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Recipes
Banana Pudding
By leejaywv
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5-ounce) box instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Pumpkin Pudding
By leejaywv
Combine pumpkin, milk, vanilla, and instant pudding together in a bowl
- 1 cup pumpkin (canned)
- 2/3 milk
- 1 package vanilla instant pudding
- 1 teaspoon nutmeg
- 1 tablespoon cinnamon
- 2 cups Cool Whip
- graham crackers (to crumble on top)
Well-Dressed Salmon
By leejaywv
On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you
- 1/2 seedless cucumber
- 2 small plum tomatoes
- 1 shallot or 1/4 red onion, finely chopped, divided
- 2 tablespoons Dijon mustard
- 2 tablespoons sugar
- 1/4 cup white wine vinegar
- 1/2 cup extra-virgin olive oil, plus a drizzle
- 1/4 cup finely chopped fresh dill
- Salt and freshly ground black pepper
- 4 (6-ounce) skinless salmon fillets
- Seafood seasoning (recommended: Old Bay)
Gnocchi with Sausage and Spinach
By leejaywv
Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid
- 2 9-oz. pkgs. refrigerated gnocchi or one 17.5 oz. pkg. shelf-stable gnocchi
- 1 Tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1 lb Italian sausage, casings removed
- 1 clove garlic, finely chopped
- 1 5 oz. bag baby spinach
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 3/4 cup (3 oz) grated Parmesan, plus more for garnishing
Tiramisu Bites
By leejaywv
1. Combine the cream cheese spread, Splenda, coffee and vanilla in a medium bowl, mix
- 12 oz. whipped cream cheese spread
- 2 tbsp. Splenda no calorie sweetener
- 1/4 cup brewed coffee, cold
- 1/2 tsp. vanilla
- 1 cup frozen, light whipped topping
- 2 boxes fillo tartlet shells
Lentil-Spinach Soup
By leejaywv
In a large nonstick saucepan, heat the oil
- 4 teaspoons olive oil
- 3 onions chopped
- 3 celery stalks diced
- 4 garlic cloves minced
- 1 cup lentils picked over, rinsed and drained
- 1 can no-salt-added tomato sauce - (8 oz)
- 1 cup low-sodium vegetable broth
- 4 teaspoons dried oregano
- 1 package frozen chopped spinach - (10 oz) thawed
Fruit Filled Parfait
By leejaywv
Put the cream and sugar into the bowl of an electric mixer
- 12 mini nilla wafers
- 5 thinly sliced strawberries
- Blueberries (optional)
- 1 cup heavy whipping cream
- 1 healthy splash of vanilla
- 1 cup sugar
Pumpkin Pie Bars
By leejaywv
1. Preheat oven to 375 degrees F
- 1-1/2 cups plus 1 tbsp. all purpose flour, divided
- 1 cup finely chopped nuts
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 2 tsp. ground cinnamon, divided
- 3/4 cup butter or margarine
- 1 (15 oz) can pumpkin (2 cups)
- 1 (14 oz) can sweetened condensed milk
- 2 eggs, beaten
- 1/2 tsp. ground allspice
- 1/4 tsp. salt
Broccoli and Apple Salad
By leejaywv
Combine first 6 ingredients in a large bowl, stirring well with a whisk
- 2-1/2 Tbsp sugar
- 6 Tbsp apple cider vinegar
- 2 Tbsp Dijon mustard
- 1 Tbsp canola oil
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- 1 (1-1/4 lb)head of broccoli
- 1-1/4 cups chopped Braeburn or Fuji apple (about 1/2 lb)
- 1/4 cup minced Walla Walla or other sweet onion
Jalapeno Corn Muffins
By leejaywv
Preheat the oven to 350deg
- 1 8.5oz. box corn muffin mix
- 1/2 cup milk
- 2 cups fresh corn kernels (3 ears)
- 4 oz. jalapeno jack cheese, shredded(1 cup)
- 1/2 cup chopped fresh basil
- Salt and pepper