Revised a recipe I found today and it's really yummy! Ingredients 2 large bananas very ripe 8 tablespoons unsalted butter 1/4 cups raw sugar 1/4 teaspoon salt 2 large eggs 1/2 cup plain yogurt 1 teaspoon vanilla extract 1.5 cups all-purpose flour 1/4 cup unsweetened coco powder 1 teaspoon baking soda 1/2 cup chocolate chips Instructions Preheat to 350 degrees F . Grease and flour a 9"... Continue Reading →
Oreo and Peanut Butter Brownie Cakes
1 box brownie mix, 8x8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners. Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on... Continue Reading →
Asparagus with Balsamic Tomatoes
1 pound asparagus, trimmed $ 2 teaspoons extra-virgin olive oil 1 1/2 cups halved grape tomatoes $ 1/2 teaspoon minced fresh garlic 2 tablespoons balsamic vinegar $ 1/4 teaspoon salt $ 3 tablespoons crumbled goat cheese 1/2 teaspoon black pepper Preparation 1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain. 2. Heat... Continue Reading →
Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! | King Arthur Flour – Baking Banter
Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! | King Arthur Flour – Baking Banter.
Tomato Basil Mozzarella Salad
Recipe type: Side Dish Author: Savory Sweet Life Serves: 4-6 A simple but flavorful recipe for Tomato Basil Mozzarella Salad. Ingredients 1 pint cherry tomatoes, halved 8 ounces fresh “mini” mozzerella pearls 4 tablespoons olive oil 18 basil leaves, chopped 1/2 teaspoon Kosher salt 1/2 teaspoon freshly ground pepper Instructions Add the cherry tomatoes and... Continue Reading →
Lentil Quinoa Burgers with Sauteed Mushrooms
From: http://www.womenshealthmag.com/nutrition/barbecue-recipes?page=4&cm_mmc=Facebook-_-WomensHealth-_-Content-Food-_-BurgerRecipes 1/2 cup quinoa 1 can (19 oz) lentils, rinsed 1/2 cup plain bread crumbs 1 egg, lightly beaten 2 cloves of garlic, chopped 2 tsp cumin powder 1/3 cup cilantro Juice of half a lemon 1/2 cup walnut pieces 1 Tbsp butter 1/2 lb crimini mushrooms, sliced 1/4 cup dry red wine 2... Continue Reading →
Ratatouille
Yes, I thought it was a movie too. That shows home much of a "not-a-cook" I really am, right? Well here is another recipe from my class at Cook that proved to me it was first a chunky type of soup not the name of a rat. Check out my others ones here. Ingredients: 1 clove... Continue Reading →
Roasted Butternut Squash with Baby Spinach
Another recipe from my cooking class at COOK in Ashburn, VA Check out the Roasted Tomato Caprese Salad recipe Ingredients: (4 servings) 1 package (20 oz) Butternut Squash, cleaned and precut 1/2 of red onion - 1 whole onion, halved and quartered (onion can get overpowering, you can "eyeball it" and reduce the amount as... Continue Reading →
Roasted Tomato Caprese Salad
I used my Groupon for a cooking lesson at COOK in Ashburn, Virginia. Since I have been Pescatarian (Vegetarian with fish and egg allowances) for about two years, I really wanted to learn a few more veggie dishes that weren't too hard to make so I chose the "Veggie Tales" class. No, I wasn't lucky... Continue Reading →
Juicer: Bountiful Brassica Juice
Recipe of the week: Bountiful Brassica Juice
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