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Recipes
Beverage - Butterscotch Bedtime Warmer
By BlueSchmoo
Heat milk in a saucepan or the microwave
- 2 oz. butterscotch schnapps
- 8 oz. hot milk
- 1 tsp. honey
Santa Fe Chicken Fajita Soup
By BlueSchmoo
COMBINE seasoning mix and water in medium bowl
- 1 pkg. (1.4 oz.) TACO BELL® HOME ORIGINALS® Fajita Seasoning Mix
- 1/3 cup water
- 1 lb. boneless skinless chicken breasts, cut into thin strips
- 4 large cloves garlic, minced
- 2 Tbsp. chopped fresh cilantro
- 1 large red onion, chopped
- 1 small green pepper, chopped
- 1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, cut into cubes
- 1 lb. (16 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
- 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
Reboot - Juice - Rockmelon and Roll
By BlueSchmoo
Rockmelon = Canteloupe
- Directions:
- 1/2 cantaloupe (rockmelon)
- 4 – 6 leaves rainbow chard (silverbeet)
- 1 apple
- 1 handful of fresh mint leaves
- 1 .) Remove rind from cantaloupe.
- 2 .) Wash all ingredients well.
- 3 .) Add produce through the juicer, pour over ice and enjoy!
Soup - Cheesy Potato Chowder
By BlueSchmoo
In 5-quart Dutch oven, place potatoes; add just enough water to cover
- 6 medium red potatoes (2 lb), unpeeled, cut into 1/2-inch cubes
- 1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
- 1/3 cup Gold Medal® all-purpose flour
- 1 cup fat-free (skim) milk
- 8 oz brick 2% milk reduced-fat sharp Cheddar cheese, shredded (2 cups)*
- 1/2 cup fat-free sour cream
- 4 medium green onions, chopped (1/4 cup)
Grains - Creamy Polenta
By BlueSchmoo
Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high
- Vegetable cooking spray
- 1 cup milk
- 1 1/3 cups half-and-half, divided
- 2 tablespoons butter, divided
- 1/3 cup coarse polenta, or corn grits
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan
- Special Equipment: slow cooker
Cookies - Butterscotch Macadamia Nut
By BlueSchmoo
Kingarthurflour.com Try Semi sweet chips and Pistachios
- 1 cup butter
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 3 cups quick-cooking oats (see tip at right)
- 3/4 cups salted macadamia nuts
- 2 cups butterscotch chips
Yogurt Cheesecake for One
By BlueSchmoo
Craving cheesecake and just want enough for one serving? This recipe is quick and easy to make
- For filling:
- 6 ounce container 0% Plain Chobani Greek Yogurt
- 2 teaspoons Jell-O sugar-free instant pudding mix, cheesecake flavor
- For crust:
- 1/2 cup fiber bran cereal
- 4 tablespoons water
- 1 tablespoon unsalted almond butter
- 1/4 teaspoon stevia
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese)
By BlueSchmoo
1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 min...
- 1/4 cup slivered almonds
- 12 ounces cherry or grape tomatoes (about 2 1/2 cups)
- 1/2 cup packed fresh basil leaves
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note)
- Table salt
- Pinch red pepper flakes (optional)
- 1/3 cup extra-virgin olive oil
- 1 pound pasta, preferably linguine or spaghetti
- 1 ounce Parmesan cheese, grated (about 1/2 cup), plus extra for serving
GF - Bisquick Cinnamon Streusel Coffee Cake
By BlueSchmoo
1. Heat oven to 350°F. Spray 9-inch round or square pan with cooking spray
- 1/3 cup Bisquick® Gluten Free mix
- 1/2 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 cup firm butter or margarine
- 1 3/4 cup Bisquick® Gluten Free mix
- 3 tablespoons granulated sugar
- 2/3 cup milk or water
- 1 1/2 teaspoons vanilla
- 3 eggs
Chicken Curry with Vegetables
By BlueSchmoo
Serve over Coconut Scented Rice: http://www
- 2 tablespoons vegetable oil
- 3 tablespoons red Thai curry paste
- 1 yellow onion, sliced with the grain
- 2 chicken breasts, cut into cubes
- Salt and freshly ground black pepper
- 1 1/2 cups broccoli florets
- 1 1/2 cups chopped carrots
- 1 teaspoon dried basil
- 3 cloves garlic, minced
- Zest of 1/2 lime
- 1 1/4 cups coconut milk
- 1/4 cup chicken stock
- One 14-ounce can diced tomatoes
- Lime wedges, for squeezing