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Recipes
Champagne Risotto
By lindybug
Prep Time: 20 min Cook Time: 35 min
- 4 thin slices prosciutto
- 3 cups reduced-sodium chicken broth
- 12 asparagus spears, cut diagonally into 1-inch pieces
- 2 tablespoons butter, divided
- 1 shallot, finely chopped
- 3/4 cup Arborio rice or medium-grain white rice
- 3/4 cup Champagne
- 1/4 cup freshly grated Parmesan
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Oatmeal Cookies
By lindybug
For oat flour, place 1/2 cup rolled oats in a blender container or 1 cup in a food processor bowl
- 1 cup rolled oats
- 1/3 cup butter
- 1/3 cup shortening
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp baking soda
- 2 eggs
- 1 tsp vanilla
- 1 cup all purpose flour
- 1 cup coarsely chopped walnuts
- 1 cup chocolate covered raisins
Spinach with Orzo and Feta
By lindybug
Prep: 20 minutes Total: 30 minutes
- 1/2 pound orzo
- 1 pound chopped trimmed spinach
- 1/2 cup chopped fresh mint
- 1/2 cup crumbled feta cheese
- 1 to 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- Coarse salt and ground pepper
Creamy Spinach-Artichoke Mini Pizzas
By lindybug
To quickly thaw frozen spinach, place in colander; rinse with cool water until thawed
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream
- 3/4 cup Frozen Spinach, thawed, squeezed to drain
- 1/2 cup artichoke hearts, drained, patted dry with paper towels
- 1 (10.6 ounce) package Pillsbury(R) Refrigerated Garlic Breadsticks
- 1/4 cup shredded Parmesan cheese
Amish Cookies
By lindybug
Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 1 Hour
- 1 cup butter, softened
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup confectioners' sugar
- 2 eggs 1/2 teaspoon vanilla extract
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon cream of tartar
Mushroom Parmesan
By lindybug
Prep Time: 15 min Cook Time: 25 min
- 3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
- 4 to 6 portobello mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup marinara sauce (store bought or homemade)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan
- 2 tablespoons butter, cut into small pieces
Mama McEntee's Spinach Dip
By lindybug
Combine all ingredients and chill about 2 hours
- 1 package (10 oz.) baby spinach, chopped or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1 container (16 oz.) sour cream
- 1 cup Hellmann's® Real Mayonnaise
- 1 package Knorr® Vegetable recipe mix
- 1 can (8 oz.) water chestnuts, drained and chopped (optional)
- 3 green onions, chopped (optional)
Chocolate Covered Pretzels
By lindybug
1. Melt chocolate and cream in double boiler over low heat, stirring constantly
- 2 (10 oz) pkgs pretzels
- 1 Tbsp heavy whipping cream
- 2 cups semisweet chocolate chips
- sprinkles, if desired
Holiday Coins
By lindybug
1. In small bowl, whisk together flour and salt
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 cup pecans, finely chopped
- 3 Tbsp red sugar sprinkles
Sticky Chicken Wings with Blue Cheese Dip
By lindybug
Prep: 25 min Cook: 25 min
- 12 chicken wingettes, separated at the joint and tips discarded
- 1 Tbsp vegetable oil
- Salt and pepper
- 1/4 cup sour cream
- 2 ounces (1/4 cup) cream cheese, at room temperature
- 1/4 cup crumbled blue cheese
- 1/4 cup store-bought tangy barbecue sauce
- 1/4 cup honey
- 1 clove garlic, finely chopped
- 1/4 cup sesame seeds, toasted