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Recipes
Lemon Chicken Romano
By KimberlySeverino
1. Preheat oven to 350*F. 2
- ● 2 (8oz) chicken breast
- ● 2 oz. mozzarella
- ● 2 oz. provolone
- ● 1 egg
- ● 1 tbsp. flour
- ● 1/2 panko bread crumbs
- ● 1 1/2 oz. Romano cheese
- ● 1 tbsp. oregano
- ● 2 tsp lemon zest
- ● 1/2 tsp garlic powder
- ● Salt & pepper to taste
- ● 2 1/2 tbsp. vegetable oil
- ● 2 1/2 tbsp. EVOO
- ● Lemon slices for decoration
Blueberry Tea Cake
By KimberlySeverino
1. Cream butter and sugar 2
- Cake:
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter
- 3/4 cup sugar
- 1 egg
- 1/2 cup milk
- 2 cups blueberries
- Topping:
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
- 1/4 cup butter
Blueberry and Cream Angel Cake
By KimberlySeverino
1. For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, and water and lemon...
- Blueberry Filling:
- ● 12 ounces frozen blueberries
- ● 2 tbsps. granulated sugar
- ● 2 tbsps. cornstarch
- ● 1/4 cup cold water
- ● Squeeze of fresh lemon juice (about 1/2 tbsp.)
- Cake and Cream:
- ● Baked, cooled and cubed angel food cake (see note)
- ● 16 ounces light cream cheese, softened to room temperature
- ● 2/3 cup half-and-half or evaporated milk (can use skim evaporated milk)
- ● 2/3 cup granulated sugar
- Whipped Cream:
- ● 1 1/2 cups heavy cream
- ● 3 tbsps. powdered sugar
Kielbasa in Maple and Beer
By KimberlySeverino
Combine everything in a heavy pot and simmer until sauce thickens and kielbasa starts to brown (about 30 minutes)
- ● 1 pound kielbasa, cut into 1" chunks
- ● 1 cup beer, (any type)
- ● 1/2 cup maple syrup
BBQ Chicken with Bacon and Cheddar
By KimberlySeverino
1. Preheat grill to 350º F degrees
- ● 6 chicken breasts
- ● 6 slices bacon
- ● 1 (10-ounce) package Cheddar cheese, sliced into about 18 - 24 slices
- ● 1 recipe Peach BBQ sauce
Nutella Frosting
By KimberlySeverino
Mix above ingredients in a medium sized bowl
- ● 1 cup (2 sticks) unsalted butter
- ● 2 cups powdered sugar
- ● 3/4 cup Nutella
- ● 3-4 Tbsps. heavy cream
- ● 2 tsps. vanilla extract
- ● salt to taste
Blueberry Cheesecake- No Bake
By KimberlySeverino
For crust: Preheat oven to 350°F
- Crust:
- o 9 whole graham crackers
- o 1/2 cup old-fashioned oats
- o 3 tbsps. (packed) golden brown sugar
- o 1/8 tsp salt
- o 5 tbsps. unsalted butter, melted
- o 1 tsp vanilla extract
- Filling:
- o 1/4 cup water
- o 1 tbsp. unflavored gelatin (measured from 2 envelopes)
- o 12 ounces Philadelphia-brand cream cheese, room temperature
- o 1 cup heavy whipping cream
- o 1 cup sugar
- o 1 tbsp. fresh lemon juice
- o 3 cups fresh blueberries
- Topping:
- o 1 cup chilled heavy whipping cream
- o 1 tbsp. sugar
- o Blueberries
- o 2/3 cup blueberry jam
Crab Dip
By KimberlySeverino
This easy cold crab dip is a creamy mixture of cream cheese, canned or fresh crab meat, and mayonnaise
- 8 ounces cream cheese
- 1 package snow crab meat
- 1 cup shredded cheddar cheese
- 1/2 cup mayo
- 2 tablespoons cooking sherry
Spumoni Cheesecake
By KimberlySeverino
1. Prepare the crust first
- ● 1 1/2 cups crushed graham cracker crumbs
- ● 3 Tbsp. sugar
- ● 6 Tbsp. butter, melted
- ● 5 (8 oz.) packages of cream cheese, room temperature
- ● 1 1/2 cup sugar
- ● 5 eggs
- ● 1 Tsp vanilla
- ● 3 Tbsp. ground pistachios (unsalted)
- ● 1 Tbsp. pistachio instant pudding mix
- ● green food coloring, optional
- ● 1/2 Tsp cherry extract
- ● 1 Tbsp. chopped almonds
- ● 1/3 cup chopped maraschino cherries
- ● pink food coloring, optional
- ● 5 oz. bittersweet chocolate, chopped
Chocolate Pudding Cookies
By KimberlySeverino
1. Preheat oven to 350 degrees
- ● 1 cup butter; softened
- ● 1/2 cup brown sugar
- ● 1/2 cup sugar
- ● 3.4 oz. pkg instant vanilla pudding mix
- ● 2 eggs
- ● 1 tsp vanilla
- ● 2 1/4 cup flour
- ● 1 tsp baking soda
- ● 1/2 tsp baking powder
- ● 1 1/2 cup milk chocolate chips