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Recipes
Sopilla Cheesecake Pie
By bweber
Preheat an oven to 350 degrees F (175 degrees C)
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 1 teaspoon Mexican vanilla extract
- 2 (8 ounce) cans refrigerated crescent rolls
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, room temperature
- 1/4 cup honey
Winter Squash Muffins with Cranberries
By bweber
Preheat oven to 375°F. Line 12 (1/2-cup) muffin cups with paper liners and lightly coat with cooking spray
- 1/2 cup old-fashioned rolled oats
- 1 1/2 cups white whole-wheat flour
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups shredded raw winter squash, such as butternut
- 1/2 cup chopped fresh cranberries or dried cranberries
- 1/2 cup toasted pecans, coarsely chopped (optional)
- 2 large eggs
- 1/2 cup low-fat plain yogurt, regular or Greek
- 3 tablespoons canola oil
- 3 tablespoons pure maple syrup
- 1 small apple, peeled, if desired, and shredded
Cheesy Seafood Enchiladas
By bweber
Preheat oven to 350°. In a large skillet, heat butter over medium-high heat
- 1 tablespoon butter
- 1 small onion, chopped
- 1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped
- 1/2 pound red snapper fillet or other firm whitefish, cut into 1-inch chunks
- 1-1/2 cups salsa verde
- 1 package (8 ounces) cream cheese, cubed
- 1 can (4 ounces) chopped green chilies
- 1/2 teaspoon salt
- 2 cups shredded Monterey Jack cheese, divided
- 12 corn tortillas (6 inches)
- Fresh cilantro leaves or jalapeno pepper slices
Weight Watchers Pumpkin Ginger Parfait
By bweber
In a small bowl, stir together pumpkin puree, sugar, and pumpkin pie spice
- 1 15 ounce can pumpkin puree
- 1 TBSP confectioners sugar
- 1/2 tsp pumpkin pie spice
- 1.5 cups low fat whipped topping
- 8 gingersnap cookies, coarsely chopped
- 2 TBSP finely chopped crystallized ginger
Blueberry Monkey Bread Bake
By bweber
Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated blueberry biscuits
- 1/2 cup blueberries
- 1/3 cup blueberry jam
- 1 cup powdered sugar
- 3 to 4 tablespoons milk
Chiles Rellenos Casserole
By bweber
Directions Preheat oven to 400°F
- 1 can (8 oz each) Hunt's® Tomato Sauce
- 3/4 teaspoon ground ancho chile pepper
- 1 pound ground round beef (85% lean)
- 1-1/2 cups chopped poblano peppers (1-1/2 cups = about 3 medium)
- 1/4 teaspoon salt
- 1-1/4 cups shredded Chihuahua or Monterey Jack cheese, divided
- 1/3 cup yellow cornmeal
- 2 tablespoons Pure Wesson® Canola Oil
Green Flop Jell-O Recipe
By bweber
Microwave 2 cups soda on high for 1-2 minutes or until hot
- 2 cups lemon-lime soda
- 2 packages (3 ounces each) lime gelatin
- 6 ounces cream cheese, softened
- 2 cups lemon-lime soda, chilled
- 1 carton (12 ounces) frozen whipped topping, thawed
Lasagna
By bweber
In a small bowl, whisk the first six ingredients
- FILLING:
- 2 eggs
- 1 egg yolk
- 1/4 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon salt
- 1-1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup semolina flour
- 1 cup whole-milk ricotta cheese
- 1 egg white, lightly beaten
- 2 tablespoons shredded carrot
- 1 tablespoon minced fresh basil
- 1 tablespoon thinly sliced green onion
- 1 teaspoon minced fresh mint
- 1/4 teaspoon salt
- 1 cup crumbled queso fresco or feta cheese, divided
- 4 cups chopped tomatoes (about 6 medium), divided
- Optional toppings: thinly sliced green onion, fresh basil and fresh mint
Zucchini, Black Bean and Rice Skillet
By bweber
Directions Heat oil in large skillet over medium heat
- 1 tablespoon Pure Wesson® Canola Oil
- 1-1/2 cups quartered lengthwise, sliced zucchini
- 1/2 cup diced green bell pepper
- 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
- 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
- 3/4 cup water
- 1 cup instant white rice, uncooked
- 1/2 cup shredded Cheddar and Monterey Jack cheese blend
Sour Orange Pie
By bweber
FOR THE CRUST: Adjust oven rack to middle position and heat oven to 325 degrees
- Crust
- Crust
- 5 5 5 ounces animal crackers
- 5 5 5 ounces animal crackers
- 3 3 3 tablespoons sugar
- 3 3 3 tablespoons sugar
- Pinch Pinch salt
- Pinch Pinch salt
- 4 4 4 tablespoons unsalted butter, melted
- 4 4 4 tablespoons unsalted butter, melted
- Filling
- Filling
- 1 1 can 1 (14-ounce) can sweetened condensed milk
- 1 1 can 1 (14-ounce) can sweetened condensed milk
- 6 6 6 tablespoons frozen orange juice concentrate, thawed
- 6 6 6 tablespoons frozen orange juice concentrate, thawed
- 4 4 4 large egg yolks
- 4 4 4 large egg yolks
- 2 2 6 teaspoons grated lemon zest plus 6 tablespoons juice (2 lemons)
- 2 2 6 teaspoons grated lemon zest plus 6 tablespoons juice (2 lemons)
- 1 1 1 teaspoon grated orange zest
- 1 1 1 teaspoon grated orange zest
- Pinch Pinch salt
- Pinch Pinch salt
- Whipped Cream
- Whipped Cream
- 3/4 3/4 3/4 cup heavy cream, chilled
- 3/4 3/4 3/4 cup heavy cream, chilled
- 2 2 2 tablespoons sugar
- 2 2 2 tablespoons sugar
- 1/2 1/2 1/2 teaspoon grated orange zest
- 1/2 1/2 1/2 teaspoon grated orange zest