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Recipes
Hasselback Sweet Potatoes
By LynnWelch
Preheat oven to 400 Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato
- 2 sweet potatoes
- 2 tablespoons Earth Balance butter substitute (chopped in little pieces)
- 2 tablespoons applesauce
- 2 tablespoons maple syrup
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- 1/4 cup peeled and finely diced apple
- 1/2 teaspoon cinnamon
- 1 pinch salt
- Olive oil
Olive Oil-Roasted Cauliflower
By LynnWelch
Bring Restaurant Week to your very own kitchen! This heart-healthy and satisfying side-dish pairs perfectly with ou...
- 2 head(s) cauliflower, cut into florets
- 1/4 cup(s) olive oil
- 2 clove(s) garlic, sliced
- Salt
- Freshly ground pepper
Lemony White Bean Bruschetta
By LynnWelch
This healthy yet hearty grilled bruschetta recipe features mashed cannellini beans and the bright flavors of fresh ...
- 1 (8-ounce) long loaf Italian bread
- 1 (15 to 19 ounce) can white kidney beans (cannellini), rinsed and drained
- 1/2 teaspoon lemon peel, grated
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, coarsely ground
- 1 tablespoon fresh parsley leaves, chopped
- 1 teaspoon fresh parsley leaves, chopped
- 2 cloves garlic, each cut in half
Farmer's Casserole
By LynnWelch
Directions 1. Coat a 2-quart square baking dish with nonstick cooking spray
- Nonstick cooking spray
- 3 cups frozen shredded hash brown potatoes
- 3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
- 1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
- 1/4 cup sliced green onions (2)
- 4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
- 1 1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Perfect Margarita
By LynnWelch
Salt edge of glass Mix together and serve over ice
- 1 1/2 oz. Tequila - Sauza Commenorative
- 1/2 oz. Cointreau
- 1/2 oz. Grand Marnier
- 1/2 oz. Triple Sec
- 4 oz. Sour Mix
- 1 oz. Orange juice (no pulp)
Raspberry Infused Vodka
By LynnWelch
Transform raspberries and vodka into a spiced liqueur fancy enough for your holiday cocktail party or to gift to fr...
- 6 cups Driscoll's Raspberries
- 1 1/2 cups granulated sugar
- Fresh whole steeping spices of choice: cinnamon stick, split vanilla bean, rosemary sprig, fresh bay leaf, peeled chunk of ginger, lemongrass
- 12 cups vodka, or enough to top off your vessels
Butter Rich Spritz Butter Cookies
By LynnWelch
Preheat the oven to 400 degrees F (200 degrees C)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/4 cups confectioners' sugar
- 2 egg yolks
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
Breakfast Bake Recipe
By LynnWelch
Sprinkle the croutons, cheese, onion, peppers and mushrooms into two greased 8-in
- 4-1/2 cups seasoned croutons
- 2 cups (8 ounces) shredded cheddar cheese
- 1 medium onion, chopped
- 1/4 cup chopped sweet red pepper
- 1/4 cup chopped green pepper
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 8 eggs
- 4 cups milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/8 teaspoon pepper
- 8 bacon strips, cooked and crumbled
Pizza-Stuffed Peppers
By LynnWelch
In 2-quart saucepan, cook pasta in 4 cups boiling water 3 minutes
- 1/2 1/2 1/2 cup uncooked orzo or rosamarina pasta
- 4 4 4 cups boiling water
- 6 6 5 small bell peppers (about 5 oz each)
- 1/2 1/2 1/4-lb 10 (1 1/4-lb size) lean ground turkey (about 10 oz)
- 1/2 1/2 2 1/2 diced pepperoni (about 2 1/2 oz)
- 1 1 1 can (15 oz) pizza sauce
- 1 1/2 1 1/2 1/2 cups shredded pizza cheese blend (6 oz)
- 1/2 1/2 1/2 cup water
Potato-and-Roasted-Cauliflower Salad
By LynnWelch
Cauliflower florets are a sly substitute for half of the baby potatoes in this creamy salad
- 3 pound(s) cauliflower, cut into 1-inch florets
- 1/4 cup(s) grapeseed oil
- Kosher salt
- 1.25 pound(s) fingerling potatoes, halved lengthwise and sliced crosswise 1/4-inch thick
- 2 tablespoon(s) Champagne vinegar
- 1.25 pound(s) baby red potatoes, halved and sliced 1/4-inch thick
- 1 cup(s) mayonnaise
- 2 small shallots, minced
- 2 tablespoon(s) Dijon mustard
- 1/4 cup(s) brined capers, drained, rinsed, and finely chopped
- 1/4 cup(s) finely chopped parsley, plus more for garnish
- Finely grated fresh horseradish, for serving