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Recipes
Cranberry-Walnut Brussels Sprouts
By bweber
In a large skillet, heat oil over medium heat
- 1/4 cup olive oil
- 1 pound fresh Brussels sprouts, trimmed and halved lengthwise
- 1/2 cup dried cranberries
- 2 tablespoons water
- 1/3 cup chopped walnuts
- 2 tablespoons balsamic vinegar
Pumpkin Cobbler
By bweber
Whisk together the flour, baking powder, salt, sugar, and spices
- Topping:
- 1 1/4 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ginger
- 1 cup canned pumpkin
- 1/4 cup oil
- 1 tsp vanilla
- 1 cup brown sugar
- 1/2 tsp cinnamon
- 1/3 cup chopped pecans or walnuts
- 1 1/2 cups hot water
Cranberry Shortbread Hearts
By bweber
Heat oven to 325 degrees
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup sifted confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped dried cranberries or cherries
Red Velvet Bread Pudding
By bweber
Directions Preheat the oven to 350 degrees F
- Red Velvet Cake:
- 2 cups sugar
- 1/2 pound (2 sticks) butter, at room temperature
- 2 eggs
- 2 tablespoons cocoa powder
- 2 ounces red food coloring
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
- Bread Pudding Mix:
- 3 cups half-and-half
- 3 large eggs
- 1 large egg yolk
- Pinch salt
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, at room temperature
- 3/4 cup confectioners’ sugar
- Vanilla ice cream, for serving
Crescent Layer Bars
By bweber
Heat oven to 375°F (350°F for dark pans)
- 1 can 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
- 1 cup 1 cup white vanilla baking chips
- 1 cup 1 cup semisweet chocolate chips
- 1 cup 1 cup slivered almonds
- 1 cup 1 cup cashew halves and pieces
- 1 can 1 can (14 oz) sweetened condensed milk (not evaporated)
Pesto Polenta Lasagna
By bweber
Preheat oven to 375 degrees F (190 degrees C)
- 1 (18 ounce) package polenta, cut into 1/4 inch thick slices
- 1/2 (24 ounce) jar bottled marinara sauce
- 1/4 cup pesto
- 1/4 cup pine nuts
- 1 cup shredded mozzarella cheese
Orange Cream Dessert Squares
By bweber
Heat oven to 350°F. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass...
- 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
- 2 tablespoons grated orange peel (from 2 large oranges)
- 2 packages (8 oz each) cream cheese, softened
- 1/4 cup sugar
- 1/2 cup sweet orange marmalade
- 1 teaspoon orange-flavored liqueur or 1/4 teaspoon orange extract
- 2 eggs
- 3 tablespoons whipping (heavy) cream
- 2 drops orange food color (or 2 drops yellow and 1 drop red food color)
- 1 1/2 teaspoons butter
- 1/2 cup white vanilla baking chips
Mediterranean Couscous Cabbage Rolls
By bweber
Bring 2 1/2 cups water to a boil in a large skillet
- 4 1/4 cups water, divided
- 8 large Savoy or green cabbage leaves
- 3/4 teaspoon salt, divided
- 1 cup whole-wheat couscous
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 4 cups chopped plum tomatoes
- 2 teaspoons red-wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 1/3 cup crumbled feta cheese
- 3 tablespoons chopped Kalamata olives
- 2 tablespoons chopped fresh mint, plus more for garnish
Waffles
By bweber
In a large bowl, stir together flour, baking powder, sugar and salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons white sugar
- 1 teaspoon salt
- 2 cups milk
- 2 eggs
- 2 tablespoons vegetable oil
Shrimp Pot Stickers
By bweber
To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil
- 1 1/2 tablespoons soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon chili-garlic sauce
- 1 teaspoon hot chili oil
- 1/4 pound ground pork
- 2 ounces uncooked shrimp, shelled, deveined, and finely chopped
- 1 egg white
- 1/4 cup minced water chestnuts
- 2 tablespoons minced Chinese celery
- 1 teaspoon minced cilantro leaves
- 1/2 teaspoon minced ginger
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon sesame oil
- Dash ground white pepper
- 24 round potsticker wrappers
- 3 tablespoons cooking oil
- 2/3 cup chicken broth or water