Lorena_321's profile page
Recipes
Chocolate Truffles
By Lorena_321
In large saucepan, over low heat, melt chocolate chips with sweetened condensed milk
- Coatings:
- 3 cups semi-sweet chocolate chips
- 1 (14 oz.) can sweetened condensed milk
- 1 T. vanilla
- finley chopped, toasted nuts
- flaked coconut
- chocolate sprinkles
- colored sprinkles
- unsweetened cocoa
- powdered sugar
- colored sugars
Coffee Cake
By Lorena_321
In a small mixing bowl, beat butter, sugar and salt until crumbly
- Topping:
- 2 T. butter, softened
- 1/2 cup sugar
- 1/2 t. salt
- 1 egg
- 2/3 cup milk
- 1 t. vanilla extract
- 1 1/2 cups all-purpose flour
- 3 t. baking powder
- 1/4 cup sugar
- 2 T. all-purpose flour
- 1 T. ground cinnamon
- 1/4 cup cold butter
Cordon Bleu Burgers
By Lorena_321
Combine the ground beef, bread crumbs, egg, garlic, thyme, salt and pepper
- 1 pound ground beef
- 1/2 t. salt
- 1 cup fresh bread crumbs
- 1/4 t. black pepper
- 1 egg
- 1/4 t. dried thyme
- 2 ounces baked ham, thinly sliced
- 1 small garlic clove, crushed
- 4 slices cheese (Gruyere, Swiss…)
- Rolls or burger buns, toasted
Lemon Raspberry Cake
By Lorena_321
Preheat the oven 350°F. Butter and line a loaf pan with parchment paper
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup low-fat buttermilk
- 1 1/4 cups sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (from 1 large lemon)
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- juice of 1 large lemon
- 1 cup fresh or frozen raspberries
- 2 tablespoons framboise liqueur* (raspberry liqueur)
- 2 tablespoons sugar
- 1/3 cup sugar (for sauce)
Texas Style Skillet
By Lorena_321
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain
- 1 lb. ground beef
- 1 med. onion, diced
- 4 garlic cloves, minced
- 1 can (15 oz.) pinto beans, undrained
- 1 can (14 1/2 oz.) diced tomatoes, undrained
- 2 cans (4 oz. ea.) chopped green chilies
- 1/2 cup uncooked long grain rice
- 1/2 cup water
- 1 to 2 T. chili powder
- 2 t. parsley flakes
- 1 t. salt
- 1 t. ground cumin
- shredded cheddar cheese and salsa
- tortilla chips
The Cinnabon Rolls
By Lorena_321
Microwave milk for 45-60 seconds in the microwave
- Filling:
- 1 cup warm milk
- 2 eggs, room temperature
- 1/3 cup butter, melted
- 4 1/2 cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
- 1 teaspoon salt
- 1/2 cup white sugar
- 1 pkg yeast (1/4 ounce)
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
- Icing:
- 3 oz cream cheese, softened
- 1/4 cup (4 tablespoons) butter, softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Lemon-Lime Poppy Seed Cake
By Lorena_321
In a large mixing bowl, combine the first eight ingredients
- Glaze:
- 1 pkg. yellow cake mix
- 1 pkg. instant vanilla pudding mix
- 1/4 cup poppy seeds
- 4 eggs
- 1/2 cup water
- 1/2 cup oil
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1 3/4 cup powdered sugar
- 2 T. lemon juice
- 2 T. lime juice
Velvety Cheesecake
By Lorena_321
Combine graham cracker crumbs, sugar and butter
- Toppings:
- 1 cup graham cracker crumbs
- 3 T. sugar
- 3 (8 oz.) pkgs. cream cheese, softened
- 3/4 cup sugar
- 2 T. all-purpose flour
- 2 t. vanilla extract
- 3 eggs
- 1 cup sour cream
- chocolate shell sauce sprinkled with chopped turtle candies
- cream cheese frosting sprinkled with crushed peppermint candies
Bruschetta-Style Chicken over Risotto
By Lorena_321
Prepare risotto as package directs, using 1 T
- 1 (8 oz.) pkg. risotto mix, any flavor
- 2 T. olive oil
- 1 large tomato, chopped (about 1/2 cup)
- 1/4 cup jarred roasted red peppers, drained and chopped
- 1/2 cup shredded baby arugula
- 4 oz. mozzarella, diced
- 1/4 cup balsamic vinaigrette
- salt and pepper
- 1/2 cup plain bread crumbs
- 2 T. grated Parmesan
- 1 1/4 lb. boneless, skinless chicken breasts, pounded thin
- 1 small clove garlic, minced
Rosemary Chicken
By Lorena_321
Coat an unheated large nonstick skillet with nonstick cooking spray
- 1 ½ lbs. skinless, boneless chicken breast halves
- 1 9-oz. pkg. frozen artichoke hearts
- 12 cloves garlic, minced
- ½ cup chopped onion
- ½ cup chicken broth
- 2 t. dried rosemary, crushed
- 1 t. finely shredded lemon peel
- ½ t. ground black pepper
- 1 T. cornstarch
- 1 T. cold water
- lemon wedges (optional)