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Recipes
Spinach-Stuffed Portobellos
By bakers_delight85
Remove and discard the stems and gills from mushrooms
- 4 large portobello mushrooms
- 2 Tbsp. olive oil
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 3 Tbsp. chopped green onions
- 2 Tbsp. grated Romano cheese
- 1/4 tsp. crushed red pepper flakes
- 1/8 tsp. salt
- 1/2 cup shredded part-skim mozzarella cheese
Lemony Shrimp Sandwiches
By bakers_delight85
In a small bowl, combine the mayonnaise, lemon juice, lemon peel, coriander, salt and pepper
- 1/3 cup fat-free mayonnaise
- 1 tsp. lemon juice
- 3/4 tsp. grated lemon peel
- 1/4 tsp. ground coriander
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 2 slices sourdough bread (1/2-inch thick)
- 2 Boston lettuce leaves
- 1 medium tomato, cut into 1/4-inch slices
- 6 cooked large shrimp, peeled and deveined, butterflied
- 1/2 medium ripe avocado, peeled and sliced
- 2 thin slices red onion
Rosemary Cheese Crisps
By bakers_delight85
These are great as an hors d'oeuvre or snack, as are the sun-dried tomato and goat cheese versions that follow
- Special Equipment:
- 1-1/2 cups all-purpose flour
- 1/2 cup grated white Cheddar cheese
- 1/4 cup plus 2 Tbsp. finely grated Parmesan cheese, divided
- 2 tsp. finely chopped fresh rosemary
- 1 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 9 Tbsp. cold unsalted butter, cut into 3/4-inch pieces
- 1/4 cup sour cream
- 2 tsp. extra-virgin olive oil
- 1 large egg yolk
- 1-3/4 -inch scalloped round cookie cutter
Bacon-and-Mushroom-Stuffed Vidalia Onions
By bakers_delight85
Peel the onions, cut off the root ends, and, with a sharp paring knife, hollow out each one to within 1/4-inch of t...
- 4 medium Vidalia onions
- 4 thick slices applewood-smoked bacon, finely chopped
- 1/2 pound mushrooms, finely chopped
- 1/2 cup soft bread crumbs
- 4 ounces Emmentaler cheese, grated
- 2 Tbsp. chopped fresh parsley leaves
- Salt and freshly ground black pepper to taste
- 1/2 cup chicken broth
Roasted Cumin Cashews
By bakers_delight85
In a large bowl, whisk egg white and water
- 1 egg white
- 1 Tbsp. water
- 2 cans (9-3/4 ounces) salted whole cashews
- 1/3 cup sugar
- 3 tsp. chili powder
- 2 tsp. salt
- 2 tsp. ground cumin
- 1/2 tsp. cayenne pepper
Butter Horn Rolls
By bakers_delight85
Lightly grease a large bowl with cooking spray
- 12 Tbsp. (1-1/2 sticks) unsalted butter
- 1 cup warm milk (110 degrees)
- 1/2 cup sugar
- 3 large eggs
- 4-1/2 - 5 cups all-purpose flour
- 1 package rapid-rise or instant yeast
- 1-1/2 tsp. salt
Ranch Pretzel Bites
By bakers_delight85
Small bite-size pretzels may be substituted for the large pretzels
- 16-oz. pkg. large pretzels
- 2-oz. pkg ranch salad dressing mix
- 3/4 cup oil
- 1-1/2 tsp. garlic powder
- 1-1/2 tsp. dill weed
Cruncy Peanut Bars
By bakers_delight85
These bars are similar to a PayDay candy bar
- BROWN SUGAR CRUST:
- 1-1/4 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup firmly packed light brown sugar
- PEANUT TOPPING:
- 4 Tbsp. (1/2 stick) unsalted butter
- 2/3 cup light corn syrup
- 1-2/3 cups (10 ounces) peanut butter chips
- 2 tsp. vanilla extract
- 2-1/4 cups (12 ounces) salted peanuts
California Chicken Wraps
By bakers_delight85
Spread the hummus over the tortillas
- 1/3 cup prepared hummus
- 4 whole-wheat tortillas (8 in.)
- 2 cups cubed cooked chicken breast
- 1/4 cup chopped roasted sweet red peppers
- 1/4 cup crumbled feta cheese
- 1/4 cup thinly sliced fresh basil leaves
Easy Buffalo Chicken Dip
By bakers_delight85
Serve this with crackers or celery sticks
- 1 pkg. (8 ounces) reduced-fat cream cheese
- 1 cup (8 ounces) reduced-fat sour cream
- 1/2 cup Louisiana-style hot sauce
- 3 cups shredded cooked chicken breast
- Assorted crackers