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Recipes
Chocolate Peanut-Butter No Bake Cookies
By bweber
Directions In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk
- 2 cups sugar
- 4 tablespoons cocoa
- 1 stick butter
- 1/2 cup milk
- 1 cup peanut butter
- 1 tablespoon vanilla
- 3 cups oatmeal
- Waxed paper
Hungry Girl Carrot Cake
By bweber
Preheat oven to 350 degrees
- Frosting
- 1/3 cup reduced-fat cream cheese
- 3 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
- 1/8 tsp. vanilla extract
- 1/4 cup powdered sugar
- Cake
- 1 3/4 cups moist-style yellow cake mix (about half a box)
- 1 1/2 cups shredded carrots, finely chopped
- 1/2 cup egg whites or fat-free liquid egg substitute
- 1 tsp. cinnamon
- 3/4 tsp. baking powder
- 1/2 tsp. vanilla extract
- Topping
- 1/2 oz. (about 2 tbsp.) chopped walnuts
Mini Olive Oil and Almond Cakes
By bweber
Heat oven to 350 degrees F
- 3/4 c. Extra virgin olive oil
- 1 tbsp. extra virgin olive oil, plus more for the pans
- 3/4 c. Sliced almonds
- 3/4 c. granulated sugar
- 1/3 c. granulated sugar
- 1 1/2 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 4 large eggs
- 2 tsp. orange zest
- 1/4 c. fresh orange juice (from about 1 navel orange)
Spicy Tuna Fish Cakes
By bweber
Place the potato into a small pot and cover with salted water
- 1 large potato, peeled and cubed
- 2 (6 ounce) cans tuna, drained
- 1 egg
- 1/4 cup chopped onion
- 1 tablespoon Dijon mustard
- 1 tablespoon dry breadcrumbs, or as needed
- 1 1/2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 tablespoon olive oil
Grilled Salmon Steaks with Lemon-Caper Sauce
By bweber
1. Pat salmon steaks dry with paper towels
- 4 (10-ounce) salmon steaks, 1 to 1 1/2 inches thick
- Salt and pepper
- 2 tablespoons olive oil
- 1 teaspoon grated lemon zest and 6 tablespoons juice (2 lemons)
- 1 shallot, minced
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1 tablespoon capers, rinsed
- 2 tablespoons minced fresh parsley
- 1 (13 by 9-inch) disposable aluminum roasting pan
Pear Brown Betty
By bweber
To make the topping, place the bread in the small bowl of a food processor or a mini-chop, and process until crumbs...
- 3 slices whole-wheat sandwich bread, crusts removed
- 1/3 cup walnut pieces
- 2 tablespoons unsalted butter, melted
- 2 tablespoons dark brown sugar
- 3/4 teaspoon ground cinnamon, divided
- 2 pinches salt
- 5 large firm-ripe pears, peeled, cored and sliced into ½ inch thick slices
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- 2 teaspoons corn starch
- ¼ teaspoon ground ginger
Pumpkin Cream Cheese Bars Recipe
By bweber
Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly
- 1-1/3 cups all-purpose flour
- 3/4 cup sugar, divided
- 1/2 cup packed brown sugar
- 3/4 cup cold butter, cubed
- 1 cup old-fashioned oats
- 1/2 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened, cubed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom
- 1 can (15 ounces) solid-pack pumpkin
- 1 teaspoon vanilla extract
- 3 Eggland's Best Eggs, lightly beaten
Firecracker Shrimp Quesadilla
By bweber
Prepare popcorn shrimp according to package and set aside
- 4 large flour tortillas
- 4 servings of SeaPack popcorn shrimp
- 1 cup of shredded cheese
- 1/4 cup mayo
- 1 Tablespoons Sriracha
- 1 teaspoon lemon juice
- 1 Tablespoon honey
Toffee Bit Cookies
By bweber
Preheat the oven to 375 degrees and grease cookie pans lightly
- 1 c butter (2 sticks)
- 2 eggs
- 2 c light brown sugar, firmly packed
- 2 tsp vanilla extract
- 1 3/4 c flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 c oats, regular
- 1 1/3 c toffee bits
- 1/2 c coconut, flaked
Polenta-Crusted Fish Cakes with Spicy Tomato Sauce
By bweber
In a large skillet, heat the olive oil
- 1 tablespoon extra-virgin olive oil
- 6 garlic cloves, minced
- 1 large fresh red chile, minced
- 4 large plum tomatoes, chopped
- 1 tablespoon tomato paste
- 1/3 cup water
- 1 1/2 tablespoons chopped tarragon
- Salt
- 3/4 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1/4 cup instant polenta
- 1 1/2 pounds skinless cod or halibut fillets, cut into 1-inch chunks
- 4 garlic cloves, minced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground cumin
- 1 large egg, lightly beaten
- 1/2 teaspoon crushed red pepper
- 2 tablespoons canola oil