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Recipes
Sweet Potato & Bean Quesadillas Recipe
By bweber
Scrub sweet potatoes; pierce several times with a fork
- 2 medium sweet potatoes
- 4 whole wheat tortillas (8 inches)
- 3/4 cup canned black beans, rinsed and drained
- 1/2 cup shredded pepper jack cheese
- 3/4 cup salsa
Pina Colada Pie in a Jar
By bweber
Make crust: In a large bowl, combine graham cracker crumbs with butter and stir until combined
- 3 c. finely crushed graham crackers
- 12 tbsp. butter, melted
- 2 15-ounce cans crushed pineapple
- 2 c. heavy cream
- 8 oz. cream cheese, softened
- 1 tbsp. sugar
- 1/2 c. unsweetened coconut flakes, toasted
Southwestern Chicken & Lima Bean Stew Recipe
By bweber
Place the first five ingredients in a 5-qt
- 4 bone-in chicken thighs (1-1/2 pounds), skin removed
- 2 cups frozen lima beans
- 2 cups frozen corn
- 1 large green pepper, chopped
- 1 large onion, chopped
- 2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
- 1/4 cup tomato paste
- 3 tablespoons Worcestershire sauce
- 3 garlic cloves, minced
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Chopped fresh cilantro or parsley
Sweet Potato, Carrot, Apple, and Red Lentil Soup
By bweber
Melt the butter in a large, heavy bottomed pot over medium-high heat
- 1/4 cup butter
- 2 large sweet potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 1 apple, peeled, cored and chopped
- 1 onion, chopped
- 1/2 cup red lentils
- 1/2 teaspoon minced fresh ginger
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 cups vegetable broth
- plain yogurt
Amaretto Loaf Cakes Recipe
By bweber
Preheat oven to 325°. Grease and flour four 5-3/4x3x2-in
- GLAZE:
- 4 eggs
- 1 cup sugar
- 3/4 to 1 cup water
- 2 tsp amaretto extract
- 1/2 cup canola oil
- 1/4 cup butter, melted
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup sliced almonds
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup butter, cubed
- 1/4 cup Amaretto
Peach-Blackberry Buttermilk Pie
By bweber
Preheat oven to 350°. Unroll piecrust on a lightly floured surface
- 1 1⁄2 1⁄2 (14.1-ounce) package refrigerated piecrusts (1 sheet)
- 1 1⁄2 1⁄2 (14.1-ounce) package refrigerated piecrusts (1 sheet)
- 1 1 1 cup fresh blackberries
- 1 1 1 cup fresh blackberries
- 11 11⁄2 11⁄2 cups peeled, pitted, and sliced fresh peaches
- 11 11⁄2 11⁄2 cups peeled, pitted, and sliced fresh peaches
- 3 3⁄4 3⁄4 cup sugar
- 3 3⁄4 3⁄4 cup sugar
- 3 3 3 tablespoons all-purpose flour
- 3 3 3 tablespoons all-purpose flour
- 1 1⁄8 1⁄8 teaspoon salt
- 1 1⁄8 1⁄8 teaspoon salt
- 1 1⁄3 1⁄3 cup whole buttermilk
- 1 1⁄3 1⁄3 cup whole buttermilk
- 3 3 3 large eggs
- 3 3 3 large eggs
- 1 1⁄2 1⁄2 teaspoon vanilla extract
- 1 1⁄2 1⁄2 teaspoon vanilla extract
- 6 6 6 tablespoons butter, melted and slightly cooled
- 6 6 6 tablespoons butter, melted and slightly cooled
- 1 1 1 teaspoon lemon zest
- 1 1 1 teaspoon lemon zest
Lime Zucchini Pineapple Bread
By bweber
Begin by preheating your oven to 350 degrees
- 3 cups all purpose flour
- 1 1/4 cups sugar
- 4 1/2 tsp baking powder
- 1 tsp salt
- 4 eggs
- 2/3 cup canola oil
- 1 8 oz can crushed pineapple drained well
- 2 cups zucchini grated
- 1 Tbs lime zest
- 1 Tbs lime juice
Crab Cake-Stuffed Portobellos Recipe
By bweber
Remove stems from mushrooms (discard or save for another use); set caps aside
- 6 large portobello mushrooms
- 3/4 cup finely chopped sweet onion
- 2 tablespoons olive oil, divided
- 1 package (8 ounces) cream cheese, softened
- 1 egg
- 1/2 cup seasoned bread crumbs
- 1/2 cup plus 1 teaspoon grated Parmesan cheese, divided
- 1 teaspoon seafood seasoning
- 2 cans (6-1/2 ounces each) lump crabmeat, drained
- 1/4 teaspoon paprika
Frozen Yogurt Bark
By bweber
Line 2 baking sheets with parchment paper or wax paper and set aside
- 1/2 cup sweetened coconut flakes
- 1/2 cup toasted sunflower seeds
- Two 32-ounce containers plain Greek yogurt
- 8 tablespoons honey
- 1/2 cup strawberry preserves
- 1/2 cup blackberry preserves
- 1/2 cup strawberries, sliced
- 1/2 cup blackberries, halved
Salmon Croquettes with Dill Sauce
By bweber
1. Whisk together yogurt and next 5 ingredients in a small bowl
- 1 1/2 cups fat-free plain Greek yogurt
- 1/4 cup Dijon mustard
- 2 tablespoons chopped fresh dill
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Pinch of ground red pepper
- 2 (14.75-oz.) cans salmon, packed in water
- 2 cups finely chopped celery
- 4 large eggs, beaten
- 1 cup finely chopped onion
- 1 to 2 tsp. table salt
- 1 to 2 tsp. freshly ground black pepper
- 2-3 tablespoons olive oil
- Garnish: blistered green onions