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Recipes
Spicy Lentil Soup
By loves2bake
Heat oil in a large pot over medium heat
- 1 T grapeseed oil
- 1 1/2 cup chopped red onion
- sea salt & ground pepper to taste
- 1 (28 oz) can diced tomatoes
- 1 1/2 cup frozen chopped spinach
- 2 cups dry red lentils
- 2 cups water
- 2 tsp. dried basil
- 1 1/2 tsp. ground cardamom
- 1 tsp. ground cumin
Oreo & Fudge Ice Cream Cake
By loves2bake
Pour fudge topping into medium bowl
- 1/2 cup hot fudge ice cream topping, warmed
- 1 tub (8 oz.) cool whip whipped topping, thawed, divided
- 1 pkg. (3.9 oz) Jell-o chocolate instant pudding
- 8 oreo cookies, chopped (about 1 cup)
- 12 vanilla ice cream sandwiches
Crockpot Turkey Stew
By loves2bake
Place turkey, leeks, celery, and spices into crock pot
- 2 lb. boneless, skinless turkey (breasts, thighs, legs, etc.)
- 1 medium leek, sliced
- 2 stalks celery, chopped
- 2 tsp. thyme leaves
- 1 tsp. oregano leaves
- 1 tsp. Italian seasoning
- 1 cup winter squash, peeled and cubed
- 1 medium carrot, chopped
- 1 cinnamon stick
- 1 16 oz. can organic tomatoes
Spinach Salad with Spiced Nuts
By loves2bake
Combine all ingredients in a large bowl
- 6-9 oz. baby spinach leaves
- 1 pear, sliced
- 1/2 cup spiced nuts (see recipe)
- 1/4 cup dried cranberries or raisins
- 1/2 cup crumbled goat cheese
Mini Turkey Focaccia Sandwiches
By loves2bake
Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray
- Focaccia:
- 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
- 1 tablespoon olive or vegetable oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 cup shredded Parmesan cheese (1 oz)
- Filling:
- 1/2 cup Roasted Red Pepper Dip*
- 2 medium plum (Roma) tomatoes, thinly sliced
- 2 cups lightly packed baby spinach leaves
- 1/2 lb thinly sliced cooked smoked turkey (from deli)
- Roasted Red Pepper Dip:
- 1 jar (7 or 7.25 oz) roasted red bell peppers, well drained, coarsely chopped
- 1 tablespoon chopped fresh basil leaves
- 1 small clove garlic
- 1/2 cup 1/3-less-fat cream cheese (from 8-oz container)
- 1 tablespoon sliced almonds, if desired
- Tips: You can use fresh basil leaves instead of the fresh spinach.
- Use purchased focaccia bread, if you'd prefer. Most purchased focaccia breads are round, so the number of appetizers will vary.
Greek Style Lamb & Quinoa
By loves2bake
Place lamb, half the oregano, half the lemon juice, garlic, 1 tsp
- 1 lb. boneless leg of lamb, trimmed and thinly sliced
- 2 T chopped fresh oregano, divided
- 3 tsp. lemon juice, divided
- 2 cloves garlic, minced
- sea salt & black pepper to taste
- 1 T grapeseed oil, divided
- 1/2 cup goat's milk yogurt
- 1/2 cucumber, seeded & grated
- 4 cups cooked quinoa
- 1 red bell pepper, chopped
Wild Rice & Spinach Soup
By loves2bake
Chop carrots, onion & peppers and set aside
- 1/2 cup chopped carrots
- 1 onion
- 1 bell pepper
- 7 oz. baby spinach
- 1 T raw or organic butter
- 1 cup wild or brown rice, cooked
- 1 quart organic, free-range chicken broth
- 1/4 tsp. sea salt
- freshly ground pepper
Strawberry Sorbet
By loves2bake
Combine sugar with chopped strawberries and stir until sugar begins to dissolve
- 1 lb. strawberries, washed, hulled & chopped
- 3/4 cup sugar
- 1 tsp. lemon juice
- pinch of salt
Turtle Cheesecake Balls
By loves2bake
Combine the cream cheese with 1/2 cup graham cracker crumbs
- 8 oz cream cheese
- 1/2 - 1 cup graham cracker crumbs
- 8 oz bittersweet chocolate cut into 1/2-inch pieces (I used Ghiradhelli chocolate chips)
- 1 tbsp vegetable oil
- 3 tbsp chopped pecans, finely chopped
- 1/4 cup caramel sauce (or melted caramel squares)
Cookie Dough Truffles
By loves2bake
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup (2 sticks) butter or margarine, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 1/3 cup milk or soy milk
- 1 cup mini semi-sweet chocolate chips
- 14 oz dark chocolate candy coating