Lindybug's profile page
Recipes
White Sangria
By lindybug
In large bowl or pitcher, combine brandy and sugar
- 1/4 cup brandy
- 1/4 cup sugar
- 2 firm ripe peaches, halved pitted and thinly sliced
- 1/2 honeydew melon, seeded peeled, cut lengthwise into thirds and sliced thinly crosswise (4 cups)
- 1 bottle white wine, such as Sauvignon Blanc or Pinot Grigio, well chilled
- 1 (12 oz) can/bottle seltzer or club soda (1 1/2 cups)
- Ice cubes, for serving
Coffee Chocolate Chunk Cookies
By lindybug
1. Heat oven to 325 degrees
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 3 Tbsp freshly brewed double strength Maxwell House coffee, any variety
- 1 egg
- 1 tsp vanilla
- 1 pkg (8 oz) semisweet baking chocolate squares, cut into chunks
- 1 1/2 cups chopped walnuts
Ricotta Orange Pound Cake with Strawberries
By lindybug
Prep Time: 10 min Cook Time: 45 min
- 1 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
- 1 1/2 cups whole milk ricotta cheese
- 1 1/2 cups sugar, plus 1 tablespoon
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 orange, zested
- 2 tablespoons Amaretto
- Powdered sugar, for dusting
- 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes
Stuffed Shells with Crispy Pancetta and Spinach
By lindybug
Prep Time: 25 min Cook Time: 25 min
- Shells:
- 1 (12-ounce) package jumbo shells pasta
- 2 tablespoons olive oil
- 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
- 2 pounds frozen spinach, thawed and drained
- 1 (15-ounce) container whole milk ricotta
- 1 cup grated asiago cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- Sauce:
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 cup cream
- 2 cups grated asiago cheese, plus 1/4 cup
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
Cheesy Spinach and Artichoke Dip
By lindybug
prep time: 10 min total time: 30 min Special Extra: Substitute 1 env
- 1 can (14 oz.) artichoke hearts, drained, finely chopped
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
- 3/4 cup KRAFT Grated Parmesan Cheese
- 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
- 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
- 1/2 tsp. garlic powder
Mediterranean Chopped Salad
By lindybug
In a small bowl, whisk together oil, vinegar and mustard; season with salt and pepper
- 2 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 2 tsp grainy mustard
- coarse salt and ground pepper
- 1 small head romaine lettuce, sliced
- 1/2 cup chopped oil-packed roasted red peppers, drained
- 1/2 cup roasted almonds, chopped
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 orange bell pepper (ribs and seeds removed)cut into 1" pieces
Shrimp Fra Diavolo
By lindybug
Prep Time: 15 min Cook Time: 18 min
- 1 pound large shrimp, peeled, deveined
- 1 teaspoon salt, plus additional as needed
- 1 teaspoon dried crushed red pepper flakes
- 3 tablespoons olive oil, plus 1 to 2 tablespoons
- 1 medium onion, sliced
- 1 (14 1/2-ounce) can diced tomatoes
- 1 cup dry white wine
- 3 garlic cloves, chopped
- 1/4 teaspoon dried oregano leaves
- 3 tablespoon chopped fresh Italian parsley leaves
- 3 tablespoon chopped fresh basil leaves
Citrus Spinach Salad
By lindybug
In large bowl, toss spinach, onion, oranges and pine nuts together
- 2 cups fresh spinach, torn
- 1/2 small red onion, thinly sliced
- 1 fresh navel orange, peeled and sectioned
- 1/2 small can mandarin oranges
- 2 Tbsp toasted pine nuts
- 2 Tbsp orange juice
- 2 Tbsp white wine vinegar
- 2 Tbsp extra virgin olive oil
- 2 tsp honey
- 1 Tbsp fresh cilantro, chopped
- 2 tsp Dijon mustard
- Salt and pepper, to taste
Sweet BBQ Chicken Kabobs
By lindybug
prep time: 15 min total time: 25 min
- 1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
- 2 cups fresh pineapple chunks (1-1/2 inch)
- 1 each: red and green pepper, cut into 1-1/2-inch pieces
- 1/2 cup KRAFT Original Barbecue Sauce
- 3 Tbsp. frozen orange juice concentrate, thawed
Tuscan Mushrooms
By lindybug
Prep Time: 10 min Cook Time: 20 min
- 1/2 cup diced jarred roasted red bell peppers
- 1/2 cup diced pitted green olives
- 1/2 cup grated pecorino Romano
- 2 scallions, diced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound white button mushrooms, cleaned and stemmed
- 1/4 cup finely chopped fresh basil leaves