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Recipes
Aunt Gin's Salad Dressing with tortillini
By LyndaD
Cook tortalini and drain and put parmesan on while it is warm
- 1 box tortalini
- 1/4 cup red wine vinegar
- 1 tabl. salt
- 2 teas. dijon mustard
- 1 1/2 teas. fresh peppercorn
- 1 cup olive oil
- 2-3 cloves of fresh garlic
- 1 tomato chopped
- 1 red/green pepper chopped or sliced
- 1 can black olives
- 1 red onion shredded
- Freash parsley
- Parmesan
Holiday Brie En Croute
By LyndaD
1. Thaw pastery sheet at room temperature 30 minutes
- 1/2 pkg. (17.3 oz size) Pepperidge Farm Frozen Puff Pastry sheets ( 1 sheet)
- 1 egg
- 1 tabl. water
- 1/2 cup apricot preserves or seedless Raspberry Jam
- 1/3 cup dried cranberries, softened
- 1/4 cup toasted sliced almonds
- 1 Brie cheese round ( about 1 pound)
- Pepperridge Farm Water Crackers
Healthy Cookies
By LyndaD
NO SUGAR!
- Healthy cookies - 3 mashed bananas (ripe), 1/3 cup apple sauce, 2 cups oats, 1/4 cup almond milk, 1/2 cup raisins or chocolate chips, 1 tsp vanilla, 1 tsp cinnamon.
Pecan Cake Bars
By LyndaD
Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides
- For crust:
- 2 sticks unsalted butter, softened
- 2/3 cup packed brown sugar
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- For topping:
- 1 stick (1/2 cup) unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup honey
- 2 tablespoons heavy cream
- 2 cups chopped pecans
- While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
- Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
- Return the pan to the oven and bake an additional 20 minutes.
- Remove the pan and allow the bars to fully cool in the pan.
Strawberry Butter Cream Cake
By LyndaD
Preparation 1. Preheat oven to 350 degrees F
- 1 1 Package 1 (18.25-ounce) Package white cake mix
- 1 1 Package 1 (3-ounce) Package strawberry gelatin
- 4 4 4 Large eggs
- 1/2 1/2 1/2 Cup sugar
- 1/2 1/2 1/2 Cup finely chopped fresh strawberries
- 1/2 1/2 1/2 Cup milk
- 1/2 1/2 1/2 Cup Vegetable oil
- 1/3 1/3 1/3 Cup all-purpose flour
- Strawberry Butter cream Frosting (see below)
- Garnish with whole and halved strawberries
- Preparation
- 2 2. 3 9-inch batter into 3 greased and floured 9-inch round cake pans.
- 3 3. 350 23 10 1 degrees for 23 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)
- 4 4. to 1 the Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.
- To 20 to Prepare recipe as directed. Chill, uncovered, for 20 minutes or until frosting is set. Cover well with wax paper, and store in refrigerator up to a week.
- Strawberry Buttercream Frosting
- Ingredients
- 1 1 1 Cup butter, softened
- (32-ounce) Package (32-ounce) Package powdered sugar, sifted
- 1 1 1 Cup finely chopped fresh strawberries
- Preparation
Four Layer Red Velvet Cheesecake
By LyndaD
This is not as difficult as you think
- ♥For the cheesecake:
- 10 ounces cream cheese , room temperature
- 3/8 cup sugar
- 1/4 teaspoon finely grated lemon zest
- 1/4 tablespoon fresh lemon juice
- 1/8 teaspoon coarse salt
- 1 large egg
- 1/4 cup sour cream
- For the cake:
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 2 eggs
- 1 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 tablespoons red food coloring,
- 1 teaspoon vanilla extract
- 1 teaspoon white distilled vinegar
- For the frosting:
- 2 (8-ounce) packages cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners’ sugar
Stacked Tomatoe and Mozzerella
By LyndaD
Stack Tomatoes, Mozzerella, basil and asparagus and drizzle with balsamic vinegar
- tomatoes, mozzarella cheese, basil and asparagus balsamic vinaigrette. Delicious.
Garlic Shrimp Linguine
By LyndaD
Cook pasta as directed on package Meanwhile, heat dressing on medium high heat
- 8 oz. (1/2 of 16 oz. pkg.) linguine, uncooked
- 1/4 cup Kraft Roasted Red Pepper Italian with parmesan dressing
- 3 cloves garlic, minced
- 1 jar (26 oz.) spaghetti sauce
- 3/4 cup matchlike carrot sticks
- 3/4 lb. cooked clean large shrimp
- 2 Tabl. Kraft 100% Grated Parmesan cheese
- 2 tabl. chopped fresh basil
Philadelphia Tuscan Dip
By LyndaD
MIX cream cheese and sour cream in medium bowl until well blended ADD remaining ingredients; mix well
- 1 pkg. ( 8oz.) Philadelphia Cream cheese, softened
- 2 Tabl. Breakstone sour cream
- 1/2 cup finely chopped sun-dried tomatoes
- 1/2 cup chopped black olives
- 1/4 cup finely chopped red onions
Slow cooker Potato and double corn chowder
By LyndaD
MIX all ingredients in a 3 1/2- 6 quart slow cooker COVER and cook on low heat 6-8 hours or high setting 3-4 hou
- 1 bag ( 16 oz.) frozen hash brown potatoes, thawed or cut up 4 cups potatoes
- 1 can ( 15.25 oz.) Green Giant whole kernel corn, undrained
- 1 can ( 14.75 oz.) Green Giant cream style corn
- 1 can ( 12oz.) evaporated milk ( I use less)
- 1 medium onion, chopped ( 1/2) cup
- 8 slices bacon, cooked and crumbled
- 1/2 teas. salt
- 1/2 teaspoon Worcestershire
- 1/4 teas. pepper