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Recipes
Spooky Spider Cupcakes
By michele080478
Servings: 18 • Size: 1 cupcake • Old Points: 3 pts • Points+: 4* Calories: 139
- For the cake:
- 16.5 oz Duncan Hines Dark Chocolate Fudge Cake mix
- 3/4 cup + 2 tbsp canned 100% pure pumpkin
- 3/4 cup + 2 tbsp water
- For the glaze:
- 1/2 cup + 2 tbsp confectioners' sugar
- 4 tsp unsweetened cocoa powder
- 1 tbsp 1% milk, plus 1 tsp if needed
- 1/4 tsp vanilla extract
- pinch of salt
- For the toppings:
- 6 tbsp chocolate sprinkles
- black string licorice, cut into 2 inch strips (Wilton)
- Wilton eyeball candy
Propose to Him Banana Cupcakes
By michele080478
directions 1 Preheat oven to 350 degs F
- 1 1/2 cups sugar
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 1/4 cups ripe banana mashed
Oatmeal raisin cookies stuffed with buttercream
By michele080478
Cookie: Heat oven to 350°F
- Cookie:
- 1/2 cup (1 stick) plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (optional)
- 3 cups Quaker® Oats (quick or old fashioned, uncooked)
- 1 cup raisins
- Buttercream:
- 1/2 cup solid vegetable shortening (used 1/2 cup butter instead)
- 1/2 cup butter or margarine
- 4 cups about.. of confectionary sugar
- 2 Tbsp Milk
- 1 tsp vanilla extract
Stir-Fry
By michele080478
1. Heat your pan As soon as you walk into the kitchen, set a 12-inch non-stick or cast-iron skillet over low heat
- Lemon Stir-Fry Sauce:
- 1/4 cup lemon juice plus 1 tsp lemon zest
- 1/4 cup chicken broth
- 1 Tbsp soy sauce
- 2 Tbsp sugar
- Combine all in a 1-cup measuring cup.
- Soy-Sesame Stir-Fry Sauce:
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 2 tsp rice wine vinegar
- 2 tsp toasted sesame oil
- 1 tsp hot red pepper flakes
- 1 tsp sugar
- Combine all in a 1-cup measuring cup.
- Fresh Herb Stir-Fry Sauce:
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 2 tsp rice wine vinegar
- 1/2 tsp sugar
- 1/4 cup shredded basil leaves or minced cilantro leaves
- Combine all in a 1-cup measuring cup.
- Sweet & Sour Stir-Fry Sauce:
- 1/4 cup chicken broth
- 2 Tbsp soy sauce
- 2 Tbsp cider, balsamic or rice wine vinegar
- 1 Tbsp brown sugar
- 1/2 tsp hot red pepper flakes
- Combine all in a 1-cup measuring cup.
Apple Dapple Cake
By michele080478
Cake: Combine ingredients as listed
- Cake:
- 3 eggs
- 1 1/2 cup of oil
- 2 cups sugar
- 3 cup flour
- 1/4 cup milk
- 1 tbsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 3 cups finely chopped or grated apples
- 1 cup walnuts
- Icing (optional):
- 1/4 lb. butter
- 1/2 cup milk
- 1 cup brown sugar
Limoncello Vinaigrette
By michele080478
1. Whisk Limoncello, lemon juice, zest, mustard and red-pepper in a small bowl
- 1/4 cup limoncello
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon zest
- 1 1/2 teaspoons dijon-style mustard
- 1/4 teaspoon ground red pepper flakes
- 1/2 cup extra virgin olive oil
- salt
Chunky Portabella Veggie Burgers
By michele080478
Instructions In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK)
- 2 2 2 cups portabella mushrooms, cubed (smaller pieces); gills removed (i used baby bella)
- 2 2 2 cups cooked black beans, rinsed and divided
- 1 1 1 cup minced broccoli, fresh only
- 1/2 1/2 1/2 cup red onion, minced
- 3 3 3 XL eggs, beaten
- 1/2 1/2 2 cup plus 2 Tbl Panko or Gluten Free Panko
- 1 1 1 Tbl Montreal Steak Seasoning
- 1 1 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
- 2 2 2 Tbl minced garlic
- 3/4 3/4 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
- Olive oil
Veal Saltimbocca
By michele080478
Pound the meat slightly between sheets of plastic wrap to a uniform thickness of 1/4-inch
- 2 large veal scallops (about 8 to 10 ounces)
- Salt and freshly ground black pepper
- 4 fresh sage leaves
- 2 thin slices prosciutto
- 1 1/2 tablespoons olive oil
- 1/2 cup chicken stock reduced to 1/4 cup
- 1/4 cup dry Marsala, dry white wine, or additional stock
- 1 tablespoons unsalted butter
Clam Dip
By michele080478
Preheat over to 350 degrees
- 2 (6 1/2 ounce ) cans of minced clams,
- don’t drain juice
- 5-6 garlic cloves, minced
- 1 stick of butter melted
- Juice from 1 lemon
- 1 tablespoon dried parsley flakes
- 1 tablespoon dried oregano
- 1/2 -1 cup of bread crumb, Italian style
- 1/2 cup parmesan cheese
- 1 teaspoon paprika, for color (optional)
Quinoa and Roasted Pepper Chili
By michele080478
David Bonom, Cooking Light DECEMBER 2011
- 2 red bell peppers
- 2 poblano chiles
- 4 teaspoons olive oil
- 3 cups chopped zucchini
- 1 1/2 cups chopped onion
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon Spanish smoked paprika
- 1/2 cup water
- 1/3 cup uncooked quinoa, rinsed
- 1/4 teaspoon kosher salt
- 1 (14.5-ounce) can fire-roasted diced tomatoes with chipotles, undrained
- 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
- 1 cup low-sodium vegetable juice