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Recipes
Pizza Dip
By llunny
Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of ...
- 4 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup mozzarella, grated
- 1/4 cup parmigiano reggiano (parmesan), grated
- 1 cup pizza sauce
- 1/2 cup mozzarella, shredded/grated
- 1/4 cup parmigiano reggiano (parmesan), grated
- 2 ounces pepperoni, sliced
- 2 tablespoons green pepper, sliced
- 2 tablespoons black olives, sliced
Mini Monkey Bread
By llunny
Cut each dinner roll into 6 equal pieces
- 12 Rhodes Dinner rolls thawed, but still cold
- 1 stick of butter, melted
- 2 tablespoons corn syrup
- 1 1/4 cups brown sugar
- 2 teaspoons cinnamon
- Icing: I doubled this.
- 1 cup powdered sugar
- 1 tablespoon butter, melted
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla
Fresh Corn, Tomato and Zucchini Salad
By llunny
WW POINTS per serving: Points Plus Program: 3 Old Points Program: 2 Nutritional Information per serving: ...
- 6 medium to large corn on the cob (shucked and rinsed)
- 3 small to medium zucchini, rinsed
- 1 pint pear or cherry tomatoes, halved
- 1/4 cup slivered fresh basil leaves
- 4 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon freshly squeezed lime juice
- salt and freshly ground black pepper, to taste
Honey-Drizzled Cheddar Cheese
By llunny
PLACE cheese on cheese board; drizzle with honey
- 2 pkg. (10 oz. each) CRACKER BARREL Aged Reserve Extra Sharp Cheddar Cheese
- 1/4 cup honey
- 1/2 cup chopped PLANTERS Walnuts
- 1/2 cup chopped dates
- 1 apple, sliced
PEANUT BUTTER- S’MORES TURNOVERS
By llunny
1. Preheat oven to 400°F
- 1 box Puff Pastry (2 sheets), thawed
- 3 whole graham crackers, gently broken into fourths
- 9 small milk chocolate bars (I used Hershey’s .49 oz. bars)
- 1/2 cup creamy peanut butter
- small bowl of water
- 1 egg whisked with 1 Tbsp. water (to make egg wash)
- 1/2 cup jarred Marshmallow Creme (or Fluff)
Penne a la Betsy!
By llunny
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp
- ¾ pounds Penne Pasta
- 1 pound Shrimp
- 3 Tablespoons Butter
- 3 Tablespoons Olive Oil
- 1 whole Onion (small)
- 2 cloves Garlic
- ½ cups White Wine (or To Taste)
- 1 can Tomato Sauce (8 Oz)
- 1 cup Heavy Cream
- Fresh Parsley, to taste
- Fresh Basil - To Taste
- Salt To Taste
- Pepper To Taste
Broccoli Cheese and Rice
By llunny
Melt butter, saute broccoli and onion
- 20 oz. frozen chopped broccoli
- 2 sticks butter
- 1 chopped onion
- 2 cans cream of mushroom soup
- 2 soup cans full of milk
- 2 cups chopped velveeta cheese
- 2 1/4 cups (7oz) minute rice
Recipe: Fettuccine Alfredo
By llunny
Method: Bring 6 quarts salted water to a rolling boil
- 18 oz. fresh fettucine, cooked, drained and piping hot
- Aproximately 3/4 cup pasta water
- 1/2 lb (2 sticks) butter, cut in small cubes
- 3 1/4 cups grated Parmesan Cheese (Roughly 1/2 lb.)
Garlic Potatoes
By llunny
1. Preheat oven to 225°C/440° F
- 8 garlic cloves, minced
- 6 tbsp extra virgin olive oil
- 3 russet potatoes (about 8oz each), each cut into 12 wedges
- 3 tbsp cornstarch/cornflour
- 1 1/2 tsp coarse sea salt
- 1 1/2 tsp freshly ground black pepper
- ½ tsp garlic powder
- 1/4 tsp cayenne pepper
Blueberry Buttermilk Pancakes
By llunny
Recipe courtesy The Cookworks
- 2 cups all-purpose flour
- 1/4 cup sugar
- 21/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup melted unsalted butter, plus some for frying
- 1 cup blueberries, fresh or frozen
- Serving suggestions: whipped cream and maple syrup