Lindybug's profile page
Recipes
Tea Cookies
By lindybug
1. Cream butter, white sugar and powdered sugar
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup powdered sugar
- 2 eggs, beaten
- 1 tsp salt
- 1 cup vegetable oil
- 2 tsp vanilla
- 4 cups and 4 Tbsp flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- Sugar
Baked Penne with Roasted Vegetables
By lindybug
Prep Time: 25 min Cook Time: 40 min
- 2 red peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
Cinnamon Honey Butter
By lindybug
Great for your morning toast, waffles etc
- 1/4 pound unsalted butter, at room temperature
- 3 tablespoons good honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
5 Ingredient Fix- Sunday Pot Roast with Mushroom Gravy
By lindybug
Prep Time: 5 min Cook Time: 3 hr Use leftovers to make 5 Ingredient Fix- Pot Roast and Arugula Panini
- 1 (4 to 5-pound) boneless beef bottom round roast
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, cleaned and quartered
- 2 medium yellow onions, halved and sliced
- 4 cups low-sodium beef broth
Chicken Saute w/ Lemon Caper Sauce
By lindybug
1 piece chicken w/ generous 1 Tbsp sauce= 4 pts
- 4 (1/4 lb) skinless boneless chicken breast halves, pounded to 1/8" thickness
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp and 1 tsp unsalted butter
- 1/2 cup reduced sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 Tbsp drained capers
- 1/2 tsp dried oregano
Almond Diamonds
By lindybug
Heat oven to 325 degrees. Coat a 13x9x2" baking pan with nonstick cooking spray
- 1 tube (16 1/2 oz) refrigerated sugar cookie dough
- 1/2 cup all purpose flour
- 4 tsp almond extract
- 8 oz sliced almonds
- 4 eggs
- 2/3 cup dark corn syrup
- 1/3 cup packed light brown sugar
Caramel Cookies
By lindybug
Combine 3/4 cup sugar and 1/3 cup water in heavy medium saucepan
- 3/4 cup sugar
- 1/3 cup water
- 1/2 vanilla bean, split lengthwise
- 2 Tbsp whipping cream
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2" cubes
- 2 Tbsp packed brown sugar
- 1/4 tsp salt
- 2 cups all purpose flour, sifted (measured first)
Olive Tapenade
By lindybug
Pulse olives, parsley and garlic in food processor until coarsely chopped
- 2 cups black olives, such as kalamata, pitted
- 1/2 cup fresh flat leaf parsley
- 1 garlic clove
- 2 Tbsp extra virgin olive oil
Cucumber Sandwich Rounds
By lindybug
Using a hand mixer, combine cream cheese, dressing mix and mayo
- 1 (8 oz) pkg cream cheese, softened
- 1 (1 oz) env. Italian dressing mix
- 2 Tbsp mayo
- 1 medium cucumber
- 1 pkg party rye or party pumpernickel bread
Artichoke, Onion, and Potato Hash
By lindybug
Bring a large pot of salted water to a boil over medium heat
- Salt
- 8 medium fingerling potatoes, halved lengthwise
- 3 tablespoons olive oil
- 6 cipollini onions, peeled, sliced in half along equator
- 1 (15-ounce) jar artichokes, (not marinated), with stems, drained, roughly chopped
- Freshly ground black pepper
- 5 garlic cloves, smashed
- 2 sprigs thymes, leaves chopped
- 1/2 cup chicken stock
- 1 tablespoon apple cider vinegar
- Chopped parsley leaves, for garnish