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Recipes
Blueberry Coffee Cake
By angielaine
Beat butter and cream cheese, about 3 minutes
- 1/4 cup butter or margarine, softened
- 4 oz cream cheese
- 1 cup + 2 Tbsp sugar, divided
- 1 egg
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 2 cups blueberries (if frozen, unthawed)
- 1 tsp cinnamon
CRANBERRY BLISS BARS -- ALA STARBUCKS
By angielaine
Preheat oven to 350 and lightly grease a 13 x 18 inch pan or cookie sheet
- For Cake Base:
- 2 sticks Butter, softened
- 1 1/4 Cups Brown Sugar, packed
- 3 Large Eggs
- 1 tsp Ground Ginger
- 1 tsp Vanilla
- 1/4 tsp Salt
- 1 1/2 Cups Flour
- 1/2 Cup Dried Cranberries, coarsely chopped
- 1/4 Cup White Chocolate, coarsely chopped
- For Frosting:
- 4 oz Cream Cheese, softened
- 1 1/2 Cups Powdered Sugar
- 2 Tbsp Butter, softened
- For Garnish:
- 2 Tbsp Dried Cranberries, minced
- 1/3 cup White Chocolate, melted
Garlic-Dijon Vinaigrette
By angielaine
This dressing would be better if it were a little creamy
- 1/2 cup extra-virgin olive oil
- 1/2 cup lemon juice
- 1/2 cup red-wine vinegar
- 1/4 cup Dijon mustard
- 4 small cloves garlic, minced
- 1/2 tsp salt
- Freshly ground pepper to taste
Pine Nut and Chicken Pasta
By angielaine
In skillet, heat oil. Sauté chicken 5 minutes
- 1 box Spiral Pasta, cooked according to package directions
- 2 to 3 Tbsp Olive Oil
- 3 to 4 Boneless –Skinless Chicken Breast Halves, cut into thin strips
- 1 1/2 c. Red and Green Bell Pepper, cut into thin strips
- 2 Green Onion, minced
- 2 tsp Fresh Ginger, minced
- 1 Clove Garlic, minced
- 1/2 cup Pine Nuts
- 1 Tbsp Soy Sauce
- 1 Tbsp Lemon or Lime Juice
- Salt and Pepper to taste
Chicken Enchilada Pasta
By angielaine
Preheat oven to 350 degrees
- 12 oz. pkg. dried jumbo shell macaroni
- 3 large green or red sweet peppers, chopped
- 1 1/2 cups chopped red onion
- 1 jalepeno pepper, seeded and chopped
- 2 Tbsp vegetable oil
- 2 cups chopped cooked chicken
- 16 oz. can refried beans
- 3 Tbsp taco seasoning mix (from envelope)
- 2 - 10 oz. cans enchilada sauce
- 2 cups Mexican style shredded cheese
- 1 cup sliced green onion
- 2 cups nacho cheese-flavored tortilla chips, crushed
- Avocado dip and/or sour cream
Tomato Soup
By angielaine
I mutiply this x4
- 1 (14-ounce) can chopped tomatoes
- 3/4 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 bay leaf
- 2 tablespoons butter
- 1/4 cup chopped fresh basil leaves
- 1/2 cup heavy cream, optional
Ravioli-Vegetable Stacks
By angielaine
I made this while temporarily living in Sean Doyle’s apartment in C
- 1 lb. frozen sausage, meat, or cheese filled ravioli
- 2 small zucchini
- 4 plum tomatoes, thinly sliced
- 3 Tbsp olive oil
- 1/2 cup small fresh basil leaves
- 1 – 8 oz. package shredded Italian-blend cheese
Chocolate Chip Muffins
By angielaine
Grease bottoms of muffin cups
- 1 egg
- 1/2 cup milk
- 1/4 cup oil
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup mini chocolate chips
Gerri Hershey's Salad Dressing
By angielaine
In small food processor, combine all ingredients and blend until emulsified
- 3/4 cup Extra Virgin Olive Oil
- 1 Tbsp Dijon Mustard
- 1 Garlic clove, finely minced
- 1/3 cup Red Wine Vinegar
- 1 Tbsp Worcestershire Sauce
- Salt and Ground Pepper to taste