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Recipes
White Peppermint Fudge
By LinseyJune
Line a 9-in. square pan with foil
- 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
- 2 cups sugar
- 1/2 cup sour cream
- 12 ounces white baking chocolate, chopped
- 1 jar (7 ounces) marshmallow creme
- 1/2 cup crushed peppermint candy
- 1/2 teaspoon peppermint extract
Pike Fillets
By LinseyJune
Heat oven to 500. Season fillets with salt and pepper
- 2 pounds pike fillets
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup baking mix
- 2 tablespoons butter melted
Artichoke-Feta Quiche
By LinseyJune
Preheat the oven to 350 degrees
- 3 extra large eggs
- 1 cup 2% milk
- 1/2 can (14 oz) artichoke hearts, drained and roughly chopped
- 1/4 cup crumbled feta cheese
- 2 Tbsp chopped sundried tomatoes
- 2 links cooked turkey or chicken sausage
- 3/4 tsp kosher salt
- Cracked pepper to taste
- 1 frozen pie crust
Greek Cheese
By LinseyJune
Place a hunk of halloumi cheese directly onto a grill
- Halloumi cheese
- Olive oil
- Herbes
- Lettuce
Mexican Grilled Chicken Wrap
By LinseyJune
HEAT grill to medium heat COMBINE first 7 ingredients
- 1 lb. boneless skinless chicken breasts, grilled, chopped
- 1-1/2 cups coleslaw blend
- 1 tsp. chili powder
- 1 Tbsp. lime juice
- 1/4 cup KRAFT Ranch Dressing
- 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
- 1/2 cup grape tomatoes, quartered
- 4 whole wheat tortillas (10 inch)
- 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
- 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
Pineapple Upside Down Cake
By LinseyJune
Made for Lupe! Perfect recipe!
- 1/4 Cup Butter
- 2/3 Cup Packed Brown Sugar
- 2 tbsp light corn syrup
- 9 Sliced Pineapple (drained from juice)
- 9 Maraschino Cherries (drained)
- 1 Box Betty Crocker Yellow Cake Mix
- 1/2 Cup Butter, Softened
- 2/3 Cup Water
- 2 Tsp Vanilla
- 3 Eggs
Thanksgiving Turkey
By LinseyJune
Put turkey in sink to cut bag
- 1 Turkey
- Flour
- Butter
- Salt
- Pepper
Christmas Sandwich Cookies
By LinseyJune
In a large bowl, cream butter and confectioners' sugar until light and fluffy
- FILLING:
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 2 teaspoon milk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/8 teaspoon salt
- 5 tablespoons raspberry jam
- FROSTING:
- 1/4 cup butter, softened
- 1 cup confectioners' sugar
- 1 teaspoon Spice Islands® pure vanilla extract
- Green food coloring
- Red candied cherries and colored sprinkles
Closet Cooking
By LinseyJune
pumpkin pie milkshake Servings: makes 4 servings Directions Heat the milk, pumpkin puree, spices and vanil...
- 3 cups whole milk
- 1 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1 teaspoon vanilla
- 4 ounces white chocolate, roughly chopped
- pinch salt
Cream Cheese-&-Pesto-Stuffed Chicken Breasts
By LinseyJune
Active Time: 25 Minutes Total Time: 50 Minutes Preheat oven to 400°F
- For Cream Cheese-Pesto Filling:
- Filling of your choice (see below)
- 4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
- 1 egg white
- 1/2 cup plain dry breadcrumbs
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons reduced-fat cream cheese (Neufchatel)
- 1 tablespoon basil pesto (store-bought or homemade)
- Freshly ground pepper to taste
- For the Goat Cheese-Olive Filling:
- 2 tablespoons creamy goat cheese
- 1 tablespoon chopped black olives
- Freshly ground pepper to taste
- For Ham & Cheese Filling:
- 1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
- 2 tablespoons chopped ham
- 2 teaspoons Dijon mustard
- Freshly ground pepper to taste