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Recipes
Million Dollar Fudge
By erinp
Butter two 9x9 inch baking pans and set aside
- 4 1/2 cups white sugar
- 1 pinch salt
- 2 tablespoons butter
- 1 (12 fluid ounce) can evaporated milk
- 2 cups chopped nuts
- 1 (12 ounce) package semisweet chocolate chips
- 12 (1 ounce) squares German sweet chocolate
- 2 cups (1 pint) marshmallow creme
Tomato-Basil Pasta Salad
By erinp
1. Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss
- 3 large ripe tomatoes (about 1 1/2 lb), coarsely chopped (3 1/2 cups)
- 1/3 cup chopped red onion
- 1/4 cup extra-virgin olive oil
- 2 Tbsp red wine vinegar
- 1 tsp minced garlic
- 1/2 tsp each salt and pepper
- 1/4 tsp dried oregano
- 12 oz fusilli pasta (or your favorite pasta)
- 1 cup fresh basil leaves, cut into thin strips
Beet, Carrot & Apple Salad
By erinp
1. In a large bowl, combine the orange zest and juice, lime zest and juice, and vinegar
- Zest and juice of 1 orange
- Zest and juice of 1 lime
- 2 tablespoons sherry vinegar
- 3/4 cup extra-virgin olive oil
- Sea salt and fresh ground black pepper
- 1 pound beets, peeled and cut in matchsticks
- 2 large carrots, peeled and cut in matchsticks
- 1 Granny Smith apple, cored, peeled and cut in matchsticks
- 1 turnip, peeled and cut in matchsticks
- 1 bunch flat-leaf parsley, stems removed
Heirloom Tomato and Avocado Stack
By erinp
1. To prepare dressing, combine first 9 ingredients in a small food processor or blender; process 30 seconds or unt...
- Dressing:
- 1/3 cup low-fat buttermilk
- 1/4 cup chopped fresh cilantro
- 2 tablespoons reduced-fat sour cream
- 1 tablespoon reduced-fat mayonnaise
- 1/2 teaspoon grated lime rind
- 1/4 teaspoon minced fresh garlic
- 1/4 teaspoon salt
- 1/8 teaspoon ground cumin
- Dash of ground red pepper
- Salad:
- 4 medium heirloom tomatoes (about 2 pounds)
- 1/4 teaspoon salt
- 1/4 cup very thinly vertically sliced red onion
- 1 cup diced peeled avocado (about 1 small)
- Coarsely ground black pepper (optional)
Quick Roasted Cherry Tomato Sauce with Spaghetti
By erinp
1. Preheat oven to 450°. 2
- 4 quarts water
- 1 tablespoon kosher salt
- 12 ounces uncooked spaghetti
- 2 pints cherry tomatoes
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper
- 1/4 cup chopped or torn fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 3/4 cup (3 ounces) crumbled semisoft goat cheese
Chicken Tamale Casserole
By erinp
1. Preheat oven to 400°. 2
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix (such as Martha White)
- 1 (4-ounce) can chopped green chiles, drained
- Cooking spray
- 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breast
- 1/2 cup fat-free sour cream
Thumbprint Cookies
By erinp
Preheat oven to 350 degrees F
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 2/3 cup sugar, plus more for rolling
- 1 large egg
- 1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract (or 1/2 tsp vanilla and 1/2 tsp almond extract)
- 1/3 cup raspberry, cherry or strawberry jam, chocolate or Nutella
Tomato and Basil Baked Fish
By erinp
1.HEAT oven to 375°F. Lightly coat bottom of 13 x 9-inch pan with 1 tablespoon olive oil
- 1/3 cup Crisco® Extra Virgin Olive Oil, divided
- 3 slices whole wheat bread
- 1 tablespoon finely minced garlic
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 firm mild white fish fillets such as cod, walleye or flounder (about 1-1/3 pounds)
- 1/2 cup seeded and chopped Roma tomatoes
- 2 teaspoons fresh lemon juice
- 1 tablespoon fresh chopped basil
Grown-Up Grilled Cheese Sandwiches
By erinp
Cooking Light, January 2010
- Cooking spray
- 1 cup vertically sliced red onion
- 1 large garlic clove, minced
- 1 cup (4 ounces) shredded reduced-fat sharp white cheddar cheese (such as Cracker Barrel)
- 8 (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm)
- 2 cups fresh spinach leaves
- 8 (1/4-inch-thick) slices tomato
- 6 slices center-cut bacon, cooked
Raspberry Almond Bars
By erinp
1. Preheat oven to 325 degrees
- 1/2 cup butter
- 1 Package (10 to 12 oz.) vanilla or white chips, divided
- 2 eggs
- 1/2 cup sugar
- 1 tsp. almond extract
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 1/2 cup seedless raspberry jam
- 1/4 cup sliced almonds