Yollymg's profile page
Recipes
Rolo Pretzel Turtles
By yollymg
Preheat oven to 325 degrees
- 1 (11 oz) bag of Rolos Caramel Candy
- Pecan Halves (I used about 1/2 pound)
- Small Pretzels (about 50) (I use Snyder's Snaps)
Bellini
By yollymg
In a blender, combine the cubed peach flesh, lemon juice and simple syrup and blend well
- 1 ripe white peach, pitted but not peeled, cut into 1-inch cubes
- 1 tsp. fresh lemon juice
- 1 tsp. simple syrup (see related recipe at left)
- 2 cups Prosecco (an Italian sparkling wine), Champagne, sparkling wine
- or nonalcoholic sparkling wine
Shrimp with Lemon-Saffron Rice
By yollymg
~
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 teaspoon minced fresh garlic
- 1 pound peeled and deveined large shrimp
- 2 cups uncooked instant rice
- 1/2 cup water
- 1 1/2 teaspoons chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon saffron threads, crushed
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1 (14-ounce) can fat-free, lower-sodium chicken broth
- 1 cup frozen green peas
- 2 1/2 tablespoons fresh lemon juice
Poppy Seed Bread
By yollymg
Preheat oven to 350. Grease sides and bottoms of two 9x5" loaf pans
- 1 & 1/2 cups milk
- 3 eggs
- 1 & 1/2 tsp. pure vanilla extract
- 1 & 1/2 tsp. pure almond extract
- 1 cup + 2 TBSP vegetable oil
- 2 & 1/2 cup sugar
- 3 cups unbleached, all-purpose flour
- 1 & 1/2 tsp. baking powder
- 1 & 1/2 tsp. coarse salt
- 1 & 1/2 TBSP poppy seeds
Coconut Cake
By yollymg
Preheat oven to 350F. Grease three 8-inch cake pans, and line bottoms with parchment paper
- 1 3/4 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 large egg, room temperature
- 1/2 cup canola oil
- 1 tablespoon vanilla extract
- 1 tablespoon white wine vinegar
- 1/2 cup sweetened shredded coconut
- Coconut Buttercream
- 2 sticks unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- Others
- 1 cup sweetened shredded coconut, lightly toasted
Chicken Scaloppine with Sugar Snap Pea, Asparagus, and Lemon Salad
By yollymg
Joanne Weir, Cooking Light MAY 2009
- 3 cups julienne-cut trimmed sugar snap peas (about 1 pound)
- 2 cups (1-inch) slices asparagus (about 1 pound)
- 6 (6-ounce) skinless, boneless chicken breast halves
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 1 cup fat-free, less-sodium chicken broth
- 1/3 cup dry white wine
- 1 tablespoon butter
- 1 tablespoon chopped fresh mint
- 2 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon rind
- 1 1/2 tablespoons fresh lemon juice
- 6 lemon wedges
Werewolf Cake "How To Put Together"
By yollymg
2nd. Page of instructions of how to's
- ~*~*****************************************
Crispy Little Pumpkins
By yollymg
Planning Tip: Make up to 7 week ahead
- ~*~*****************************************
Parmesan-Pesto Butter
By yollymg
*
- 1/2 cup butter, softened
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons jarred refrigerated pesto sauce
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh chives
- 1 garlic clove, pressed
- 1 teaspoon freshly ground pepper
Overnight Blueberry French Toast
By yollymg
This is a very unique breakfast dish
- 12 slices day-old bread, cut into 1-inch cubes
- 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
- 1 cup fresh blueberries
- 12 eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh blueberries
- 1 tablespoon butter