Vealam's profile page
Recipes
Pumpkin Bread Pudding with Whiskey Cream Sauce
By vealam
To prepare bread pudding, preheat oven to 375°F
- For the bread pudding:
- 1 tablespoon butter, softened
- 6 large eggs
- 3 cups heavy cream
- 2/3 cup pumpkin puree
- 1/3 cup maple syrup
- 1 tablespoon pumpkin pie spice
- 1-pound loaf cinnamon-raisin bread, cut into 3/4-inch cubes
- For the whiskey pecan sauce:
- 2 cups heavy cream
- 3 large egg yolks
- 1/2 cup granulated sugar
- 6 tablespoons butter
- 2/3 cup pecans, chopped
- 1/3 cup whiskey
Lofthouse Soft Sugar Cookies
By vealam
Preheat your oven to 350 degrees
- Dough:
- 1 cup sugar
- 1/2 cup butter, softened to room temp
- 2 eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Frosting:
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoons milk
- 1/2 cup butter, softened to room temp
Spinach Artichoke Pasta
By vealam
Place a large pot of salted water over high heat and bring to a boil
- 1 Lb. DeLallo Organic Whole Grain Rigatoni
- 1 Tb. butter
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 2 cups whole milk
- 8 oz. cream cheese
- 10 oz. DeLallo Artichoke Bruschetta
- 10 oz. chopped frozen spinach, thawed, drained, squeezed dry
- 1/4 tsp. crushed red pepper
- 1/2 - 1 cup reserved pasta water
- 1/4 cup parmesan cheese
Easy Crockpot Pulled Pork
By vealam
1. Rinse pork roast under cold water and pat dry with paper towels
- 1 large Vidalia onion, sliced thin
- 1-2 jalapeno peppers, sliced thin (optional)
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (4-6 lb) boneless pork butt or shoulder
- 3/4 cup cider vinegar
- 4 teaspoons Worcestershire sauce
- 1 1/2 teaspoons crushed red pepper flakes
- 1 1/2 teaspoons sugar
- 1/2 teaspoons dry mustard
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper
Slow Cooker Chicken Tortilla Soup
By vealam
Place all the soup ingredients, except the hominy, in the basin of a slow cooker
- For the Soup:
- 4 cloves garlic, minced
- 1 large onion, diced
- 1 jalapeno, seeds and ribs removed, minced
- 4 cups chicken broth
- 1 –14 ounce can diced tomatoes
- 1 –16 ounce jar of your favorite salsa
- 1 –6 ounce can tomato paste
- 1 pound chicken thighs
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- Salt and pepper, to taste
- 1 –28 ounce can hominy, drained
- For the Toppings:
- Vegetable oil
- Corn tortillas
- Ripe avocados, cut into large chunks
- Monterey Jack cheese, shredded
- Fresh cilantro, minced
- Sour cream
Caramelized Upside Down Pear Bread
By vealam
Preheat the oven to 325 degrees F
- 1/4 cup unsalted butter
- 2/3 cup brown sugar
- 2 pears, peeled, cored and sliced
- 2 cups all-purpose flour
- 1 teaspoon Spice Islands Ground Saigon Cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon Spice Islands Ground Ginger
- 1/4 teaspoon Spice Islands Ground Cardamom
- 1/4 teaspoon salt
- 1/8 teaspoon freshly grated Spice Islands Whole Nutmeg
- 1 1/2 cups loosely packed brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 pear, peeled and grated
Better-Than-Anything Peanut Butter Cake
By vealam
Preheat oven to 350F. Line a 9x13-inch pan with aluminum foil and spray with cooking spray; set aside
- one 16.50-ounce box yellow cake mix (I used Duncan Hines but you can use this scratch recipe)
- 1/2 cup creamy peanut butter, softened
- one 14-ounce can sweetened condensed milk
- 6 ounces caramel sundae topping (I just eyeball it and use half of one 12-ounce jar)
- one 8-ounce container whipped topping, thawed (I used fat-free)
- 1/2 cup peanut butter chips
- 3/4 about 3/4 cup mini peanut butter cups, halved
Slow Cooker Shredded Pork
By vealam
Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker
- 1 (15-ounce) can tomato sauce
- 3 tablespoons chili powder
- 3 tablespoons light brown sugar
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 (3-pound) pork shoulder (or butt), trimmed of excess fat
- Kosher salt and freshly cracked black pepper
- 5 cloves garlic, minced or grated
- 2 yellow onions, diced
- 1/4 cup fresh lime juice
Herb Dip
By vealam
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electr...
- Photo: Quentin Bacon
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 4 scallions, white and green parts, minced
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh dill, minced
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
Spinach Dip Mozzarella Sticks
By vealam
In a medium bowl, combine the cream cheese, spinach, mozzarella, salt, pepper, and garlic powder, stirring until th...
- 8 8 8 oz cream cheese, softened
- 1/2 1/2 1/2 cup cooked spinach, drained
- 2 2 2 cups shredded mozzarella cheese
- 1 1 1 tsp kosher salt
- 1 1 1 tsp freshly ground black pepper
- 1 1 1 tsp garlic powder
- 2 2 2 cups flour
- 4 4 4 eggs, beaten
- 2 2 2 cups seasoned breadcrumbs
- Canola oil, for frying
- 1-centimeter the frozen spinach dip onto a cutting board and remove the parchment paper. Slice the block into 1-centimeter strips, then slice the strips in half into sticks.
- Place the flour, eggs, and breadcrumbs into three separate bowls. Dip the spinach dip sticks into the flour, then the eggs, then the breadcrumbs, then back into the eggs, and finally back into the breadcrumbs. Set the breaded sticks aside on a plate.
- 30 to in a pot over medium-high heat. Fry the breaded sticks for about 30 seconds to a minute, until golden brown.
- Cool, then serve with marinara sauce!