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Recipes
Pine Nut Bar Cookies/Basic Dough Recipe
By MaryEllen
Directions In a large bowl, place cake mix, butter, cream cheese and egg
- Basic Bar Cookie Dough
- 1 (15-oz) box white cake mix
- 1/2 cup (1 stick) unsalted butter, softened
- 1 (3-oz) pkg cream cheese, softened
- 1 egg
- 1 1/2 tsp almond extract
- 1/2 cup pine nuts, divided
- 2 to 3 Tbsp powdered sugar
Brown Butter Chocolate Chip Cookies
By MaryEllen
I think I’ve posted this recipe on my blog before, but I’ve found a renewed spirit for these cookies after my f...
- 1 cup (16 tablespoons) unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon molasses
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup bittersweet chocolate chips
- 1/2 cup coarsely chopped pecans
- coarse sea salt, to sprinkle on top
Oriental Fried Chicken
By MaryEllen
Ted loved this as a little kid and requested it for his Birthday Dinner when he was 2
- 3 lb boneless chicken
- 1/4 cup flour
- 1/2 cup cornstarch
- 1/3 cup sugar
- 1 1/2 tsp salt
- 1 Tbs sesame seeds
- 2 Tbs soy sauce
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 egg
- Servings: 6
- Reviews
- 4 stars - Just the best! - ME 1/21/2007
Sugar Pumpkin Pie Nuts
By MaryEllen
From the Trader Joe's Fearless Flyer
- 1 lb assorted Nuts (Raw Cashew Pieces, Raw Pecan Pieces, Walnut Halves & Pieces)
- 1 cup Whole Milk
- 1 1/2 cups Sugar
- 3/4 tsp Salt
- 2 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
Chicken Salad with Grapes and Nuts
By MaryEllen
Consider toasting the nuts as per reviewers
- 6 cups chopped cooked chicken
- 2 teaspoons Dijon mustard
- 1/2 cup light sour cream
- 1/2 cup light mayonnaise
- 1 tablespoon fresh lemon juice
- 2 cups chopped celery
- 2 tablespoons poppy seeds
- 2 cups red seedless grapes, sliced lengthwise
- Salt and pepper, to taste
- 1/2 cup pecans or walnuts
- Whole-grain crackers, optional
Buttermilk Biscuits, GF
By MaryEllen
Preheat oven to 375° F (static) or 350° F convection
- Note: reader Liz B. shared these ingredient substitutions that also worked great, if you don’t have the ones listed above:
- 2 2 2 cups gfJules™ All Purpose Gluten Free Flour
- 2 2 2 tsp. baking powder
- 1/2 1/2 1/2 tsp. baking soda
- 1 1 1/2 1/2 coarse sea salt (OR 1/2 tsp. fine sea salt + 1/2 tsp. coarse sea salt)
- 1/4 1/4 1/4 cup powdered buttermilk OR powdered dairy or non-dairy milk NOT reconstituted (Vance’s DariFree™ Non-Dairy Milk Alternative) OR almond meal
- 4 4 4 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks) – cut into small cubes and frozen
- 1/2 1/2 1/2 cup half and half OR liquid non-dairy creamer (So Delicious® Coconut Creamer) or higher fat non-dairy milk
- 1/2 1/2 1/2 tsp. apple cider vinegar (if not using powdered buttermilk)
- 1/2 1/2 1/2 cup sour cream, dairy or soy OR plain coconut yogurt (So Delicious® Plain Coconut Yogurt)
- to (dairy or non-dairy) to brush on tops before baking
Maple Pumpkin Spice Granola, GF
By MaryEllen
Taken from Avance Care magazine presented at the Poole Family "Y"
- 1/2 1/2 1/2 cup canned Pumpkin
- 2 2 2 Tbs. Maple Syrup
- 1/2-1 1/2-1 1/2-1 tsp. Cinnamon (to taste)
- 1/2-1 1/2-1 1/2-1 tsp Pumpkin Pie Spice
- 1/4 1/4 1/4 tsp salt (if not using salted nuts)
- 1/2 1/2 1/2 cup raw, unsalted Walnuts, chopped
- 1/2 1/2 1/2 cup raw unsalted Pumpkin Seeds (pepitas)
- 2 2 2 cups rolled GF Oats
- 2/3 2/3 2/3 cup dried cranberries
Substitute For Mascarpone Cheese
By MaryEllen
Directions Blend all three ingredients together until smooth
- 16 ounces cream cheese
- 1 ⁄3 cup sour cream
- 1 ⁄4 cup heavy whipping cream
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Alternate measurements
- 8 ounces of full-fat cream cheese blended with 1/4 cup of heavy cream and 2 tablespoons of full-fat sour cream make a decent replacement for mascarpone. A tip: don't try to blend the ingredients when the cream cheese is stone cold!
Beef-a-roni
By MaryEllen
From Eating Well
- 1 T EVOO
- 8 oz. Mushrooms
- 1 Red Bell Pepper
- 1 # Lean Ground Beef or Turkey
- 1 24 oz. Jar Pasta Sauce
- 2 C Water
- 8 oz. Elbow Macaroni, uncooked
- 1 cup Italian Cheese, Shredded
Blueberry Strudels
By MaryEllen
In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of sal...
- 3 cups fresh or frozen (not thawed) blueberries
- 1/4 cup granulated sugar, plus more for sprinkling
- 2 tablespoons cornstarch
- Pinch salt
- 5 tablespoons unsalted butter, melted, plus more for pan
- 12 (9 by 14-inch) phyllo sheets, thawed if frozen