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Recipes
Paleo Pad Thai
By Brandymoe
Cook chicken separately, then mix Add Coconut oil to pan
- 2 Bags Broccoli Slaw
- Kelp Noodles
- 2 Tbs Ginger Minced
- 1 Lime Squeezed
- 1 Onion Diced Up
- 3 Gloves Garlic Minced
- 3 Tbs Soy Sauce
- 1 Tbs Rice Vinegar
- 1/4 Cup Almond Butter
White Chocolate Macadamia Cake
By Brandymoe
Directions Preheat oven to 350°F
- 1 package (18.25 ounces) white cake mix, Duncan Hines®
- 1 package (4-serving-size) instant white chocolate pudding and pie filling mix, Jell-O®
- 2 ⁄3 cup refrigerated liquid egg whites, All Whites®
- 1 ⁄2 cup light coconut milk, A Taste of Thai®
- 1 ⁄2 cup vegetable oil
- 1 cup white baking chips, Nestlé®
- 11 ⁄4 cups chopped macadamia nuts, Diamond of California®
- 2 containers (12 ounces each) whipped cream cheese frosting, Duncan Hines®
Candy Cane Blossom Cookies Recipe
By Brandymoe
Freeze kisses in a covered container for at least 1 hour
- 48 milk chocolate kisses, candy cane kisses or miniature chocolate-covered peppermint patties, unwrapped
- 4 candy canes
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tablespoon 2% milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Pumpkin Bread
By Brandymoe
Grandma Lori's recipe
- 2/3 Cup Shortening
- 2 2/3 Cup Sugar
- 4 Eggs
- 1 Small Can Pumpkin
- 2/3 Cup Water
- 3.5 Cups Flour
- 2 Tbs Baking Soda
- 1.5 Tsp Salt
- 1.5 Tsp Baking Powder
- 1 Tsp Cinnamon
- 1 Tsp Cloves
- Nuts & Raisins Optional
Vanilla Frosting Recipe
By Brandymoe
In a bowl, combine the sugar, butter, milk and vanilla
- 2 cups confectioners' sugar
- 2 tablespoons butter, softened
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Buttercream Frosting
By Brandymoe
In mixing bowl cream butter
- 1 Cup Butter, softened
- 8 Cups Powdered Sugar
- 2 Tsp Vanilla
- 1/2 Cup Milk
Lime-in-the-Coconut Almond Bark Recipe
By Brandymoe
Line a 9-in. square baking pan with foil; set aside
- 1 package (10 to 12 ounces) white baking chips
- 4 teaspoons shortening
- 2 to 4 drops green food coloring, optional
- 1/2 cup flaked coconut, toasted
- 1/2 cup chopped almonds, toasted
- 4 teaspoons grated lime peel
Cran-Walnut-Orange Butter
By Brandymoe
In a food processor combine all ingredients, chill
- 4 ounces stick salted butter, at room temperature
- 1/3 cup toasted walnuts, chopped
- 1/4 cup dried cranberries, chopped
- 1 teaspoon orange zest
Honey Lime Dressing
By Brandymoe
Whisk all ingredients together
- 3 Tbs fresh lime juice
- 4 Tbs raw honey
- 2 Tbs olive oil
- 1/2 Tsp sea salt
Pineapple-Jicama Salsa
By Brandymoe
In a bowl, combine the red onion with the lime juice and let stand for 10 minutes
- 2 tablespoons finely chopped red onion
- 1 tablespoon freshly squeezed lime juice
- 1 1/4 pounds peeled pineapple, cut into 1/2-inch dice (3 cups)
- 2 tablespoons fresh pineapple juice, squeezed from the rind
- 5 ounces jicama, peeled and cut into 1/4-inch dice (1 cup)
- 3 tablespoons finely chopped cilantro
- 1 tablespoon light brown sugar
- 1 jalapeño—stemmed, seeded and finely chopped
- 1 scallion, thinly sliced