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Recipes
Avocado and Tomato Salad
By dublinburro
Toss all ingredients in a bowl and top on a bed of lettuce (if desired) Makes 8 servings Calories 201
- 4 cups avocados diced medium sized
- 2 cups grape tomatoes or 2 cups cherry tomatoes
- 2 cups cucumbers, peeled and diced medium sized
- 1 cup red onion diced small sized
- 4 tablespoons fresh chopped cilantro
- 2 teaspoons fresh minced garlic
- 2 tablespoons lime juice
- 1/4 cup olive oil
- salt fresh black pepper
- Lettuce (if you want)
Chocolate Peanut Butter Lasagna
By dublinburro
No noodles here! This Chocolate Peanut Butter Lasagna is stacked with layers of whipped cream, chocolatey goodness ...
- CRUST:
- 36 Oreo Cookies
- 1/3 cup butter, melted
- PEANUT BUTTER LAYER:
- 8 ounces cream cheese (I use light), softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/4 cup milk
- 1 1/2 cups whipped topping such as Cool Whip
- CHOCOLATE LAYER:
- 2 boxes instant chocolate pudding (4 servings size)
- 3 cups milk
- TOPPING:
- Remaining Cool whip
- 1 bag of Reese's Mini Peanut Butter Cups
- Chocolate Syrup (optional)
Hot Fudge Peanut Butter Pie
By dublinburro
• In large bowl, beat peanut butter, cream cheese, and sugar until creamy
- For the pie:
- 1 chocolate graham cracker crust
- 1 cup peanut butter
- 1 package (8 ounces) cream cheese, room temperature
- 1 tub (12 ounces) Cool Whip, divided
- 1 jar (11.75 ounces) hot fudge topping, divided
- 1/2 cup sugar
- For the topping:
- 2 tablespoons hot fudge
- 2 tablespoons peanut butter
Dark Chocolate Cake
By dublinburro
Recipe from Marg (Cayman Designs)
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup baking cocoa (dutch process or dark cocoa preferably)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4-1 cup boiling water (see note below)
- Butter Cream Frosting
- 1 cup real butter, no substitute
- 1 1/2 teaspoons clear vanilla extract
- 1 pinch salt (optional)
- 5 cups confectioners' sugar
- 2 -3 tablespoons milk
Tangerine Olive Oil Cake with Pasolivo Olive Oil
By dublinburro
Preheat oven to 325 degrees
- Tangerine Glaze:
- 5 eggs
- 1 1/4 cup sugar
- zest of one tangerine
- juice of one tangerine
- 1 cup tangerine infused olive oil
- 2 cups flour, sifted
- 1 1/4 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup powder sugar
- 3 tablespoons water
- 2 teaspoons tangerine zest
Crockpot Cheesy Chicken Spaghetti
By dublinburro
Spray slow cooker with non-stick cooking spray
- 16 oz. dry spaghetti, cooked
- 1 lb. Velveeta Light (2%)Cheese
- 2 cups cooked, chopped chicken (I use white meat only)
- 1 can 98% FF cream of mushroom soup
- 1 can 98% FF cream of chicken soup
- 1 can of petite diced tomatoes
- 1 4oz. can of mild green chilies
- 4 oz can mushroom stems & pieces, drained
- 1/2 cup water
- 1 small onion, diced--or less, to taste
- salt & pepper to taste
Chinese Chicken Salad Recipe
By dublinburro
For the chicken, preheat oven to 350°F
- Peanut Butter Chicken
- 6 6 6 boneless, skinless chicken breast halves, cubed
- 1/4 1/4 1/4 cup smooth peanut butter
- 1/4 1/4 1/4 cup soy sauce
- 1 1 1 tbsp honey
- 1 1 1 tbsp sesame oil
- 1/2 1/2 1/2 tsp grated fresh ginger
- Hoisin Peanut Dressing
- 6 6 6 tbsp hoisin sauce
- 1/4 1/4 1/4 cup rice vinegar
- 1/4 1/4 1/4 cup packed brown sugar
- 1/4 1/4 1/4 cup smooth peanut butter
- 1 1 1 tbsp sesame oil
- 1 1 1 tsp grated fresh ginger
- Crunchy Noodles
- 1 1 1 (3oz/85g) package ramen noodles, crushed
- 3/4 3/4 3/4 cup slivered almonds
- 1 1 1 tbsp melted butter
- 2 2 2 cups snow peas, trimmed and cut on the diagonal
- 2 2 2 cups peeled and grated carrots
- 1 1/2 1 1/2 1/2 cups corn kernels
- 12 12 12 cups shredded iceberg lettuce
The Bistro's Mac 'n' Cheese with Grilled Chicken
By dublinburro
Adapted from The Bistro at Four Points by Sheraton Bakersfield
- MACARONI:
- 1 (1 pound) box Cellentani (corkscrew) pasta
- 1/4 cup minced shallot, about 2 large shallots
- 2 tablespoons olive oil
- 1 quart heavy cream
- 8 ounces Boursin Garlic and Fine Herb Gournay cheese, crumbled
- CHICKEN:
- 4 (6-ounce) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 teaspoon fresh parsley, chopped
- 2 teaspoon fresh rosemary, chopped
- MAC 'N' CHEESE ASSEMBLY:
- 1/2 cup diced pancetta
- 2 tablespoons oil
- 1/4 cup bread crumbs
- Prepared macaroni base
- Prepared chicken
- 4 teaspoons chopped parsley
- 4 teaspoons white truffle oil
Healthy Mounds Bars copycat recipe
By dublinburro
Combine first 5 ingredients in a food processor
- Taken from Chocolate-Covered Katie the Healthy Dessert Blog
- 1 cup shredded coconut (unsweetened) (80g)
- 3 1/2 to 4 tbsp agave or pure maple syrup (48g) (or 3 tbsp water and 2-3 nunaturals stevia packs)
- 2 tbsp virgin coconut oil (20g) (See nutrition info link below, for all substitution notes on this recipe.)
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- 1/4 cup plus 1/2 tbsp cocoa powder (22g)
- few stevia drops, or up to 1 1/2 tsp pure maple syrup
- 1/4 cup liquid virgin coconut oil
- (Or omit these last three ingredients and simply melt 2/3 cup chocolate chips instead.) (57g)
Paula Deen's Pumpkin Gingerbread Trifle
By dublinburro
Bake the gingerbread according to the package directions; cool completely
- 2 (14-ounce) packages 2 (14-ounce) packages gingerbread mix
- 1 (5.1-ounce) box 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
- 1 (30-ounce) can 1 (30-ounce) can pumpkin pie filling
- 1/2 cup 1/2 cup packed brown sugar
- 1/3 teaspoon 1/3 teaspoon ground cardamom or cinnamon
- 1 (12-ounce) container 1 (12-ounce) container frozen whipped topping
- 1/2 cup 1/2 cup gingersnaps, optional