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Recipes
Hearty Blueberry Muffins
By brenie_shydee
Preheat oven to 375 degrees
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1/4 cup toasted wheat germ
- 1/2 teaspoon baking soda
- 1/8 teaspoon coarse salt
- 1/2 cup packed dark-brown sugar
- 3/4 cup low-fat plain yogurt
- 1/4 cup virgin coconut oil, melted, or safflower oil
- 2 large eggs
- 8 ounces fresh blueberries (about 1 1/2 cups)
Brown Sugar Layer Cake w/Caramel Buttercream Frosting
By brenie_shydee
Cake: 1.Preheat oven to 325 degrees
- Cake:
- 2 sticks unsalted butter, softened, plus more for pans
- 3 cups cake flour, plus more for pans
- 2 cups packed dark-brown sugar
- 1 cup granulated sugar
- 6 large eggs
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 8 ounces sour cream
- 1/2 teaspoon baking soda
- Frosting:
- 2 1/4 cups sugar, divided
- 1/2 cup water
- 1/2 cup heavy cream
- 9 large egg whites, room temperature
- 6 sticks unsalted butter, softened, divided
- 1 1/2 teaspoons pure vanilla extract
Confetti Fiesta Braids
By brenie_shydee
•In a large bowl, combine 4 cups flour, cornmeal, yeast, sugar and •salt
- 5-1/2 to 6-1/2 cups all-purpose flour
- 1 cup cornmeal
- 2 packages (1/4 ounce each) active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 cup buttermilk
- 1/2 cup butter, cubed
- 1/2 cup finely chopped onion
- 2 eggs
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1 can (8-1/4 ounces) cream-style corn
- 1/2 cup finely chopped sweet red, yellow and/or orange peppers
- 1/4 cup chopped seeded jalapeno peppers
- 1/4 cup butter, melted
Hamburger Stroganoff
By brenie_shydee
In a large skillet, cook and stir ground beef and onion in butter until onion is tender
- 1 pound ground beef
- 1 medium onion, chopped (about 1/2 cup)
- 1/4 cup butter or margarine
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon garlic salt or 1 clove garlic, minced (I prefer the minced garlic)
- 1/4 teaspoon pepper
- 1 can (8 ounces) mushroom stems and pieces, drained
- 1 can (10 1/2 ounces) condensed cream of chicken soup
- 1 cup dairy sour cream
- 2 cups hot cooked egg noodles
Beefy Baked Ravioli
By brenie_shydee
1.Preheat the oven to 450 degrees F (230 degrees C)
- 1 pound ground beef
- 1/2 (25 ounce) package frozen cheese ravioli
- 1 (14 ounce) jar spaghetti sauce
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon grated Parmesan cheese
Creme Brulee French Toast
By brenie_shydee
1 Melt butter in a small saucepan over medium heat
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 6 (1-inch thick) slices French bread
- 5 eggs
- 1 1/2 cups half-and-half cream
- 1 teaspoon vanilla extract
- 1 teaspoon brandy-based orange liqueur (such as Grand Marnier(R))
- 1/4 teaspoon salt
Red Pepper Cheesecake w/Pita Chips
By brenie_shydee
Preheat the oven to 350 degrees F
- 1/2 cup ricotta cheese (4 ounces)
- 1/2 cup cream cheese (4 ounces)
- 1/4 cup goat cheese (2 ounces)
- 1 tablespoon sugar
- 1 egg
- Pinch kosher salt
- 1/2 cup thin strips roasted red bell peppers
- 4 pitas
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup apricot jam
- 1 to 2 teaspoons hot water
- Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan
Tomato Herb Focaccia
By brenie_shydee
•In a large bowl, dissolve yeast in warm water
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°)
- 2 tablespoons olive oil, divided
- 1-1/2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon each dried oregano, thyme and rosemary, crushed
- 1/2 teaspoon dried basil
- Dash pepper
- 2 to 2-1/2 cups all-purpose flour
- 2 plum tomatoes, thinly sliced
- 1/4 cup shredded part-skim mozzarella cheese
- 1 tablespoon grated Parmesan cheese
Four Cheese Scalloped Potatoes
By brenie_shydee
Position a rack in upper third of oven and preheat 425 degrees F
- 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
- 1/2 clove garlic
- 1/3 cup shredded mozzarella cheese
- 1/3 cup shredded asiago cheese
- 1/3 cup shredded raclette or comte cheese
- 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
- Kosher salt and freshly ground pepper
- 2 cups heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 4 fresh bay leaves
- 1/4 cup grated parmesan cheese
Crunchy Cheese Crisps
By brenie_shydee
1. In a small bowl, combine all ingredients
- 1/4 cup finely crushed potato chips
- 1/4 cup finely shredded cheddar cheese
- 2 tablespoons all-purpose flour
- 1 tablespoon butter, softened
- 1/4 teaspoon Dijon mustard
- Pinch cayenne pepper