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Recipes
Peanut Butter Cupcakes
By smleonard
In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy
- FROSTING:
- 1/3 cup butter, softened
- 1/2 cup peanut butter
- 1-1/4 cups packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 3/4 cup 2% milk
- 1/3 cup peanut butter
- 2 cups confectioners' sugar
- 2 teaspoons honey
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons 2% milk
Cuban-Style Black Beans and Rice
By smleonard
Dissolve 1-1/2 tablespoons salt in 2 quarts cold water in large bowl or container
- Table salt
- 1 cup dried black beans, rinsed and picked over
- 2 cups low-sodium chicken broth
- 2 cups water
- 2 large green bell peppers, halved and seeded
- 1 large onion, halved at equator and peeled, root end left intact
- 1 head garlic, 5 medium cloves removed and minced or pressed through garlic press (about 5 teaspoons), remaining head halved at equator with skin left intact
- 2 bay leaves
- 1-1/2 cups long grain white rice
- 2 tablespoons olive oil
- 6 ounces lean salt pork,cut into 1/4-inch dice
- 1 tablespoon minced fresh oregano leaves
- 4 teaspoons ground cumin
- 2 tablespoons red wine vinegar
- 2 medium scallions, sliced thin
- 1 lime, cut into 8 wedges
Winter Vegetable Minestrone
By smleonard
Directions Heat oil in a large pot over medium heat
- 2 tablespoons olive oil
- 1 medium onion, chopped
- kosher salt and black pepper
- 1 14.5-ounce can diced tomatoes
- 1 small butternut squash (about 1 1/2 pounds), cut into 1-inch pieces
- 3 medium carrots, chopped
- 1 15-ounce can navy beans, rinsed
- 1 3-inch piece Parmesan rind (optional), plus grated Parmesan for serving
- 1/2 cup small pasta shells
- 1/4 Savoy cabbage, chopped
- crusty bread, for serving
Butternut Squash Bake
By smleonard
1) Preheat oven to 425 degrees F
- 1-1/2 lb butternut squash, peeled, seeded and cut in 1 inch cubes (3 cups)
- 2 Tbsp olive oil
- 8 oz dried extra wide noodles
- 4 Tbsp buttter
- 6 shallots, chopped
- 1 Tbsp lemon juice
- 1 8 oz carton marscarpone cheese
- 3/4 cup grated Parmesan cheese
- 12 / cup fresh Italian (flat leaf) parsley, snipped
- 1 cup panko (Japanese style) bread crumbs or soft bread crumbs
Chicken Enchilada Bake
By smleonard
Preheat oven to 400 degrees F
- 1 can (15 oz.) pinto beans, rinsed, drained
- 1 can (11 oz.) corn with chopped green and red peppers, drained
- 1 pkg. (10 oz.) fully cooked, carved chicken breast, such as Perdue short cuts
- 1/2 c. medium salsa from jar
- 1 tsp. chopped fresh cilantro
- 1 tsp. dry southwest seasoning
- 1/4 tsp. salt
- 12 (6) corn tortillas
- 2 cans (10 oz. each) enchilada sauce
- 1 c. shredded Mexican cheese blend, 4 oz.
- additional cilantro, optional
Cheesy Scalloped Potatoes
By smleonard
1. Heat oven to 350ºF. Coat shallow 2-qt baking dish with nonstick cooking spray
- 2 lb Yukon gold or baking potatoes
- 1 1/2 cups (6 oz) shredded sharp Cheddar
- 1 jar (15 or 16 oz) Alfredo sauce
- 1/3 cup chopped chives or scallions
- 1/2 cup milk
- 1/8 tsp each cayenne and
- ground nutmeg
Dulce de Leche Cheesecake
By smleonard
Preheat the oven to 350°
- One 10-ounce box shortbread cookies, such as Lorna Doone
- 1/4 cup blanched almonds, toasted
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted
- Two 8-ounce packages cream cheese, at room temperature
- 3 tablespoons flour
- 2 large eggs plus 1 large egg yolk
- 1-3/4 cups dulce de leche or other caramel sauce
- Boiling water, for baking
Double Chocolate Cake
By smleonard
Cake: Coat two 9 x 2 inch round baking pans with nonstick cooking spray
- Cake:
- 4 oz. bittersweet chocolate
- 1 tsp. vegetable oil
- 2 1/4 c. all-purpose flour
- 1/2 c. unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 c. (1 1/2 sticks) unsalted butter, softened
- 1 1/2 c. sugar
- 4 eggs
- 2 tsp. vanilla extract
- 2 tbsp. white vinegar
- 1 1/3 c. milk
- Frosting:
- 1 bag (12 oz.) white chocolate chips
- 1 container (8 oz.) sour cream
- 1/2 c. (1 stick) unsalted butter, softened
- 3 c. confectioners' sugar
- chocolate curls, to garnish (optional)
Butterscotch Pudding
By smleonard
1. Melt the butter in a medium heavy-bottomed saucepan (preferably nonstick) over medium heat
- 6 tablespoons unsalted butter
- 1 1/4 cup packed dark brown sugar
- 1 cup heavy cream
- 2 cups whole milk
- 3 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon dark rum, optional
- 1 cup Whipped Cream, whipped to soft peaks
White Bean Chicken Chili
By smleonard
Directions 1. Coat slow cooker bowl with nonstick cooking spray
- 2 tablespoons canola oil
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 2 cups chicken broth
- 2 Cubanelle peppers, seeded and sliced
- 1 jalapeno, seeded and chopped
- 2 teaspoons ancho chile powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 1 can (15 oz each) white shoepeg corn, drained
- 2 tablespoons lime juice
- 1/2 cup cilantro leaves
- Cornbread (optional)