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Recipes
Peanut Butter Pie
By daiseyduck
Cream peanut butter, cream cheese and powdered sugar
- Peanut Butter Crumbs:
- 1/2-1/3 cup peanut butter
- 1 -8 oz. cream cheese
- 1/2 cup powdered sugar
- 1 - 9 oz carton prepared whipped topping
- 1 - 9 inch pastry shell (may make a crumb crust if desired.)
- 1/3 c. peanut butter
- 2/3 cup powdered sugar
- Mix together with pastry blender or fork
"Healthified" Chicken Tortilla Casserole
By daiseyduck
1 Heat oven to 350 degrees F
- 1 can (10.75 oz) 98% fat-free, 45% less-sodium, condensed cream of chicken soup
- 1 can (4.5 oz) chopped green chiles
- 1 container (8 oz) fat-free sour creamOn Sale
- 1/2 cup fat-free (skim) milk
- 2 1/2 cups shredded cooked chicken breastOn Sale
- 8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
- 1 medium green bell pepper, chopped (1 cup)On Sale
- 1 large tomato, chopped (1 cup)On Sale
- 1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)On Sale
Zucchini Parmesan Crisps
By daiseyduck
Directions Preheat the oven to 450 degrees F
- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
Apple Tart
By daiseyduck
from the sous chef series
- One 10-inch tart (with extra dough to freeze for another time)
- TIME
- Prep: 1 hour 15 minutes (plus 3 hours to chill the dough)
- Cook: 40 minutes
- Total: 1 hour, 55 minutes (plus 3 hours chilling and time to cool)
- INGREDIENTS
- Tart Dough
- Unsalted butter, 2 1/4 sticks (at room temperature) plus 1 tablespoon (melted)
- Granulated sugar, 1 cup
- Kosher salt, 1/4 teaspoon
- Large egg, 1 (lightly beaten)
- Heavy cream, 2 tablespoons
- Vanilla extract, 2 teaspoons
- All-purpose flour, 3 1/2 cups (plus extra for shaping and rolling)
- Filling
- Large eggs, 4
- Granulated sugar, 1 cup
- Unsalted butter, 2 sticks
- Vanilla bean, 1 (halved lengthwise, split open and seeds scraped from the pod using the tip of a knife)
- All-purpose flour, 1/2 cup
- Kosher salt, 1/2 teaspoon
- Semi-tart apples, 3 (such as Granny Smith, Braeburn or Pink Lady; peeled, cored and thinly sliced crosswise into 1/4-inch thick rings)
Southwestern Lasagna Torta
By daiseyduck
6 Servings
- 2 tbsp. vegetable oil
- 1 onion, finely chopped
- 1 lb. ground pork
- 1 packet taco seasoning
- 2 cups prepared salsa
- 8 corn tortillas (6 inch), cut crosswise in quarters
- 10 oz. frozen peas, thawed
- 1 3/4 cups shredded sharp cheddar cheese
- 1 cup refried beans
- 1/3 cup drained sliced pickled jalapeño chiles
- 1 cup sour cream
- 1/4 cup finely chopped cilantro
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
By daiseyduck
Recipe courtesy Emeril Lagasse, 2002
- 1 stick plus 2 teaspoons unsalted butter
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups peeled, cored and chopped apples
- 1/2 cup packed light brown sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons water
Paula's Loaded Oatmeal Cookies
By daiseyduck
Recipe courtesy Paula Deen
- 1/4 cup (1/2 stick) butter, softened
- 1/4 cup vegetable shortening
- 3/4 cup packed light brown sugar
- 1 egg
- 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup quick-cooking oatmeal
- 1/2 cup raisins
- 3/4 cup chopped walnuts
- 1/2 teaspoon pure vanilla extract
- Brown Butter Icing, recipe follows
- 1/4 cup (1/2 stick) butter
- 1 1/2 cups sifted powdered sugar
- 1/2 teaspoon vanilla extract
Roasted New Potatoes
By daiseyduck
HEAT oven to 400ºF. COMBINE potatoes, bacon and dressing; spread onto bottom of 15x10x1-inch pan
- 2 lb. new potatoes, halved lengthwise
- 6 slices OSCAR MAYER Bacon, chopped
- 3 Tbsp. KRAFT Zesty Italian Dressing
- 1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 1 Tbsp. lemon juice
- 1 clove garlic, minced
- 2 Tbsp. KRAFT Shredded Parmesan Cheese
- 2 tsp. chopped fresh parsley
San Remo Seafood Dip
By daiseyduck
1 teaspoon prepared horseradish (I added more) 1
- 2 tablespoons olive oil
- 2 tablespoons flour
- 6 ounces shrimp, canned, reserve liquid
- 6 ounces crab meat, canned, reserve liquid
- 2 ounces cream cheese, room temperature, cubed
- 1/4 teaspoon salt
- 1/8 teaspoon garlic, crushed
- 1 teaspoon prepared horseradish (I added more)
- 1/3 cup Asiago Cheese, grated (ditto)
- 2 tablespoons Parmesan cheese, grated (ditto ditto)
- 1/2 cup half and half, up to 3/4 cup
- 1 1/2 cups marinara sauce, Barilla, drained to remove excess liquid
- 1/4 cup Parmesan cheese, fresh, finely shredded for topping
Spaghetti Carbonara
By daiseyduck
Directions Bring a large pot of salted water to a boil
- Kosher salt
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, crushed
- 1/2 teaspoon minced fresh rosemary
- 2 red jalapeno peppers, seeded and minced
- 1/4 cup cognac or brandy (optional)
- 12 ounces spaghetti
- 3 large eggs
- 3/4 cup freshly grated parmesan cheese, plus more for garnish
- 1/2 cup freshly grated pecorino romano cheese
- 2 tablespoons chopped fresh parsley
- Freshly ground pepper