Bweber's profile page
Recipes
Pumpkin Spice Blondies with Cheesecake Swirl
By bweber
Make the Cream Cheese Topping: Microwave the cream cheese in a medium microwave-safe bowl in 15 second bursts, stir...
- Cream Cheese Topping
- 8 oz. cream cheese
- 1 c. sour cream, at room temperature
- 2 tbsp. all-purpose flour
- 2 tbsp. granulated sugar
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- Pumpkin Spice Blondies
- 1 c. (2 sticks) unsalted butter, melted, plus more for the pan
- 2 1/2 c. all-purpose flour, spooned and leveled
- 2 tsp. pumpkin spice
- 1 tsp. kosher salt
- 1 1/2 c. packed light brown sugar
- 1 egg
- 1 tsp. pure vanilla extract
- 1 (15-oz.) can unsweetened pumpkin purée
Lemon-Cream Cheese Crescent Ring
By bweber
1 Heat oven to 350°F. Spray large cookie sheet with cooking spray
- Crescent Ring
- 1 package (3 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons grated lemon peel
- 1 can (8 oz) Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- Glaze
- 1/2 cup powdered sugar
- 2 to 3 teaspoons milk
Lemon Texas Cake
By bweber
This is a very thin cake that is ready in no time at all
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 2 eggs, lightly beaten
- 1/2 cup sour cream
- 1 1/4 cups butter or 1 1/4 cups margarine, divided
- 2 tablespoons butter or 2 tablespoons margarine, divided
- 3/4 cup water
- 2 tablespoons water
- 2 teaspoons lemon rind, grated
- 1 tablespoon lemon extract
- 2 tablespoons lemon juice, fresh
- 1/4 cup milk
- 2 teaspoons milk
- 1 teaspoon lemon extract
- 3 cups powdered sugar, sifted
Gooey Butter Cake
By bweber
Preheat oven to 350F. Mix together dry cake mix, butter, and 2 eggs and press into a greased 9" x 13" cake pan, pu...
- 4 large eggs
- 1 stick butter
- 1 box yellow cake mix
- 8 oz cream cheese, room temperature
- 2 c or 1 box powdered sugar
Grilled Veggie Tacos
By bweber
With sweet 'n tart balsamic vinegar and yummy feta crumbles, these crunchy vegetable tacos will make all mouths hap...
- 1 large portabella mushroom cap (stem removed)
- Two 1/2-inch-thick onion slices, rings intact
- 1 red bell pepper, halved, stem and seeds removed
- 1 small zucchini, ends removed, cut lengthwise into 4 slices
- 1/8 tsp. each salt and black pepper
- 1 tbsp. balsamic vinegar
- 4 corn taco shells (flat-bottomed, if available)
- 1/4 cup reduced-fat crumbled feta cheese
Pear & Pecan Squash
By bweber
1. Heat oven to 400 degrees
- 4 delicata or acorn squash, halved lengthwise and seeded (about 4 lbs)
- 2 tablespoons plus 1 tsp olive oil
- 3/4 teaspoon salt
- 1 cup cooked wheat berries
- 1 pear, peeled, cored and diced into small cubes
- 1/2 cup shredded Parmesan
- 1/3 cup roughly chopped pecans
- 2 teaspoons chopped sage
- 1/4 teaspoon pepper
- 4 garlic cloves, chopped
- 1 bag (10 oz) frozen kale, such as Earthbound Farm
- 1 can (15.5 oz) butter beans, drained and rinsed
- 1 teaspoon lemon juice
Old Fashioned Molasses Cake
By bweber
1 In a small bowl, beat butter and sugar until crumbly, about 2 minutes
- 2 Tbsp butter, softened (this makes it taste more old-fashioned)
- 1/4 c sugar
- 1 egg
- 1/2 c dark molasses--amount depends on type( if you use light use 3/4 cup)
- 1 c all purpose flour
- 1 tsp baking soda
- 1/4 tsp ginger, ground
- 1/4 tsp cinnamon, ground
- 1/8 tsp salt
- 1/2 c hot water
- 9 Tbsp fat-free cool whip (optional)
Produce Stand
By bweber
Preheat the oven to 350 degrees F
- 2 orange bell peppers, halved
- 1/3 cup slivered almonds
- 3 tablespoons chopped fresh mint, plus 1/2 cup leaves
- 3 tablespoons chopped fresh parsley, plus 1/2 cup leaves
- 2 tablespoons sherry vinegar
- 1 small clove garlic, finely grated
- 1/4 teaspoon sugar
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 tomatoes, cut into 8 slices
- 1/2 seedless cucumber, thinly sliced
Orange Vinaigrette
By bweber
Southern Living DECEMBER 2013
- 1 teaspoon loosely packed orange zest
- 1/4 cup fresh orange juice
- 2 tablespoons chopped dried dates
- 1 tablespoon finely chopped shallot
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 cup canola oil
Roasted Tofu & Peanut Noodle Salad
By bweber
Position rack in lower third of oven; preheat to 450°F
- 1/4 cup lime juice
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon canola oil
- 1 14- to 16-ounce package extra-firm water-packed tofu, cut into 1/2-inch cubes
- 6 ounces whole-wheat spaghetti
- 1/2 cup smooth natural peanut butter
- 3 tablespoons water
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 6 cups thinly sliced napa cabbage
- 1 medium orange bell pepper, thinly sliced
- 1 cup thinly sliced trimmed snow peas