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Recipes
Molasses Cookies "Belly Button Cookies"
By Carolanne
From my grandma's recipes
- 1 cup shortening
- 2 cups sugar
- 2 cups molasses
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp salt
- 2 eggs
- 1 tsp baking soda
- 6 or 7 cups flour
- 3-4 TBSP anise seed
Taco Popcorn
By Carolanne
This recipe from Jamie Ohland is incredibly versatile
- 2 TB. vegetable oil
- 3/4 Cup white popcorn kernels
- 1/4 Cup melted butter, margarine or olive oil
- 1/4 Cup nutritional yeast (really good stuff that is healthy and brings a certain something toasty/cheesy/malty while being gluten/dairy free-usually in the bulk grains area or health food aisle)
- 1-2 TB. TACO SEASONING
- 1/8 tsp. BERBERE SEASONING, optional
- 1/4-1 tsp. salt, to taste
Jalapeño Lime Vinaigrette
By Carolanne
Use this spicy vinaigrette to liven up your salad, marinate chicken and fish, pour over fish tacos, drizzle on vegg...
- 1/3 cup olive oil
- 3 tablespoons fresh lime juice
- 1/2 jalapeno pepper, seeded and diced
- 1 tablespoon fresh cilantro
- 1 teaspoon honey
- Salt and pepper, to taste
Southwest Zesty Margarita Shrimp
By Carolanne
In medium bowl, combine all ingredients except shrimp; mix well
- 1/4 cup finely chopped green onions
- 1/4 cup oil
- 1/4 cup tequila
- 1 teaspoon grated lime peel
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt
- 1 lb. (about 30) large tiger (striped) shrimp, shelled, tails left on and deveined
Creamy Pistachio Dressing
By Carolanne
Blending nuts and nut butters into dressing adds another level of flavor and a creamy texture
- 3/4 cup olive oil
- 1/3 cup fresh lemon juice
- 1 tablespoon honey
- 1/2 cup unsalted pistachios
- Salt and pepper to taste
Annie's Granola with Coconut
By Carolanne
Ann Wild says, "I like this granola sprinkled on vanilla yogurt with fresh in-season fruit or dried fruit
- 3/4 Cup safflower or olive oil
- 1/2 Cup pure honey
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg (prefers freshly grated)
- 1 tsp salt
- 2 Cups quick-cooking oats
- 2 Cups old-fashioned oats
- 2 Cups unsweetened coconut flakes*
- 1/2 Cup chopped peanuts
- 1/2 Cup slivered almonds
- 1/2 Cup cashew halves
Artichoke Heart and Parmesan Crostini
By Carolanne
Transform a jar of marinated artichoke hearts into a quick spread for crostini
- 1 jar (6.5 ounces) marinated artichoke hearts, drained and coarsely chopped
- 1 cup finely shredded Parmesan cheese (divided)
- 2 tablespoons finely chopped white onion
- 1 garlic clove, minced
- 2 teaspoons chopped Italian parsley
- 1 baguette
- 2 tablespoons extra-virgin olive oil
Slow Cooker Venison Roast
By Carolanne
Recipe by sal "Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that
- 3 pounds boneless venison roast
- 1 large onion, sliced
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic salt
- 1/4 teaspoon ground black pepper
- 1 (1 ounce) package dry onion soup mix
- 1 (10.75 ounce) can condensed cream of mushroom soup
Lemon Cake with Blueberry Topping
By Carolanne
adapted from "What Else to Eat The Dairy-Egg and Nut-Free Food Allergy Cookbook" by Linda Cross
- 1 1/2 cups flour
- 2/3 cup plus 1/4 cup sugar (divided)
- 1/2 cup plus 1 Tbsp water (divided)
- 1/3 cup canola oil
- Zest of 1 lemon
- 1 tsp baking soda
- 3 tsp baking powder
- 1/2 cup freshly squeezed lemon juice (from 2-3 lemons)
- 1 1/4 cups rinsed and drained frozen blueberries (measure after rinsing)
- 2 Tbsp cornstarch
Crunchy Blueberry and Yogurt Parfaits
By Carolanne
Costco Connection April 2017
- 1/2 cup raw whole oats
- 6 cups plain low-fat yogurt
- 2 cups fresh or frozen blueberries, washed and dried if fresh
- 1 TBSP honey
- 1 tsp cinnamon
- 6 sprigs fresh mint, washed and dried