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Recipes
Grandpa Len's Mexican Casserole
By GwennW
Preheat oven to 325. Brown the meat in a large skillet
- 2 # ground beef or chicken
- 1 1/2 # shredded sharp cheddar or a mexican blend
- 20 oz. medium enchilada sauce
- 1 (15 oz.) can corn kernals
- 1 pkg. corn tortillas (about 16)
Jenny's Turkey Chili (Courtesy of Jenny Levison)
By GwennW
Heat a heavy-duty stock pot and add olive oil
- 2 tablespoons extra-virgin olive oil
- 1 large red onion, peeled and chopped
- 1 red pepper, cleaned, cored and chopped
- 1 green pepper, cleaned, cored and chopped
- 1 yellow pepper, cleaned, cored and chopped
- 2 pounds lean ground turkey
- 2 tablespoons of your favorite dark chili powder
- 1/2 cup dark brown sugar
- 2 28-ounce cans chopped tomatoes
- 1 16-oz can of white beans, drained and rinsed
- 1 16-oz can of black beans, drained and rinsed
- 1 16-oz can of dark red kidney beans, drained and rinsed
- 1 16-oz can of chili beans, not drained
- Salt and pepper
- Hot sauce
Spicy Molten Blue Cheese Dip (adapted from The New York Times)
By GwennW
1. Preheat oven to 325 degrees
- 1 8-ounce package cream cheese
- 2 garlic cloves, minced
- 1 pinch kosher salt
- 1/4 cup heavy cream or half and half
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce, more for serving if desired
- 1/4 teaspoon freshly ground black pepper
- 4 ounces blue cheese (about 1 cup, crumbled)
- 2 tablespoons chopped chives
- Celery sticks, chips or chicken wings, for serving.
"$250" Chocolate Chip Cookie
By GwennW
Preheat oven to 375. Spray a cookie sheet with nonstick baking spray
- 2 c. butter, softened to room temperature
- 2 c. sugar
- 2 c. brown sugar
- 4 eggs
- 2 tsp. vanilla
- 4 c. all-purpose flour
- 5 c. oatmeal, blended to a fine powder
- 1 tsp. salt
- 2 tsp. baking powder
- 2 tsp. baking soda
- 24 oz. chocolate chips
- 1 7oz. Hershey bar, grated
- 3 c. chopped pecans (optional)
White Pizzas With Arugula (long version)
By GwennW
Mix the dough. Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer f...
- For the dough:
- 1 1/4 cups warm (100 to 110) water
- 2 packages dry yeast
- 1 tablespoon honey
- Good olive oil
- 4 cups all-purpose flour, plus extra for kneading
- Kosher salt
- 4 cloves garlic, sliced
- 5 sprigs fresh thyme
- 1/4 teaspoon crushed red pepper flakes
- For the topping:
- 3 cups grated Italian fontina cheese (8 ounces)
- 1 1/2 cups grated fresh mozzarella cheese (7 ounces)
- 11 ounces creamy goat cheese, such as montrachet, crumbled
- For the vinaigrette:
- 1/2 cup good olive oil
- 1/4 cup freshly squeezed lemon juice
- Freshly ground black pepper
- 8 ounces baby arugula
- 1 lemon, sliced
Frozen Peanut Butter Pie
By GwennW
Whip the cream cheese in a mixer for 5 minutes until fluffy
- 1 (8oz.) pkg. cream cheese, softened
- 2 c. powdered sugar
- 1 (8oz.) container Cool Whip
- 12 oz. creamy peanut butter
- 2 T. vanilla
- 1/2 c. marshmallow creme
- 9 inch graham cracker crust
- garnish: whipped cream and/or lightly salted peanuts
Coconut Macaroons (courtesy of "Barefoot Contessa Family Style")
By GwennW
Preheat the oven to 325 degrees F
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites at room temperature
- 1/4 teaspoon kosher salt
Sour Cream Rolls
By GwennW
Preheat oven to 425. Spray a mini muffin tin with non-stick spray
- 1 stick melted butter
- 8 oz. sour cream
- 2 c. self rising flour
Spinach Pasta Carbonara
By GwennW
Place a large pot of water on the stove to boil
- 1 pound spinach pasta
- 1/3 pound pancetta, cured Italian meat, available at deli counter, diced
- 1/4 c. EVOO
- 4 cloves garlic, finely chopped
- 1/4 t. crushed red pepper flakes
- 1/2 c. dry white wine
- 2 large egg yolks
- 1 c. grated Parmesan cheese
- kosher salt and fresh ground pepper
Orange and Blue Grilled Romaine Salad (courtesy of Claire Robinson)
By GwennW
Preheat a grill pan over high heat
- 2 romaine hearts, halved lengthwise through the core
- Lemon flavored olive oil
- Kosher salt and freshly cracked black pepper
- 1/2 cup crumbled blue cheese(recommended: Shropshire)
- 1 navel orange
- 1/2 small shallot, sliced