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Recipes
Moroccan Chickpeas
By bweber
In a 5-quart slow cooker, layer first 4 ingredients
- 2 cups diced carrots
- 2 cups diced yellow onion
- 3 cloves garlic, finely chopped
- 1 2-inch piece ginger, peeled and finely chopped
- 2 cans (8 oz each) tomato sauce
- 2 cans (15.5 oz each) chickpeas, drained and rinsed
- 3 ounces (packed 1/2 cup) dried apricots, chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 1 tablespoon lemon juice
- 2 cups hot cooked couscous
- 1 tablespoon roughly chopped parsley
Caramel Swirl Cream Puffs
By bweber
Preheat oven to 375 degrees
- 1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or HG Alternative!)
- 2 1/2 cups Cool Whip Free, thawed from frozen
- 3 tbsp. (3/4 of a 4-serving box) Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
- 1 sugar-free chocolate pudding snack with 60 calories or less (like the kind by Jell-O)
- 1/4 cup plus 2 tbsp. fat-free or light caramel dip (like the kinds by Marzetti), room temperature
Blackberry Jam Cake
By bweber
Preheat oven to 350°F. Spray 3 (9-inch) round cake pans with cooking spray; line bottoms with parchment paper
- 2 3/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cloves
- 1 1/2 teaspoons ground allspice
- 1 teaspoon salt
- 2 cups granulated sugar
- 5 large eggs
- 1 1/2 cups vegetable oil
- 1 1/4 cups seedless blackberry jam or preserves
- 2 teaspoons vanilla extract
- 1 1/2 cups whole buttermilk
- 1 cup finely chopped pecans or black walnuts
- 1 cup golden raisins
- Frosting
- 3 (8-oz.) pkg. cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup jarred caramel topping
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- Garnishes
- 1 teaspoon finely chopped pecans or black walnuts Fresh blackberries
Roasted Butternut Squash Lasagna
By bweber
Make the vegetables: Preheat the oven to 425 degrees F
- 1 butternut squash, peeled and cut into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 onion, halved and sliced
- 2 tablespoons unsalted butter
- 10 sage leaves
- 1/4 cup all-purpose flour
- 4 cups whole milk
- Pinch of freshly grated nutmeg
- Unsalted butter, for the baking dish
- 1 cup grated fontina cheese (about 4 ounces)
- 1 cup grated low-moisture mozzarella cheese (about 4 ounces)
- 1 cup grated parmesan cheese (about 4 ounces)
- 1 tablespoon all-purpose flour
- 9 no-boil lasagna noodles
Sweet Potato Cake Recipe
By bweber
Preheat oven to 350°. Grease a 13x9-in
- FROSTING:
- 4 eggs
- 2 cups sugar
- 2 cups canola oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 3 cups shredded peeled sweet potatoes (about 2 medium)
- 1 cup finely chopped walnuts
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
Blueberry Pie
By bweber
Take 1 cup of the blueberries and put in small pan along with 1 cup of sugar and ¾ cup of water…boil until well ...
- 1 9" pie shell, baked
- 4 cups blueberries
- 1 cup sugar
- 3/4 cup water + 1/4 cup water
- 4 tablespoons flour
Peppermint Mocha French Silk Pie
By bweber
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate
- 1 Pillsbury™ refrigerated pie crust, softened as directed on box
- 1/2 cup semisweet chocolate chips
- 1 cup butter, softened (do not use margarine)
- 1 cup sugar
- 1 teaspoon peppermint extract
- 3 tablespoons instant espresso coffee powder or granules
- 4 pasteurized eggs*
- Sweetened whipped cream, finely chopped chocolate chips or crushed peppermint candies, if desired
White Bread
By bweber
In a large bowl, dissolve yeast in warm water
- 1 package (1/4 ounce) active dry yeast
- 2-1/4 cups warm water (110° to 115°)
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons canola oil
- 6-1/4 to 6-3/4 cups all-purpose flour
Black Bean and Corn Quesadillas
By bweber
Heat oil in a large saucepan over medium heat
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- 1 tablespoon brown sugar
- 1/4 cup salsa
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter, divided
- 8 (8 inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided
Artichoke Mix Sandwich
By bweber
Mix the mayonnaise, Parmesan, garlic, lemon juice, pepper, sugar, salt and artichoke hearts in a large bowl
- 5 cups mayonnaise
- 3 cups grated Parmesan
- 3/4 cup freshly minced garlic
- 2 tablespoons lemon juice
- Pepper jack cheese
- 3 teaspoons black pepper
- 2 teaspoons sugar
- 1 teaspoon Kosher salt
- Two 10-ounce cans marinated artichoke hearts, coarsely chopped