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Recipes
Pumpkin Pie
By lindybug
Fit pie crust into a 9" pie plate according to pkg directions; fold edges under and crimp
- 1/2 (15 oz) pkg refrigerated pie crusts
- 1 3/4 cups canned pumpkin
- 1 3/4 cups sweetened condensed milk
- 2 large eggs, lightly beaten
- 2/3 cup firmly packed light brown sugar
- 2 Tbsp granulated sugar
- 1 1/4 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
Low Country Bars
By lindybug
Prep Time: 15 min Inactive Prep Time: 30 min Cook Time: 10 min
- Filling:
- 1 (16-ounce) box graham crackers
- 12 tablespoons (1 1/2 sticks) butter
- 1 cup sugar
- 1 egg
- 1/2 cup milk
- 1 cup chopped pecans
- 1 cup or 3 (1/2-ounce) cans shredded coconut
- Topping:
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 4 tablespoons (1/2 stick) butter
- 3 tablespoons milk
Ice Cream Surprise Bars
By lindybug
Stir crushed candy into ice cream
- 1 1/2 cups (6 ounces) chocolate-covered English toffee candy bars (such as Heath), crushed
- 8 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
- 4 cups crispy rice cereal squares, crushed (such as Rice Chex)
- 2 cups whole-grain toasted oat cereal (such as Cheerios)
- 2/3 cup packed dark brown sugar
- 1/3 cup slivered almonds, toasted
- 1/3 cup flaked sweetened coconut, toasted
- 2 tablespoons butter, melted
Confetti Bars
By lindybug
PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan
- 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chunk Cookie Bar Dough
- 2 cups miniature marshmallows
- 1 1/2 cups (about 4 oz.) milk chocolate-covered pretzels, broken into pieces
- 3 tablespoons rainbow sprinkles
- 1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
Linguine with Pecorino, Tomatoes and Arugula
By lindybug
Goes well with Italian sausage and Pinot Noir
- 6 cups diced tomatoes in assorted colors (about 2 1/2 lbs)
- 3 cups (packed) arugula
- 1/2 cup minced shallots
- 1/2 cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 12 oz linguine
- 2 cups coarsely grated Pecorino Romano or Ricotta Salata
Baked Spicy Chicken
By lindybug
1. Heat oven to 400 degrees
- 2 cups bite-size round tortilla chips, crushed (1 cup)
- 1 tsp dried oregano leaves
- 1 tsp paprika
- 1/2 tsp dried thyme leaves
- 1/2 tsp seasoned salt
- 1/4 tsp garlic powder
- 1/4 tsp cayenne
- 1 egg
- 2 Tbsp milk
- 1 cut up whole chicken, no skin (3-3.5 lbs)
- 2 Tbsp butter, melted
The Best Pasta Salad
By lindybug
1. Bring a large pan of salted water to boil
- 11 oz small shell-shaped pasta
- 3 cloves garlic, unpeeled
- 1/2 pint yellow cherry tomatoes
- 1/2 pint red cherry tomatoes
- 1 handful of black olives, pitted
- 2 Tbsp fresh chives
- 1 handful fresh basil
- 1/2 English cucumber
- 4 Tbsp white wine vinegar or to taste
- 7 Tbsp extra virgin olive oil
- Salt and pepper, to taste
Rum Balls
By lindybug
Melt butter in a saucepan over medium heat
- 3 Tbsp butter
- 1/2 cup sugar
- 2 cups finely chopped pecans
- 1 1/2 cups powdered sugar, plus an extra 1/2 cup for rolling dough
- 1 (12 oz) box Nilla Wafers, finely crushed (about 2 3/4 cups) in food processor
- 1/2 cup cocoa
- 1/4 cup corn syrup
- 1/2 cup dark rum
Parmesan Basil Biscuits
By lindybug
1 biscuit= 3 pts
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 Tbsp chilled butter, cut into small pieces
- 1/4 cup grated Parmesan
- 2 Tbsp chopped fresh basil
- 1/2 cup low fat buttermilk
- Cooking spray
- 1 Tbsp finely shredded fresh parmesan
Bruschetta 'n Cheese-Stuffed Chicken Breasts
By lindybug
prep time 15 min total time 1 hr
- 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
- 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 1/4 cup chopped fresh basil
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 8 small boneless skinless chicken breast halves (2 lb.)
- 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing