Chickpea, Tomato, and Red Onion Salad1 red onion, pickled1 15 oz. can chickpeas, drained and rinsed3 medium tomatoes, seeded and finely diced2 tsp red wine vinegar1/2 tsp salt, or to […]
Outrageous Brownies
from Ina Garten 1 Pound unsalted butter 1 Pound plus 12 ounces semisweet chocolate chips6 ounces unsweetened chocolate6 extra-large eggs3 tablespoons instant coffee granules2 tablespoons pure vanilla extract2 1/4 cups […]
White Chocolate Chip Oatmeal Cookies
1 cup butter 1 cup light brown sugar1 cup white sugar 2 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 […]
Orange Walnut Muffins with Lingonberry Preserves
1 1/2 C. all-purpose flour1/3 C. sugar1 1/2 tsp. baking powder1/4 tsp. baking soda1/4 tsp. salt1 stick butter, softened3/4 C. mandarin orange yogurt (yoplait is a good one here)1/4 C. […]
Lentil and Potato Stew
Recipe shared by bobmark on CLBB 1 cup lentils4 cups water1 tsp salt (optional)1 bay leaf1 Tbsp butter or margarine1 Tbsp olive oil2 large potatoes — peeled and cut into […]
Blackberry Lemon Pudding Cake
from Cooking Light Magazine 1/4 cup all-purpose flour2/3 cup granulated sugar1/8 teaspoon salt1/8 teaspoon ground nutmeg1 cup low-fat buttermilk1 teaspoon grated lemon rind1/4 cup fresh lemon juice2 tablespoons butter, melted2 […]
Pork and Pineapple Tacos
from Cooking Light Magazine Serving Size : 4 3/4 cup chopped onion 1/2 cup minced fresh cilantro 1 teaspoon vegetable oil1 teaspoon chipotle chile pepper powder (such as McCormick)1 teaspoon […]
Banana Bread
1 stick margarine or butter- room temperature1 1/4 C. sugar2 large eggs1 1/2 C. mashed ripe banana (about 3-4 medium bananas)1/2 C. buttermilk1 tsp. vanilla2 1/2 C. flour1 tsp. baking […]
Roasted Mushrooms with Green Peas, and Tomatoes
from Fresh Every Day by Sara Foster 8 ounces cremini, button, or portobello mushrooms, wioped clean, larger ones cut int pieces 3 cups frozen petite peas (16 oz. bag) rinsed […]