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Recipes
Sandee's Minestrone Soup Recipe
By LyndaD
In a large dutch oven, cook onion, celery and garlic in olive oil until onion is tender
- 1 lg. Onion chopped
- 2 Stalks of Celery chopped
- 1 Clove Garlic minced ( I use more)
- 2 Tbls. Olive Oil
- 4 Tomatoes finely chopped or 1 15oz. can cup up tomatoes
- 2 Tbls. snipped Parsley
- 1 1/2 teas. dried Basil
- 1/2 tsp. pepper ( salt to taste)
- 1 Bay Leaf
- 32 oz. Low Sodium Fat Free Beef Broth
- 2 Cups desired vegetables (cubed potatoes, sliced green beans, sliced zucchini, chopped brocolli, slcied carrots)
- 3/4 cup or 1 can white kidney beans or great northern beans
- 1/2 Cup broken Thin Spagetti
- Grated Romano or Parmesean Cheese
Bacon Wrapped, Cream Cheeser Stuffed Chicken Breasts
By LyndaD
Pound out Chicken breast so it is about 1/4" thick
- 1 boneless skinless chicken breast
- 2 tablespoons cream cheese
- 1 tablespoon green onion, Chopped
- 2 pieces bacon, Partially Cooked
Mango Daiquires
By LyndaD
From Ted Bridis
- 2 cups sliced mangos
- 2 ripe bananas
- 2 cups ice cubes
- 4 or more psckets of equal
- Rum to taste
Easter Jell-O Deviled Egg Treat
By LyndaD
This is a fun, creative twist to deviled eggs that you can have your kids make
- 3 packages Jell-O, in different colors
- Whipped cream
Donna and Lennys Cookie and Peaches
By LyndaD
Peach Sauce: Cut the peaches in to 1/4's, place them face down in a shallow baking pan
- Peach Sauce:
- 5 nice sized fresh peaches
- 1/2 cup sugar
- 2 1/2 tabl. honey
- 1/2 stick butter
- 1 1/2 cups water
- Chinese Cookies:
- 1/4 lb. butter
- 1 cup crisco
- 1 cup sugar
- Yokes of 2 eggs
- pinch of salt
- 3 cups flour
- 1 tabl. almond extract
Sunny Spinach Pie
By LyndaD
Instructions: 1-Place all dough ingredients in a stand mixer
- Dough:
- 17 oz of flour
- 1/3 cup of extra virgin olive oil
- 3/4 cup dry white wine
- 1 teaspoon salt
- Filling:
- 12 oz of boiled spinach
- 12 oz ricotta
- 1 egg
- 3 oz of grated Parmesan
- Salt and pepper
- Bread crumbs
Amish Cinnamon Bread
By LyndaD
No kneading, you just mix it up and bake it
- Batter:
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
- 4 cups flour
- 2 teaspoons baking soda
- Cinnamon/sugar mixture:
- 2/3 cups sugar
- 2 teaspoons cinnamon
Peter Paul Mound Cake
By LyndaD
Filling: Bake Devils food cake mix according to pkg
- Filling:
- 1 cup sugar
- 15 large marshmellows
- 14 oz. Angel flake coconut
- 1 cup milk
- 1 teas. vanilla
- 1 Devils food cake mix
- Frosting:
- 1/2 cup butter or margarine
- 1 teas. vanilla
- 3/4 box powdered sugar
- 1/3 cup cocoa
- dash of salt
- Milk
BLT Dip
By LyndaD
Directions: Preheat oven to 350˚
- 1-1/2 pound bacon, cooked, drained, crumbled, and divided
- 2 cups shredded mozzarella cheese
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup cheddar cheese (shredded) or to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder (or to taste)
- 1 tablespoons mustard
- 2 cups chopped seeded tomatoes
- 1-1/2 cup shredded Iceberg lettuce
- pepper an salt to taste
- Toasted bread rounds, crackers, or pita chips.
Buffalo Chicken Dip
By LyndaD
Poach Chicken Breasts. Cool and shred with fork
- 4 Boneless/ skinless Chicken Breasts
- 1 Bottle Franks Red Hot Sauce
- 2- 8 oz. Cream Cheese
- 1-16 oz. Bottle Ranch Dressing
- 1/2 cup Celery
- 1-8 oz. pkg. Sharp Cheddar Cheese