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Recipes
Teriyaki Scallops wrapped in Bacon
By LinseyJune
Toss the scallops with enough teriyaki marinade to cover and marinate for 30 minutes in the refrigerator
- 8 large sea scallops (ask for "dry" scallops over "wet", less costly)
- 1/4 cup teriyaki marinade
- 4-8 strips of bacon (thin cut bacon works best)
Caramelized Vidalia Onion and Blue Cheese Hot Dip (Paula Deen)
By LinseyJune
1.Preheat oven to 350°. Spray an 8x8-inch baking dish with nonstick cooking spray
- 2 tablespoons all-vegetable oil
- 2 tablespoons butter
- 2 cloves minced garlic
- 2 large Vidalia onions or other sweet onion, halved and thinly sliced
- 4 ounces blue cheese, softened
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Salt and pepper to taste
- 1/3 cup bread crumbs
- Whole wheat pita chips, toasted
Pecan Pie with Whiskey Maple Cream Sauce
By LinseyJune
Preheat the oven to 350 degrees F
- Whiskey Maple Cream Sauce:
- 1 cup white sugar
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 cup corn syrup
- 1/3 cup salted butter, melted
- 3 whole eggs, beaten
- 3/4 teaspoons vanilla extract
- 1 cup finely chopped pecans
- 1 whole unbaked pie crust
- Whipped cream
- 1 1/2 cups whipping cream
- 5 tablespoons real maple syrup
- 3 tablespoons light corn syrup
- 1 tablespoon whiskey
Mediterranean Chicken Gyros
By LinseyJune
In a medium bowl, toss together chicken, lemon juice, Greek seasoning and paprika; set aside
- 2 cups sliced rotisserie chicken
- 2 tablespoons lemon juice
- 1 tablespoon Greek seasoning
- 1/2 teaspoon paprika
- 1/2 cup chopped, seeded cucumber
- 1/4 cup chopped red onion
- 2 teaspoons fresh mint leaves
- 1 cup fat-free plain yogurt
- 6 pita bread rounds
- 3 cups spring sald mix
- lemon slices (optional)
Thai Chicken Noodle Salad
By LinseyJune
Directions 1. Discard skin from rotisserie chicken
- 1 rotisserie chicken (2-1/2 pounds)
- 4 cups water
- 2 packages (3 ounces each) ramen noodles
- 3/4 cup reduced-fat creamy peanut butter, at room temperature
- 3/4 cup light coconut milk
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne
- 6 scallions, trimmed, thinly sliced
- 1 small seedless cucumber, pared, halved lengthwise, cut into 1/4-inch slices
Apple-Raspberry Cookie Cobbler
By LinseyJune
From Pillsbury
- 2 cans (21 oz each) apple pie filling with more fruit
- 1 bag (12 to 14 oz) frozen unsweetened raspberries (3 1/2 cups)
- 1/4 cup sugar
- 1 roll (16.5 oz) refrigerated sugar cookies
- 1 cup quick-cooking oats
- 2 tablespoons sugar
- Ice cream, if desired
Scrambled Eggs Avacado
By LinseyJune
Crack the eggs into a bowl
- 12 eggs
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter
- Sea salt to taste
- Freshly-ground black pepper to taste
- 3 avocados peeled, pitted, and sliced
- 8 strips of bacon
- Chopped fresh chives for garnish
Sunrise Sandwich
By LinseyJune
Bake Pillsbury Grands Buttermilk Biscuits as directed on package; keep warm
- 1 can Pillsbury Grands Refrigerated Buttermilk
- Biscuits - (1 lb 0.3-oz)
- 8 slices Hormel Bacon crisply cooked, and cut in half
- 1 tablespoon margarine or butter
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped onion
- 8 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
- 8 slices American pasteurized process cheese food (2/3 oz ea)
Sweet Cinnamon Biscuits
By LinseyJune
Preheat the oven to 400 degrees
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 1/2 cup butter – softened
- 3/4 cup granulated sugar
- 2 teaspoons cinnamon
- Trace of nutmeg
- 1 cup milk, optional
Cherry-Pineapple Dump Cake
By LinseyJune
1. Preheat oven to 350 2. Lightly grease a 13X9 pan 3
- 1 box of extra moist cake mix
- 1 cup of pecans
- 1 20 ounce can of pineapples, diced
- 1 20 ounce can of cherry pie filling
- 1/2 cup of butter, melted
- 1/2 cup of coconut