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Recipes
Clean Your Clock Muffins
By ClaudiaJan
Mix bran & water and set aside
- 2 C. All Bran Cereal
- 1 C. Fiber One Cereal
- 1 C. Boiling Water
- 2 C. Buttermilk
- 2 tsp. Baking Soda
- C. Molasses (or honey)
- 2 Eggs
- 1/3 C. Oil
- 1 C. Wheat Germ
- 1 C Whole Wheat Flour
- 2 Mashed Bananas or applesauce
- to C. raisins or dates
- Cinnamon & nutmeg to taste
Banana-Blueberry Smoothie
By ClaudiaJan
Directions In a blender, combine banana, blueberries, and yogurt
- 1 ripe banana
- 1 cup frozen blueberries
- 1 cup nonfat plain yogurt
Sparkling Sangria
By ClaudiaJan
Recipe courtesy Michael Chiarello
- 1 cup brandy
- 1/2 cup orange liqueur
- 1/4 cup sugar, super fine
- 1 orange, thinly sliced
- 1 pint raspberries
- 1 lime, thinly sliced
- 1 lemon, thinly sliced
- 2 bottles sparkling wine or cava, chilled
Delicious SPAM® Tacos
By ClaudiaJan
Directions Launch Kitchen View 1 In large skillet, saute SPAM® Jalapeño until lightly browned
- 1 12-ounce can SPAM® Jalapeño, diced
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup canned corn, drained
- 10 yellow corn taco shells, heated
- Shredded lettuce
- Diced tomatoes
- Queso Fresco cheese
- Salsa, sour cream and WHOLLY GUACAMOLE® dip
Black Bean Enchiladas
By ClaudiaJan
Total Time: 1 hr 50 mins Active Time: 45 mins Makes: 4 to 6 servings
- 3 dried ancho chiles, de-seeded and de-stemmed
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup pasilla or ancho chile powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 (14.5-ounce) can fire-roasted crushed tomatoes
- 1 cup vegetable broth, or as needed
- Kosher salt
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 (15-ounce) cans black beans
- 12 –14 stale corn tortillas
- 1/4 cup canola oil, plus more as needed
- 3 About 3 cups shredded Jack cheese
- Sour cream
- Chopped green onions
- Chopped cilantro
- Sliced pitted black olives
Old Fashioned Potato Salad
By ClaudiaJan
Bobby Mueller of Louie Mueller Barbecue
- 3 pounds whole russet potatoes
- 2 tsp. kosher salt
- 1/2 cup mayonnaise
- 1/3 cup dill relish
- 6 large eggs, hard boiled and diced
- 3 celery stalks, diced
- 3 tab. prepared mustard, yellow or spicy brown
- pepper
Buttery Billion Dollar Biscuits – 12 Tomatoes
By ClaudiaJan
There’s no messing around when it comes to making biscuits
- 4 1/2 cups bisquick mix, store-bought or homemade
- 1 cup lemon lime soda
- 1 cup sour cream
- 6-8 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
Goat Cheese Cheesecake with Spiced Wafer Crust
By ClaudiaJan
Recipe courtesy Anne Burrell
- 6 tablespoons unsalted butter, melted, plus more for the pan
- 2 cups vanilla wafer crumbs, such as Nilla
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 grates of fresh nutmeg
- Pinch kosher salt
- Two 8-ounce packages cream cheese, at room temperature
- One 12-ounce log goat cheese
- 1 1/2 cups sour cream sour cream
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
Pork Cutlets With Pan-Roasted Tomatoes
By ClaudiaJan
Directions Slice the tenderloin into 8 pieces; pound until they are ¼ inch thick
- 1 pork tenderloin (1 pound)
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup dry bread crumbs
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 5 tablespoons olive oil
- 8 Roma (plum) tomatoes, cut in wedges
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme leaves
Ravioli With Fontina and Walnut Sauce
By ClaudiaJan
Directions Heat oven to 400°F
- Ingredients
- 1/4 cup walnuts
- 16 to 18 ounces fresh or frozen cheese ravioli
- 1/2 cup heavy cream
- 1/2 cup grated fontina
- 1/4 cup mascarpone
- kosher salt and black pepper
- 2 tablespoons chopped fresh chives