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Recipes
Cheesy Hash Brown Potatoes
By doroalry
Melt the cheese, butter and milk over low heat until well blended - stir often
- 2/3 lb Velvetta - cubed
- 1 cup shredded Cheddar Cheese
- 2 cups Milk
- 1/2 cup Butter
- 1 bag cubed frozen Hash Brown Potatoes
Raspberry-Lime Rickey Slushies
By doroalry
1. Combine first 6 ingredients in a blender
- 2 1/2 cups ice cubes
- 1 1/2 cups sparkling water
- 1/2 cup gin (such as Bluecoat American Dry Gin)
- 6 tablespoons sugar
- 1/4 cup fresh lime juice $
- 8 ounces fresh raspberries, frozen
- Lime wedges (optional)
Sweet Potato Veggie Burger
By doroalry
from: http://kblog.lunchboxbunch
- 2 cans cannellini white beans, drained
- 1 large sweet potato, baked/peeled/mashed (about 2 cups)
- 2 Tbsp tahini
- 2 tsp maple or agave syrup
- 1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
- 1/4 cup wheat flour
- optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
- salt to taste if needed
- plentiful Panko crumbs
- safflower oil for pan
Pistachio Sour Cream Bread
By doroalry
In small bowl stir first three ingredients together and set aside
- 3 Tbsp Brown Sugar
- 2 tsp Cinnamon
- 3/4 cup Chopped Walnuts
- 1 pkg Duncan Hines Butter cake mix
- 1 pkg Pistachio instant jello pudding
- 1 cup Sour Cream
- 4 Eggs, slightly beaten
- 1/4 cup Oil
- 1/4 cup Water
Carmel Apple Dip
By doroalry
Mix together well and spread in thin layer on plate
- 1 8oz Cream Cheese
- 3/4 cup Brown sugar (packed)
- 1 tsp Vanilla extract
- Dry roasted peanuts (chopped)
Farro with Tomato and Onion
By doroalry
delicious on a bed of spinach with a little feta cheese sprinkled on top
- 1 cup pearled farro
- 2-3 cups water
- 1-2 Roma Tomatos (chopped)
- 1/2 - 3/4 cup sweet onion (chopped)
- 2 tbsp balsamic vinegar
- 1/4 cup olive oil
- black pepper to taste
- 1 large clove garlic (minced)
Two-Bean Soup with Kale
By doroalry
From myrecipes.com This hearty soup warms up chilly nights
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 teaspoon salt, divided
- 2 garlic cloves, minced
- 4 cups chicken broth, divided
- 7 cups stemmed, chopped kale (about 1 bunch)
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 teaspoon chopped fresh rosemary
Robin's Vegetable Black Bean Soup
By doroalry
1. Heat oil in a large saucepan over medium heat
- * 1 tablespoon olive oil
- * 1 small onion, chopped
- * 1-2 cloves garlic, minced
- * 1/2 tablespoon chili powder
- * 1 teaspoon(s) ground cumin
- * 2 cans (15-ounce) black beans, rinsed
- * 4 cups chicken broth
- * 1 jar prepared salsa (pint size)
- * 1/4 teaspoon salt
- * 1 tablespoon lime juice (optional)
- * 4 tablespoon reduced-fat sour cream (optional)
- Shredded Cheese
Maple Nut Quinoa Granola
By doroalry
tweeked from http://soletshangout
- 1/2 cup uncooked quinoa
- 2 1/2 cups old fashion oats
- 1 cup raw almonds slices
- 1/2 cup raw sunflower seeds
- 1/4 cup ground flax seed
- 2 Tbsp chia seeds
- 2 tsp cinnamon
- 1 Tbsp vanilla extract
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- dried fruit to taste (raisens, craisens, cherries)
Chickpea, Pesto, Tomato, and Mozzarella Salad
By doroalry
1. In a medium bowl, combine chickpeas, pesto, tomatoes, and mozzarella cheese
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup pesto
- 1 cup chopped grape tomatoes
- 1/4 cup chopped fresh mozzarella
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh basil, optional