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Recipes
Chocolate Chip Cookie Dough Truffles
By mitzzy
Best served cold, these treats are for cookie-dough lovers
- 1/2 cup butter
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (14 ounce) can sweetened condensed milk
- 1 cup miniature semi-sweet chocolate chips
- chocolate bark, to melt for dipping
- additional chocolate chips, sprinkles, etc., optional for topping the truffles
Buttery Holiday Cookies
By mitzzy
These cookies are a blank canvas — decorate them to look like ornaments, snowflakes or whatever you want
- 1/2 cup granulated sugar
- 1 large egg
- 1-1/2 tsp. vanilla extract, divided
- 2 cups all-purpose flour
- 1 cup (2 sticks) I Can't Believe It's Not Butter!® All Purpose Sticks
- 3/4 cup confectioners sugar
- 2 to 3 Tbsp. heavy or whipping cream or milk
Hot Buttered Pretzels
By mitzzy
Pretzels are available crisp and hard from your grocery or, if you're lucky and in the right place, soft and chewy ...
- Dough
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 1/4 teaspoons regular instant yeast
- 7/8 to 1 cup warm water*
- Topping
- 1/2 cup warm water
- 2 tablespoons baking soda
- coarse, kosher or pretzel salt
- 3 tablespoons unsalted butter, melted
Lemon Truffle Pie
By mitzzy
Savor each forkful of this smooth, light-yet-rich dessert
- Crust1 box Pillsbury® refrigerated pie crusts, softened as directed on boxFilling 1 cup sugar 2 tablespoons cornstarch 2 tablespoons Pillsbury BEST® all-purpose flour 1 cup water 2 egg yolks, beaten 1
Navy Bean Soup
By mitzzy
Combine all ingredients in a 6-qt pot
- 1/4 pound bacon, medium dice (one-half inch squares)
- 1/4 pound onions, medium dice
- 1/4 pound carrots, medium dice
- 1/4 pound celery, medium dice
- 1 pound dried navy beans
- 2 teaspoons dried granulated garlic
- 3 teaspoons Worcestershire sauce
- 1/4 cup ham base
- 1/4 cup chicken base
- 2 cups diced tomatoes
- 3 quarts water
Butternut Squash Lasagna with Caramelized Onions & Walnuts
By mitzzy
Butternut squash layered with our Everyday Marinara Sauce provides a creamy, sweet base for this protein-packed veg...
- 1 medium butternut squash (about 2 lbs)
- 2 tsp olive oil, divided
- 3 medium Spanish onions, thinly sliced
- 1 cup low-fat ricotta cheese
- 1/8 tsp ground nutmeg
- 4 large egg whites
- 1/4 cup grated Parmesan cheese
- 10 sage leaves, finely chopped
- 1/8 tsp sea salt
- Fresh ground black pepper, to taste
- 2 cups shredded part-skim mozzarella cheese
- 2 1/2 cups Everyday Marinara Sauce (see recipe, p. 62)
- 1/2 lb oven-ready whole-wheat lasagna noodles (about 12 noodles; Try: DeLallo Organic Whole Wheat No-Boil Lasagna)
- 1/3 cup coarsely chopped walnuts, toasted
Sugar and Spice Cookies
By mitzzy
All the spices of the season—cinnamon, ginger, nutmeg and cloves—add flavor to these
- Ingredients for Classic Sugar Cookies :
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter, softened (1 stick)
- 1 large egg
- 2 teaspoons vanilla extract
- plus:
- 4 teaspoons ground cinnamon, divided
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup dark brown sugar
- 1 large egg
- 2 teaspoons powdered sugar for dusting
- 1 cup dried cranberries, optional
Austrian-Style Potato Salad
By mitzzy
The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender
- 2 pounds Yukon Gold potatoes (about 4 large), peeled, quartered lengthwise, and cut into 1/2" slices
- 1 cup low-sodium chicken broth
- 1 cup water
- 1 tablespoon sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup vegetable oil
- 1 small red onion , chopped fine (about 3/4 cup)
- 6 cornichons , minced (about 2 tablespoons) (see note)
- 2 tablespoons minced fresh chives
Middle Eastern Bean Salad
By mitzzy
This bean salad is simply simple
- Dressing:
- 1 can kidney beans, rinsed well and drained
- 1 can of chickpeas, rinsed well and drained
- 1/2 cup chopped green onion (or more as you desire)
- 1 1/2 cup chopped fresh tomato (about 6 small tomatoes)
- 1 cup finely chopped fresh parsley
- 3 tbspn fresh-squeezed lemon juice
- 1/2 tspn garlic puree (or use finely minced fresh garlic)
- 4 tbspn extra-virgin olive oil
- 1/2 tspn salt
- fresh ground black pepper to taste
Artichoke, Mushroom and Leek Crostini with Pesto
By mitzzy
These are so good, it's ridiculous! Sophisticated, fancy, and a complete and utter yum-fest, these crostini will bl...
- Artichoke Spread:
- Artichoke, Mushroom and Leek Crostini with Pesto
- •3 Tbsp. olive oil
- •2 tsp. balsamic vinegar
- •2 Tbsp. mirin
- •2 tsp. shoyu
- •Salt
- •3 to 4 cloves garlic , thinly sliced
- •2 cups thinly sliced leeks
- •2 cups sliced button mushrooms
- •1 can water-packed artichoke hearts , drained
- •2 Tbsp. olive oil
- •1/2 to 1 tsp. umeboshi vinegar
- Pesto:
- •1 cup fresh basil leaves
- •3/4 cup raw pine nuts
- •1/4 cup lemon juice
- •1 to 2 Tbsp. umeboshi vinegar
- •1/4 cup olive oil
- •4 to 6 slices thick whole grain baguette
- •Finely chopped flat-leaf parsley