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Recipes
Albemarle Ciderworks & Vintage Virginia Apples
By Leesa W
To make Peach Nectar: Remove peach skins (boil peaches for 30 seconds and the skins should slip right off) Re...
- http://www.albemarleciderworks.com/blog/peach-nectar-cider-bellinis
- Peach Nectar
- Chilled Cider
Pumpkin Ginger Cupcakes
By Leesa W
Preheat an oven to 350 degrees F (175 degrees C)
- 2 cups all-purpose flour
- 1 (3.4 ounce) package instant butterscotch pudding mix
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/3 cup finely chopped crystallized ginger
- 1 cup butter, room temperature
- 1 cup white sugar
- 1 cup packed brown sugar
- 4 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
Sweet Potato Casserole
By Leesa W
1. Put Yams into casserole dish
- 2 small or 1 large can of Yams, drained
- 1 can Sweetened Condensed Milk
- 1 cup fresh Orange Juice
- 1-1 1/2 Vanilla
- 1/4 tsp Cloves
- 1/2 tsp Nutmeg
- 1 tsp Cinnamon
- Mini Marshmallows to cover (Optional)
Peach-Blackberry Sangria
By Leesa W
http://www.foodnetwork.com/recipes/bobby-flay/peach-blackberry-sangria-recipe/index
- 1 bottle red Spanish table wine, chilled
- 1 1/2 cups peach puree, from fresh peaches
- 1 cup peach brandy
- 1/4 cup simple syrup, chilled
- 1 cup fresh blackberries
- 2 ripe peaches, halved, pitted and sliced, plus more for garnish
- Ice cubes
Chocolate, Caramel, Marshmallow, Whiskey & Bacon Bark
By Leesa W
Again thanks to Dianna - I just fell in love with your site: http://www
- 1 1/2 cups semi-sweet chocolate chips
- 2 cups mini-marshmallows
- 1 tablespoon butter
- 1 tablespoon whiskey
- Approximately 25 caramels, unwrapped
- 2-3 strips of crisp bacon
Black-Eyed Pea Salad
By Leesa W
This black-eyed pea salad looks pretty and is jazzed up with pepper jelly in dressing! Healthy and delicious, this
- DRESSING:
- 2 cans black-eyed peas, rinsed
- 1 large tomato, chopped
- 2 medium bell peppers, yellow or orange and green
- 1/2 red onion, chopped
- 1 celery stalk, chopped
- 1/4 cup pepper jelly
- 1/4 cup red wine vinegar or seasoned rice vinegar
- 2 tablespoon olive oil
- 1 tablespoon parsley, chopped
- Salt and pepper to taste
Chicken Piccata
By Leesa W
Directions Watch how to make this recipe
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
White Bean, Red Pepper and Tomato Soup with Ricotta Dumplings
By Leesa W
http://makingthymeforhealth
- White Bean, Red Pepper and Tomato Soup
- 28 ounces crushed or chopped tomatoes
- 3 cups vegetable broth
- 1 can white beans, drained and rinsed (I used Great Northern Beans)
- 2 roasted red peppers, chopped (approximately 1/2 cup)
- 1 tablespoon olive oil
- 5 garlic cloves, minced
- 3/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Ricotta Dumplings
- 1 cup part skim ricotta cheese
- 1 cup parmesan cheese, shredded
- 2 eggs
- 3/4 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
Stuffed Portobello
By Leesa W
Cooking Light
- 4 (6-inch) portobello mushrooms, stems removed $
- Cooking spray
- 1 cup chopped red tomato $
- 1 cup chopped yellow tomato
- 1 cup panko (Japanese) breadcrumbs
- 1 cup (4 ounces) preshredded part-skim mozzarella cheese
- 1/4 cup chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Gourmet Mushroom Risotto
By Leesa W
In a saucepan, warm the broth over low heat
- 6 cups chicken broth, divided
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 4 tablespoons butter
- 1/3 cup freshly grated Parmesan cheese