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Recipes I've Shared:

White Chicken Chili

Vegan Zucchini Bread

Vegan Garlic Alfredo Sauce

Baked Chipotle Sweet Potato and Zucchini Fritters

Very Good (1 rating)
Tortellini Tomato Spinach Soup

My easier version of this recipe:

Chickpea Curry

from Cooking Light January 2013

Tuna Rice Salad

By Fiona Haynes, Guide

Winter Root Vegetable Soup

This soup can be made with any winter has never failed!

Flourless Chocolate and Vanilla Marble Cake

Adapted fromby Abigail Johnson Dodge/ Fine Cooking

Very Good (2 ratings)
Acorn Squash and Kale Over Penne

A tasty way to get beta-carotene-rich squash and kale into your diet. Try it with whole-wheat penne for extra fiber.

Golden Potato Cauliflower Soup

Try using sweet potatoes, a superfood, instead of white potatoes for a boost of beta-carotene and vitamin A.

Vegetarian Enchilada Casserole

By Jolinda Hackett, Guide

Pasta and Bean Casserole

by Jolinda Hackett, Guide

Peanut Butter Granola Bars

By Jolinda Hackett, Guide

Graham Cracker Bars with Chocolate Peanut Butter!

Tastes like a Snickers bar! You can double the amount of chocolate and peanut butter if you'd like. Let me know if it works!

Adapted from

Tuna, Bean, and Couscous salad

By Fiona Haynes, Guide

Caramelized Sweet Potatoes with Greens

from The Family Dinner by Laurie David

Brownie Mosaic Cheesecake

Adapted from Smitten Kitchen

Pumpkin and Cream Cheese Muffins with Pecan Streusel

Recipe adapted from Annie’s Eats and Ezra Pound Cake

Chocolate-Chocolate Chunk Muffins

From Baking: From My Home to Yours by Dorie Greenspan

Blueberry Muffins

Recipe adapted from Baking Illustrated

Banana Muffins

Adapted from Giada De Laurentiis

Allspice Crumb Muffins

Adapted from Baking: From My Home to Yours by Dorie Greenspan

Chocolate Peppermint Cheesecake Bars

adapted from Joe - Culinary in the Desert

Brown Sugar Pie

Recipe adapted from The Washingtonian

Jule Grot (Swedish Rice Pudding)

Edith Johnson (Grandma Jeanette Thompson's mother)

Jule Grot (Christmas Rice) a popular Swedish rice pudding

Grandpa's Booya

Booya is a kind of thick soup or stew and was made in a very large iron kettle hung over an open fire. Everyone brought vegetables from their gardens and a canoe paddle was used to stir with!

Incredible! (1 rating)
Chocolate Caramel Peanut Bars

from Aunt Mary

Squash Alfredo Sauce

You can also use sweet potato; this is using Grandma T's frozen squash.

Cranberry Upside-Down Cake

Recipe adapted from Alice Waters

Amish Friendship Bread (less oil)

This is the traditional recipe, with half the oil and skim milk. I think it tastes better and has a better consistency that way.

Very Good (1 rating)
Fresh Figs with Yogurt and Honey Recipe

Recipe Tip:
Chill for 8 to 24 hours.

Butternut Stew with Tofu, Corn, and Pine Nuts

This stew may be served alone in a bowl like chili often is, or you may serve it on a plate with brown rice and black beans. If you like the flavors of the Southwest, add canned green chiles, hot chili powder or chipotle sauce to suit your taste.

Maple Nut and Fruit Couscous Pudding

Instead of rice pudding try couscous pudding; this combination of fruit, nuts and spices is so delicious as well as healthy.

Brown Rice and Tofu Maki

Prep Time: 30 mins
Cook Time: 55 mins
Rest Time: 10 mins
Total Time: 1 h 35 mins

Banana Date Bread

Gutsy banana bread filled with dates and walnuts is delicious plain or slathered with cream cheese.

Spicy Sweet Potato Quinoa Salad

This sweet potato quinoa salad recipe is high in protein, low in fat, and high in spicy and sweet flavor! Whole grain quinoa cooks quicker than most grains and is an excellent source of protein for vegetarians with about 11 grams of protein per cup of cooked quinoa.

Parmesan & Black Pepper Chick Peas

simple, tasty, filling, and nutritious

can be eaten alone or on salads

Strawberry Tres Leches Shortcake

Recipe from Chef Rick Bayless

Peanut Butter Truffle Bars

Source: Sweet Pea's Kitchen

Cooking Light Fudgy Brownies

from Cooking Light magazine October 2010

Cranberry Fudge

from Ocean Spray

Nutella Swirl Banana Bread

from The Family Kitchen

Incredible! (2 ratings)
Cooking Light Basic Banana Bread

from Cooking Light magazine October 2010

Incredible! (1 rating)
Almond and Chocolate Flourless Cake

South Beach Diet

Apple Pie

from Pillsbury®

Pumpkin Spice Bread

from Taste of Home

Pumpkin Cranberry Muffins

By Fiona Haynes, Guide

Smoothie - Kiwi-Banana-Spinach

From the October 2010 issue of Runner's World

Smoothie - Crunchy Coffee Fix

From the October 2010 issue of Runner's World

Pumpkin Swirl Cheesecake

By Peggy Trowbridge Filippone, Guide

Tofu Satay in Peanut Sauce

By Jolinda Hackett, Guide

Polenta with Black Bean Salsa

By Linda Larsen, Guide

Old-Fashioned Pumpkin Pie

from Betty Crocker Cookbook

Pumpkin Bread Pudding

By Fiona Haynes, Guide

Squash and Leek Lasagna

Bruce Weinstein & Mark Scarbrough

Cranberry Apple Sauce

By Jolinda Hackett, Guide

Brussels Sprouts and Shallots

from Cooking Light magazine

Warm Pasta Salad with Shrimp

from Cooking Light magazine

Apple Kuchen

from Cooking Light magazine

Cranberry Apple Sauce

By Fiona Haynes, Guide

Date Cookies

Coffee Cake

Pumpkin Pie Latte

From Sean Paajanen, former Guide

Vegan Pumpkin Pudding

By Jolinda Hackett, Guide

Dal Makhani

from Cook Like a Champion website, adapted from Steamy Kitchen

Pumpkin Cream Cheese Muffins

Recipe from Annie's Eats

Very Good (2 ratings)
Smoothie - Maple Pumpkin Pie

From the October 2010 issue of Runner's World

Incredible! (1 rating)
Smoothie - Breakfast to Go

From the October 2010 issue of Runner's World

Top Chef Dark Chocolate Malt Cake

by Chef Zac Young

Top Chef: Just Desserts, Season 1, Episode 2, Elimination Challenge

cake part of "Benedictine Bombe - Dark Chocolate Malt Cake with Benedictine Crémeux" was topped with Benedictine Crémeux and Crème Fraiche Ice Cream

Top Chef Chocolate Chip Cookie

by Chef Eric Wolitzky

Top Chef: Just Desserts, Season 1, Episode107, Elimination Challenge

Pumpkin Risotto

Linguine with Peppers

By Linda Larsen, Guide

If you have fresh peppers on hand, you can simply slice them and use them instead of the frozen variety. Add an onion too.

Blueberry Cornmeal Pancakes

by Jolinda Hackett, Guide

Brownie Pie

by Linda Larsen, Guide

Apple Pie Bars

from Cuisine at Home

Peanut Butter Granola Bars

from The Brown Bag Lunch Cookbook

Apple Pie-Cake

from The Brown Bag Lunch Cookbook

Single Serving Cream of Corn Soup

from The Brown Bag Lunch Cookbook

Apricot Bars

from The Brown Bag Lunch Cookbook

The Best Chocolate Chip Cookies

From The Everything Meals for a Month Cookbook, copyright 2005, F+W Publications, Inc. All rights reserved

Betty Crocker Chocolate Peanut Butter Cookie Treats

These cookie treats taste like "puppy chow." Enjoy!

Sweet Potato Puree

From You: On A Diet

Sesame Cucumber Salad

From You: On A Diet

Incredible! (1 rating)
Norwegian Lefse

From Epicurious December 2006

Lefse are traditionally made using special grooved rolling pins; large, superheated griddles; and long wooden spatulas. However, a regular rolling pin, a 10-inch cast iron skillet, a pastry bench scraper, and a thin metal spatula worked just fine. Cooking the potatoes thoroughly and using a ricer or food mill will ensure that there will be no lumps in the potato dough.

Lefse are traditionally topped with butter and cinnamon-sugar and rolled up. I eat mine with honey, jam, peanut butter, chocolate or Nutella, or anything sweet!

Very Good (4 ratings)
Vegan Sweet Potato Biscuits

by Jolinda Hackett

Feta Spaghetti

Three Bowl Cookbook

Quinoa with Lime

Volumetrics recipe

Tofu Pad Thai

Volumetrics recipe