Recipe for Low Sugar Pumpkin Bread found HERE.
Recipe submitted by: Wendy Rehl
Marietta Ward Recipes
Friday, May 25, 2012
Pesto
Note from Sarah: The measurements are very loose.
4 cups loosely packed fresh basil leaves
1/2 cup pine nuts (walnuts would work too)
1 clove garlic
Extra virgin olive oil (quality counts here; expensive cold pressed varieties from speciality stores are so worth every penny!!)
Blend it all together (I used my Cuisinart food processor instead) drizzling oil until you have a wet paste.
Pesto is great mixed with pasta hot or cold. Add grated Parmesan, tomatoes, grilled chicken, veggies, etc. Pesto is also good on pizza, or mixed in rice served with fish.
Yummy
Recipe Submitted by Sarah McKay
4 cups loosely packed fresh basil leaves
1/2 cup pine nuts (walnuts would work too)
1 clove garlic
Extra virgin olive oil (quality counts here; expensive cold pressed varieties from speciality stores are so worth every penny!!)
Blend it all together (I used my Cuisinart food processor instead) drizzling oil until you have a wet paste.
Pesto is great mixed with pasta hot or cold. Add grated Parmesan, tomatoes, grilled chicken, veggies, etc. Pesto is also good on pizza, or mixed in rice served with fish.
Yummy
Recipe Submitted by Sarah McKay
Monday, May 21, 2012
Strawberry Lime Sorbet
1 cup water
1/4 c sugar
1/2 lime, peeled
1 lb frozen unsweetened strawberries
Place all ingredients into container, secure lid, blend 30-60 seconds.
(Note: I use a Vitamix)
Recipe Submitted by: Ginny Guthrie
1/4 c sugar
1/2 lime, peeled
1 lb frozen unsweetened strawberries
Place all ingredients into container, secure lid, blend 30-60 seconds.
(Note: I use a Vitamix)
Recipe Submitted by: Ginny Guthrie
Sunday, May 20, 2012
Black Bean Blender Brownies
Ingredients:
- 2 cups cooked black beans, rinsed and drained well
- 3/4 cup sugar or 1/3 cup honey
- 2 TB melted butter or oil
- 3 eggs
- 1 1/2 TB vanilla
- 1/2 tsp kosher salt
- 1/3 cup unsweetened cocoa powder
- 1/4 cup chopped walnuts (optional)
Combine all ingredients in a blender (except for walnuts) and blend on high for 1 minute. Make sure the beans are completely pureed. Stir in the nuts.
Pour into a greased 8x8 pan. Bake for 30 minutes at 350 degrees.
Let cool and frost, if desired. I like to frost them after cooling for 10 minutes. Then refrigerate, until chilled.
Recipe Submitted by: Holly Wilcox
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