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Chicken Gyros

Chicken Gyros

By

Penzey's Recipe

  • Tzatziki Sauce:
  • 2 large boneless/skinless chicken breasts
  • 1/4-1/2 tsp. salt
  • 1/4-1/2 tsp. PEPPER
  • 2-3 tsp. SPEARMINT
  • 2-3 tsp. TURKISH OREGANO
  • 1 TB. olive oil
  • 4 pieces pita bread
  • 1 Cup baby spinach leaves
  • 1 thinly sliced red onion
  • 1 tomato, diced
  • 1 Cup crumbled feta cheese, to taste
  • 1 Cup Greek yogurt, drained if needed
  • 1 small cucumber, peeled, seeded, finely minced and drained
  • 1 lemon, zest and juice (about 1 tsp. zest, 1/4-1/3 Cup juice)
  • 1/4 tsp. salt, to taste
  • 1/4 tsp. PEPPER, to taste
  • 1-2 tsp. DILL WEED
  • 1 TB. olive oil
  • 2 cloves garlic, minced (or 1/2 tsp. PENZEYS MINCED GARLIC)
  • 1 tsp. SPEARMINT
4.4/5 (9 Votes)

Morning Pumpkin Muffins

Morning Pumpkin Muffins

By

Penzey's Spice Recipe

  • Topping:
  • 2 1/2 Cups flour
  • 2 Cups sugar
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 TB. PENZEYS CINNAMON
  • 1/4 tsp. GROUND ALLSPICE
  • 1/4 tsp. GROUND CLOVES
  • 3 eggs
  • 1 15-oz. can pumpkin purée
  • 3/4 Cup oil
  • 1/2 Cup raisins
  • 1/2 Cup walnuts
  • 2 TB. sugar
  • 1/4 tsp. PENZEYS CINNAMON
4.7/5 (7 Votes)

Molasses Cookie

Molasses Cookie

By

Midwest Living - Blue Ribbon recipe

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 cup packed brown sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/4 cup granulated sugar
4.3/5 (6 Votes)

Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins

By

These moist, 5-star pumpkin muffins get a burst of sweet and sour notes from the dried cranberries

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup canned pumpkin
  • 1/2 cup low-fat buttermilk
  • 1/4 cup packed light brown sugar
  • 2 tablespoons canola oil
  • 1 large egg $
  • 2/3 cup sweetened dried cranberries, chopped (such as Craisins)
  • Cooking spray $
4.5/5 (43 Votes)

Oatmeal Toffee Cookies

Oatmeal Toffee Cookies

By

Recipe from Patrice Taylor at Penzey's spices

  • 1/2 Cup butter-flavored shortening (or regular shortening or butter)
  • 1/2 Cup sugar
  • 1/2 Cup packed brown sugar
  • 1 egg
  • 1 TB. water
  • 1 tsp. PURE VANILLA EXTRACT
  • 1 Cup flour
  • 1 Cup quick-cooking oats (old-fashioned oats work, too)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 Cups semi-sweet chocolate chips
  • 1/2 Cup dried cranberries
  • 1/2 Cup chopped walnuts
  • 1/2 Cup toffee bits (sold by the chocolate chips)
4.3/5 (9 Votes)

Creamy Fall Slaw

Creamy Fall Slaw

By

Penzey's Recipe

  • 6 cups shredded cabbage (half a large head or all of a small head)
  • 1/2 cup finely chopped onion (1 medium onion)
  • 1/2 cup finely chopped bell pepper, any color (1/2 large pepper)
  • 1 large red apple, diced
  • 1/4 cup raisins or craisins
  • 3 tbsp lemon juice (juice of 1 lemon)
  • 1/2 cup mayonnaise (regular or light)
  • 1/4 cup sour cream
  • 1 tbsp honey
  • 1 tsp prepared mustard
  • 1 tsp salt
  • 1 tsp celery seed
  • 1/2-1 tsp ground pepper
0/5 (0 Votes)

Moroccan-Style Stuffed Acorn Squashes

Moroccan-Style Stuffed Acorn Squashes

By

Martha Stewart Recipe

  • 2 medium acorn squashes (about 2 pounds) halved and seeded
  • 2 tsp extra-virgin olive oil
  • 3/4 pound ground chuck (95 percent lean)
  • Ground cinnamon
  • Ground nutmeg
  • 2 tsp coarse salt
  • 1/2 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 3/4 cup bulgur wheat
  • 2 cups water
  • 1/4 cup golden raisins
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tbsp toasted pine nuts
0/5 (0 Votes)

Buttermilk Banana Bread

Buttermilk Banana Bread

By

Penzey's Recipe

  • 1/2 Cup butter, softened (1 stick)
  • 1 Cup white sugar
  • 4 eggs
  • 4 very ripe bananas, mashed with a fork
  • 1 Cup buttermilk
  • 2 tsp. PURE VANILLA EXTRACT
  • 4 Cups flour
  • 4 tsp. baking soda
  • 1 tsp. PENZEYS CINNAMON
  • 1 tsp. salt
0/5 (0 Votes)

Broccoli Cornbread

Broccoli Cornbread

By

Preheat oven to 400°. Grease a 9x9 pan and set aside

  • 1 10-oz. pkg. frozen chopped broccoli or 3 Cups cooked and dried broccoli florets
  • 1 Cup chopped onion
  • 1 Cup cottage cheese
  • 1/2 Cup melted butter
  • 4 eggs, beaten
  • 1 7-oz. pkg. cornbread mix (or the dry ingredients from our favorite recipe, below)
  • 1/2 tsp. SAGE
  • 1/4 tsp. PENZEYS PEPPER
  • 1/4 tsp. NUTMEG
  • dash CAYENNE PEPPER
  • Sweet Summer Cornbread
  • 11/2 Cups all-purpose flour
  • 3/4 Cup yellow corn meal
  • 2/3 Cup granulated white sugar
  • 5 tsp. baking powder
  • 1 tsp. salt
  • 1/2 Cup butter (l stick)
  • 1 extra large egg
  • 1 Cup milk
  • 1 tsp. PURE VANILLA EXTRACT
0/5 (0 Votes)

Spinach Dip

Spinach Dip

By

Penzey's Dip

  • 2 Cups sour cream, regular or light
  • 2 TB. GARDEN SALAD SEASONING
  • 1 pkg. chopped spinach, cooked and drained well
  • 1/4 Cup minced onion (half a small onion)
  • 3/4 tsp. CALIFORNIA BASIL
  • 1/2 tsp. TURKISH OREGAN
0/5 (0 Votes)