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Recipes
Cinnamon Rolls - Sticky bun style
By BlueSchmoo
Old recipe from 3x5 cards 295 Calories 5 g Fat 6 g Protein 58 g Carbs
- 1 tsp honey
- 1 package dry yeast
- 1 cup low or nonfat milk
- 1 large lightly beaten egg
- 2 Tbsp canola oil
- 1 tsp salt
- 1/4 cup sugar
- 3 to 4 cups all-purpose flour
- 1/4 cup chopped walnuts
- 3/4 cup brown sugar
- 2 Tbsp orange juice
- 4 tsp ground cinnamon
- 1 cup raisins (optional)
Brownies - Speedy Brownies Recipe
By BlueSchmoo
Flax eggs 1 Tbsp ground flax + 3 Tbsp water combine let sit
- 2 cups Granulated Sugar
- 1-3/4 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon salt
- 5 eggs
- 1 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) semisweet chocolate chips
- ___________________
- Small toaster oven sized pan 10" x 7"
- 1 cups Granulated Sugar
- 3/4 cup + 2 Tbsp all-purpose flour (or use some Whole Wheat)
- 1/4 cup baking cocoa
- 1/2 teaspoon salt
- 2 1/2 eggs (I used 1 real egg and 2 Flax eggs)
- 1/2 cup canola oil (I used 1/4 cup oil 1/4 Cup Plan Greek Yogurt)
- 1/2 teaspoon vanilla extract
- 1/2 cup (6 ounces) semisweet chocolate chips, divided (I mix 1/2 in the batter and sprinkle other 1/2)
Chicken Southwest Corn Chowder Recipe
By BlueSchmoo
Mild green chiles, chili powder, and cilantro give a Southwest flavor to chicken corn chowder
- 1 Tbsp butter or olive oil
- 1/2 large sweet onion, peeled and chopped into large dice
- 4 cups chicken broth (see Note)
- 2 red potatoes, peeled and cut into 1-inch pieces
- 1/2 tsp oregano
- 1/2 tsp poultry seasoning
- 1/2 tsp chili powder
- Salt and freshly ground pepper to taste
- 3 cups fresh or frozen corn kernels
- 1 (4 ounces) can chopped mild green chiles, drained
- 1 large raw chicken breast cut into 1-inch bites
- 1 cup heavy cream or half-and-half
- 2 cups Mexican 4-cheese blend shredded cheese
- 1 roasted red pepper, cut into 1-inch strips (jarred is fine)
- 1 Tbsp chopped fresh cilantro
- Hot sauce to taste
- Shredded cheese and additional chopped cilantro for garnish
- Bread bowls for serving (optional)
Sushi - California Roll
By BlueSchmoo
Alton Brown See Sushi Rice Recipe
- Juice of 1/2 lemon
- 1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
- 4 sheets nori
- 1/2 batch sushi rice, recipe follows
- 1/3 cup sesame seeds, toasted
- 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
- 4 crabsticks, torn into pieces
- Pickled ginger, for serving
- Wasabi, for serving
- Soy sauce, for serving
- Squeeze the lemon juice over the avocado to prevent browning.
Pancakes - Cocoa Peanut Butter and Yogurt
By BlueSchmoo
Theses are also known as PB2 Banana Pancakes Uses PB2 Powdered Cocoa Peanut Butter & Chobani Yogurt www
- 2 cups Healthy Start Bisquick
- 1 ripe banana, Medium
- 1 6oz. Chobani Vanilla Greek Yogurt
- 2 Tbsp Chocolate PB2
- 1/2 cup Vanilla almond milk (almond Breeze, Unsweetened)
- 1/2 cup water
- 1 packet Truvia (stevia)
- Optional
- 2 Tbsp PB2 and Medium Banana for topping
Beef - Onion-Braised Beef Brisket
By BlueSchmoo
This recipe requires a few hours of unattended cooking
- 1 beef brisket , 4 to 5 pounds, flat cut preferred
- vegetable oil
- 3 large onions (about 2 1/2 pounds), halved and sliced 1/2 inch thick
- 1 tablespoon brown sugar
- 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
- 1 tablespoon tomato paste
- 1 tablespoon paprika
- 1/8 teaspoon cayenne pepper
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup dry red wine
- 3 bay leaves
- 3 sprigs fresh thyme
- 2 teaspoons cider vinegar (to season sauce before serving)
Sauce - Hearty Italian Meat Sauce
By BlueSchmoo
Cooksillustrated 9/2009 serve with 1 1/2 lbs Spaghetti
- Sauce
- 2 tablespoons olive oil
- 1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections
- Table salt and ground black pepper
- 1 pound hot Italian sausage links
- 2 medium onions , chopped fine (about 2 cups)
- 1 1/4 teaspoons dried oregano
- 3 tablespoons tomato paste
- 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
- 2 (28-ounce) cans crushed tomatoes (see note)
- 2/3 cup beef broth
- 1/4 cup chopped fresh basil leaves
- Meatballs
- 2 slices hearty white sandwich bread , crusts removed and bread cut into 1/2-inch cubes
- 1/2 cup buttermilk (see note)
- 1/4 cup fresh parsley leaves , chopped
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 large egg yolk
- 1/2 teaspoon table salt
- 1/4 teaspoon crushed red pepper flakes
- 1 pound meatloaf mix (see note)
- 2 ounces thinly sliced prosciutto , chopped fine
- 1 ounce Pecorino Romano cheese , grated (about 1/2 cup)
- 1/2 cup olive oil
- Pasta
- 1 1/2 pounds spaghetti or linguine
- 2 tablespoons table salt
- Grated Parmesan cheese for serving
Chicken - Indonesian Ginger Chicken
By BlueSchmoo
Ina Garten - FoodTV recipe
- 1 cup honey
- 3/4 cup soy sauce
- 1/4 cup minced garlic (8 to 12 cloves)
- 1/2 cup peeled and grated fresh ginger root
- 2 (3 1/2 pound) chickens, quartered, with backs removed
Bread - Grilled Fry Bread
By BlueSchmoo
1. Place the flour, powdered milk, baking powder, and salt in a mixing bowl and whisk or stir to mix
- 2 cups all-purpose flour, plus more for rolling out the dough
- 2 tablespoons powdered milk
- 2 teaspoons baking powder
- 1 teaspoon coarse salt (kosher or sea)
- 2 tablespoons vegetable shortening (such as Crisco)
- 2/3 cup hot water, or more as needed
- 2 to 3 tablespoons vegetable oil, or 2 to 3 tablespoons butter, melted
- ________________________
- SERVES 3
- 1 cup all-purpose flour, plus more for rolling out the dough
- 1 tablespoon powdered milk
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt (kosher or sea)
- 1 tablespoon vegetable shortening (such as Crisco
- 1/3 cup hot water, or more as needed
- 1 to 1 1/2 tablespoons vegetable oil, or 1 to 1 1/2 tablespoons butter, melted
Turkey Breast with Herbed Apricot Glaze
By BlueSchmoo
1. Rinse turkey breast with cold water and pat dry with a paper towel
- 7 pounds Turkey breast, uncooked
- 3 Tablespoons Apricot preserves
- 1 teaspoon Cumin
- 1 teaspoon dry mustard
- 1 teaspoon Sage
- 1/2 teaspoon Thyme
- 1/2 teaspoon Salt
- 1/4 cup Extra-Virgin Olive Oil