Lindybug's profile page
Recipes
Jam Bites
By lindybug
1. In large bowl, beat butter, sugar, yolk, salt and extract until creamy, 2 min
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1 large egg yolk
- 1/2 tsp salt
- 1/4 tsp almond extract
- 2 1/4 cups all purpose flour
- 1/4 cup apricot preserves
- 1/4 cup natural almonds (w/skins) chopped
- 1/4 cup seedless red raspberry jam
Perfect Roast Turkey
By lindybug
Prep Time: 30 min Inactive Prep Time: 20 min Cook Time: 2 hr 30 min
- 1/4 pound (1 stick) unsalted butter
- 1 lemon, zested and juiced
- 1 teaspoon chopped fresh thyme leaves
- 1 fresh turkey (10 to 12 pounds)
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 1 whole lemon, halved
- 1 Spanish onion, quartered
- 1 head garlic, halved crosswise
Peach Glazed Pork Tenderloins
By lindybug
3 oz
- 2 (1 lb) pork tenderloins
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup peach preserves
- 1 Tbsp Dijon mustard
- 2 tsp low sodium soy sauce
Ginger-Rum Bundt Cake
By lindybug
Prep Time: 20 min Inactive Prep Time: 4 hr 10 min Cook Time: 1 hr
- For the cake:
- 1 cup toasted pecans, finely chopped
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 3/4 cup whole milk, room temperature
- 1 tablespoon freshly grated ginger
- 1 tablespoon vanilla extract
- 2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup packed golden brown sugar
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- For the syrup:
- 1 cup dark rum
- 1/4 cup water
- 1/2 cup granulated sugar
- 1 tablespoon freshly grated ginger
Gingerbread Cookies
By lindybug
Prep Time: 40 min. Cook Time: 10 min
- DRY INGREDIENTS:
- 1 1/2 sticks lightly salted butter, softened
- 1 2/3 cups sugar
- 1 orange, zested
- 4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground dry ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- WET INGREDIENTS:
- 2 eggs
- 1/2 cup dark molasses
- 1 lemon, juiced
- EASY ORANGE FROSTING:
- 1 cup powdered sugar
- Finely grated zest of 1 orange
- 1 to 2 tablespoons freshly squeezed orange juice
- 1/2 teaspoon orange liqueur
- 1/4 teaspoon light corn syrup
Simple Bolognese Sauce
By lindybug
makes 1 quart or serves 4 over 1 lb pasta
- 1/4 cup extra virgin olive oil
- 1 medium onion, minced
- 2 garlic cloves, minced
- 1 celery stalk, minced
- 1 carrot, minced
- 1 lb ground beef chuck
- 1 (28 oz)can crushed tomatoes
- 1/4 cup chopped fresh leaf parsley
- 8 fresh basil leaves, chopped
- 1/2 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 1/4 cup freshly grated Pecorino Romano cheese
Pineapple-Banana Smoothie
By lindybug
In a blender, combine pineapple, banana, yogurt and ice
- 1 can (8 oz) crushed pineapple in juice
- 1 banana (6 oz)
- 1 container (6 oz) plain nonfat yogurt
- 1/2 cup ice cubes
- Ground nutmeg, to sprinkle on top
Lemonade Cookies
By lindybug
In a medium bowl beat butter with an electric mixer on med-high speed for 30 seconds
- 1 cup butter
- 1 cup granulated sugar
- 1 tsp baking soda
- 2 eggs
- 1 (6 oz) can frozen lemonade concentrate, thawed (2/3 cup)
- 3 cups sifted all purpose flour
- Granulated or coarse sugar
Broccoli-Cheddar Chicken Bundles
By lindybug
prep time: 10 min total time: 40 min
- 8 boneless skinless chicken thighs (1 lb.)
- 1 cup frozen broccoli florets, thawed, chopped
- 1 cup KRAFT Shredded Cheddar Cheese
- 4 slices OSCAR MAYER Bacon, cooked, crumbled
- 1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
Vegetable Chowder
By lindybug
Prep: 50 minutes Total: 1 hour 10 minutes Make a batch now, then freeze for up to six months
- 3 tablespoons butter
- 1 large onion, diced (about 2 cups)
- 2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
- 1/2 teaspoon dried thyme
- 3 cups milk
- 4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
- 8 ears corn, kernels removed (about 4 cups)
- Coarse salt and ground pepper
- 1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
- Hot pepper sauce, for serving (optional)