Hklbrries' profile page
Recipes
White Chocolate, Cranberry and Macadamia Nut Cookies
By Hklbrries
Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups dried cranberries (about 6 ounces)
- 1 1/2 cups white chocolate chips (about 81/2 ounces)
- 1 cup coarsely chopped roasted salted macadamia nuts (about 41/2 ounces)
Smashed Peas
By Hklbrries
Cook peas in salted boiling water in medium saucepan until tender, 3 to 6 minutes
- Optional:
- 4 cups frozen or fresh peas
- 1 tbsp extra virgin olive oil
- 2 tbsp chopped fresh mint or chives, if desired.
- Salt, to taste
- Pepper, to taste
- Plain Greek-style yogurt
- 1 tbsp extra virgin olive oil
Bittersweet Icing
By Hklbrries
For icing the Guinness Stout Chocolate Layer Cake recipe in this collection
- 1 ½ cups heavy cream
- 6 ounces bittersweet chocolate, finely chopped
- 4 ½ tbdp confectioners’ sugar
- 4 ½ tbsp cocoa
- 1 ½ tsp vanilla
- 1 ⁄8 tsp salt
Wild Plum, Sloe (Prunus Americana, Prunus umbellata, Prunus mexicana)
By Hklbrries
There are many species of Wild Plums in the United States and when ripe, most of them have flavor that is superior ...
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Mrs. Dawson's Blueberry/Huckleberry Muffins
By Hklbrries
At low speed cream margarine, sugar and vanilla
- 1/2 cup margarine or butter
- 2 eggs
- 1 1/4 cups sugar (we use raw sugar)
- 1/2 cup milk
- 1 tsp vanilla
- 2 tbsp sugar to sprinkle on top
- 2 cups flour (we use unbleached flour)
- 1/2 tsp salt
- 2 cups blueberries or huckleberries
- 2 tsp baking powder
Peanut Chocolate Bark
By Hklbrries
Here's a chocolate bark recipe that's great you're in a rush—and even when you're not!
- 12 oz finely chopped milk chocolate
- 1 tbsp melted shortening
- 4 oz chopped semisweet chocolate
- 1/3 cup raisins
- 2/3 cup salted roasted peanuts
Phil’s Meatless Chili
By Hklbrries
In a 5-quart saucepot heat oil over medium heat
- 2 tbsp Mazola corn oil
- 1 1/4 cups chopped onion
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1/4 tsp dried basil leaves
- 1/4 tsp dried oregano leaves
- 1/4 tsp ground cumin
- 2 cups diced zucchini
- 1 cup diced carrots
- 28 oz (796 ml) can tomatoes
- 19 oz (540 ml) can chick peas, drained
- 19 oz (540 ml) can kidney beans, undrained
Spicy Pumpkin Mousse with Mini-Chocolate Chips
By Hklbrries
Boost energy and brighten a blue mood with this scrumptious dessert! Prep time: 15 minutes Chilling time: 1 h
- 1 can (15 ounce) pumpkin puree
- 1/4 cup pure maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 cups frozen fat-free whipped topping, thawed
- 1/4 cup semisweet mini-chocolate chips
Spaghetti with Roasted Tomatoes and Herbs
By Hklbrries
Heat oven to 400 F. Cook the pasta according to the package directions; drain and return it to the pot
- 12 ounces spaghetti (3/4 box)
- 2 pounds cherry tomatoes (about 6 cups)
- 6 cloves garlic, smashed
- 3 tbsp olive oil, plus more for serving
- 1/2 tsp Kosher salt
- 1/4 tsp black pepper
- 1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
- Shaved Parmesan, for serving