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Recipes
Warm Italiano Spread
By lindybug
How to Prepare in Your Oven Prepare this recipe year-round, by baking in a 375ºF-oven 12 to 14 min
- 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese
- 1/4 cup Pesto
- 1 Plum tomato, chopped
- 1/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
- TRISCUIT Cracked Pepper & Olive Oil Crackers
Maple Pepper Pecans
By lindybug
Melt the butter with the syrup, salt and cayenne pepper in a pan over a gentle heat
- 1/2 stick unsalted butter
- 1/2 cup maple syrup
- 1 1/2 teaspoons table salt
- 1 teaspoon cayenne pepper
- 3 1/3 cups pecan halves
Sauteed Zucchini with Oregano and Feta
By lindybug
1/2 cup = 1 pt Feel free to swap yellow squash for the zucchini
- 2 tsp olive oil
- 2 medium zucchini, cut into 2-inch chunks
- 1 tsp dried oregano
- 2 Tbsp parsley, fresh, chopped
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, freshly ground, or to taste
- 1/4 cup(s) crumbled feta cheese
Lemon-Herb Rub for Chicken and Shrimp
By lindybug
Place all ingredients into a food processor; process until finely chopped and rub onto chicken or shrimp before coo...
- 1/4 cup fresh oregano
- 2 Tbsp fresh rosemary
- 3 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 2 tsp salt
- 2 tsp lemon zest
- 4 garlic cloves, minced
Chocolate Rum Balls
By lindybug
Into a large bowl, sift together 1 cup of the confectioners sugar, cocoa and all spice
- 1 1/2 confectioners sugar
- 2 Tbsp cocoa powder
- 1/2 tsp ground allspice
- 1/2 cup dark rum
- 2 Tbsp light corn syrup
- 2 1/2 cups finely crushed vanilla wafers
- 1 cup finely chopped toasted walnuts
Giada's Chocolate-Hazelnut Tart
By lindybug
Preheat the oven to 325 degrees F
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 3 eggs, beaten
- 1 1/2 cups peeled, chopped, and toasted hazelnuts
- 8 ounces bittersweet chocolate chips (about 1 cup)
- 1 cup corn syrup
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 store bought frozen pie crust, defrosted
Vegetable Tian
By lindybug
Prep Time: 30 min Cook Time: 1 hr 15 min
- Good olive oil
- 2 large yellow onions, cut in half and sliced
- 2 garlic cloves, minced
- 1 pound medium round potatoes, unpeeled
- 3/4 pound zucchini
- 1 1/4 pounds medium tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, plus extra sprigs
- 2 ounces Gruyere cheese, grated
Hazelnut Crunch Cake with Mascarpone and Chocolate
By lindybug
Prep Time: 1 hr Inactive Prep Time: 30 min Cook Time: 30 min
- Cake:
- 1 box chocolate cake mix
- Crunch:
- 1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
- 2/3 cup sugar
- 1/3 cup water
- Filling:
- 2 (8-ounce) containers mascarpone cheese, room temperature
- 1 cup cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Topping:
- 1/4 cup bittersweet chocolate chips
- 1 tablespoon sugar
- 1 teaspoon orange zest
Warm Seven-Layer Salad
By lindybug
Prep 45 min Bake 10 min
- 5 slices bacon
- 8 ounces green beans, cut into 1-inch pieces
- Salt and pepper
- 2 small yellow squash, quartered lengthwise and sliced crosswise
- 1 pint grape tomatoes, halved
- One 15-ounce can white beans, rinsed
- 8 slices whole wheat baguette
- 1 heart romaine lettuce, chopped
- 6 ounces sharp yellow cheddar cheese, shredded
- 1/2 cup plain low-fat yogurt
Grilled Chicken with Garlic-Herb Dressing
By lindybug
Prep Time: 20 min Cook Time: 1 hr 20 min
- 2 heads garlic, cut in 1/2 horizontally
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- 2 whole fresh thyme sprigs, plus leaves from 6 sprigs
- 2 lemons, juiced, plus 2 lemons, halved
- 1 About 1 bunch flat-leaf parsley, leaves chopped
- 1 (4 to 4 1/2-pound) chicken, cut into 10 pieces
- Freshly ground black pepper
- 2 heads radicchio, preferably Treviso, cut into quarters
- 1 tablespoon balsamic vinegar