Everythingbutthekitchensinkcake Recipes

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EVERYTHING-BUT-THE-KITCHEN-SINK SMOOTHIES



Everything-But-The-Kitchen-Sink Smoothies image

Make eating your fruits and veggies fun by whipping up this better-for-you smoothie loaded with fresh spinach and banana.

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 10m

Yield 2

Number Of Ingredients 6

1/2 cup almond milk
3 cups packed baby spinach
2 tablespoons lemon juice
1 tablespoon honey
1 banana, chopped, frozen
1/2 cup ice cubes

Steps:

  • In blender, place all ingredients. Cover; blend on high speed until smooth.
  • Pour into 2 glasses. Serve immediately.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Smoothie, Sodium 75 mg, Sugar 18 g, TransFat 0 g

EVERYTHING BUT THE KITCHEN SINK



Everything but the Kitchen Sink image

Provided by Robert Irvine : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon grapeseed oil
Kosher salt and freshly ground black pepper
2 small yellow squash, cut into 1/2-inch slices
2 carrots, peeled and quartered lengthwise
1 medium onion, chopped
2 tablespoons minced garlic
2 large potatoes, rinsed and large diced
2 quarts vegetable stock
1 cup canned navy beans, rinsed and drained
1 cup canned kidney beans, rinsed and drained
1 bay leaf, crumbled
2 teaspoons minced thyme leaves
2 cups broccoli florets
2 medium Roma tomatoes, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
  • Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

Nutrition Facts : Calories 285 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 614 milligrams, Carbohydrate 52 grams, Fiber 13.5 grams, Protein 13 grams, Sugar 8 grams

EVERYTHING BUT THE KITCHEN SINK CAKE



Everything But the Kitchen Sink Cake image

Make and share this Everything But the Kitchen Sink Cake recipe from Food.com.

Provided by mandabears

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 9

18 1/4 ounces butter recipe yellow cake mix
2/3 cup milk, use instead of water to make cake
1/2 cup butter, softened
1 teaspoon almond extract, add to milk
3 large eggs
1 large granny smith apple, peeled and chopped
1/2 cup craisins or 1/2 cup dried cherries
1/2 cup butterscotch chips or 1/2 cup white chocolate chips (not chocolate mint, either one kind of chip or mixed)
1/2 cup chopped nuts, anything but peanuts.

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour bundt pan, I use Bakers Joy baking spray.
  • Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
  • Then beat on medium speed for 4 minutes.
  • Fold in all other ingredients until well mixed.
  • Pour into prepared bundt pan.
  • Bake for 50 minutes or until toothpick inserted into cake comes out clean.
  • Cool in pan on wire rack for 15 minutes.
  • Invert and remove cake from pan onto wire rack.
  • Cool completely.
  • Dust with confectioners sugar.

KITCHEN SINK COOKIES



Kitchen Sink Cookies image

Everything but the kitchen sink!

Provided by Cara

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 60

Number Of Ingredients 12

1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 ⅓ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
1 cup semisweet chocolate chips
1 cup vanilla baking chips
½ cup butterscotch chips
1 cup chopped pecans

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, vanilla chips, butterscotch chips and chopped pecans. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 18.2 g, Cholesterol 14.3 mg, Fat 7.1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 96.5 mg, Sugar 9.7 g

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