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Recipes
Mocha Cocktail
By brenie_shydee
Combine 1 ounce chopped bittersweet chocolate and 1 tsp sugar in a cocktail shaker
- 1 ounce chopped bittersweet chocolate
- 1 tsp sugar
- 1 espresso shot (1.5 ounces)
- 2 ounces chilled vodka
- Few ice cubes
Mascarpone Chocolate Toffee Bars
By brenie_shydee
Position an oven rack in the middle of the oven
- Vegetable cooking spray
- 1 pound refrigerated sugar cookie dough (recommended: Pillsbury)
- 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor)
- 1/2 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips (recommended: Ghirardelli)
- 1 teaspoon vegetable oil
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1/4 cup sliced almonds, toasted
Yellow Cake
By brenie_shydee
1.Heat oven to 350°F. Butter the pan(s), line the bottoms with parchment, butter again, and dust with flour, tappi...
- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan(s)
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 1 cup whole milk
Pomegranate Glazed Sweet Potatoes
By brenie_shydee
Wrap the sweet potatoes with plastic wrap, and place into the microwave
- 2 sweet potatoes
- 1/2 cup pomegranate juice
- 1/4 cup water
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup cold butter, cut into tablespoon-sized pieces
Asian Coleslaw
By brenie_shydee
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic
- 6 tablespoons rice wine vinegar
- 6 tablespoons vegetable oil
- 5 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons minced fresh ginger root
- 1 1/2 tablespoons minced garlic
- 5 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 2 cups shredded napa cabbage
- 2 red bell peppers, thinly sliced
- 2 carrots, julienned
- 6 green onions, chopped
- 1/2 cup chopped fresh cilantro
BBQ Chili in Crockpot
By brenie_shydee
Sautee garlic in olive oil and add beef, pepper, onion, jalapeno over medium high heat stirring for 5-10 minutes or...
- 1 lb ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeno, seeded and minced (or more)
- Frozen corn and green beans
- 3 garlic cloves, minced
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 2 cups beef broth
- 1 (14 1/2 ounce) cans tomatoes with jalapenos
- Tomato sauce
- 2/3 cup barbecue sauce
- 1 teaspoon chili powder (or more depending on how much heat you want)
- 1/2 teaspoon salt
- 1/2 cup low-fat cheddar cheese, shredded
- light sour cream
Spinach Tart
By brenie_shydee
Preheat oven to 400 degrees
- 9 " tart pan line with pie dough
- 9 oz. baby spinach
- 4 Tbsp. butter
- 1 onion, finely chopped
- 2 heaping c. grated cheddar cheese
- 2 whole eggs plus 2 yolks
- 2/3 c. heavy cream
- 1 tsp. Dijon mustard
- Salt and freshly ground black pepper to taste
Spaghetti with Meat Sauce and Mozzarella
By brenie_shydee
1.Cook the pasta according to the package directions; drain and return it to the pot
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 3/4 pound ground beef chuck
- 1 tablespoon tomato paste
- 2 pounds beefsteak or plum tomatoes, chopped
- 6 ounces bocconcini (small balls of mozzarella), halved
- 1/4 cup chopped fresh basil
Cranberry Cheesecake Pie
By brenie_shydee
To make the cranberry filling: Combine cranberries, sugar, zest, juice and water in a heavy saucepan
- For the cranberry filling:
- 8 ounces cranberries
- 6 tablespoons granulated sugar
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/2 cup water
- For the crust and crumb topping:
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
- For the cheesecake:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Brown Butter Sage Penne w/Spinach
By brenie_shydee
In a large cast iron pan, melt butter and oil together
- 1 box Barilla® Pronto Pasta (I used Penne)
- 1/2 cup butter
- 2 tablespoons olive oil
- 2 sprigs fresh sage
- Salt to taste
- 1/2 teaspoon red pepper flakes
- Juice of 1 fresh lemon
- 8 ounces white button mushrooms
- 2 cups fresh spinach
- 2 cloves garlic, finely chopped
- Fresh grated cheese