Smleonard's profile page
Recipes
Roasted Cauliflower
By smleonard
1. Preheat the oven to 400 degrees
- 1 large cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 tablespoon fennel seeds
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Peanut Butter Chocolate Cupcakes
By smleonard
In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside
- Batter:
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup creamy peanut butter
- 2 tablespoons sugar
- 1 tablespoon milk
- 2 cups sugar
- 1-3/4 cups all purpose flour
- 1/2 cup baking cocoa
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2 eggs
- 1 cup water
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- Frosting:
- 1/3 cup butter, softened
- 2 cups confectioners sugar
- 6 tablespoons baking cocoa
- 3 to 4 tablespoons milk
Spinach Salad With Hot Bacon Dressing
By smleonard
Arrange spinach on a large platter or onto four individual plates
- 10 oz. baby spinach (triple washed)
- salt and pepper for seasoning
- olive oil for sautéing
- 1/2 # smoked bacon (thick sliced) (cut into 1/4 inch batons try to get it crispy)
- 1 vadalia onion (medium diced)
- 1/2 c. sugar
- 1 c. sherry vinegar (or cider vinegar)
- 1/2 bunch flat Italian parsley (chopped)
- sliced mushrooms
Peanut Butter And Chocolate Pinwheels
By smleonard
In a large mixing bowl combine peanut butter cookie dough and flour; use a wooden spoon to mix well
- 1 18-oz. roll refrigerated peanut butter cookie dough
- 1/4 c. all-purpose flour
- 1 18-oz. roll refrigerated sugar cookie dough
- 1/4 c. unsweetened cocoa powder
- 1/2 c. finely chopped peanuts (optional)
Mint Meringues
By smleonard
1. Heat oven to 200°F. Line two large baking sheets with nonstick foil
- 4 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1/4 teaspoon mint extract or imitation peppermint extract
- Red and green food coloring
- 2 candy canes, finely crushed
Cocoa-Oatmeal Jumbos
By smleonard
Heat oven to 350 degrees. Have two large nonstick baking sheets at the ready
- 3/4 c. all-purpose flour
- 1/2 c. cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 sticks (1 c.) unsalted butter, softened
- 2/4 c. packed light-brown sugar
- 3/4 c. granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 1/4 c. old-fashioned oats
- 1 c. raisins
- 1 c. semisweet chocolate chips
Chicken and Rice Soup
By smleonard
1) Finely chop the carrots, celery and onion by hand or in a food processor
- 2 carrots, peeled
- 1 stalk celery
- 1 small onion, peeled
- 2 tablespoons olive oil
- 1/4 teaspoon pepper
- 1/2 teaspoon sweet paprika
- 1/4 cup short-grain white rice
- 1 quart water
- 1 quart low-fat reduced-sodium chicken broth
- 2 skinless chicken breasts on the bone
- 1 cup cauliflower puree
- 1/2 cup carrot puree
- 1 tablesppons cornstarch
- 2 tablespoons reduced-fat cream cheese, at room temperature
- 1/4 cup freshly squeezed lemon juice
Chocolate Coffee Toffee Chex Mix
By smleonard
In large bowl mix cereals, pretzels and pecans
- 4 cups Chocolate Chex Cereal
- 2 cups Cinnamon Chex cereal
- 1 cup bite size pretzel twists
- 1 cup pecan halves
- 1/2 cup toffee bits
- 1 tablespoon instant coffee granules or crystals
- 1 teaspoon hot water
- 1 cup semisweet chocolate chips
- 1/4 cup butter or margarine
- 1 cup powdered sugar
Caribbean Pork and Mango Chili
By smleonard
Directions Chili 1. Coat slow cooker bowl with nonstick cooking spray
- 2 tablespoons canola oil
- 2 pounds pork shoulder, cut into 1 1/2-inch pieces
- 2 cups seeded and diced plum tomatoes (about 6)
- 1 can (8 oz) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 can (15 oz) black beans, drained and rinsed
- 1 mango, peeled and diced
- Lime wedges and additional diced mango, for garnish (optional)
- Coconut Rice (optional; see Notes)
Spinach with Garlic and Lemon
By smleonard
Heat 1 tablesppon of the oil in a large Dutch oven over high heat until shimmering
- 3 tablespoons extra virgin olive oil
- 2 (10 ounce) bags curly leaf spinach, stemmed, washed and lightly dried
- 3 garlic cloves, minced
- Salt
- Fresh lemon juice