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Recipes
Iced Pumpkin Cookies
By amberwherley
Directions Preheat oven to 350 degrees F (175 degrees C)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Beautifully Easy Fruit Tart
By amberwherley
HEAT oven to 400ºF. UNROLL pastry on baking sheet
- 1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup cold milk
- 1 cup thawed COOL WHIP Whipped Topping
- 1 square BAKER'S White Chocolate
- 1 cup quartered fresh strawberries
- 1 can (11 oz.) mandarin oranges, drained
- 1 kiwi, peeled, sliced and halved
- 3 Tbsp. pineapple preserves
- 2 tsp. water
Ultimate Chicken Fingers
By amberwherley
1 Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray
- 2/3 cup Bisquick Heart Smart® mix
- 1/2 cup grated reduced-fat Parmesan cheese
- 1/2 teaspoon salt or garlic salt
- 1/2 teaspoon paprika
- 3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
- 1/4 cup fat-free egg product
- 3 tablespoons 40% vegetable oil spread, melted
Pennsylvania Chicken Corn Soup
By amberwherley
Place chicken, water, celery, onion, carrots, parsley, salt and pepper
- 4-5 lb Whole Organic Chicken
- 10 c water or organic Chicken Broth
- 2 stalks organic celery with leaves, diced
- 1 Med organic Onion, diced
- 2 Organic Carrots, diced
- a handful Organic Parsley, chopped
- 1 tsp Pepper
- 2 Can Organic corn & 1 can cream corn or 8 ears of organic sweet corn (cut corn off cob)
- Rivels
- 1 c Organic Flour
- Salt & Pepper
- 1 Organic Egg
- 1 Tlbsp Organic Milk
Oatmeal Cookies
By amberwherley
Heat oven to 375 degree. Mix about half of the cake mix, the brown sugar, margarine, shortening, water, cinnamon...
- 1 pkg yellow cake mix
- 1/2 cup packed brown sugar
- 1/2 cup margarine or butter, softened
- 1/2 cup shortening
- 1/4 cup water
- 1 tsp ground cinnamon
- 1 egg
- 2 cup oats
- 1 cup of raisins
Baked Shrimp Scampi
By amberwherley
Butter, lemon, garlic, and a crunchy topping are an excellent twist on the classic shrimp scampi
- 2 lbs shrimp, peeled, deveined, and butterflied
- 3 Tbsp olive oil
- 2 Tbsp dry white wine
- 2 1/2 tsp salt, divided
- 1 1/4 tsp cracked black pepper, divided
- 8 Tbsp (1 stick) unsalted butter, at room temp
- 4 cloves garlic, minced
- 1/4 cup minced shallots or onion
- 1/4 cup fresh parsley, chopped
- 1/2 tsp red pepper flakes
- Zest and juice from one lemon
- 1 egg yolk
- 2/3 cup bread crumbs or Panko (I used 2 slices of 7-grain bread, processed into course crumbs)
Cucumber Salad in a Jar
By amberwherley
Mix cucumbers, onions, peppers and salt in one bowl and set aside Put vinegar, sugar, celery seed and mustard seed
- 7 large dills, pickling cucumbers unpeeled sliced thin
- 1 1/2 cup sliced onions
- 1 1/2 cup sliced red peppers
- 1-tbsp salt
- 1-cup white vinegar
- 2-cups sugar (or stevia)
- 1-tsp celery seed
- 1-tsp mustard seed
Whoopie Pies
By amberwherley
Make paste with water, cocoa, and vanilla and let cool
- 1 cup boiling water
- 1 cup cocoa
- 1 tsp vanilla
- 2 cups white sugar
- 1/2 cup shortening
- 2 eggs
- 3 1/2 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
Parmesan Crusted Tilapia
By amberwherley
This light, low calorie tilapia is not lacking in flavor! A great meal option if you are trying to stick to a diet ...
- 3/4 cup freshly grated Parmesan cheese
- 2 teaspoons paprika
- 1 tablespoon chopped flat-leaf parsley
- 4 tilapia fillets (about 1 pound total)
- 1 lemon, cut into wedges
Chicken & Chorizo Paella
By amberwherley
Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat
- 1 tablespoon vegetable oil
- 14 ounces chorizo, cut into 1/2 inch slices on the diagonal
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- 1/4 teaspoon pimenton or paprika
- 2 cups short- or medium-grain rice
- 1 pinch saffron threads
- 2 bay leaves
- 4 cups chicken stock + more as needed
- 1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)
- 1/2 cup frozen peas
- 1 tomato, chopped
- Coarse salt and freshly ground black pepper to taste
- 1/4 cup freshly minced parsley for garnish