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Recipes
Blackberry Jalapeno Jelly
By bweber
Mix the pectin crystals with 1/2 cup sugar in a bowl
- 1 (1.75 ounce) package powdered pectin
- 1/2 cup white sugar
- 4 cups blackberry juice
- 1 green jalapeno pepper, minced
- 1 red jalapeno pepper, minced
- 3 1/2 cups white sugar
- 5 half pint canning jars with lids and rings
Pumpkin Sugar Cookies
By bweber
Preheat oven to 350 degrees
- 1/2 cup softened butter
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree {canned pumpkin}
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 large eggs
- 4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- for the glaze-
- 3 cups powdered sugar
- 4 tablespoons water
- 1/4 teaspoon pumpkin pie spice
Sweet Potato Coconut Pie
By bweber
Preheat the oven to 425 degrees F
- 1 1/2 pounds sweet potatoes
- 1/2 cup packed dark brown sugar
- 1 cup canned coconut milk, well shaken
- 3 large eggs, lightly beaten
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon fine salt
- One 9-inch unbaked deep-dish pie crust
- 1/2 cup sweetened shredded coconut, toasted, Whipped cream, for topping
Crab and Ricotta Cannelloni
By bweber
Bring a large pot of salted water to a boil over high heat
- Bechamel Sauce:
- 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
- 1 cup whole milk ricotta cheese
- 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 egg yolk
- 1/2 cup chopped fresh basil leaves
- 1 pound lump crabmeat
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Pinch freshly grated nutmeg
Lemon Cream Cheese Bars
By bweber
Preheat oven to 350 degrees F (175 degrees C)
- 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
- 2 lemons, zested and juiced, divided
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 2 tablespoons butter, melted
- 3 tablespoons white sugar
Lemon Yogurt Tart
By bweber
Preheat oven to 375. Pulse crackers in food processor to fine crumbs
- 7 low fat honey grahams
- 3 Tbsp unsalted butter, melted
- 1 Tbsp brown sugar
- 1/3 cup water
- 1 envelope unflavored gelatin
- 1 14-oz can fat free sweetened condensed milk
- 2 tsp finely grated lemon zest
- 1/2 cup lemon juice
Avocado and Mango Salad
By bweber
In a food processor, combine the parsley, scallions, garlic, habañero, 1 teaspoon salt and ½ teaspoon pepper
- 2 cups lightly packed fresh flat-leaf parsley
- 4 scallions, roughly chopped
- 2 medium garlic cloves, peeled
- 1 habañero chili, stemmed and seeded
- Kosher salt and ground black pepper
- 1 teaspoon grated lime zest, plus ¼ cup lime juice
- ¼ cup roasted peanut oil
- 2 14- to 16-ounce ripe mangoes, peeled, pitted and thinly sliced
- 2 ripe avocados
- 1 cup grape tomatoes, chopped
Protein Packed Potato Skins
By bweber
Heat oven to 425°F. Pierce potatoes with fork
- 4 medium baking potatoes
- Cooking spray
- 1 cup Old El Paso™ refried beans (from 16-oz can)
- 1 cup shredded Cheddar cheese (4 oz)
- 1 cup sour cream
- 3 medium green onions, thinly sliced
Zucchini Spaghetti with Shrim
By bweber
Cut off stem end(s) of zucchini
- 14 oz. (about 2 medium) zucchini
- 1/3 cup thinly sliced onion
- 4 oz. (about 12) raw medium shrimp, peeled, tails removed, deveined
- 1/2 tsp. chopped garlic
- 1/2 tsp. lemon zest
- 2 tbsp. chopped basil
- 1 1/2 tsp. grated Parmesan cheese
- 1/8 tsp. each salt and black pepper
- 2 tsp. extra-virgin olive oil or grapeseed oil
Garam Masala
By bweber
Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl
- Original recipe makes 1 /4 cup Change Servings
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg