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Recipes
Jalapeño candied
By LyndaLee
Pickled jalapeño in sweet brine
- 3 pounds fresh firm jalapeño pepper, washed
- 2 cups cider vinegar
- 6 cups sugar
- 1/2 tsp turmeric
- 1.2 tsp celery seed
- 3 tsps garlic powder
Pecan (Butter) Cookies
By LyndaLee
Buttery pecan cookies
- 1 3/4 C Chopped Pecans
- 1 Tablespoon plus 1 cup butter softened
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 2 cups self rising flour
- 1 cup pecan halves
Butter Pecan Cookies
By LyndaLee
Buttery and delicious Needs chilling time (about 1 hour)
- 1-3/4 cups chopped pecans
- 1 tablespoon plus 1 cup butter, softened, divided
- 1 cup packed brown sugar
- 1 large egg, separated, room temperature
- 1 teaspoon vanilla extract
- 2 cups self-rising flour
- 1 cup pecan halves
Mommy Shortbread
By LyndaLee
Moms bar shortbread
- 1 cup unsalted butter
- 1/2 cup icing sugar
- 1/2 cup cornstarch
- 2 cups flour
- 1/2 tsp salt
- Colored sugar (if using)
Brie w cranberries
By LyndaLee
With cranberries and rosemary
- 1 cup cranberries
- 2 tablespoons granulated sugar
- ¼ cup honey
- ¼ cup pomegranate juice
- Zest of 1 orange
- 1½ tablespoons extra-virgin olive oil
- ½ cup pecans
- 1 tablespoon chopped fresh rosemary
- Flaky sea salt
- One 8-ounce wheel of Brie
- ½ cup pomegranate arils
- Rosemary sprigs, for serving
- Whole-wheat crackers, for serving
Greek Chicken Salad
By LyndaLee
DIRECTIONS In a large pot of salted boiling water, cook penne until al dente according to package instructions
- 1 lb. penne
- kosher salt
- extra-virgin olive oil
- 3/4 lb. boneless chicken breasts
- Freshly ground black pepper
- 1 tsp. dried oregano
- 2 cloves garlic, minced
- 3/4 c. half and half (or whole milk)
- 8 oz. cream cheese
- 1/2 c. crumbled feta cheese
- 1 tbsp. lemon juice
- 1 tsp. lemon zest
- 1 1/2 c. halved cherry tomatoes
- 1/2 c. pitted Kalamata olives, halved
- 1 cucumber, chopped
- 1/4 c. Chopped fresh dill
Spinach, Onion and Potato Hash
By LyndaLee
A hint of curry and fennel add depth of flavour and a slight Indian touch to this dish
- 2 tbls reduced calorie margarine
- 2 onions thinly sliced
- 1 tbl sugar
- 1/2 tsp fennel seeds, lightly crushed
- 2 15oz cans sliced potatoes, drained
- 2 tsp paprika
- 1 tsp curry
- 1 10oz package frozen spinach, thawed and squeezed dry
- 1/4 cup water
- 1/2 tsp salt
Desert - Berry and Pistachio Crumble with Whipped Cream
By LyndaLee
try
- Pistachio Crumble:
- 6 tbsp unbleached all purpose Flour
- 1/4 cup unsalted Pistachios, chopped
- 1/4 cup Almond flour
- 1/4 cup Sugar
- 1/4 cup unsalted Butter, softened
- Whipped Cream:
- 3/4 cup Whipping Cream
- 2 tbsp Sugar
- Berries:
- 3 cups fresh Berries
- 1/4 cup Sugar
Chocolate Chip Cookies (Browned Butter/Sea Salt)
By LyndaLee
Try
- 1 cup unsalted Butter, softened to room temperature
- 1 cup light Brown Sugar, packed
- 2 teaspoons Vanilla extract
- 1 teaspoon Molasses
- 1/2 cup granulated Sugar
- 1 large Egg
- 1 large Egg Yolk
- 2 1/4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon Baking Soda
- 1 cup bittersweet Chocolate Chips
- 1/2 cup coarsely chopped Pecans
- Course Sea Salt, to sprinkle on top
White Chistmas Bark
By LyndaLee
Line a large baking sheet with aluminum foil or parchment paper
- 1 lb white chocolate
- 1 cup dried cranberries
- 1/2 cup coconut, toasted
- 1/3 cup sliced natural almonds, toasted
- 2 oz semisweet chocolate
- 1/4 tsp vegetable shortening