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Recipes
Dip - Party Cheese Ball
By BlueSchmoo
BEAT cream cheese and Cheddar in small bowl with mixer until well blended
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
- 1 Tbsp. finely chopped onions
- 1 Tbsp. chopped red bell peppers
- 2 tsp. Worcestershire sauce
- 1 tsp. lemon juice
- Dash ground red pepper (cayenne)
- 1 cup chopped toasted PLANTERS Pecans
Dessert - Pudding - Nutty Pumpkin-Pie
By BlueSchmoo
1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray
- Nonstick cooking spray
- 1 15 ounce can pumpkin
- 1 5 ounce can evaporated milk (2/3 cup)
- 1/3 cup sugar
- 2 tablespoons pumpkin pie spice
- 1 1-layer-size yellow cake mix
- 1 cup pecans or walnuts, toasted and chopped
- 1/4 cup butter, melted
- Frozen whipped dessert topping, thawed (optional)
Cake - Double Chocolate Cupcake
By BlueSchmoo
Nutritional Analysis: One cupcake equals 139 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 221 mg sodium...
- 14 (7)
- 2 tablespoons butter, softened (1 Tbsp)
- 3/4 cup sugar (1/4 Cup + 2 Tbsp)
- 1 egg (1/2 egg)
- 1 egg white(1/2 egg white)
- 1/2 cup plus 2 tablespoons buttermilk (1/4 Cup + 1 Tbsp)
- 1/3 cup water(2 Tbsp + 2 tsp)
- 1 tablespoon white vinegar (1/2 Tbsp)
- 1 teaspoon vanilla extract (1/2 tsp)
- 1-1/2 cups all-purpose flour (3/4 Cup)
- 1/4 cup baking cocoa (2 Tbsp)
- 1 teaspoon baking soda (1/2 tsp)
- 1/2 teaspoon salt (1/4 tsp)
- 1/3 cup miniature semisweet chocolate chips (2 Tbsp + 2 tsp)
Scones - Maple Walnut
By BlueSchmoo
Inagarten
- Glaze:
- 14 (3 1/2)
- 3 1/2 cups all-purpose flour (3/4 Cup+2 Tbsp)
- 1 cup whole-wheat flour (1/4 Cup)
- 1 cup quick-cooking oats, plus add'l for topping (1/4 Cup)
- 2 Tbsp baking powder (1 1/2 tsp)
- 2 Tbsp sugar (1 1/2 tsp Sugar or Splenda)
- 2 tsp salt (1/2 tsp)
- 1 pound cold unsalted butter, diced (1/4 lb = 1 Stick)
- 1/2 cup cold buttermilk (2 Tbsp)
- 1/2 cup pure maple syrup (2 Tbsp)
- 4 extra-large eggs, lightly beaten (1 Egg)
- 1 egg beaten with 1 tablespoon milk or water, for egg wash (no change)
- 1 1/4 cups confectioners’ sugar (1/4 Cup + 1 Tbsp)
- 1/2 cup pure maple syrup (2 Tbsp)
- 1 teaspoon pure vanilla extract (1/4 tsp)
Pork Chops - Crunchy Baked
By BlueSchmoo
Cook's Illustrated - Shake N Bake Style Pork Chops
- 4 center-cut boneless pork chops , 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
- 4 slices hearty white sandwich bread , torn into 1-inch pieces
- 1 small minced shallot (about 2 Tbsp)
- 3 medium garlic cloves , minced or pressed through garlic press (about 1 Tbsp)
- 2 Tbsp vegetable oil
- Ground black pepper
- 2 Tbsp grated Parmesan cheese
- 1/2 tsp minced fresh thyme leaves
- 2 Tbsp minced fresh parsley leaves
- 1/4 cup unbleached all-purpose flour plus 6 tablespoons
- 3 large egg whites
- 3 Tbsp Dijon mustard
- Lemon wedges
Cinnamon and Sugar Tortilla Crisps
By BlueSchmoo
Alternatively cut Tortillas into Triangle chip shapes This recipe is done on the 4 inch rack
- 1 package flour tortillas, 8-10 in a package
- 1/2 stick unsalted butter
- 1/2 cup white sugar
- 1 teaspoon cinnamon
GF - Indian Lentil Crepes
By BlueSchmoo
Made with lentils, these savory crepes, similar to *Indian Pesarattu*, are sturdy enough to use as sandwich wraps
- 2 cups uncooked lentils
- 1/2 cup uncooked long-grain brown rice
- 1 (1/2-inch) piece ginger root, sliced, optional
- Salt, to taste
- Coconut oil, grape seed oil or ghee*, for cooking
Seafood - Shrimp w/Cous cous
By BlueSchmoo
marthastewart
- 6 (2)
- 2 tablespoons olive oil (1 1/2 tsp)
- 1 1/2 pounds medium shrimp, shelled and deveined (6 oz)
- Coarse salt and ground pepper, for seasoning
- 1 teaspoon mustard seeds (1/4 tsp)
- 2 leeks, sliced into 1/2-inch half-moons (1/2 leek)
- 2 carrots, shredded (1/2 carrot)
- 5 cloves garlic , thinly sliced (1 Lg clove)
- 1 cup couscous (1/4)
- 1 cup frozen peas, thawed (1/4 Cup)
Reboot - Juice - Fenne-tastic
By BlueSchmoo
1.) Wash all ingredients
- 2 fennel bulbs
- 2 celery stalks
- 1 – 2 apples
- 1 lime
Turkey, Corn & Sun-Dried Tomato Wraps
By BlueSchmoo
Fresh corn kernels, tomatoes and lettuce fill these hearty turkey wraps
- 1 cup corn kernels, fresh (see Tip) or frozen (thawed)
- 1/2 cup chopped fresh tomato
- 1/4 cup chopped soft sun-dried tomatoes (see Shopping Tip)
- 2 tablespoons canola oil
- 1 tablespoon red-wine vinegar or cider vinegar
- 8 thin slices low-sodium deli turkey (about 8 ounces)
- 4 8-inch whole-wheat tortillas
- 2 cups chopped romaine lettuce
- 4 8-inch whole-wheat tortillas
- Shopping Tip: Look for soft sun-dried tomatoes (not oil-packed) in the produce section of most supermarkets. If you can only find dry (and hard) sun-dried tomatoes, soak them in boiling water for about 20 minutes before using.