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Recipes
Patriotic Gelatin Salad
By Karins_Cookin
Directions In four separate bowls, dissolve each package of gelatin in 1 cup boiling water
- Ingredients
- 2 packages (3 ounces each) berry blue gelatin
- 2 packages (3 ounces each) strawberry gelatin
- 4 cups boiling water, divided
- 2-1/2 cups cold water, divided
- 2 envelopes unflavored gelatin
- 2 cups milk
- 1 cup sugar
- 2 cups (16 ounces) sour cream
- 2 teaspoons vanilla extract
Makeover Peanut Butter Cup Cheesecake Recipe
By Karins_Cookin
In a small bowl, combine the cracker crumbs, sugar and butter
- FILLING:
- 3/4 cup graham cracker crumbs
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 3/4 cup creamy peanut butter
- 2 packages (8 ounces each) fat-free cream cheese
- 1 package (8 ounces) reduced-fat cream cheese
- 1 cup (8 ounces) reduced-fat sour cream
- 3/4 cup sugar
- 2 eggs, lightly beaten
- 1-1/2 teaspoons vanilla extract
- 3/4 cup hot fudge ice cream topping, divided
- 6 peanut butter cups, cut into small wedges
Easy Pull-apart Breakfast rolls
By Karins_Cookin
1- Stir together the cinnamon and the sugar
- 6 tablespoons butter, melted
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 20 frozen white bread rolls dough
- 1/2 cup almonds, blanched and sliced
- 1/3 cup corn syrup
Pasta with Pesto Cream Sauce
By Karins_Cookin
Cook pasta until al dente
- ■3/4 cups Fresh Basil Leaves
- ■1/2 cup Grated Parmesan Cheese
- 3 Tablespoons Pine Nuts
- 2 cloves Garlic, Peeled
- Salt And Pepper, to taste
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup Heavy Cream
- 2 Tablespoons Butter
- 1/4 cup Grated Parmesan (additional)
- 12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
- 2 whole Tomatoes, Diced
Cheesy Chicken Enchiladas
By Karins_Cookin
1. Preheat oven to 350°. 2
- 2 1/2 cups chopped cooked chicken breast
- 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
- 1 2/3 cups plain low-fat yogurt
- 1/3 cup butter, melted
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 teaspoon freshly ground black pepper
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
- 1 (4.5-ounce) can chopped green chiles, drained
- 8 (8-inch) flour tortillas
- 1 tablespoon canola oil
- Cooking spray
- 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
- 1/4 cup chopped green onions
Traditional Holiday Stuffing
By Karins_Cookin
In a large nonstick skillet coated with cooking spray, cook the sausage, celery and onion over medium heat until me...
- 1 package (12 ounces) reduced-fat bulk pork sausage
- 3 celery ribs, chopped
- 1 large onion, chopped
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons prepared mustard
- 4 teaspoons rubbed sage
- 1 tablespoon poultry seasoning
- 2 loaves (16 ounces each)day-old white bread, cubed
- 1 loaf (16 ounces) day-old whole wheat bread, cubed
- 3 eggs, lightly beaten
- 2 cans (14-1/2 ounces each) Chicken Broth
Cinnamon Raisin Bread
By Karins_Cookin
1. In a mixing bowl, dissolve yeast in warm water
- GLAZE:
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (105 degrees to 115 degrees)
- 2 cups warm milk (110 to 115 degrees F)
- 1/3 cup sugar
- 1/4 cup vegetable oil
- 2 teaspoons salt
- 5 3/4 cups all-purpose flour
- 2 cups raisins
- 1 tablespoon ground cinnamon
- 1/2 cup sugar
- 1 tablespoon water
- 1/2 cup confectioners' sugar
- 1 tablespoon milk
Bacon Cheddar Chive Muffins
By Karins_Cookin
Prep Time: 15 MinCook Time: 20 MinReady In: 35 Min Place bacon in a large, deep skillet
- 6 slices bacon
- 2 cups all-purpose flour
- 1 1/2 tablespoons white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons garlic powder
- 4 teaspoons dried chives
- 1/3 cup grated Parmesan cheese
- 1 cup shredded sharp Cheddar cheese
- 1 egg, beaten
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1/2 cup condensed cream of mushroom soup
Berry Fool
By Karins_Cookin
1. Process 1 quart strawberries, 1/2 pint raspberries, and 1/2 cup sugar in food processor until mixture is complet...
- 2 quarts strawberries (about 2 pounds), washed, dried, and stemmed
- 1 pint raspberries (about 12 ounces), washed and dried
- 1/2 cup plus 4 tablespoons sugar
- 2 teaspoons unflavored powdered gelatin
- 1 cup heavy cream
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 4 Carr's Whole Wheat Crackers , finely crushed (about 1/4 cup)
- 6 sprigs fresh mint leaves (optional)
Cafe Rio Tortilla Strips
By Karins_Cookin
Cut tortillas into strips using a pizza cutter
- 10-12 corn tortillas
- oil for frying
- Kosher salt