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Recipes
Pumpkin Cake Doughnuts
By BlueSchmoo
1) Preheat the oven to 350°F
- MAKES 12 DOUGHNUTS
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin purée (canned pumpkin)
- 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour*
- See tips, below, to substitute King Arthur Unbleached Self-Rising Flour.
- COATING
- 3 tablespoons cinnamon-sugar
- ________________________
- MAKES 6 DOUGHNUTS
- DOUGHNUTS
- 1/4 cup vegetable oil
- 1 1/2 large eggs
- 3/4 cup granulated sugar
- 3/4 cups pumpkin purée (canned pumpkin)
- 3/4 teaspoon pumpkin pie spice, or BLEND TOGETHER 1 Tbsp ground cinnamon plus heaping 1 teaspoon each ground nutmeg and ground ginger (store leftovers in air tight container)
- 3/4 teaspoons salt
- 3/4 teaspoons baking powder
- 3/4 cup+ 2 Tbsp + 1 tablespoons King Arthur Unbleached All-Purpose Flour*
- See tips, below, to substitute King Arthur Unbleached Self-Rising Flour.
- COATING
- 1 1/2 tablespoons cinnamon-sugar
Bacon N' Egg Sandwich
By BlueSchmoo
Nutritional Analysis: 1 sandwich equals 179 calories, 8 g fat (3 g saturated fat), 223 mg cholesterol, 673 mg sodiu...
- 2 eggs
- 1 teaspoon fat-free milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 slices Canadian bacon (1/2 ounce each)
- 1 English muffin, split and toasted
- 2 tablespoons shredded reduced-fat cheddar cheese
Sides - Potato Casserole with Bacon and Caramelized Onion
By BlueSchmoo
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees
- 3 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 large onion, halved and sliced thin
- 1 1/4 teaspoons salt
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon pepper
- 1 1/4 cups low-sodium chicken broth
- 1 1/4 cups beef broth
- 3 pounds Yukon gold potatoes, peeled
- 2 tablespoons unsalted butter, cut into 4 pieces
- _________________________
- SERVES 3-4
- 1 1/2 slices thick-cut bacon, cut into 1/2-inch pieces
- 1/2 large onion, halved and sliced thin
- 1/2 + 1/8 teaspoons salt
- 1 teaspoons chopped fresh thyme
- 1/4 teaspoon pepper
- 1/2 Cup + 2 Tbsp low-sodium chicken broth
- 1/2 Cup + 2 Tbsp beef broth
- 1 1/2 pounds Yukon gold potatoes, peeled
- 1 tablespoons unsalted butter, cut into 4 pieces
Reboot - Salad - Arugula Spinach
By BlueSchmoo
Combine and Top with your favorite Reboot Dressing
- 2 cups Arugula
- 1 cup Spinach
- 1/3 Avocado
- 1/2 cup thinly sliced Red Onion
- 1/2 cup chopped Tomato
- 1/2 cup Jicama
Chicken Breasts - w/Cilantro Garlic
By BlueSchmoo
This sounds like a lot of cilantro and garlic, but the result is a tangy flavorful meal
- 6 (2)
- 6 boneless, skinless chicken breasts (2)
- 4 cloves garlic peeled (1 Lg)
- 1 small onion peeled (1/3 onion approx. 1 Tbsp + 1 tsp)
- 1 cup loosely packed fresh cilantro leaves (1/3 Cup)
- 1 tablespoon granulated sugar (1 tsp)
- 1 tablespoon soy sauce (1 tsp)
- 1 teaspoon black pepper (1 tsp)
- 1/4 cup lemon or lime juice (1 Tbsp + 1 tsp)
Slow Cooker Gingerbread with Dried Cherries
By BlueSchmoo
No oven needed! This moist, cake like gingerbread slow cooks to give you irresistible taste and aroma
- FOR SMALLER SLOW COOKER, SERVES 3:
- Vegetable cooking spray
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1 cup (2 sticks) butter, softened
- 1/2 cup packed brown sugar
- 4 eggs
- 3/4 cup molasses
- 1 cup V8® 100% Vegetable Juice
- 1 cup dried cherries
- Whipped cream, optional
- Vegetable cooking spray
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/2 cup (1 stick) butter, softened
- 1/4 cup packed brown sugar
- 2 eggs
- 6 tablespoons molasses
- 1/2 cup V8® 100% Vegetable Juice
- 1/2 cup dried cherries
- Whipped cream, optional
Chicken - Grilled Barbecued Kebabs
By BlueSchmoo
To ensure that the meat in our barbecued chicken kebabs recipe stayed moist, we started by tossing the chicken piec...
- Sauce
- 1/2 cup ketchup
- 1/4 cup light or mild molasses
- 2 tablespoons grated onion (see note)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 tablespoon light brown sugar
- Kebabs
- 2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes (see note)
- 2 teaspoons kosher salt
- 2 tablespoons sweet paprika
- 4 teaspoons sugar
- 2 teaspoons smoked paprika
- 2 slices bacon , cut into 1/2-inch pieces
- 4 12-inch metal skewers
Potatoes - VELVEETA Potato Bites
By BlueSchmoo
Kraftfoods
- 2 lb. baking potatoes (about 5), peeled, cut into chunks
- 2 green onions, thinly sliced
- 1 egg, beaten
- 1/4 tsp. black pepper
- 4 oz. VELVEETA Pasteurized Prepared Cheese Product, cut into 24 cubes
- 1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
- 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Pasta - Penne w/Acorn Squash and Pancetta
By BlueSchmoo
Preheat the oven to 400° F
- 1 acorn squash
- 1 small head of garlic*
- 1/2 pound penne
- 2 teaspoons olive oil, plus more for coating squash and garlic
- 1/2 pound pancetta, sliced 1/4-inch thick and diced
- 1/4 cup chicken or vegetable stock
- 1 teaspoon chopped, fresh rosemary
- 1/4 cup grated Parmesan
Gingered Melon
By BlueSchmoo
Nutrition Facts: 1 Cup equals 76 calories, 2g fat (1 g sat
- 1/2 medium honeydew, cut into 1-inch cubes
- 1/4 cup orange juice
- 1-1/2 teaspoons ground ginger
- 1/2 to 1 cup whipped cream
- 1/4 cup fresh or frozen unsweetened raspberries