Kimmie12's profile page
Recipes
Hot Artichoke and Spinach Dip
By kimmie12
Preheat oven to 350 degrees
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- salt and pepper to taste
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and drained
- 1/4 cup shredded mozzarella cheese
Sticky Buns
By kimmie12
Place frozen dough balls in bottom of bundt or pound cake pan
- 1 stick butter (1/2 cup)
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 box butterscotch pudding (not instant)
- 1 bag Rich's dough balls
Pineapple Polenta Squares with Shrimp
By kimmie12
make the polenta: Bring the broth to a boil in a saucepan over medium-high heat
- FOR THE POLENTA:
- 2 cups low-sodium chicken broth or water
- 1/2 cup polenta
- Kosher salt and freshly ground pepper
- 2 Tablespoons chopped fresh sage
- 1/2 cup finely chopped fresh pineapple
- Vegetable oil, for brushing
- FOR THE SHRIMP:
- 1/2 cup chopped fresh pineapple
- 12 large shrimp, peeled and deveined
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Kosher salt and fresh ground pepper
- 6 thin slices prosciutto, halved lengthwise
- FOR THE SAUCE:
- 1 stick unsalted butter, cut into pieces
- 1/4 cup finely chopped fresh pineapple
- Chopped fresh parsley, for garnish
Banana Spice Cake
By kimmie12
MAKE IT A LOAF CAKE: Melt butter; cool
- CAKE:
- 2 1/3 cups all-purpose flour
- 2 1/2 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 3/4 teaspoon baking soda
- 2/3 cup butter, room temperature
- 1 3/4 cup pakced light brown sugar
- 3 eggs
- 2/3 cup buttermilk
- 1 teaspoon vanilla
- 3 large bananas, mashed, 1 1/2 cups
- FROSTING:
- 2 packages (8 ounces) cream cheese, room temperature
- 3/4 cup butter, room temperature
- 1 teaspoon vanilla extract
- 3 cups confectioner's sugar
- 1 banana, cut into 1/4 inch thick slices
- Cinnamon sticks, optional
Brie-Leek Tartlets
By kimmie12
In a small skillet, saute leek and garlic in butter until tender
- 1 medium leek (white portion only), finely chopped
- 1 garlic clove, minced
- 3 Tablespoons butter
- 1/2 cup heavy whipping cream
- Dash salt and white pepper
- Dash ground nutmeg
- 1 package (1.9 ounces) frozen miniature phyllo tart shells
- 2 ounces Brie or Camembert cheese, rind removed
Black Bean Quesadillas
By kimmie12
Preheat oven to 450 degrees
- Nonstick cooking spray
- 4 (8 inch) flour tortillas
- 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack or cheddar cheese
- 1/3 cup canned black beans, rinsed and drained
- 2 green onions with tops, sliced
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 cup salsa
- 2 Tablespoons plus 2 teaspoons fat-free sour cream
- Chopped fresh cilantro (optional)
Cheesy Chili Dip
By kimmie12
Place unwrapped block of cream cheese on microwavable plate; top with chili and shredded cheese
- 1 package (8 ounces) Philadelphia cream cheese
- 1 package (14.3 ounces) Hormel chili, any variety
- 1/2 cup Kraft shredded cheddar cheese
- 2 Tablespoons chopped cilantro
Reuben Dip
By kimmie12
Heat oven to 350 degrees. Grease a 1 quart casserole dish
- 1/2 pound diced corned beef
- 1 package (8 ounces) cream cheese, softened
- 1 cup shredded Swiss cheese
- 1 cup sauerkraut, drained well
- 1/2 cup sour cream
- 1 Tablespoon ketchup
- 2 teaspoons spicy brown mustard
- Rye crackers or Rye bread
Classic Crab and Artichoke Dip
By kimmie12
Serve with sturdy crackers for dipping
- 1/2 pound backfin or lump crab meat
- 1 Tablespoon unsalted butter
- 1 small onion, minced
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 teaspoon each: Worcestershire sauce, prepared horseradish
- 1/2 teaspoon Old Bay seasoning or other seafood seasoning
- 5 dashes hot pepper sauce
- 1 can (13.75 ounces) artichoke hearts, drained, chopped
- 1/4 cup Parmesan cheese
- Crackers for serving
Spicy Black Beans
By kimmie12
Heat oil in medium saucepan over medium heat
- 1 Tablespoon olive oil
- 1/2 cup chopped onion
- 1 teaspoon cumin seed or 1/2 teaspoon ground cumin
- 1 can (15.5 oz.) black beans, rinsed and drained
- 1/2 cup water
- 1 teaspoon finely chopped canned chipotle chile in adobo sauce