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Recipes I've Shared:

Red Salad

6 Medium Beats, peeled
4 Medium Potatoes
3 Medium Carrots
2 Parsnips
3 Stalks Celery

1/3 Cup Whipped Dressing
4 Tbsp Dijon Mustard
1 Tbsp Black Pepper

Veggie Fritters

Super simple veggie fritters recipe. They taste great fresh, taste even better the day after they're made.

Olive, Pepper & Mushroom Pizza

Yeast-based pizza dough - letting the dough rise takes up the bulk of the prep time. Absolutely loaded with black olives, green peppers, mushrooms, sundried tomatoes and 3 kinds of cheese. Makes 1 large pizza.

NOTE: This recipe has been made with full-fat goodness everything, no corners have been cut! If you are looking to cut back a bit go a little easier on the toppings. The olive oil is necessary - do not cut it out or swap it for a different oil.

Shrimp/Seafood Bake

This is a really flavourful Shrimp Bake that is prepared and cooked like a casserol which can be served over bread or buns.

Kay's Apple/Fruit Crisp

Super simple apple/fruit crisp. Recipe has been calculated using apples, but this crisp is just as good with an assortment of fruit such as nectarines, peaches, strawberries, blueberries, cherries etc. Decrease the amount of sugar used in the fruit mixture depending on the sweetness of the fruit you are using - do NOT pack the sugar - otherwise it will be too sweet.

Kay's Vegetarian Chili

This stew is very filling so a little goes a long way, especially with a piece of whole-grain bread! I have fed this to both familly and friends who rave about it! Despite the long list of ingredients it really is quick and easy :D

Oatmeal Raisin Cookies

Super Simple Oatmeal Raisin Cookies. Add a dash of cinnamon if desired.

Vegetarian Sheppard's Pie - Crustless

My meatatarian boyfriend says he would happily eat this Sheppard's Pie without Ketchup. That's all the endorsement that I need to know this is a great recipe!

Kay's Chocolate Puffed Wheat Cake

This super simple recipie will give you the chocolate fix you're looking for in only 20 minutes, for only 112 calories.

Pumpkin CheeseCake

When making cheesecakes make sure all your ingredients are at room temperature so they blend together to create a smooth texture. Cold cheese is harder to beat and you can end up with graininess. Judging when a cheesecake is fully baked always presents a challenge. They are very deceptive as they do need to be removed from the oven when the center is still wobbly and wet looking. Cracking can also be a problem. As a cheesecake bakes its moisture evaporates. If too much moisture is lost (when overcooked), or if it evaporates too quickly (oven temperature too hot) cracking will occur. Also, to prevent cracking, shortly after you remove the cheesecake from the oven, run a sharp knife around the inside edge of the cheesecake. Once the cheesecake has completely cooled, cover with plastic wrap and refrigerate. This allows the cake to set, flavors to meld, and produces a creamier texture.

Mushroom Turnovers

These freeze well. I make them ahead and pop them in the oven when company arrives.

Simple Black Bean and Corn Salad

Super simple to make and very tastey!

No Meat Taco Salad

A tasty way to enjoy the great taste of tacos without the meat or 190 calorie tortilla shell!

Recipes I've Rated: