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Recipes
Cauliflower Soup
By bweber
Preheat oven to 450 degrees F (230 degrees C)
- 1 head cauliflower, cut into small florets
- 2 tablespoons roasted garlic-flavored extra-virgin olive oil
- 1/4 teaspoon ground nutmeg
- 2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter
- 1 onion, finely chopped
- 3 tablespoons all-purpose flour
- 1 (14 ounce) can chicken broth
- 1 cup milk
- 1 tablespoon dry sherry
Black Magic Chocolate Cake
By bweber
Preheat oven to 350. Butter and flour two 9-inch round baking pans
- butter for pans
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Cocoa Powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup brewed strong black coffee
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Chocolate Frosting
- 1 bag (12-ounces) semi sweet chocolate chips, finely chopped
- 1-1/2 cups heavy whipping cream
- 1 stick butter
Pumpkin Cake Roll
By bweber
In a large bowl, beat eggs on high for 5 minutes
- CREAM CHEESE FILLING:
- 3 large eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup finely chopped walnuts
- 6 ounces cream cheese, softened
- 1 cup confectioners' sugar
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
- Additional confectioners' sugar
Lentil Tacos
By bweber
Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl
- Filling:
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground fennel seed
- 2 teaspoons olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 1/2 cups cooked brown or green lentils
- 3 tablespoons tomato paste
- 2 tablespoons water, or as needed
- 2 canned chipotle chiles in adobo sauce, seeded and minced
- adobo or hot sauce (optional)
- Tacos:
- 8 (6 inch) vegan corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup chopped tomatoes
- 1/4 cup chopped fresh cilantro
- 1 cup guacamole
- 1 lime, cut into 8 wedges
Gooey Pumpkin Butter Cake
By bweber
Heat oven to 350°F. Line bottom of a 10-inch round springform pan with parchment paper, then lightly spray pan wit...
- Cake Base:
- 1 box Betty Crocker™ SuperMoist™ yellow cake mix
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 1 egg
- Filling:
- 1 8 ounce package cream cheese, softened
- 1 15 ounce can pumpkin
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla
- 3 eggs
- 1 16 ounce box or bag powdered sugar
- 2 teaspoons pumpkin pie spice
- Caramel sauce and candied pecans, for topping
Taco Rollwich
By bweber
Shredded lettuce, salsa, sour cream and guacamole, if desired Heat oven to 350°F
- 1 can Pillsbury® refrigerated artisan pizza crust with whole grain
- 3/4 cup canned refried beans
- 1/2 lb lean (at least 80%) ground beef
- 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
- 2 tablespoons water
- 3/4 cup shredded Mexican cheese blend (3 oz)
Chickpea "tuna" Sandwich
By bweber
Pulse nori in a blender until it's a fine powder
- Sandwiches:
- 1/2 sheet nori (dried seaweed), torn into small pieces
- 1 (15 ounce) can no-salt-added chickpeas, drained and rinsed
- 1/4 cup vegan mayonnaise
- 1/3 cup minced or finely grated carrot
- 1/3 cup finely diced celery
- 2 tablespoons dried minced onion
- 2 tablespoons fresh dill
- 1/2 teaspoon salt
- black pepper to taste
- 8 slices whole wheat bread, toasted
- 1/4 cup vegan mayonnaise
- 8 lettuce leaves
- 8 tomato slices
Sweet Potato Pecan Cinnamon Rolls
By bweber
Combine 2 cups flour, undissolved yeast, sugars, salt and orange peel in a large mixer bowl
- Dough
- 4-1/4 to 4-3/4 cups all purpose flour
- 2 envelopes Fleischmann's® RapidRise Yeast
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon freshly grated orange peel
- 1/2 cup water
- 1/2 cup buttermilk
- 1/4 cup butter OR margarine
- 1 cup mashed sweet potato
- 1 egg
- Filling
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup chopped pecans
- 1/4 cup butter OR margarine, softened
- Topping
- 2/3 cup powdered sugar
- 1/4 cup butter OR margarine, melted
- 1 egg white
- 2 tablespoons Karo® Light Corn Syrup
- 1/2 cup pecans, chopped
- Glaze
- 2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon pure vanilla extract
Reuben Turnovers
By bweber
1 Heat oven to 375°F. In food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard
- 2 oz corned beef (from deli), cut into pieces
- 1/4 cup shredded Swiss cheese (1 oz)
- 2 tablespoons well-drained sauerkraut, squeezed dry with paper towel
- 2 tablespoons stone-ground mustard
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 egg, beaten, if desired
- Thousand Island dressing, if desired
Key Lime Pie
By bweber
Place cookie sheet on oven rack
- 1 Pillsbury™ Pet-Ritz® frozen deep dish pie crust (from 12-oz package)
- 1 package (8 oz) cream cheese, softened
- 1 egg
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 tablespoon grated lime peel
- 1/3 cup Key lime juice or regular lime juice
- 1 cup frozen (thawed) whipped topping
- Additional grated lime peel, if desired