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Recipes
Roasted Corn with Chili Lime Butter
By lindybug
Prep Time: 5 min Cook Time: 40 min
- 6 ears fresh corn, unhusked
- 1/4 pound butter (1 stick), room temperature
- 2 teaspoons chili powder
- 1 lime, zested
- 1 lime, cut into wedges
Warm Italiano Spread
By lindybug
prep time: 5 min total time: 15 min 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
Mexican Cornbread
By lindybug
Prep Time: 15 min Cook Time: 20 min
- 1 cup yellow cornmeal
- 1 cup sifted all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup whole milk or buttermilk
- 1/3 cup sour cream
- 1/4 cup vegetable oil
- 2 tablespoons chopped jalapenos, or to taste
Orecchiette with Cauliflower
By lindybug
1. In a large pot of boiling salted water, cook pasta 5 min
- coarse salt and ground pepper
- 1 lb orecchiette or other short pasta
- 1 head cauliflower (about 2 lbs) trimmed and cut into bite size pieces
- 3 Tbsp olive oil
- 3 garlic cloves, finely chopped
- 1/4-1/2 tsp red pepper flakes
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- 1/4 cup chopped flat leaf parsley
Oatmeal Cream Cheese Butterscotch Bars
By lindybug
Prep Time: 15 min. Inactive Prep: 1 hr 30 min
- 2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
- 2 cups all-purpose flour
- 1 1/2 cups old fashioned rolled oats
- 3/4 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1 (11-ounce) bag butterscotch chips
- 1 (8-ounce) package cream cheese, at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
Fresh Vegetable Barley
By lindybug
Heat oil in a large saucepan over med-high heat
- 1 tsp olive oil
- 3/4 cup chopped onion (about 1 small)
- 1 garlic clove, minced
- 3/4 cup uncooked pearl barley
- 1 3/4 cups chicken stock
- 1 1/2 cups chopped zucchini (about 1)
- 1 1/2 cups halved cherry tomatoes
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbsp crumbled feta cheese
- Chopped fresh parsley to garnish
Mint Fudge Cake
By lindybug
Prep Time: 20 min Total Time: 1 hour 55 min
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 2 teaspoons mint extract
- 3 egg whites
- 12 drops green food color
- 2 jars (16 oz each) hot fudge topping
- 1 container (8 oz) frozen whipped topping, thawed
- 5 drops yellow food color
- Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired
California Chicken and Vegetables
By lindybug
prep time: 5 min total time: 28 min
- 4 small boneless skinless chicken breast halves (1 lb.)
- 3 cups frozen mixed vegetables (broccoli, red peppers and carrots), thawed, drained
- 1/4 cup pesto
- 1/4 cup water
- 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Mini Italian Club Sandwiches
By lindybug
Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended
- 3 large eggs
- 2 tablespoons whipping cream
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon (about) unsalted butter
- 10 slices bacon
- 2 (8-ounce) round loaves focaccia bread (7-inch diameter)
- 1 cup purchased pesto
- 8 ounces thinly sliced turkey
- 4 ounces thinly sliced provolone cheese
Ranch Dip
By lindybug
Stir together sour cream, mayonnaise, parsley, chives, garlic, salt and pepper in a bowl until combined well
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1/3 cup chopped fresh flat leaf parsley
- 1/4 cup chopped fresh chives
- 1/4 tsp minced garlic
- 1/4 tsp pepper
- 1/4 tsp salt
- vegetables to dip (carrots, cucumber, celery and cherry tomatoes)