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Recipes
Lemon Poppy Seed Cookies
By Traceylu-2
Preheat oven to 375F. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by ha...
- 1/4 cup fresh lemon juice, plus 3-1/2 tsp. freshly grated lemon zest (2-3 lemons)
- 8 oz. (2 sticks) unsalted butter
- 2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1-1/2 cups sugar
- 1 large egg
- 2 tsp. pure vanilla extract
- 1 Tbls. poppy seeds
Potato Corn & Bacon Chowder
By Traceylu-2
1. Set a large stock pot or dutch oven over medium-low heat
- 1 tbsp. all-purpose flour
- 1 tbsp. butter
- 1/2 of a yellow onion, diced
- 1 leek, rinsed well and diced
- 1 clove garlic, minced
- 1 c. whole or 2% milk
- 4 c. or (1) 32 oz. box chicken broth
- 2 c. fresh or frozen corn
- 3 russet potatoes, rinsed, peeled (optional) and cubed into 1″ chunks
- 3 slices of thick-cut bacon, cooked until crisp and diced
- 1/2 c. medium-sharp cheddar cheese, grated
- 1 tsp. sea salt + a pinch for sweating
- 1/2 tsp. freshly ground black pepper
- ¹⁄₈ – 1/4 tsp. cayenne pepper, depending on personal taste
Red Grapefruit Margaritas
By Traceylu-2
Try it with Rio Star grapefruit - yum!
- 2 red grapefruit
- 1 cup silver tequila
- 1 Tbls super fine sugar, plus more for rimming glasses
- 3 oz triple sec
- 3 cups ice cubes
Broccoli with Orange Sauce
By Traceylu-2
Sauce can also be made as a dipping sauce for chicken or pork (Asian style - add a little soy sauce and/or ginger)
- 1 lb. fresh or frozen broccoli
- 1/2 cup orange juice
- 1 tsp. grated orange peel, optional
- 2 tsp. cornstarch
- 1 tsp. freeze-dried shallots
- 1/2 tsp. chicken bouillon or "Better than Bouillon"
Seasoned Pretzels
By Traceylu-2
Put pretzels in large bowl with seal
- Orville Reddenbacker Popcorn Oil – butter flavor
- 1 pkg. Hidden Valley Ranch dressing mix
- 1 tsp. garlic salt
- 1 tsp. dill weed
- Approx. 30 oz. bag pretzel twists
Stuffed Potato Skins
By Traceylu-2
Bake potatoes at 400F for 40-45 mins (or microwave 6 mins) until tender
- 20 small new potatoes or 4-6 medium russet potatoes, scrubbed
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced
- 1 Tbls. extra virgin olive oil
- 1 cup shredded cheddar or pepper-jack cheese
- 1 cup sour cream
- 1 tsp salt
- 1/2 tsp pepper
Cracker Spoons with Creamy Pimiento Cheese
By Traceylu-2
Southern Living APRIL 2012
- 1 1/2 (14.1-oz.) package refrigerated piecrusts
- 1 egg white, beaten
- 3/4 teaspoon seasoned salt
- Parchment paper
- Creamy Pimiento Cheese
- Garnishes: diced pimiento, chopped fresh chives
Frosted Grapes
By Traceylu-2
use to dress up a cheese plate
- 2 large egg whites
- 10 small clusters seedless grapes
- granulated sugar
Cottage Cheese Chicken Enchiladas
By Traceylu-2
1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 (4 oz) can chopped green chile peppers
- 1/2 cup sour cream
- 1-1/2 cups cottage cheese
- 1 teaspoon salt
- 1 pinch ground black pepper
- 12 (6 inch) corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 (10 ounce) can red enchilada sauce
- 2 skinless, boneless chicken breast halves - boiled and shredded
- 1 (1 oz) pkg taco seasoning mix or 2-3 Tbls. Penzey’s chicken taco seasoning
Cranberry Margaritas
By Traceylu-2
Blend all ingredients in blender until smooth
- 1-1/4 cups premium tequila
- 1-1/4 cups frozen cranberry juice cocktail concentrate
- 1 cup canned jellied cranberry sauce
- 5 Tbls. lime juice
- 6 Tbls. Triple-Sec