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Recipes
Carrot Pineapple Muffins
By MissHeather
Mix first 6 ingredietns in large bowl
- 2 C all-purpose flour
- 3/4 C granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs, well-beaten
- 1/2 C cooking oil
- 1 C finely grated carrot
- 1/2 C crushed pineapple, with juice
- 1 tsp vanilla
Cheddar Dill Scones
By MissHeather
Heat oven to 400F. In medium bowl, combine all ingredients except butter, eggs and cream
- 2 1/2 C flour
- 1 C shredded cheddar
- 1/4 C chopped fresh parsley
- 1 T baking powder
- 2 tsp dill weed
- 1/2 tsp salt
- 3/4 C butter
- 2 eggs, slightly beaten
- 1/2 C half and half
Tropical Chicken Salad
By MissHeather
Prepare dressing: place dressing ingredients in food processor or blender and process while slowly adding vegetabl...
- Dressing:
- 3 C cubed cooked chicken
- 3/4 C coarsely chopped celery
- 3/4 C seedless red or green grape halves
- 3/4 C coarsely chopped macadamia nuts or toasted almonds
- lettuce leaves
- strawberries and kiwi for garnish
- 1/2 C cream of coconut
- 1/3 C red wine vinegar
- 1 tsp dry mustard
- 1 tsp salt
- 1 clove garlic
- 1 C vegetable oil
Citrus Punch
By MissHeather
In large punch bowl, cobine the first 6 ingredients
- 1 can (12 oz) frozen lemonade concentrate, thawed
- 1 can (12 oz) frozen orange juice concentrate, thawed
- 1 C sugar
- 1 tsp vanilla extract
- 1 tsp almond extract, optional
- 8 C cold water
- 2 liters 7-Up
Plum Sauce
By MissHeather
Mix in small saucepan. Heat just to melt preserves
- 1 cup plum preserves
- 1 garlic clove crushed
- 3 T white wine
- 1 T Dijon mustard
- 1 tsp dry mustard
Olive Garden Parmesan Crusted Chicken
By MissHeather
Prepare pasta according to package directions
- 1 cup plain bread crumbs
- 2 tablespoons flour
- 1/4 cup parmesan cheese, Kraft
- 1 cup milk
- 6 1/2 -inch thick pieces of chicken breast strips
- vegetable oil
- 2 cups dry bowtie pasta
- 2 tablespoons butter
- 3 tablespoons olive oil
- 2 teaspoons crushed garlic
- 1/2 cup chablis
- 1/4 cup water
- 2 tablespoons flour
- 3/4 cup half and half
- 1/4 cup sour cream
- 1/2 teaspoon salt
- 1/8 teaspoon basil leaves
- 3/4 cup finely grated mild Asiago cheese
- steam broccoli
- crushed red pepper
Potato Cake
By MissHeather
Butter an 8 inch cake pan with removable bottom
- 8 large Idaho potatoes
- 3 eggs
- salt to taste
- 3 T butter, melted
- 3 T olive oil
- 1/3 C freshly grated Parmesan cheese
- 2 T all-purpose flour
- 1 egg yolk, lightly beaten
Greenn Salad with Ginger-Lime Dressing
By MissHeather
Combine the lettuce, nectarine, and parsley in a large bowl
- 1 head of green leaf lettuce, torn into bite-size pieces
- 1 ripe necarine, sliced very thin
- 2 T fresh curly parsley, torn into small pieces
- 6 T olive oil
- Juice of 1 1/2 limes
- 1 1/2 tsp honey
- 1/1 2 T grated fresh ginger
- Coarse kosher salt and freshly ground pepper
Sesame Steak Skewers
By MissHeather
Slice steak thinly across grain on diagonal
- Marinade:
- 1 1/2 lbs flank steak, partially frozen
- 24 bamboo skewers, soaked
- 1/3 cup water
- 1/3 cup soy sauce
- 2 garlic cloves, halved
- 2 green onions, cut into 4 pieces each
- 2 T brown sugar, packed
- 2 T ketchup or chili sauce
- 2 tsp sesame or cooking oil
- 1 T sesame seeds
BBQ Scalloped Potatoes
By MissHeather
Spread half of the green onions in greased 8-inch square sturdy foil pan
- 3 green onions, chopped
- 6 Yukon Gold potatoes, peeled and sliced
- 2 tablespoons all-purpose flour
- 1 1/4 cups hot milk
- 1 tablespoon chopped fresh thyme, or 1/2 tsp dried
- 1 clove garlic, minced
- 3/4 teaspoon each salt and pepper
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley