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Recipes
Peanut Butter Dream Bars
By sheila1004
Serves 8 Calories per serving: 157
- 1/2 cup low-calorie thin chocolate wafers, finely ground in a food processor
- 1/2 cup old-fashioned oats
- 1/3 cup confectioners’ sugar
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, melted and cooled
- 1/4 cup creamy reduced-fat peanut butter
- 1 1/2 ounces reduced-fat cream cheese, room temperature
- 2 teaspoon pure vanilla extract
- 2 tablespoons semisweet chocolate chips, melted
Chocolate Brownie With Raspberries and White Chocolate Chips
By sheila1004
Serves 9 Calories per serving: 291
- 1 heaping cup fresh raspberries
- 2 cups butternut squash, peeled and finely grated
- 1/2 cup white chocolate, chopped into small chunks
- 1 cup ground almonds
- 1 1/4 cups sugar
- 3 large eggs
- 1/4 cup self-rising flour
- 1/2 cup Dutch process cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Cocoa powder, for garnish
Grilled Pork Tenderloin with Spicy Chile-Coconut Tomato Salad
By sheila1004
Put the pork on a platter and sprinkle all over with salt and pepper
- Pork Tenderloin:
- 2 * 2 pork tenderloins, 1 1/2 to 2-pounds total
- * Kosher salt and freshly ground black pepper
- 1/4 * 1/4 cup extra-virgin olive oil
- 1/2 * 1/2 lime, juiced
- Chile-Coconut Sauce:
- 2 * 2 tablespoons extra-virgin olive oil
- 1 * 1 (1-inch) piece fresh ginger, peeled and chopped
- 2 * 2 garlic cloves, chopped
- 1 * 1 lemongrass stalk, white part only, chopped into small pieces
- 1 * 1 fresh red jalapeno, cut into rounds
- 1 * 1 (14-ounce) can unsweetened coconut milk
- 1 * 1 teaspoon sugar
- 1 * 1 lime, juiced
- 1 * 1 tablespoon fish sauce (recommended: Nam pla)
- * Kosher salt and freshly ground black pepper
- * Stems from 1/4 bunch fresh cilantro
- * Chile-Coconut Tomato Salad, recipe follows
- Chile-Coconut Tomato Salad:
- 1 1/2 * 1 1/2 cups shredded, unsweetened coconut
- 2 * 2 pounds fresh heirloom tomatoes, cut into big chunks (variety of colors purple, yellow, bright red)
- 1/2 * 1/2 small red onion, slivered
- 1 * 1 fresh red jalapeno, thinly sliced
- * Leaves from 1/4 bunch fresh cilantro
- * Handful fresh mint leaves
- * Kosher salt and freshly ground black pepper
- * Extra-virgin olive oil
- 2 * 2 scallions, trimmed and chopped
Chocolate Sandwich Cookie Cake by Williams-Sonoma
By sheila1004
Using the sandwich cookie cake pan set, you can create a dessert that is reminiscent of creamy sandwich cookies
- For the cakes:
- 1/2 cup cocoa powder, plus more for dusting
- 7 oz. bittersweet chocolate, broken into pieces
- 14 Tbs. (1 3/4 sticks) unsalted butter, cut into cubes
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. salt
- 1 3/4 cups granulated sugar
- 4 eggs
- 1 3/4 tsp. vanilla extract
- For the quick butter-cream frosting:
- 4 1/2 cups confectioners' sugar
- 12 Tbs. (1 1/2 sticks) unsalted butter
- 3 1/2 Tbs. milk, plus more, if needed
- 1 1/2 tsp. vanilla extract
- Pinch of kosher salt
Chocolate Chip Pumpkin Bread
By sheila1004
This spicy pumpkin bread dotted with mini chocolate chips makes a fun holiday treat
- 3 cups white sugar
- 1 (15 ounce) can pumpkin puree
- 1 cup vegetable oil
- 2/3 cup water
- 4 eggs
- 3 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 cup miniature semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Hawaiian Beef Teriyaki
By sheila1004
Combine soy sauce, ginger, garlic, sugar and water
- 1 1/2 * 1 1/2 pounds sirloin steak, cut into 1/4-inch strips
- 3/4 * 3/4 cup soy sauce
- 1/2 * 1/2-inch slice fresh ginger
- 1 * 1 clove garlic, minced
- 1 1/2 * 1 1/2 teaspoons brown sugar
- 1/2 * 1/2 cup water
- 1 * 1 pineapple, peeled and sliced lengthwise
- 1 * 1 tablespoon chiffonade or thinly sliced mint leaves
Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce
By sheila1004
Preheat your grill to high
- Spice Rubbed Chicken:
- 1 * 1 tablespoon Spanish paprika
- 1 * 1 tablespoon smoked paprika
- 2 * 2 teaspoons cumin seeds, ground
- 2 * 2 teaspoons mustard seeds, ground
- 2 * 2 teaspoons fennel seeds, ground
- 1 * 1 teaspoon coarsely ground black pepper
- 2 * 2 teaspoons kosher salt
- 4 * 4 (8-ounce) boneless chicken breasts
- * Olive oil
- * Parsley-Mint Sauce, recipe follows
- Parsley-Mint Sauce:
- 1 1/2 * 1 1/2 cups tightly packed fresh mint leaves
- 3/4 * 3/4 cup tightly packed fresh flat-leaf parsley
- 6 * 6 cloves garlic, chopped
- 2 * 2 serrano chiles, grilled, peeled, chopped
- 2 * 2 tablespoons honey
- 2 * 2 tablespoons Dijon mustard
- 1 * 1 cup olive oil
- * Water
- * Salt and freshly ground black pepper
Grilled Bananas with Maple Creme Fraiche
By sheila1004
Preheat grill. Brush cut side of bananas with oil
- 4 * 4 ripe bananas, halved and left in peel
- * Vegetable oil
- 1 * 1 cup creme fraiche or sour cream
- 1/4 * 1/4 cup pure maple syrup
- * Fresh mint, for garnish
- * Fresh raspberries, blackberries and blueberries, for garnish
Chocolate Chip Cookie S'mores
By sheila1004
Preheat grill to medium-high heat
- * Canola oil
- 3 * 3 bananas
- 10 * 10 store-bought chocolate chip cookies (the larger the better)
- 1 * 1 cup graham cracker crumbs
- 1 * 1 cup small marshmallows
- 1 * 1 cup chocolate chips
Mediterranean Bruschetta
By sheila1004
Preheat grill to medium-high heat
- 1 * 1 (1-pound) loaf ciabatta, cut into 1-inch wide slices
- 1/4 * 1/4 cup olive oil
- 1 * 1 (15-ounce) container whole milk ricotta
- 2 * 2 large seeded and diced tomatoes
- 2 * 2 tablespoons finely chopped kalamata olives
- 3 * 3 tablespoons freshly chopped basil leaves plus whole leaves, for garnish
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/2 * 1/2 lemon
- 1 * 1 teaspoon dried oregano