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Recipes
Dip - Artichoke Dip Hot
By BlueSchmoo
allrecipes
- 2/3 cup Parmesan cheese
- 2/3 cup mayonnaise
- 1/3 cup heavy whipping cream
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 2 tablespoons thinly sliced green onion
- 1 tablespoon chopped pimento peppers
Muffins - Mimi’s Buttermilk Spice
By BlueSchmoo
Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer
- Muffin Batter:
- 12 Regular or 6 Jumbo
- 1 cup sugar
- 1/2 cup butter or margarine
- 3 eggs
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 3/4 cup + 1 tablespoon buttermilk
- Nut Topping:
- 1/2 cup sugar
- 1 cup walnuts, finely chopped
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Chicken Smoked
By BlueSchmoo
Brining chicken pieces plumped the meat with extra moisture—a boon in a grill-smoked chicken recipe, in whic...
- 1 cup salt
- 1 cup sugar
- 6 pounds bone-in chicken parts (breasts, thighs, and drumsticks), trimmed
- 3 tablespoons vegetable oil
- Pepper
- Large disposable Aluminum roasting pan (if using charcoal) or disposable aluminum pie plate (if using gas)
- 2 wood chunks soaked in water for 30 minutes and drained (if using charcoal) or 3 cups wood chips, half of chips soaked in water for 30 minutes and drained (if using gas)
Twinkie - Clone
By BlueSchmoo
1. Preheat oven to 325 degrees F
- Cake
- Nonstick spray
- 4 egg whites
- one 16-ounce box golden pound cake mix
- 2/3 cup water
- Filling
- 2 teaspoons very hot water
- 1/4 teaspoon salt
- 2 cups marshmallow creme (one 7-ounce jar)
- 1/2 cup shortening
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla (See Tidbits)
Cake - Double Chocolate Cheescake
By BlueSchmoo
MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan
- 24 OREO Cookies, crushed (about 2 cups) (12 1 Cup)
- 1/4 cup (1/2 stick) butter or (2 Tbsp) margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened (2 Pkgs)
- 1 cup sugar (1/2 Cup)
- 2 Tbsp. flour (1 Tbsp)
- 1 tsp. vanilla (1/2 tsp)
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled (1/2 pkg 4 squares)
- 4 eggs (2 eggs)
- 1/2 cup blueberries (1/4 Cup)
Vegan - Brownies
By BlueSchmoo
1. Preheat oven to 350F. Line a 9 inch square pan with parchment and grease all sides
- 1.5 tbsp ground flax + 3 tbsp water, whisked
- 3/4 cup all-purpose flour
- 1 cup whole almonds, ground into a flour/meal & sifted (OR sub 1.5 cups almond flour)
- 1/2 cup cocoa powder
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1/4 cup + 2 tbsp Earth Balance or other non-dairy butter substitute
- 1/2 cup + 1/4 cup non-dairy chocolate, divided
- 1 cup + 1/4 cup organic cane sugar (note: a reduction in sugar will lead to a more cake-like brownie)
- 1/4 cup + 2 tbsp almond milk
- 1 tsp vanilla
- 1/2 cup finely chopped walnuts
Chili - Wendy's Clone
By BlueSchmoo
1. Brown the ground beef in a skillet over medium heat; drain off the fat
- 2 pounds ground beef
- one 29-ounce can tomato sauce
- one 29-ounce can kidney beans (with liquid)
- one 29-ounce can pinto beans (with liquid)
- 1 cup diced onion (1 medium onion)
- 1/2 cup diced green chili (2 chilies)
- 1/4 cup diced celery (1 stalk)
- 3 medium tomatoes, chopped
- 2 teaspoons cumin powder
- 3 tablespoons chili powder
- 1 1/2 teaspoons black pepper
- 2 teaspoons salt
- 2 cups water
- ______________________
- SERVES 6
- 1 pound ground beef
- one 14.5-ounce can tomato sauce
- one 14.5-ounce can kidney beans (with liquid)
- one 14.5-ounce can pinto beans (with liquid)
- 1/2 cup diced onion
- 1/4 cup diced green chili
- 2 Tbsp diced celery
- 1-2 medium tomatoes, chopped
- 1 teaspoons cumin powder
- 1 1/2 tablespoons chili powder
- 3/4 teaspoon black pepper
- 1 teaspoons salt
- 1 cup water
Pasta - Macaroni Avocado Salad
By BlueSchmoo
Cook the pasta according to package directions
- 3 cups dried whole wheat blend macaroni
- 3 ripe avocados, halved, peeled and seeded
- 1/2 cup low-fat plain Greek yogurt
- 1/4 cup fresh basil, packed
- 1/4 cup fresh mint, packed
- 3 Tbsp extra virgin olive oil
- 3 Tbsp lemon juice, divided
- 1 tsp lemon zest
- 1 small clove garlic
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 pint grape tomatoes, halved
- 1 cup fresh corn kernels (or frozen and thawed)
- Basil and mint, chopped (garnish)
Sweet & Spicy Barbecue Sauce Recipe
By BlueSchmoo
In a large saucepan, saute onion in oil until tender
- 1 medium onion, chopped
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1 to 3 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon coarsely ground pepper
- 1 cup ketchup
- 1/3 cup molasses
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons spicy brown mustard
- 1/2 teaspoon hot pepper sauce