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Recipes
Cafe Mexicano
By Scrappin Broad
To brewed coffee add syrup, sugar, cinnamon & nutmeg, stirring until dissolved
- Strong coffee, brewed, 12 cups
- 3 oz. chocolate syrup
- 1/4 c sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1-1/2 cup coffee liqueur
- Toppings: whipped cream, cinnamon
Salsa & Black Bean Dip
By Scrappin Broad
Combine all ingredients & mix well
- 1 15 oz. can black beans, drained
- 1/2 c green onions, chopped
- 1 c thick & chunky salsa
- 4 slices bacon, cooked & crumbled
Fruit-Topped Triple Chocolate Pizza
By Scrappin Broad
Preheat oven to 350. Shape cookie dough into a ball & place in center of large round stone
- 1 pkg (18 oz) refrigerated chocolate chip cookie dough
- 2 squares (1 oz each) white chocolate for baking, melted
- 2 Tbsp milk
- 1 pkg (8 oz) cream cheese, softened
- 1/4 c powdered sugar
- 1 c thawed, Cool Whip
- 12-16 strawberries, cut in half
- 1 can (11 oz) mandarin orange segments, well drained
- 1/4 c semi-sweet chocolate morsels
- 1 tsp vegetable oil
Asian Lettuce Wraps
By Scrappin Broad
In a skillet over medium-high heat, add the vegetable oil and saute beef until brown
- 2 teaspoons vegetable oil
- 1 pound ground beef
- 2-inch piece ginger, peeled and finely grated
- 2 scallions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon red pepper flakes
- 1/4 cup hoisin sauce
- 1/4 cup chopped peanuts
- Salt and freshly ground black pepper
- 1 head Boston lettuce, leaves separated, cleaned and dried
Bean Dip
By Scrappin Broad
* You can use regular pinto beans or other unsweetened beans, but add honey or brown sugar
- 1 21 oz. can pork & beans*
- 1 c grated sharp cheddar cheese
- 2 t vinegar
- 2 t Worcestershire sauce
- 1 t liquid smoke
- 3 dashes Tobasco sauce
- 2 dried chilies, crumbled
- 1/4 t onion flakes
- 1 T chili powder
Zucchini Gratin
By Scrappin Broad
Preheat the oven to 400 degrees F
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere
Spaghetti Squash Alfredo
By Scrappin Broad
Place about 1 inch of water in a soup pot; place the whole squash in the pot
- 1 medium spaghetti squash
- 1 cup reduced-fat sour cream
- 1/2 1/2
- cup (2 ounces) shredded part-skim mozzarella cheese
- 1/4 1/4
- cup grated Parmesan cheese plus 1 tablespoon for sprinkling
- 1 teaspoon garlic powder
- 1/2 1/2
- teaspoon salt
- 1/2 1/2
- teaspoon black pepper