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Recipes
Bloody Mary
By junerodgers
Everyone seems to have a preference when it comes to a Bloody Mary—whether it’s the brand of tomato juice or ho...
- 4 cups chilled tomato juice
- 9 oz vodka (1 cup plus 2 tablespoons)
- 1/3 cup fresh lemon juice
- 1 1/2 tablespoons drained bottled horseradish
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 teaspoon celery salt (optional)
- 3/4 teaspoon Tabasco
- 3/4 teaspoon black pepper
Candy Corn Sugar Cookies
By junerodgers
Preheat oven to 350 degrees
- 4 tablespoons unsalted butter, very soft
- 1/2 cup sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour (spooned and leveled)
- 36 About 36 candy corns
- Read more at Marthastewart.com: Candy-Corn Sugar Cookies Recipe - MarthaStewart.com
Libby's Pumpkin Roll
By junerodgers
Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful pre...
- * CAKE
- 1/4 * 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 * 3/4 cup all-purpose flour
- 1/2 * 1/2 teaspoon baking powder
- 1/2 * 1/2 teaspoon baking soda
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/2 * 1/2 teaspoon ground cloves
- 1/4 * 1/4 teaspoon salt
- 3 * 3 large eggs
- 1 * 1 cup granulated sugar
- 2/3 * 2/3 cup LIBBY'S® 100% Pure Pumpkin
- 1 * 1 cup walnuts, chopped (optional)
- * FILLING
- 1 * 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 * 1 cup powdered sugar, sifted
- 6 * 6 tablespoons butter or margarine, softened
- 1 * 1 teaspoon vanilla extract
- * Powdered sugar (optional for decoration)
Eggs with Broccoli, Ham, and Mozzarella Bake
By junerodgers
Beat the eggs and pour them over the other ingredients
- 4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
- 1-2 cups diced ham (1/2 - 1 lb.)
- 1 cup low-fat grated Mozzarella
- 1/3 cup thinly sliced green onion (optional
- 8-10 eggs, well beaten
- 1 tsp all-purpose seasoning blend, to taste
- Fresh-ground black pepper, to taste
- Low-fat sour cream, for serving (optional)
Avocado, Pistachio & Strawberry Smoothie
By junerodgers
Cut avocado in half. Scoop out pulp and discard seed
- 1 avocado
- 2 - 3 cups cold almond milk (or regular milk)
- 1/3 cup pistachios, in powder consistency (you can adjust this amount)
- handful of strawberries
- honey, if almond milk is unsweetened
Angel Food Cake with Strawberry Topping
By junerodgers
Delicious cake! Appropriate for any occasion
- 1 cup cake flour
- 1 1/4 cups super fine sugar (put regular sugar in food processor if you can find)
- 1/4 teaspoon salt
- 1 1/4 cups (about 10 large) egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
Baby spinach salad with strawberries, oranges and toasted pecans
By junerodgers
The traditional spinach salad with crumnbled is loaded with fat, sodium and extra calories
- For the dressing
- Juice and finely grated zest of 1 orange (1/4 cup juice, 1 tsp zest)
- 1 T white wine vinegar
- 1/2 tsp Dijon-style mustard
- 2 tsp honey, or more to taste
- 2 T extra-virgin olive oil
- Salt
- Feshly ground black pepper
- For the salad
- 3-4 oz baby spinach leaves, washed and dried (about 6 cups)
- 2 large naval oranges, cut into segments
- 8 oz strawberries(hulled), small ones cut in half, medium ones quartered, large ones cut into eighths (a generous 1 cup cut up)
- 1/2 cup pecan halves, toasted and coarsely chopped.
Eggs Benedict
By junerodgers
Eggs Benedict is also great made with slices of smoked salmon or ham in place of the bacon
- 8 * 8 pieces of bacon or 4 pieces of Canadian bacon
- 2 * 2 tablespoons chopped parsley, for garnish
- 4 * 4 eggs
- 2 * 2 teaspoons white or rice vinegar
- 2 * 2 English muffins
- * Butter
- Blender Hollandaise
- 10 * 10 Tbsp unsalted butter
- 3 * 3 egg yolks
- 1 * 1 Tbsp lemon juice
- 1/2 * 1/2 teaspoon salt
- * Dash of cayenne or tabasco
Pumpkin Patch Cupcakes
By junerodgers
Preheat oven to 350 degrees
- 1 sugar pumpkin, (about 1 1/2 pounds), peeled and seeded
- 1/2 cup Pumpkin Puree, or canned pumpkin puree
- 1 cup pecans
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
- 3/4 cup vegetable oil
- 4 large eggs
- 2 seven ounce packages almond paste
- Gel food color, orange, brown, and green
- Cream Cheese Frosting
- Makes about 2 cups
- 8 ounces cream cheese
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 cups confectioners' sugar, sifted
- 2 teaspoons pure vanilla extract
- Directions
- Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add butter, and beat until fluffy.
- Reduce speed to low; gradually add sugar, and continue beating until light and fluffy. Add vanilla, and mix to combine.
- Read more at Marthastewart.com: Cream Cheese Frosting Recipe - MarthaStewart.com
Pumpkin Chocolate Chip Cookies
By junerodgers
Heat the oven to 350 degrees F
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups (12-ounce bag) milk chocolate chips, not semisweet
- Nonstick cooking spray or parchment paper