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Recipes
Zucchini Bread
By yollymg
Peel and shred zucchini. Mix together order given
- 3 eggs
- 2 cups sugar
- 2 cups zucchini shredded
- 1 cup oil
- 2 tsp vanilla
- 3 cups flour
- 3 tsp cinnamon
- 1/4 tsp baking soda
- 1 tsp salt
Baked Manicotti
By yollymg
Adjust oven rack to middle position and heat oven to 375 degrees
- Cheese Filling and Pasta:
- 1 28-ounce can diced tomatoes (in juice)
- 1 28-ounce can crushed tomatoes
- 2 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, finely minced
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- 2 teaspoons dried basil
- 3 cups part-skim ricotta cheese
- 4 ounces grated Parmesan cheese (about 2 cups)
- 8 ounces shredded mozzarella cheese (about 2 cups)
- 2 large eggs , lightly beaten
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley leaves
- 2 teaspoons chopped fresh basil
- 16 no-boil lasagna noodles (I use the Barilla brand - apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
Nitey Nite Cookies
By yollymg
Preheat oven to 350F. Beat egg whites until fluffy
- 2 egg whites
- 2/3 cup granulated sugar
- 1 cup chopped nuts
- 1 cup chocolate chips
Blue Margaritas
By yollymg
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- 1 (10-ounce) can frozen margarita mix
- 3/4 cup tequila
- 1/4 cup blue curaçao liqueur
- 2 tablespoons lime juice
Praline-Apple Bread
By yollymg
1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted an...
- 1 1/2 cups chopped pecans, divided
- 1 (8-oz.) container sour cream
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
- 1/2 cup butter
- 1/2 cup firmly packed light brown sugar
Poinsettia Cookies
By yollymg
Mix 2 1/3 cups all-purpose flour and 1 tsp salt in a bowl
- 2 1/3 cups all-purpose flour
- 1 tsp salt
- 2 sticks unsalted butter
- 1 cup sifted confectioners' sugar
- 1 large egg
- 1/4 cup crushed cinnamon starlight mints
- canned frosting
- colored nonpareil sprinkles
Cinnamon-Pecan Rolls
By yollymg
1. Preheat oven to 350°
- 1 cup chopped pecans
- 1 (16-oz.) package , Pillsbury hot roll mix
- 1/2 cup butter, softened
- 1 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Mystery Pecan Pie
By yollymg
Heat oven to 350°F. Unroll 1 pie crust on work surface
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 cup corn syrup
- 2 tablespoons butter, melted
- 1/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla
Monkey Bread Muffins
By yollymg
Preheat the oven to 350. Lightly mist 12 cups of a muffin tin with cooking spray and set aside
- 2 (8 count) cans reduced fat crescent rolls
- 2/3 c sugar free maple syrup (if you use light syrup instead of sugar free just add one point+ to each muffin)
- 1 T light butter
- 2 T cinnamon, separated
- 2 T sugar
Mushroom Soup
By yollymg
Melt butter in a large, lidded pot over medium heat
- 3 tablespoons butter
- 2 large shallots, diced
- 1 1/2 pounds mixed wild mushrooms (such as cremini, shiitake and oyster), sliced
- 1 tablespoon chopped fresh thyme
- 3 tablespoons all-purpose flour
- 7 cups low-sodium chicken broth (such as Pacific Natural Foods)
- 3/4 cup heavy cream
- 1/4 cup dry sherry
- 2 teaspoons salt
- 1/8 teaspoon black pepper
- 1/4 cup parsley, chopped