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Recipes
Bacon, Asparagus, Zucchini, Mushroom & Yellow Pepper Frittata
By ctaubenheim
1. Butter a 2 quart rectangular baking dish; set aside
- 1 1/2 pounds fresh asparagus
- 1 medium yellow sweet pepper, cut into 1/4 inch pieces
- 1/3 cup chopped onion
- 1/2 lb. sliced mushrooms
- 1 small zucchini, halved lengthwise and sliced 1/4 inch thick (about 1 cup)
- 10 slightly beaten eggs
- 1 cup half and half, light cream or milk
- 2 Tablespoons snipped fresh basil leaves
- 1 tsp salt
- 1/4 - 1/2 tsp ground black pepper
- 1/2 - 3/4 lb fried & large chopped bacon
- 3/4 package of shredded mozzarella cheese or Italian Mix Shredded Cheese
- Half a package of cherry tomatoes cut in half
Gooey Butter Cake
By ctaubenheim
VARIATIONS: Pineapple Gooey Cake - Instead of the pumpkin, add a drained 20oz can of crushed pineapple to t...
- CAKE:
- 1 (18 1/4oz) pkg yellow cake mix
- 1 egg
- 8 Tbsp butter, melted
- FILLING:
- 1 (8oz) pkg cream cheese, softened
- 1 915oz) can pumpkin
- 3 eggs
- 1 tsp vanilla
- 8 Tbsp butter, melted
- 1 (16oz) box powdered sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
Parmesan Potato Wedges
By ctaubenheim
Scrub potato; cut into 6 wedges
- 1 medium baking potato (about 8 oz)
- butter flavored vegetable cooking spray
- 2 tsp reduced calorie margarine, melted
- 1/4 tsp dried oregano
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp paprika
- 2 tsp grated parmesan cheese
Peanut Butter Cup Sprinkled Brownies
By ctaubenheim
From: Angie Thompson
- 1 cup butter or margarine
- 1 1/4 cups sugar, divided
- 3/4 cup Hershey's Cocoa
- 4 eggs, beaten
- 2 Tsp vanilla extract
- 3/4 cup flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 1/3 cups (8oz pkg) Reese minis peanut butter cups, divided
- 1 cup Reese Creamy Peanut Butter
Zucchini Tomato Frittata
By ctaubenheim
Preheat oven to 425. In a 10 inch nonstick skillet over medium heat, warm oil
- 1 Tbsp olive oil
- 1 small onion, finely diced
- 3 medium zucchini ( 1 1/2 lbs) cut into 1/4 inch thick rounds
- 1 Tbsp fresh thyme leaves (or 1 tsp dried)
- coarse salt and freshly ground pepper
- 8 large eggs
- 1/4 cup milk
- 3/4 cup shredded white cheddar
- 3 medium (1 pound) vine rip tomatoes, cored and thinly sliced crosswise
Lattic Topped Turkey Bake
By ctaubenheim
From: Fast & Health Magazine
- FILLING:
- 1/4 cup margarine or butter
- 1/3 cup flour
- 1 tsp dry mustard
- 1/2 tsp salt
- 3 cups milk
- 1 (16oz) pkg Green Giant American Mixtures New England Style Frozen Sweet Peas, Potatoes and Carrots
- 3 cups cubed cooked turkey or chicken
- 4 oz (1 cup) shredded Cheddar Cheese
- CRUST:
- 1 (10oz) can Pillsbury Refrigerated All Ready Pizza Crust
- 1 egg yolk
- 1 Tbsp water
Barbeque Rub
By ctaubenheim
From Alton Brown
- 1 cup brown sugar
- 1/2 cup paprika
- 2 1/2 Tbsp black pepper
- 2 1/2 Tbsp salt
- 1 1/2 Tbsp chile powder
- 1 1/2 Tbsp garlic powder
- 1 1/2 Tbs. onion powder
- 1 1/2 Tbsp cayenne pepper
Coco Cola Jello Salad
By ctaubenheim
Drain fruit - mix two cups of juice and heat up
- 1 pkg cherry jello
- 1 pkg raspberry jello
- 1 can sweet dark cherries
- 1 can crushed pineapple
- 12 oz coke
- 2 cups fruit juice
- 1 small pkg cream cheese
- 1/2 cup chopped nuts
- Lettuce leaves for garnish
Strawberry Pineapple Iceberg Wedges
By ctaubenheim
Southern Living Magazine
- 1 16oz pkg fresh strawberries, hulled
- 1/2 medium pineapple, peeled and cored
- 1/2 medium honeydew melon
- 1/4 small cantaloupe
- 2 Tbsp chopped fresh mint
- 1 head iceberg lettuce, cored and cut into 6 wedges
- kosher salt and freshly ground pepper to taste
- YOGURT POPPY SEED DRESSING
- 1 cup plain Greek or plain yogurt
- 2 Tbsp honey
- 2 Tbsp fresh lemon juice
- 1 tsp poppy seeds
Greens with Raspberry Dressing
By ctaubenheim
From: Fast & Healthy Cookbook
- RASPBERRY DRESSING:
- 1/2 cup seedless raspberry preserves
- 3 Tbsp white vinegar
- 2 Tbsp oil
- SALAD:
- 6 cups torn salad greens
- 1/2 cup raspberries
- 1/2 cup walnut pieces