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Recipes
Andes Crème De Menthe Cookies - Andes Mint Cookies
By bweber
I found this recipe on the back of Andes Crème de Menthe Baking Chips
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 (10 ounce) package Andes mint baking chips
- 2 2/3 cups all-purpose flour
Po' Boy Tacos
By bweber
Combine mayonnaise, cocktail sauce and wing sauce; set aside
- 1/4 cup mayonnaise
- 2 tablespoons seafood cocktail sauce
- 1/2 teaspoon Buffalo wing sauce
- 1/2 medium ripe avocado, peeled
- 1 tablespoon lime juice
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons Creole seasoning
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 2 tablespoons canola oil
- 8 flour tortillas (6 inches)
- 1 medium tomato, chopped
- 2 tablespoons minced fresh cilantro
Roasted Autumn Vegetable Soup Recipe
By bweber
Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in
- 2 pounds sweet potatoes (about 4 medium)
- 2 pounds carrots (about 8 large)
- 1-1/2 pounds parsnips (about 6 medium)
- 2 large onions, quartered
- 6 garlic cloves, peeled
- 1/4 cup canola oil
- 3 cartons (32 ounces each) chicken broth
- 1 cup fat-free evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Minced fresh parsley and sage
Zucchini Fries with Chipotle Mayonnaise
By bweber
All You AUGUST 2013
- 1 cup mayonnaise
- 1 teaspoon minced canned chipotle chili in adobo sauce, plus 1 tsp. sauce
- 2 teaspoons lime juice
- 2 large zucchini (about 1 lb.)
- 1/2 cup all-purpose flour
- Salt
- 1 teaspoon pepper
- 1 teaspoon Italian seasoning
- 2 large eggs, beaten
- 1 cup panko
- 1/3 cup grated Parmesan
- Vegetable oil, for cooking
Pineapple-Orange-Mango Smoothie
By bweber
BLEND ingredients in blender until smooth
- 3 cups pineapple-orange juice
- 3 cups frozen chopped mangos
- 1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
Carrot, Cranberry, and Pecan Muffins
By bweber
Carrots add both sweetness and extra fiber to these guilt-free anytime treats
- 1 cup(s) wheat bran
- 1 cup(s) whole-wheat flour
- 1/2 cup(s) granulated sugar
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) ground cinnamon
- 1 pinch(s) kosher salt
- 1/4 cup(s) unsweetened applesauce
- 1/2 cup(s) buttermilk
- 1/4 cup(s) olive oil
- 1 large egg
- 1 cup(s) fresh or frozen cranberries, thawed, if frozen
- 1 medium carrot, finely grated
- 1 medium parsnip, finely grated
- 2 teaspoon(s) finely grated fresh ginger
- 1/4 cup(s) pecans, roughly chopped
Basic Cake Mix Doughnuts
By bweber
Directions 1.Heat oven to 350 degrees and butter a 6-cup doughnut pan
- 4 tbsp unsalted butter, melted, plus extra for pan
- 3/4 cup low-fat buttermilk
- 2 large eggs
- 1 15.25-oz box Pillsbury or Betty Crocker cake mix
- Glaze
- 1 cup confectioners' sugar
- 1/2 cup unsweetened cocoa powder
- 4 1/2 tbsp milk
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- Toppings such as nuts and sprinkles
Harvest Winter Salad
By bweber
Preheat oven to 375 degrees F (190 degrees C)
- 1/2 cup chopped walnuts
- 1 bunch spinach, rinsed and torn into bite-size pieces
- 1/2 cup dried cranberries
- 1/2 cup crumbled blue cheese
- 2 tomatoes, chopped
- 1 avocado - peeled, pitted and diced
- 1/2 red onion, thinly sliced
- 2 tablespoons red raspberry jam (with seeds)
- 2 tablespoons red wine vinegar
- 1/3 cup walnut oil
- freshly ground black pepper to taste
- salt to taste
Blue Cheese Vinegarette
By bweber
In a large bowl, combine the olive oil, white wine vinegar, balsamic vinegar, dijon mustard, sour cream, honey and ...
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 teaspoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons sour cream
- 2 tablespoons honey
- 1 tablespoons chopped fresh basil
- salt & freshly ground black pepper, to taste
Toasted Coconut Cheesecake
By bweber
Make the crust: Butter a 9" springform pan
- For the crust
- 15 graham crackers
- 1/8 tsp. kosher salt
- 3 tbsp. sugar
- 4 oz. (1/2 stick) melted butter
- For the cheesecake
- 4 8-oz. packages cream cheese, softened
- 1 1/4 c. sugar
- 1/2 tsp. kosher salt
- 1 tbsp. vanilla extract
- 4 large eggs
- 1 c. coconut milk
- 1/4 c. sour cream
- For the frosting
- 1 8-oz. package cream cheese, softened
- 1/2 c. softened butter
- 3 tbsp. coconut milk
- 3 c. powdered sugar
- 1 c. Toasted shredded coconut
- For the garnish
- Toasted shredded coconut, for topping