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Recipes
Garlicky Spinach Lasagna
By Traceylu-2
1. In a large saucepan, bring 2 inches water to a simmer
- 1 1/2 pounds baby spinach
- 4 tablespoons butter
- 2 cloves garlic, finely chopped
- Salt and pepper
- 8 ounces wide egg noodles
- 2 cups Creamy White Sauce
- 6 ounces fresh goat cheese
- 4 tablespoons prepared pesto
- 1 1/2 cups coarse fresh breadcrumbs
- 2 tablespoons EVOO
Creamy Peppercorn Dip
By Traceylu-2
Mix dressing mix and water; let stand 5 mins
- 2 Tbls. Penzeys Creamy Peppercorn dressing mix
- 2 Tbls. water
- 1/2 cup sour cream
- 1/2 cup mayo
Chocolate Pound Cake
By Traceylu-2
1. Preheat oven to 325 degrees F (165 degrees C)
- 1-1/2 cups butter, softened
- 3 cups white sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
- 1 cup buttermilk
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Lime Chive Butter
By Traceylu-2
Mix all ingredients in a small bowl
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup finely chopped fresh chives
- 2 tsp. fresh lime juice
- 1/2 tsp. salt
- 1/4 tsp. Hungarian sweet paprika
Rotini Pasta Salad
By Traceylu-2
Cook pasta al-dente (slightly undercooked)
- 1 lb box tri-colored pasta (rotini)
- 1 large bottle Kraft Zesty Italian dressing
- 1 green pepper
- 1 bunch green onions
- 1 tomato
- 1 pkg pepperoni or cubed ham
- 1 small can black olives
- 1 bag shredded carrots
- 1 cucumber
One-Pot Beef Stew - SLMag
By Traceylu-2
Hands-down the BEST beef stew I've ever had - the mustard and vinegar add a little something extra to this deliciou
- 1 lb lean stew meat, cut into 3/4" chunks
- 1 teaspoon black pepper
- 1 1/2 teaspoons salt, divided
- 1 tablespoon canola oil
- 3 medium carrots (about 7 oz.), cut diagonally into 1 1/2-inch pieces
- 1 medium-size yellow onion, diced
- 6 garlic cloves, chopped
- 1 cup dry red wine
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 12 ounces baby new potatoes, cutting larger ones in half
- 2 tablespoons whole-grain mustard
- 1 tablespoon red wine vinegar
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
Buffalo Chicken Dip
By Traceylu-2
Preheat oven to 350F. In a mixing bowl, combine the dressing mix with the water and let stand 5 mins
- 1 1/2 tsp. Penzeys Buttermilk Ranch dressing mix
- 1 1/2 tsp. water
- 1/4 cup buttermilk
- 1/3 cup mayo
- 2 - 8 oz. pkgs cream cheese (low fat or regular)
- 1/2 cup Frank's hot sauce or your favorite
- 2 cups cooked, shredded chicken
- 1 cup shredded cheddar cheese
Creamy Egg Strata
By Traceylu-2
Southern Living FEBRUARY 2012
- 1/2 (16-oz.) French bread loaf, cubed (about 5 cups)
- 6 tablespoons butter, divided
- 2 cups (8 oz.) shredded Swiss cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup chopped onion
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup sour cream
- 8 large eggs, lightly beaten
- Garnish: chopped fresh chives
Roasted Carrots
By Traceylu-2
Preheat the oven to 400 degrees F
- 12 carrots
- 3 tablespoons good olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley
Chicken & Bacon 3000 Poppers
By Traceylu-2
Preheat oven to 350F. Spray a flat roasting rack with non-stick cooking spray and place on a foil-covered roasting...
- 4 boneless, skinless chicken breasts
- 1 lb. sliced bacon
- 2 Tbls. Penzeys BBQ 3000
- 1/2 cup firmly packed brown sugar