Hklbrries' profile page
Recipes
Peanut Butter S'mores Bars
By Hklbrries
School often starts when kids still have summer on the brain
- 3 tablespoons unsalted butter
- 10-ounce package marshmallows
- 1/4 cup smooth natural peanut butter
- 3 cups graham cereal, lightly crushed
- 1 sleeve of graham crackers (9 sheets), lightly crushed
- 1 cup semi-sweet chocolate bits
- 1/2 cup lightly salted peanuts
Fruity Faces
By Hklbrries
Combine cream cheese with honey
- Assorted fruits:
- 1/2 cup cream cheese
- 2 tbsp honey
- 4 slices whole-wheat bread
- Blueberries (for the eyes)
- Mango (for the eyeballs)
- Kiwi (for the nose)
- Mango (for the mouth)
- Or:
- Banana
- Apple
- Strawberry slices
Cake Mix Cookies (Devil's Food Cookies)
By Hklbrries
"Dee King called recently searching for a recipe for Cake Mix Cookies
- 1 (18.25-ounce) package devil's food cake mix without pudding
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 1/2 cup chopped pecans
- 6 (1.45-ounce) milk chocolate bars, divided into squares (optional)
- 1/2 cup coconut (optional)
- I used dark chocolate chips and stirred them in to the batter before baking.
World Famous Fruit Compote
By Hklbrries
Tips: Chilled compote is delicious mixed with vanilla yogurt or eaten straight from the bowl
- 4 fresh apples (Gala, Pink Lady or Fuji)
- 4 fresh peaches
- 2 cups fresh cherries, pitted and halved
- 1 tbsp fresh lemon juice
- 1/2 cup sugar
- 2 tsp cornstarch
- 2 tbsp cold water
Feta and Goat Cheese Spread with Apricot Honey Marmalade
By Hklbrries
Place cream cheese in a bowl and beat until creamy
- Apricot Honey Marmalade:
- 8 ounces cream cheese, softened
- 3 1/2 ounces feta cheese, crumbled
- 3 1/2 to 4 ounces goat cheese (chevre), crumbled
- Bruschetta, for serving
- 1 tbsp honey
- 3 tbsp apricot preserves
- 1 tbsp balsamic vinegar
- 2 tbsp dried chopped onion
- 1 tbsp chopped fresh thyme
Espresso Biscotti
By Hklbrries
Biscotti is suprisingly easy to make and extremely satisfying to enjoy with a glass of milk or your morning cup of ...
- 2 cups all-purpose flour
- 1/4 cup cocoa, unsweetened
- 1 tsp baking soda
- 1/8 tsp baking powder
- 1 cup sugar
- 4 tbsp espresso powder
- 5 tbsp butter, room temp
- 2 tbsp olive oil
- Zest of 1 orange
- 2 large eggs
- 3/4 cup semisweet chocolate, chopped
- Confectioners’ sugar
Bree's Lentil-Tomato Soup
By Hklbrries
Heat olive oil in a large Dutch oven over medium-high heat
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 3 1/3 cups water
- 2 1/3 cups dried lentils
- 1/3 cup chopped fresh cilantro
- 3 (14 1/2 ounce) cans fat-free, less-sodium vegetable broth
- 1 (28-oz) can diced tomatoes, undrained
- Chopped fresh tomatoes (optional)
- Cilantro sprig (optional)
Strawberry Coconut Crunch Pie
By Hklbrries
Rich, naturally sweet, and vegan, too
- Pie Crust:
- 2 cups Kashi GOLEAN Crunch! cereal
- 1/3 cup whole wheat flour
- 3/4 cup shredded coconut
- 1/2 cup organic apple juice concentrate, thawed
- Filling:
- 3 cups halved organic strawberries
- 1/4 cup cold water
- 1 tablespoon arrowroot or cornstarch
Baked Ziti Casserole
By Hklbrries
Sauce: In hot oil in 6-quart kettle, saute onion and garlic until golden brown - about 10 minutes
- Sauce:
- 1/4 cup olive or salad oil
- 1 cup onion, finely chopped
- 1 clove garlic, crushed
- 1 (2 pounds 3 ounces) can Italian tomatoes
- 1 (6 ounce) can tomato paste
- 2 tbsp chopped parsley
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp dried oregano leaves
- 1/2 tsp dried basil leaves
- 1/4 tsp pepper
- 1 (1 pound) package ziti macaroni
- Cheese Layer:
- 2 (15 ounce) cartons ricotta cheese
- 1 (8 ounce) package mozzarella cheese, diced
- 1/3 cup Parmesan cheese, grated
- 2 eggs
- 1 tbsp chopped parsley
- 1 tsp salt
- 1/4 tsp pepper
- 3 tbsp Parmesan cheese
Honey Crystal Almonds
By Hklbrries
Spread almonds in a shallow pan
- 2 cups whole natural almonds
- 1/4 cup honey
- 2 tbsp butter
- 1 cup turbinado sugar