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Recipes
Lemony Chicken Soup
By bweber
In a large heavy saucepan, melt butter
- 1/3 cup butter, cubed
- 3/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup whole milk
- 1 cup half-and-half cream
- 1-1/2 cups cubed cooked chicken
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Dash ground nutmeg
- Lemon wedges
Weight Watchers Waldorph Salad
By bweber
To make the dressing, in a small bowl, whisk together the yogurt, mayonnaise, mustard and honey, until well blended
- 1/2 cup plain non-fat Greek yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons honey
- 2 Granny Smith apples, peeled and diced
- 2 Honey Crisp apples, peeled and diced
- 1-1/2 cups thinly sliced celery
- 1-1/2 cups red seedless grapes, sliced in half
- 3 tablespoons dried cranberries or cherries, roughly chopped
- 3 tablespoons roasted sunflower seeds (optional)
Asian Fishcakes with Sweet and Spicy Glaze
By bweber
Whack the lemongrass against your work surface and remove the tough outer layer
- Glaze:
- 1 stick of lemongrass
- 6 cm piece of ginger
- ½ a bunch of fresh coriander (15g)
- 500 g salmon fillets , skin off, pin-boned, from sustainable sources
- 4 teaspoons glaze
- 3 Tablespoons dark brown sugar
- 4 Teaspoons Chinese-style hot mustard or Dijon mustard
- 1 Tablespoon soy sauce
- 1 Teaspoon rice vinegar
Firecracker Shrimp Wontons
By bweber
Wash and remove tails from your shrimp
- 12 wonton skins (see note)
- 1 pound large peeled, deveined shrimp
- 1 cup sweet chili sauce (see note)
- 1 mango, diced
- 2 cups slaw (without dressing) OR red and/or green cabbage, chopped
- handful of fresh cilantro, roughly chopped
Sweet Potato Pie Bars
By bweber
HEAT oven to 400ºF. CUT cream cheese and 3/4 cup butter into 2-1/4 cups flour in large bowl with pastry blender...
- 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1-1/4 cups butter, softened, divided
- 2-1/2 cups flour, divided
- 2 lb. sweet potatoes (about 4), cooked, peeled
- 3/4 cup packed dark brown sugar
- 1 can (14 oz.) sweetened condensed milk
- 2 tsp. ground cinnamon
- 4 eggs
- 2 tsp. vanilla
- 4 cups JET-PUFFED Miniature Marshmallows
Buttermilk Pancakes
By bweber
These are my favorite pancakes
- 1 1/4 cups all-purpose flour
- 1 egg
- 1 1/4 cups buttermilk
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup cooking oil
- 1 pinch salt
Sweet & Spicy Tuna Pasta Salad
By bweber
Directions Prepare pasta in a medium pot per package instructions, about 10 minutes
- 2 6oz. pouches StarKist Tuna Creations®, Sweet and Spicy, flaked
- 4 oz. (about 1 1/4 cups) uncooked high fiber penne pasta
- One 12 oz. bag (about 4 cups) broccoli cole slaw
- 2 cups chopped red and yellow bell peppers
- 1/2 cup chopped red onion 1 cup chopped jicama
- 1/4 cup seasoned rice vinegar
- 2 tsp. extra virgin olive oil
- 1/8 tsp. red pepper flakes
Peppermint Patty Sandwich Cookies Recipe
By bweber
Preheat oven to 350°. In a large bowl, combine cake mixes, eggs and oil; beat until well blended
- 2 packages devil's food cake mix (regular size)
- 4 Eggland's Best Eggs
- 2/3 cup canola oil
- Granulated sugar
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon peppermint extract
- 4 cups confectioners' sugar
Red Velvet Cake (Hungry Girl)
By bweber
Preheat oven to 350 degrees
- Frosting
- 1/4 cup reduced-fat cream cheese
- 2 tbsp. light whipped butter or light buttery spread (like I Can't Believe It's Not Butter! Light or Brummel & Brown)
- 1/4 tsp. vanilla extract
- 3 tbsp. powdered sugar
- Cake
- One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup unsweetened cocoa powder
- 1/2 cup (about 4 large) egg whites
- 1/3 cup unsweetened applesauce
- 1/3 cup canned pure pumpkin
- 1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener that's about twice as sweet as sugar; see HG FYI)
- 1 1/2 tsp. baking powder
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 2 1/2 tsp. red food coloring (like this all-natural option), or more as needed
- 1 tbsp. mini (or chopped) semi-sweet chocolate chips
Peach Cobbler
By bweber
Preheat oven to 425 degrees F
- CRUST:
- All-purpose flour, for rolling Crust (recipe below)
- 8 ripe but firm yellow peaches, peeled, pitted, and cut into 1/2-inch-thick slices
- 1/4 cup(s) granulated sugar
- 1/4 cup(s) packed light or dark brown sugar
- 1/4 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) freshly grated nutmeg
- 1 teaspoon(s) fresh lemon juice
- 2 teaspoon(s) amaretto liqueur
- 1 tablespoon(s) cornstarch
- 1 pinch(s) table salt
- 1 large egg
- 1 tablespoon(s) water
- 1 tablespoon(s) coarse or granulated sugar
- 1 tablespoon(s) sugar
- 1 teaspoon(s) table salt
- 1/3 cup(s) cold water
- 2 cup(s) (2 sticks) cold unsalted butter, cut into 1/2-inch dice