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Recipes
Chocolate Chip Brownie Swirl Cookies
By btaylor
What happens when a cookie and a brownie meet? Chocolate Chip Brownie Swirl Cookies
- For the Chocolate Chip Cookie:
- Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
- 7 tablespoons unsalted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 3/4 cup semi-sweet chocolate chips
- For the Brownie Cookie:
- 6 tablespoons unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips, melted
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg + 1 egg yolk, at room temperature
- 3/4 cup milk chocolate chips
Jiffy Corn Bread with Creamed Corn Recipe
By btaylor
Mix all ingredients together and pour into greased 9x13 baking dish
- 1 /2 cup melted butter or margarine
- 2 boxes Jiffy corn muffin mix
- 1 cup sour cream
- 3 eggs beaten
- 1/2 cup melted butter or margarine
- 1 tsp. salt
- 16 oz. can creamed corn
Pumpkin muffins
By btaylor
Preheat oven to 400 degrees and grease muffin tin (cooking spray is fine)
- 1 c flour
- 3/4 c oatmeal
- 1 T baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 t cinnamon
- 1/4 t ginger
- 1/4 t mace
- 1/4 t nutmeg
- 3/4 c brown sugar
- 1/2 c raisins
- 1 c cooked pumpkin (canned works fine)
- 1 egg
- 1/2 c milk
- 1/2 c orange juice (1/8 c frozen concentrate in 1/2 c water total)
- 1/4 c vegetable oil
Cooking Light Eggplant Parmesan
By btaylor
Ingredients Eggplant: 2 large eggs, lightly beaten 1 tablespoon water 2 cups whole-wheat panko (Japanese bread...
- Remaining ingredients:
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 2 cups whole-wheat panko (Japanese breadcrumbs)
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
- Cooking spray
- 1/2 cup torn fresh basil
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1 (16-ounce) container part-skim ricotta cheese
- 1 large egg, lightly beaten
- 1 (24-ounce) jar premium pasta sauce
- 1/4 teaspoon salt
- 8 ounces thinly sliced mozzarella cheese
- 3/4 cup (3 ounces) finely grated fontina cheese
- Calories 318
- Fat 15.1g
- Satfat 8.2g
- Monofat 2.7g
- Polyfat 0.6g
- Protein 19.3g
- Carbohydrate 26.8g
- Fiber 4.8g
- Cholesterol 99mg
- Iron 1.6mg
- Sodium 655mg
- Calcium 365mg
- Calories 318
- Fat 15.1g
- Satfat 8.2g
- Monofat 2.7g
- Polyfat 0.6g
- Protein 19.3g
- Carbohydrate 26.8g
- Fiber 4.8g
- Cholesterol 99mg
- Iron 1.6mg
- Sodium 655mg
- Calcium 365mg
World's Best Lasagna
By btaylor
Directions In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned
- 1 1 1 lb sweet Italian sausage
- 3 3⁄4 3⁄4 lb lean ground beef
- 1 1⁄2 1⁄2 cup minced onion
- 2 2 2 garlic cloves, crushed
- 1 1 ounce) can 1 (28 ounce) can crushed tomatoes
- 2 2 ounce) cans 2 (6 ounce) cans tomato paste
- 2 1/2 2 1/2 cans 2 (6 1/2 ounce) cans canned tomato sauce
- 1 1⁄2 1⁄2 cup water
- 2 2 2 tablespoons white sugar
- 1 1 1⁄2 1⁄2 teaspoons dried basil leaves
- 1 1⁄2 1⁄2 teaspoon fennel seed
- 1 1 1 teaspoon italian seasoning
- 1 1 1 tablespoon salt
- 1 1⁄4 1⁄4 teaspoon ground black pepper
- 4 4 4 tablespoons chopped fresh parsley
- 12 12 12 lasagna noodles
- 16 16 16 ounces ricotta cheese
- 1 1 1 egg
- 1 1⁄2 1⁄2 teaspoon salt
- 3 3⁄4 3⁄4 lb mozzarella cheese, sliced
- 3 3⁄4 3⁄4 cup grated parmesan cheese
Jane Brody's Pumpkin Bread
By btaylor
From Jane Brody's good food book with additional spices Mix all wet ingredients
- 1/2 c sugar
- 1/2 c canola oil
- 3/4 c pumpkin purée
- 2 eggs or 1 egg and 1 white
- 1 c all-purpose flour
- 1/2 c whole wheat flour
- 1 t baking powder
- 1 t baking soda
- 1/2 t cinnamon
- 1/2 t nutmeg
- 1/2 t allspice
- 1/4 t cloves
- 1/4 t salt
- 1/4 c each dark and golden raisins
- 1/2 c chopped walnuts or pecans
Quick Chicken-Squash Toss
By btaylor
Combine first 5 ingredients - butter, lemon juice, and herbs in 1-cup glass measure
- 1/4 c butter or margarine
- 2 T lemon juice
- 1 t dried basil
- 1 t dried oregano
- 1/2 t dried thyme
- 1 pound boneless chicken breasts cut into bite-sized pieces
- 1 medium yellow squash cut into julienne strips
- 1 medium zucchini cut into julienne strips
- 1 small green pepper cut into julienne strips
- 1 small sweet red pepper cut into julienne strips
- 1/2 c chopped pecans
- 1/4 t salt
- 1/8 t pepper
- hot cooked rice optional
Blueberry Pound Cake
By btaylor
From Cooking Light
- 2 cups granulated sugar
- 1/2 cup light butter
- 1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
- 3 large eggs
- 1 large egg white
- 3 cups all-purpose flour, divided
- 2 cups fresh or frozen blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8-ounce) carton lemon low-fat yogurt
- 2 teaspoons vanilla extract
- Cooking spray
- 1/2 cup powdered sugar
- 4 teaspoons lemon juice
Kale and Cheese Squares | Whole Foods Co•op
By btaylor
Melt butter in a 9x13 inch pan
- 4 oz butter
- 3 eggs
- 1 c flour
- 1 C milk
- 1 t salt
- 1 t baking powder
- 1 lb monteray jack cheese , grated
- 4 C chopped, fresh kale
Dip for apples
By btaylor
From Gregg Sullivan
- 8 oz. cream cheese - Neufchatel is fine
- 5-6 T brown sugar
- 1/2 t cinnamon
- 2 t sour cream