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Recipes
Limoncello and Lemon Cream Fruit Tart
By lindybug
Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur
- 1 store-bought sponge cake tart shell, 12-inch diameter, available in produce or bakery departments
- 2 ounces chilled limoncello liqueur
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1/3 cup lemon curd
- 1/2 pint raspberries
- 1/2 pint blackberries
- 2 teaspoons lemon zest
- 2 tablespoons very thinly sliced mint leaves
Espresso Icebox Cookies
By lindybug
1. Stir together espresso and boiling water
- 1 Tbsp instant espresso granules(such as Medaglia D'Oro)
- 1 Tbsp boiling water
- 2 sticks (16 Tbsp)unsalted butter, at room temp
- 3/4 cup confectioners
- 1 tsp pure vanilla extract
- 1 3/4 cups all purpose flour
- 1/8 tsp salt
- 3 oz. bittersweet chocolate, cut into 1/4 inch pieces
- Unsweetened cocoa powder, for dusting
Baked Clams Oreganata
By lindybug
Prep Time: 30 min Cook Time: 10 min
- 1 dozen littleneck clams, scrubbed
- 1 cup plain bread crumbs
- 2 cloves garlic, smashed and chopped
- 3 tablespoons finely chopped fresh oregano leaves
- 2 tablespoons finely chopped Italian parsley leaves
- Pinch crushed red pepper flakes
- Kosher salt
- 2 to 3 tablespoons extra-virgin olive oil
- 1/2 to 3/4 cup chicken stock
Slow-Cooked Pulled Pork
By lindybug
1. In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worceste...
- 1 medium onion, chopped
- 1/2 cup(s) ketchup
- 1/3 cup(s) cider vinegar
- 1/4 cup(s) packed brown sugar
- 1/4 cup(s) tomato paste
- 2 tablespoon(s) sweet paprika
- 2 tablespoon(s) Worcestershire sauce
- 2 tablespoon(s) yellow mustard
- 1 1/2 teaspoon(s) salt
- 1 1/4 teaspoon(s) ground black pepper
- 4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
- 12 soft sandwich buns or ciabatta rolls, warmed
- Dill pickles (optional)
- Potato chips (optional)
- Hot sauce (optional)
Heart Kabobs
By lindybug
1. Cut fruit into 1" thick slices
- 1 cantaloupe
- 1 honeydew melon
- 1/2 watermelon
- 1 (6 oz) container plain low fat yogurt
- 1 Tbsp frozen orange juice concentrate, thawed
- 1 Tbsp honey
Chicken and Biscuits
By lindybug
MIX soup and 1/2 cup sour cream in 8-inch square baking dish
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
- 2 cups chopped cooked chicken
- 1 pkg. (16 oz.) frozen mixed vegetables, thawed
- 1 cup KRAFT Shredded Mild Cheddar Cheese
- 1 cup all-purpose baking mix
- 3 Tbsp. milk
White Chocolate Covered Pretzels
By lindybug
1. Melt chocolate in the top of a double boiler, stirring constantly
- 6 (1 oz) squares white chocolate
- 1 (15 oz) pkg mini twist pretzels
- 1/4 cup sprinkles
Pork Chops with Mustard Bourbon Sauce
By lindybug
Prep Time: 5 min Cook Time: 15 min
- 4 center-cut, bone-in, rib pork chops (about 3 pounds)
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1/4 cup bourbon
- 1/2 cup low-sodium chicken broth
- 1 tablespoon grainy mustard
- 3 tablespoons heavy cream
Penne with Creamy Tomato Sauce and Olives
By lindybug
1. Heat oil in large skillet
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 2 Tbsp white wine or chicken broth
- 1 (14.5 oz) can diced tomatoes with Italian herbs, undrained
- 1/2 cup heavy whipping cream
- 8 oz penne, cooked, drained and kept warm
- 1 cup pitted ripe olives, drained and sliced
- 1/2 cup (2 oz) grated Parmesan cheese
- 1/4 cup sliced green onions
Pumpkin Cream Cupcakes
By lindybug
prep time: 10 min total time: 31 min
- 1 pkg. (2-layer size) spice cake mix
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup canned pumpkin
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 1 egg