder
- 1 egg
- 1 t almond extract
- 2 c all-purpose flour
- 2 c regular rolled oats
- 1/2 c sliced almonds
- 1 12-oz jar (1 c) cherry preserves
Banana Pudding
By courtneyepowell
Slice bananas and layer into 13x9 baking pan
- 2 bags Chessman cookies or Nilla wafers
- 4 bananas, sliced
- 12 oz tub cool-ship
- 2 c milk
- 5 oz box vanilla pudding
- 8 oz cream cheese, softened
- 14 oz condensed milk
Butterscotch Brownies
By courtneyepowell
Preheat oven to 350. Grease a 3-qt rectangular baking pan; set aside
- 1/3 c butter
- 2/3 c packed brown sugar
- 1 1/3 c flaked or shredded coconut
- 3/4 c chopped pecans
- 1/2 c butter, softened
- 1 c packed brown sugar
- 1/2 t baking soda
- 1/4 t salt
- 3 eggs
- 1/2 t vanilla
- 1 1/2 c all-purpose flour
- 1/2 c chopped pecans
- 1/2 c tiny marshmallows
- Caramel-flavor ice cream topping (optional)
Healthy Taco Salad
By courtneyepowell
1. Divide greens among 4 bowls
- 4 cups salad greens
- 2 cups cooked quinoa (start with 2/3 cup dry; cook in 1 1/2 cups low-sodium chicken or vegetable broth)
- 1 15-oz. can pinto beans, drained and rinsed
- 1 cup chopped grilled or roasted skinless chicken, shredded, optional (if you leave it out, add an extra cup of beans)
- 2 bell peppers, any color, seeded and chopped
- 1 avocado, chopped
- 1/4 cup shredded sharp Cheddar
- 1 cup salsa
- 2 tablespoons chopped fresh cilantro
- Salt and pepper
- Hot sauce, optional
Smoky Chocolate Crackers
By courtneyepowell
Fabulous with port and a slice of cheese!
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/3 cup powdered sugar, sifted
- 3 tablespoons granulated sugar
- 2 egg whites
- 1/2 cup finely chopped almonds, toasted
Thai Peanut Soba Noodles
By courtneyepowell
Toss soba noodles with Thai peanut sauce, shrimp, pepper, cucumber, and cilantro
- 2 ounces soba noodles, cooked and cooled
- 3 tablespoons Thai peanut sauce
- 10 precooked small cocktail shrimp
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup sliced English cucumber
- cilantro to taste
- 1/4 lime
The Simplest Beet Salad Ever
By courtneyepowell
Drizzle oil and vinegar over beets and sprinkle with a generous amount of salt and pepper
- 1 lb steamed or roasted beets, peeled and roughly diced
- 2 T pumpkin seed oil
- 1 T sherry vinegar
- Coarse sea salt
- Fresh ground pepper
Oven-Baked Blueberry Pancake
By courtneyepowell
STEP 1 Preheat oven to 375 degrees with rack in upper third
- 1 cup all-purpose flour
- 3 tablespoons plus 1 teaspoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3/4 cup whole milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
- 1 cup blueberries (about 5 ounces)
- Confectioners' sugar, for serving
- Maple syrup, for serving