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Recipes
Zucchini Parmesan
By Hklbrries
Heat oven to 375 F. Coat a 13-by-9-by-2-inch baking dish with nonstick cooking spray
- Adapted from Family Circle, www.familycircle.com
- 1/2 cup flour
- 3 eggs, lightly beaten
- 1 1/2 cups seasoned bread crumbs
- 3 large zucchini, about 2 pounds, cut lengthwise into 1/4-inch thick slices
- 1/4 cup canola oil
- 1 jar (25 ounces) prepared marinara sauce (such as Muir Glen)
- 2 cups shredded reduced-fat mozzarella cheese
- 1 cup basil leaves
- 1/4 cup grated Parmesan cheese
Hotlanta Slaw
By Hklbrries
Mix together cabbage, carrots, peaches, pecans and green onions in a large bowl; set aside
- 1 small head green cabbage, shredded (about 8 cups)
- 4 carrots, shredded (about 3 cups)
- 1 (16-ounce) can sliced peaches, drained and finely chopped
- 1 cup toasted pecans, chopped
- 1 bunch green onions, thinly sliced (about 1 cup)
- 1 cup mayonnaise
- 1/2 cup lemon juice
- 1/2 cup cider vinegar
- 2 tablespoons poppy seeds
- 1 jalapeño chile, seeded and minced
- 1 clove garlic, minced
- 1/8 tsp cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons granulated sugar (or more, adjust to taste)
Pumpkin Bread - Microwave Recipe
By Hklbrries
Instructions say to use aluminum foil in the microwave
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp baking powder
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 cup plain canned pumpkin
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup finely snipped dates
- 1 cup chopped walnuts
The Coltrane Supreme
By Hklbrries
Place all ingredients in a blender and mix on medium speed for 1 minute
- 2 cups unsweetened apple juice
- 2 cups raspberry juice
- 2 bananas, in chunks
- 1 cup (8 ounces) firm silken tofu
- 1/2 tsp almond extract
- 2 tbsp semisweet chocolate chips, melted
Caramel Nut Cheesecake
By Hklbrries
Heat oven to 350 F. Line 13-by-9-inch pan with foil
- 2 cups Honey Maid graham cracker crumbs
- 1 cup Planters cocktail peanuts, chopped, divided
- 1 1/4 cups sugar, divided
- 6 tbsp butter or margarine, melted
- 4 pkg (8 oz each) cream cheese, softened
- 2 tsp vanilla
- 1 cup sour cream
- 4 eggs
- 1/4 cup caramel ice cream topping
Cranberry Fruit Bread
By Hklbrries
Sift together flour, sugar, baking powder, soda and salt
- 2 cups all-purpose sifted flour
- 1 cup sugar
- 1 1/2 tsp double-acting baking powder
- 1/2 tsp soda
- 1 tsp salt
- 1/4 cup shortening
- 3/4 cup orange juice
- 1 tbsp grated orange rind
- 1 egg, well beaten
- 1/2 cup chopped nuts
- 1 to 2 cups fresh cranberries, coarsely chopped
How to Make Concrete Steps Safer
By Hklbrries
Q. We have concrete steps on our front and back porches, and they get very slippery when wet
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Blueberry-Zucchini Muffins with a Hint of Banana
By Hklbrries
Combine dry and wet ingredients separately
- 1 3/4 cups flour
- 2 tsp baking powder
- 1/2 tsp allspice
- 1/4 tsp salt
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1/2 of a banana, mashed
- 3/4 cup pureed zucchini (about 1 decent sized one)
- 1/4 cup unsweetened applesauce
- 1 cup fresh blueberries
- 1 tbsp water
Blueberry Bread Pudding with Blueberry Ginger Sauce
By Hklbrries
For the sauce, combine blueberries, sugar, ginger and water in medium saucepan
- Blueberry Ginger Sauce:
- 2 cups fresh or frozen blueberries
- 1/2 cup sugar
- 1 tbsp crystallized ginger or 1/2 tsp dried ginger
- 1/4 cup water
- Pudding:
- 1 1/2 cups sugar
- 4 large eggs
- 1 cup whipping cream
- 2 cups milk
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 1 (16 ounce) loaf challah or French bread, cut into 2-inch cubes
- 1 cup fresh or frozen blueberries
Minestrone Soup
By Hklbrries
Never mind that hearty vegetable soups are great for warming up during this increasingly chilly time of year
- 2 tbsp extra-virgin olive oil
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- Handful of celery leaves, chopped
- 2 medium potatoes, peeled and diced
- 1 (16 ounce) can salt-free diced tomatoes (not drained)
- 1 cup salt-free tomato sauce
- 1/4 cup dry red wine (optional)
- 2 bay leaves
- 2 tsp Italian herb seasoning
- 1 cup canned chickpeas, drained and rinsed
- 1 cup frozen peas, thawed
- 2 tbsp minced fresh parsley
- Salt, to taste
- Freshly ground black pepper, to taste