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Recipes
Coconut Key-Lime Sheet Cake
By msweeney
Position rack in middle of oven; preheat to 350°F
- Cake:
- 1 1/2 cups unsweetened shredded coconut
- Nonstick vegetable oil spray
- 1 3/4 cups cake flour, plus more for pan
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup virgin coconut oil, melted
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups canned unsweetened coconut milk, divided
- 1 1/2 cups sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3 large eggs
- 1 tablespoon finely grated key lime zest
- 1/3 cup fresh key lime juice (from about 6 key limes)
- Coconut key lime custard
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
- 3 large egg yolks
- 1/2 cup sugar
- 1 teaspoon finely grated key lime zest
- 1/4 cup fresh key lime juice (from about 4 key limes)
- Whipped cream topping:
- 1 1/2 cups cold heavy cream
- 1 teaspoon finely grated key lime zest
- 1 cup unsweetened coconut flakes
Eggplant Parmigiana 2
By msweeney
Directions For the sauce: In a large skillet, heat the olive oil
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, peeled and pressed or grated
- 3 medium yellow onions, peeled, halved and cut into thin slices
- Kosher salt
- 1 tablespoon red pepper flakes
- 1 tablespoon granulated sugar
- Three 28-ounce cans whole San Marzano plum tomatoes
- 2 medium eggplants (about 2 1/2 pounds total), washed and cut into 1/2-inch-thick rounds
- Kosher salt
- 1 cup all-purpose flour
- 5 large eggs
- 3 tablespoons whole milk
- 5 cups Italian-style breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- Vegetable oil, for frying, as needed (1 1/2 to 2 cups)
- 1 1/2 pounds mozzarella, cut into thin slices (or torn into thick slices)
- 1/2 cup grated Parmesan,
- 1/2 cup grated provolone
Neely's Chicken Taco Salad
By msweeney
Heat the olive oil in a large skillet
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 2 cloves garlic, chopped
- 1/2 jalapeno, seeded and finely chopped
- 1 pound ground chicken
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1/4 cup plain low fat yogurt
- 1/2 cup chunky salsa
- 1 heart of romaine lettuce, chopped
- 1 cup cherry tomatoes, sliced in half
- 1 cup hand-crushed baked tortilla chips
- 1 cup shredded Monterey Jack-Cheddar cheese blend
- 1 small handful cilantro leaves (about 1/4 cup)
- Kosher salt and freshly ground black pepper
Asian Egg Drop Soup
By msweeney
Directions Bring soup stock, grated ginger and soy sauce to a boil
- 4 cups prepared chicken stock, plus 2 tablespoons
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 eggs, lightly beaten
- 2 green onions, chopped, including ends
- Salt and white pepper, to taste
Tomato Gorgonzola Soup
By msweeney
Heat oil in a medium saucepan over medium heat
- 1 tablespoon olive oil
- 1/4 large red onion, diced
- 1/2 cup red bell pepper, diced
- 2 cloves cloves garlic, minced
- 1/4 cup Gorgonzola cheese, crumbled
- 4 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1/4 cup milk
- 1 (14.5 ounce) can diced tomatoes
- 1 1/2 cups tomato juice
- 2 teaspoons dried basil
- 1 teaspoon white sugar
- 1/4 teaspoon ground white pepper
The Cheesecake Factory’s Adam’s Peanut Butter Cup Fudge Ripple
By msweeney
directions Crush Oreos in a food processor
- 4 1/2 cups crushed Oreo cookies
- 1/2 cup melted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 eggs, lightly beaten
- 1 1/2 teaspoons vanilla
- 1 cup chocolate fudge topping, divided
- 6 peanut butter cups, cut into small wedges
- 6 butterfinger, chopped
Gluten Free Chocolate Crinkles
By msweeney
1 In large bowl, mix oil, chocolate, sugar and vanilla
- 1/2 cup vegetable oil
- 4 oz unsweetened baking chocolate, melted, cooled
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 4 eggs
- 2 1/2 cups Bisquick® Gluten Free mix
- 1/2 cup powdered sugar
Easy Cranberry and Apple Cake
By msweeney
Preheat the oven to 325 degrees F
- 12 ounces fresh cranberries, rinsed and picked over for stems
- 1 Granny Smith apple, peeled, cored, and diced
- 1/2 cup light brown sugar, lightly packed
- 1 tablespoon grated orange zest (2 oranges)
- 1/4 cup freshly squeezed orange juice
- 1 1/8 teaspoons ground cinnamon, divided
- 2 extra-large eggs, at room temperature
- 1 cup plus 1 tablespoon granulated sugar
- 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
Sprinkles Cupcakes' Strawberry Cupcakes
By msweeney
Servings: Makes 1 dozen Directions Preheat oven to 350°
- 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
- 1 1/2 cups all-purpose flour , sifted
- 1 tsp. baking powder
- 1/4 tsp. coarse salt
- 1/4 cup whole milk , room temperature
- 1 tsp. pure vanilla extract
- 1/2 cup (1 stick) unsalted butter , room temperature
- 1 cup sugar
- 1 large egg , room temperature
- 2 large egg whites , room temperature
Sweet Potato-Pecan Casserole
By msweeney
Preheat the oven to 350 degrees F
- Cooking spray
- 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
- 1/3 cup honey
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Kosher salt
- 1 tablespoon packed dark brown sugar
- 1/3 cup finely chopped pecans