Lindybug's profile page
Recipes
Spinach Pie
By lindybug
Rinse spinach well; drain
- 2 (6-ounce) packages fresh baby spinach
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 4 large eggs, lightly beaten
- 3/4 cup whipping cream
- 1/2 cup (2 ounces) shredded Parmesan cheese
Buttermilk Chocolate Swirl
By lindybug
Active Time: 20 minutes Total Time: 1 hour 30 minutes
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp each baking powder and baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk
- 2 large eggs plus 1 large egg white
- 1/4 cup canola oil
- 2 tsp vanilla extract
- 1/2 tsp almond extract or 2 tsp rum extract
- 4 oz bittersweet chocolate, broken up
- Garnish: confectioner’s sugar
Cheese Ravioli with Fresh Tomato and Artichoke Sauce
By lindybug
1. Cook ravioli according to pkg directions
- 2 (9 oz) pkgs fresh cheese ravioli
- 1 tsp olive oil and 1 Tbsp
- 1 lb Roma tomatoes, peeled, seeded and chopped
- 1 (6.5 oz) jar marinated artichoke hearts
- 1/2 cup chopped green onions
- 3 cloves garlic, crushed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp grated cheese
Banana Oat Muffins
By lindybug
1 muffin= 4 points
- 1 cup all purpose flour,
- 1 cup regular oats
- 1/2 cup sugar
- 1/4 cup wheat germ
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cup mashed very ripe bananas (about 2 small)
- 1/3 cup reduced fat sour cream
- 1 large egg
- 1/4 cup canola oil
- 1 tsp vanilla extract
- Cooking spray
Mustard Grilled Herbed Chicken
By lindybug
prep time: 10 min total time: 26 min
- 2 Tbsp. GREY POUPON Dijon Mustard
- 2 Tbsp. water
- 1 env. GOOD SEASONS Italian Dressing Mix
- 6 boneless skinless chicken breast halves (2 lb.)
Garden-Fresh Farfalle Pasta & Chicken
By lindybug
prep time: 15 min total time: 30 min
- 3 cups farfalle (bow-tie pasta), uncooked
- 1 cup baby carrots, diagonally sliced
- 1 cup frozen peas
- 1 lb. boneless skinless chicken breasts, cut into thin strips
- 1 onion, thinly sliced
- 1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
- 1 can (14 oz.) fat-free reduced-sodium chicken broth
- 1/4 cup chopped fresh basil
- 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
Apple Cake "Tatin"
By lindybug
Prep Time: 15 min Cook Time: 40 min
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
- 1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
- 1 3/4 cups granulated sugar, divided
- 2 extra-large eggs, at room temperature
- 1/3 cup sour cream
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Confectioners' sugar
Baked Rigatoni with Bechamel Sauce
By lindybug
Prep Time: 25 min Cook Time: 30 min
- Bechamel sauce:
- 1 stick unsalted butter (4 ounces)
- 1/2 cup and 2 tablespoons all-purpose flour
- 1 quart whole milk, at room temperature
- Pinch fresh nutmeg
- Sea salt and white pepper
- 1 cup grated fontina
- 1/2 pound thinly sliced prosciutto, julienned
- 1 pound dry rigatoni
- 3 tablespoons unsalted butter, diced
Banana Colada
By lindybug
Place bananas and pineapple juice in a blender and blend until smooth
- 3 ripe bananas, peeled and quartered
- 18 ounces unsweetened pineapple juice
- 4 ounces coconut milk
- 3 ounces dark rum
- 2 cups ice
- 1/4 cup toasted coconut
Brown Sugar-Walnut Pound Cake with Peach-Maple Sauce
By lindybug
1. Preheat oven to 325 degrees
- FOR THE CAKE
- 1 pound (3 1/4 cups) all-purpose flour
- 1 tablespoon coarse salt
- 4 sticks softened unsalted butter, plus more for pans
- 2 cups packed dark-brown sugar
- 1 teaspoon pure vanilla extract
- 9 large, room-temperature eggs
- 2 cups toasted, chopped walnuts
- FOR THE TOPPING
- 1 cup pure maple syrup
- 1 cup packed light-brown sugar
- 1 stick unsalted butter
- 1 teaspoon coarse salt
- 1/4 cup heavy cream
- 1 or 2 sliced peaches