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Recipes
Spinach & Mushroom Chimichangas
By HeatherS
Heat the oil in a large, heavy-based frying pan
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 225 g/8 oz small mushrooms, finely sliced
- 2 fresh mild green chillies, deseeded and finely chopped
- 2 garlic cloves, finely chopped
- 250 g/9 oz spinach leaves, torn into pieces if large
- 175 g/6 oz Cheddar cheese, grated
- 8 flour tortillas warmed
- vegetable oil, for deep-frying
Butter Tarts
By HeatherS
Preheat the oven to 375°F
- pastry for 12 deep tart
- shells
- 1/2 cup butter
- 1 1/2 cups brown sugar
- 1/4 cup granulated sugar
- 1/4 cup corn syrup
- 1 Tbsp. vinegar
- 1 tsp. vanilla
- 3 eggs
- Add raisins or nuts to each tart shell, if you wish.
Mushroom Beef Stew
By HeatherS
Combine all ingredients except noodles in CROCK-POT® slow cooker
- 1 pound beef stew meat
- 1 can (103/4 ounces) condensed cream of mushroom soup, undiluted
- 2 cans (4 ounces each) sliced mushrooms, drained
- 1 package (1 ounce) dry onion soup mix
- Hot cooked noodles
Chewy Chocolate Peanut Butter Squares
By HeatherS
•Heat oven to 350°F (180°C)
- 1 1/2 cups ( 375 mL) icing sugar
- 1 1/2 cups (375 mL) crunchy peanut butter
- 1 1/2 tsp (7 mL) vanilla
- 1 pkg (510 g) Pillsbury* Refrigerated Chocolate Chip or Chocolate Chunk Cookies
Mushroom and Squash Risotto
By HeatherS
Soak the porcinis in 5 cups hot water, 30 minutes
- 1/2 ounce dried porcini mushrooms
- 1/2 pound shiitake mushrooms
- 1 bay leaf
- 1 cinnamon stick, broken in half
- 3 black peppercorns
- Kosher salt
- 1 pound mixed mushrooms (such as oyster and cremini)
- 6 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, finely chopped
- 1/4 teaspoon red pepper flakes
- 8 ounces butternut squash, peeled, seeded and diced
- 1/2 medium onion, finely chopped
- 2 cups arborio rice
- 1 cup dry white wine
- 1/2 cup grated aged gouda or parmesan cheese, plus shaved cheese for serving
- 1/2 cup chopped fresh parsley
Tomato Basil Bruschetta
By HeatherS
Grilled, toasty bread adorned with fresh basil and tomato, then topped with melty mozzarella, makes this recipe a s...
- 4 slices of rustic bread, cut 1-inch thick
- 2 tablespoons of olive oil
- 2 large cloves of garlic, each cut in half
- 1 cup of shredded mozzarella cheese
- 3 ripe tomatoes
- 6 fresh basil leaves, finely sliced
- 3 green onions, finely sliced
- Sea salt and freshly ground pepper to taste
Fresh Blueberry-Vanilla Cake
By HeatherS
5 points per serving
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup low-fat buttermilk
- 1/2 cup olive oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups fresh or frozen blueberries (about 1 pint)
Chive Biscuits
By HeatherS
Preheat the oven to 400 degrees
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1/2 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh chives or fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
Chicken Tortilla Casserole
By HeatherS
In a saucepan, bring the broth, onion and celery to a boil
- 1/2 cup chicken broth
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 3 cups cubed cooked chicken
- 10 flour tortillas (6 inches), torn into bite-size pieces
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (4 ounces) chopped green chilies
- 3/4 cup shredded cheddar cheese, divided
- 3/4 cup shredded Monterey Jack cheese, divided
- 1/2 teaspoon white pepper
- 1 cup salsa
Layered Beef and Potato Casserole
By HeatherS
Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray
- 1 lb lean (at least 80%) ground beef
- 2 cups Green Giant® frozen mixed vegetables (from 1-lb bag)
- 1 jar (12 oz) beef gravy
- 1/2 teaspoon salt
- 1 bag (28 oz) frozen potatoes O’Brien with peppers and onions, thawed
- 2 cups shredded Swiss cheese (8 oz)