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Recipes
Easy Lemon Cakes
By kelsa94
These lemon cakes are dainty, moist, and perfect for a tea party
- 2 cups sugar
- 1.5 cups water
- 2 lemons, sliced thinly
- 2.5 cups flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 TBSP lemon zest
- 3 TBSP lemon juice
- 1 cup butter, softened
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1.25 cups sugar
- 2 eggs
- 1/2 cup sugar
- 1/2 cup lemon juice
Easy Greek Salad
By kelsa94
Easy Greek Salad with cucumbers, grape tomatoes, feta cheese and kalamata olives with a lemony red wine vinaigrette...
- 1/4 1/4 cup olive 1/4 cup olive oil
- 2 2 tablespoons red 2 tablespoons red wine vinegar
- 1 1 1 tablespoon lemon juice
- 1/2 1/2 teaspoon dried 1/2 teaspoon dried oregano
- 1/4 1/4 teaspoon kosher 1/4 teaspoon kosher salt
- 1/8 1/8 teaspoon ground 1/8 teaspoon ground black pepper
- 4 4 4 ounces Bulgarian feta, crumbled in large chunks
- 1/2 1/2 1/2 cup Kalamata olives, halved and pitted
Butternut Squash Shakshuka
By kelsa94
In a 3 1/2- or 4-qt. slow cooker combine first eight ingredients (through black pepper)
- 3/4 cup chopped red sweet pepper
- 1 small onion, halved and thinly sliced
- 1 medium fresh jalapeno chile pepper, seeded and finely chopped*
- 2 cloves garlic, minced
- 1 teaspoon dried oregano, crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 2 pound butternut squash, peeled, seeded, and chopped (6 cups)
- 1 15 ounce can or 1/2 of a 28-oz. can crushed tomatoes
- 1 8 ounce can tomato sauce
- 6 eggs
- 3/4 cup crumbled feta cheese (3 oz.)
- 2 tablespoons snipped fresh parsley
- Pita bread rounds, warmed
Butter Pound Cake
By kelsa94
1. Position a rack in the center of the oven and heat the oven to 350 degrees F
- 10 ounces (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
- 10 1/4 ounces (2-1/2 cups) cake flour or 11 ounces (2-1/3 cups) unbleached all-purpose flour; more for the pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 3/4 cups granulated sugar
- 2 large egg yolks, at room temperature
- 3 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 1 1/2 teaspoons pure vanilla extract
Apple and Oat Scones with Cinnamon and Nutmeg
By kelsa94
Preheat oven to 400 degrees
- 1 2/3 cups all-purpose flour, plus more for rolling
- 1 1/3 cups old-fashioned rolled oats, plus more for topping
- 1/4 cup plus 2 tablespoons light-brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks cold unsalted butter, cut into pieces
- 1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
- 2/3 cup cold buttermilk, plus more for brushing
- Raw turbinado sugar, for sprinkling
Bean Dip
By kelsa94
Mix 1/3 cup Sour Cream, 1/3 cup Mayonnaise with 1 packet McCormack Taco Seasoning
- 1 can bean dip
- Shredded Cheddar Cheese
- Chopped tomatoes
- Minced Jalapeno pepper
- Chopped Scallion
- 1/3 cup Sour Cream
- 1/3 cup Mayonnaise
- 1 packet McCormack Taco Seasoning
- Avacado - Dark and soft
- Lemon Juice
Coffee Ice Cream with Dark Chocolate Morsels
By kelsa94
Makes 1 quart In a medium bowl, beat the egg for a minute or two, until light and airy and appears pale yellow
- 1 egg
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon Baileys Original Irish Cream (optional)
- 1 teaspoon Creme de Cacao (optional)
- 2 cups Heavy cream
- 1 cup Whole milk
- 1/4-1/2 cups Granulated sugar
- 2-3 tablespoons Coarse-ground coffee of your choice (I prefer "Vienna Roast" from Whole Foods ~ it has sweet toffee notes)
- 4 ounces Bar of good-quality dark chocolate (I prefer Sirius Icelandic Chocolate from Whole Foods)
Minestrone Casserole
By kelsa94
1 Heat oven to 350°F. Cook and drain pasta as directed on package using minimum cook time
- 2 cups uncooked mini lasagna (mafalda) noodles (4 oz)
- 3 tablespoons olive oil
- 1 cup chopped onion (1 large)
- 1 cup sliced carrots, (2 medium)
- 2 medium stalks celery, sliced (1 cup)
- 1 medium green bell pepper, chopped
- 1 medium zucchini or summer squash, quartered lengthwise and sliced
- 2 cloves garlic, chopped
- 2 cans (15 oz each) red kidney beans, drained, rinsed
- 1 can (15 oz) diced tomatoes with Italian herbs, undrained
- 1/2 cup finely shredded Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup refrigerated basil pesto
Carrot Cake Cupcakes with Cream Cheese Frosting
By kelsa94
Preheat oven to 325 degrees
- 1 pound medium carrots, peeled and finely grated
- 3 large eggs, room temperature
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 1/3 cup buttermilk
- 1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract)
- 1/2 cup golden raisins (optional)
- 1 cup walnuts or pecans, toasted and finely chopped (optional; how-to follows)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Cream Cheese Frosting
- Sweetened shredded coconut, toasted (how-to follows), for decorating
- Preheat oven to 350 degrees. Spread coconut evenly on rimmed baking sheets; toast, stirring occasionally, until starting to brown, about 10 minutes (or longer if darker color is desired). Transfer sheet to a wire rack; let coconut cool completely.
- Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes (watch carefully to prevent burning). Transfer sheet to a wire rack; let nuts cool completely.
Spinach Manicotti in Creamy Tomato Sauce
By kelsa94
Preheat oven to 375 degrees
- 8 manicotti shells (from an 8-ounce package)
- 1 teaspoon extra-virgin olive oil
- 1 container (15 ounces) part-skim ricotta cheese
- 1 cup finely grated Parmesan (2 ounces)
- 1 teaspoon finely grated lemon zest
- 1 package (10 ounces) frozen spinach, thawed and squeezed dry
- 2 cups prepared marinara sauce
- 1/4 teaspoon dried oregano
- 2 tablespoons heavy cream
- Coarse salt and ground pepper