Connie's profile page
Recipes
Sweet Lemon Tea
By Connie
Recipe courtesy Paula Deen 6 to 8 servings
- Ingredients
- 3 family-size tea bags
- 1 (12-ounce) can frozen lemonade concentrate, thawed
- 1 cup sugar
- 1/2 teaspoon almond extract
- Sliced lemons, for garnish
Basic Pizza Sauce:
By Connie
Heat 2 tablespoons olive oil in a medium saucepan over medium heat
- 2 * 2 tablespoons olive oil
- 3 * 3 cloves garlic, sliced
- * Pinch red pepper flakes
- 1 * 1 (14.5-ounce) can crushed tomatoes
- * Kosher salt and freshly ground black pepper
- 3 * 3 tablespoons torn fresh basil
- * Pinch sugar, as necessary
Frosty Pina Colada Pops
By Connie
Drain pineapple, reserving the juice
- 1 can (8 oz) crushed pineapple in juice undrained
- 1 cup boiling water
- 1 pkg (4-serving size) JELL-O Pina Colada Flavor
- Gelatin
- 1/4 cup light rum
- Ice Cubes
Chocolate Mousse
By Connie
Directions Break chocolate into smaller pieces and melt on top of a double boiler
- Ingredients
- 6 (4-ounce) bars bittersweet chocolate
- 2/3 cup extra-strong black coffee
- 4 large eggs, at room temperature separated
- 1 cup sugar, plus 1/2 cup
- 2 cups heavy cream
- Whipped cream, for toping
- Shaved chocolate, for garnish
- Berries, for garnish
Lamb Kabobs with Tzatziki Sauce
By Connie
Tzatziki Sauce, recipe follows Preheat grill to high
- Ingredients
- * 12 (6-inch) wooden skewers
- * 1 1/2 pounds ground lamb 2 scallions, finely chopped
- * 2 teaspoons onion powder 2 teaspoons chopped fresh oregano leaves
- * 1 teaspoon chopped fresh rosemary leaves
- * 1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon dried thyme
Applebee's Spinach & Shrimp Salad
By Connie
Directions: Wash spinach
- Ingredients:
- Spinach
- Crispy Bacon
- Red Roasted Peppers cut into small strips
- Toasted almonds
- Grilled Shrimp
- Hot Vinegar and Bacon Dressing
Chinese Chicken Salad
By Connie
Directions Preheat oven to 350 degrees F
- Ingredients
- 4 tablespoons low-sodium soy sauce, divided
- 2 teaspoons toasted sesame oil, divided
- 1 pound skinless, boneless chicken breasts
- 1/2 head napa cabbage, thinly shredded (about 6 cups)
- 1/4 head red cabbage, shredded (about 2 cups)
- 1 large carrot, shredded (about 2 cups)
- 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
- 1 (8-ounce) can sliced water chestnuts
- 1 (11-ounce) can Mandarin oranges in water, drained
- 1/3 cup rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- 1 1/2 teaspoons chili-garlic sauce or chili sauce
- 1/4 cup sliced almonds, toasted
Pumpkin Bars with Cream Cheese Frosting
By Connie
Directions Preheat the oven to 350 degrees F
- ounce can pumpkin 2 cups sifted all
- purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda For the Cream Cheese Frosting: 8
- ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract
CARAMEL PECAN CHEESECAKE
By Connie
Preheat oven to 325°. Lightly grease a 9-inch springform pan; set aside
- Crust:
- 2 cups graham cracker crumbs
- 1 ⁄2 cup unsalted butter, melted and cooled
- 1 tablespoon sugar
- 1 ⁄2 teaspoon ground cinnamon
- Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup firmly packed dark brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 (16-ounce) container sour cream
- 3 ⁄4 cup chopped pecans
- Topping:
- 1 1⁄4 cups pecan halves
- 1 (12.25-ounce) jar caramel ice-cream topping
Spicy Black Bean and Fresh Tomato Salsa
By Connie
Directions: Combine fresh tomatoes, peas, beans, corn, onion, green pepper, and jalapeno peppers
- Ingredients:
- 2 cups chopped vine-ripened tomatoes
- 1 (15 oz) can black-eyed peas, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 ox) can whole kernel corn, drained
- 1/2 small diced red onion
- 1/2 cup chopped green bell pepper
- 1 (4 oz) can diced jalapeno peppers
- 1 cup Italian-style salad dressing
- 1/2 tsp garlic salt
- 1 TBSP EVOO