Lindybug's profile page
Recipes
Gianduja Souffle
By lindybug
- 2 tablespoons unsalted butter
- 1 tablespoon sugar, plus 1/4 cup
- 1 tablespoon hazelnut liqueur (recommended: Frangelico)
- 1/2 teaspoon vanilla
- 3 ounces milk chocolate, chopped, plus 6 ounces chopped
- 1/4 cup all-purpose flour
- 1 cup milk
- Pinch salt
- 4 eggs, separated
- 1/4 teaspoon cream of tartar
Peanut Butter Chocolate Chunk Cookies
By lindybug
Heat the oven to 350 degrees
- 1/2 cup (1 stick) unsalted butter, at room temp.
- 3/4 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, tightly packed
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 3/4 tsp baking soda
- 6 oz best quality semi-sweet chocolate, coarsely chopped
Turkey & Roasted Red Pepper Cream Cheese Sandwiches
By lindybug
1 sandwich= 7 pts 1 Tbsp of Roasted Red Pepper Cream Cheese alone= 1 pt
- Roasted Red Pepper Cream Cheese Spread:
- 8 slices double fiber 100% Whole Wheat bread (such as Arnolds)
- 8 oz deli roasted turkey
- 1 cup spinach leaves
- 8 (1/8" thick) slices tomato
- 1 (7.25 oz) jar roasted red bell peppers, drained and finely chopped
- 1 ( 8 oz) tub garden vegetable light cream cheese
- 1 Tbsp minced fresh basil
- 1/2 tsp minced garlic
- 1/4 tsp pepper
CHIPS AHOY Marble Bark
By lindybug
prep time: 20 min total time: 1 hr 20 min
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped
- 1 pkg. (6 squares) BAKER'S White Chocolate, chopped
- 9 White Fudge Chunky CHIPS AHOY! Real Chocolate & White Fudge Chunk Cookies, coarsely broken
- 1/4 cup PLANTERS Slivered Almonds, toasted
Italian Steak with Creamy Polenta
By lindybug
1. Mix cornmeal, about 2 1/2 cups water and 1/4 tsp salt in a glass bowl
- 3/4 cup yellow cornmeal
- 2 3/4 cups water
- 3/4 tsp salt
- 1 flank steak (around 1 lb. about 1/2 inch thick)
- 1/2 tsp pepper
- 4 tsp olive oil
- 1 small onion, sliced
- 1 sprig each of sage and rosemary
- 2 red peppers, chopped
- 1 clove garlic, minced
- 1 (14.5 oz) can diced tomatoes in juice
- 1/4 cup grated Parmesan cheese
Chocolate-Peanut Butter Bombes
By lindybug
Prep 30 min (plus chilling) Cook 15 min
- 3 cups chocolate chips
- 2 sticks (8 ounces) butter, 5 tablespoons melted
- 1/4 cup peanut butter
- 5 large egg yolks, at room temperature
- 1/4 cup sugar
- 2 cups heavy cream
- 2 cups broken graham crackers (about 20 squares)
- 1/2 cup roasted, salted peanuts, plus chopped peanuts for garnish
- 1/3 cup corn syrup
Pot Roast with Root Vegetables
By lindybug
Preheat oven to 350 degrees
- 1 (2 lb) bottom round beef roast, trimmed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp olive oil
- 2 cups reduced sodium beef broth
- 1/4 cup tomato paste
- 4 garlic cloves, chopped
- 1 bay leaf
- 2 Tbsp all purpose flour
- 6 medium red potatoes, scrubbed and each cut into 8 wedges
- 4 carrots, cut into 1" pieces
- 1 medium onion, cut into 8 wedges
Butterscotch Bites
By lindybug
1. In a large mixing bowl, beat butter with an electric mixer on med-high speed for 30 seconds
- 1 cup butter
- 1 cup packed brown sugar
- 1/2 cup butterscotch flavored pieces, melted and cooled
- 1 tsp vanilla
- 2 1/2 cups all purpose flour
Marbled Chocolate Treats
By lindybug
prep time: 15 min total time: 1 hr 15 min
- 8-1/2 HONEY MAID Honey Grahams, broken in half (17 squares)
- 6 squares Semi-Sweet Chocolate
- 1/2 cup creamy peanut butter
- 3 squares White Chocolate
Pasta with Grilled Vegetables and Feta
By lindybug
Prepare barbecue (medium-high heat)
- 1 (10 1/2 oz) jar feta cheese cubes in oil with herbs and spices
- 3 bell peppers (1 yellow, 1 orange, and 1 red), seeded, cut into 3/4-inch-thick strips
- 1 large red onion, halved through root end, cut into 3/4-inch-thick wedges with some root left intact
- 1 12-ounce package cherry tomatoes
- 2 tablespoons chopped fresh oregano, divided
- 1 pound penne pasta