by Cate Bogue | May 1, 2018
PUMPKIN CHOCOLATE CHIP BREAD 1 15oz can pumpkin puree 1 cup sugar 1 cup veg oil 3 eggs 1 1/2 c flour 1 tsp salt 1 tsp baking soda 3/4 chocolate chips Pre-heat the oven at 325 degrees. Whisk together the oil, sugar and pumpkin puree. Add in the eggs one at a time,...
by Cate Bogue | May 1, 2018
TOFFEE CRUNCH BROWNIES (Adapted from Pass the Plate blog) 1 1/3 cups all purpose flour 3/4 cup unsweetened cocoa powder 2/3 cup unsalted butter, melted and divided 2 cups sugar 1/2 tsp salt 1/2 tsp baking soda 1/2 cup water, boiling 2 eggs 1 tsp vanilla extract 1 bag...
by Cate Bogue | May 1, 2018
LAYERED GREEK SALAD 4 c low-fat plain yogurt 2 cloves garlic, minced 2 TBSP red wine vinegar 1 tsp salt 1 tsp granulated sugar 1/4 tsp pepper 1 sm head romaine lettuce 1 sm spanish onion; chopped 2 red bell peppers 1/2 hothouse cucumber 1 c feta cheese, crumbled 1/4 c...
by Cate Bogue | May 1, 2018
JALAPENO POPPER DIP (Adapted from Home is Where the Holmans Are) 2 – 8 oz packages cream cheese (can use 1/3 less fat Neufchatel cheese), at room temperature 1/2 cup mayonnaise 1/2 cup roasted red bell peppers, chopped 6 jalapeno peppers, seeded, ribbed and...
by Cate Bogue | May 1, 2018
BUFFALO CHICKEN MEATBALLS 2 TBSP olive oil 1/2 cup (1 stick) unsalted butter 3/4 cup Frank’s Red Hot hot sauce, plus more for serving 2 lbs ground chicken 2 large eggs 2 ribs celery, minced (about 1 cup) 1 2/3 cups dried breadcrumbs 2 tsp coarse salt Blue Cheese...
