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Recipes
Oatmeal Cake
By MaryEllen
Great recipe for a pot luck
- First....
- 1 C Quick Oats
- 1 1/2 C hot water
- 1/2 C unsalted butter
- Second....
- 1 C sugar
- 1 C Brown Sugar
- 2 eggs
- 1 1/2 C flour (sifted)
- 1 t. baking soda
- 1 t. cinnamon
- 1/1 t. nutmeg
- Topping...
- 1/2 C Butter
- 1/4 C Brown Sugar
- 1 t. Vanilla
- 1 C Coconut
- 1 C nuts (walnuts)
- Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 240.7
- Total Fat: 12.7 g
- Cholesterol: 38.4 mg
- Sodium: 71.9 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 1.1 g
- Protein: 2.7 g
Crazy Cake Gluten Free Chocolate Cake
By MaryEllen
This crazy cake gluten free chocolate cake is made with no eggs, no butter, and no chopped chocolate—but it’s s...
- For the cake*
- 3 cups (420 g) all purpose gluten free flour (I used Better Batter)
- 1 1/2 teaspoons xanthan gum (omit if your blend already contains it)
- 1/2 cup (40 g) unsweetened natural cocoa powder (Dutch-processed also works fine)
- 2 cups (400 g) granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 12 tablespoons (168 g) virgin coconut oil, melted (or vegetable oil)
- 2 tablespoons white wine vinegar
- 2 teaspoons pure vanilla extract
- 2 cups (16 fluid ounces) brewed coffee, dry red wine (like Pinot Noir, Merlot or Cabernet Sauvignon), or lukewarm water
- For the glaze
- 6 ounces dark chocolate, chopped
- 3 tablespoons unsalted butter, chopped
- 2 tablespoons heavy whipping cream
- 2 tablespoons brewed coffee, dry red wine or lukewarm water
- Cut It In Half: To make one 8-inch or 9-inch round cake, simply cut all of the ingredients in half and follow the same instructions. Baking time for an 8-inch cake should be at least 30 minutes; for a 9-inch cake at least 25 minutes.
Cinnamon Brûléed Sweet Potato Purée (Paleo & Vegan) — Foraged Dish
By MaryEllen
1. Wash and peel the sweet potatoes
- TOPPING:
- 4 medium Jewel Sweet Potatoes
- 1 teaspoon coconut oil
- 2 tablespoons coconut milk
- 1/3 cup pecans
- 3 tablespoons honey or coconut sugar (the coconut sugar will get crispier)
- 1 teaspoon cinnamon
Waffle-Iron Hashbrowns
By MaryEllen
As prepared by Cheeky Kitchen, October 23, 2012
- 1 bag frozen Cascadian Farm™ Spud Puppies™ frozen organic crispy golden potatoes
- Salt to taste
- Ketchup for serving, if desired
Pickles by Michelle
By MaryEllen
This is the recipe for the pickles that Michelle brought to our Fall Pot Luck at Diana's house
- 1 large cucumber peeled and thinly sliced
- 3 tablespoons sugar
- 1-2 tablespoons white vinegar (depends on how sour you want it)
- a healthy pinch of dried dill
- dash of salt
- black pepper
GF Pie Crust
By MaryEllen
If you’re looking for a good gluten-free crust for other pies, the crust in this recipe is a great option
- For the crust
- 1 1⁄2 cup rolled oats
- 1⁄4 cup sesame seeds
- 2 tablespoons granulated sugar
- 1⁄2 teaspoon kosher salt
- 6 tablespoons (3⁄4 stick) unsalted butter, melted
TENDER AND JUICY OVEN PORK CHOPS
By MaryEllen
Pork chops are a tender, quick-cooking cut of meat – so quick-cooking, they’re easy to overcook
- Brine (optional):
- 3 cups cold water, divided
- 3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
- Optional flavorings:
- 2 smashed garlic cloves,
- 1/2 teaspoon black peppercorns,
- 1 bay leaf
- Pork chops:
- 2 to 4 center cut, bone-in pork chops, 3/4-inch to 1-inch thick (about 1 pound each) Olive oil Salt and pepper.
Vegetable Beef Soup
By MaryEllen
Use leftover roast beef to make this quick, hearty, healthy soup
- 3 carrots, peeled and chopped
- 1 onion, chopped
- 4 stalks celery, chopped
- 1 (14.5-ounce can) no salt added diced tomatoes
- 4 cups low-sodium beef stock
- 12 ounces cooked beef sirloin, cubed into 1/2 to 3/4 inch cubes (or 4 servings of Chef Meg's Beef Roast)
- 1/2 teaspoon black pepper
- 1 tablespoon Thai chili sauce (optional, or to taste)
- Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 119.6
- Total Fat: 3.6 g
- Cholesterol: 37.8 mg
- Sodium: 379.0 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.9 g
- Protein: 15.9 g
Chocolate Turtle Poke Cake
By MaryEllen
Enter Chocolate Turtle Poke Cake
- 1 package (15 1/4 ounce) chocolate cake mix, prepared according to package instructions
- 1 can Eagle Brand Caramel Flavored Sweetened Condensed Milk
- 1 can (16 oounce) store bought chocolate frosting
- 1 cup pecans, chopped
- 1/2 cup mini chocolate chips
- Store bought caramel syrup for drizzling on top of cake
School Days Peanut Butter Cake
By MaryEllen
In grade school, recipe developer Lynn Wells always looked forward to peanut butter cake day in the cafeteria
- For the cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup crunchy peanut butter
- (do not use natural)
- 1 cup water
- 1 stick unsalted butter
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature,
- slightly beaten
- 1/2 cup buttermilk, at room
- temperature
- For the frosting:
- 1 stick salted butter, softened
- 1/2 cup creamy peanut butter
- 6 tablespoons buttermilk
- 1 teaspoon vanilla
- 3 cups powdered sugar, sifted