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Recipes
MISTELTOE MARTINI
By Reneeb
From: Breast Wishes for Christmas
- 1 1\2 oz Soiced Rum
- 1 \2 oz Baileys
- 2 oz Eggnog
Tangy Citrus Marinade
By Reneeb
Orange and lemon juices add tang to this not-so-sweet barbecue sauce
- 1/4 cup ( 50 mL) vegetable oil
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp ( 15 mL) Dijon or other prepared mustard
- 1 tsp ( 5 mL) each of dried leaf thyme, ground ginger, ground cumin, black pepper and hot red pepper flakes
- 2 bay leaves
- 1 lemon
- 1 cup ( 250 mL) orange juice
- 1 cup ( 250 mL) ketchup
- 2 tbsp ( 30 mL) each of Worcestershire and soy sauce
- 1 tbsp ( 15 mL) sugar
Banana Nut Cheerios Bar
By Reneeb
1 Spray 9-inch square pan with cooking spray
- 4 cups Banana Nut Cheerios® cereal
- 1 cup sweetened dried cranberries
- 1/3 cup slivered almonds, toasted
- 1/3 cup roasted unsalted sunflower nuts
- 1/2 cup light corn syrup
- 1/4 cup packed brown sugar
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla
walla walla sweet onion, cucumber and tomato salad
By Reneeb
1.In large glass serving bowl, combine tomatoes, cucumbers, and onions
- 4 medium tomatoes, each cut into 8 wedges ( about 3 cups)
- 2 medium cucumbers, thinly sliced
- 1 medium Walla Walla Sweet Onions, cut into wedges
- 2 tablespoons white wine vinegar
- A1/2 cup olive oil
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped parsley
- A 1/2 teaspoon salt
- A 1/2 teaspoon freshly ground pepper
- A 1/4 pound goat cheese
Potato Salad with Radishes and Sweet Pickle Relish
By Reneeb
In a large pot, cover the potatoes with water, add a large pinch of salt, and bring to a boil
- 3 pound(s) (medium) Yukon Gold potatoes, halved but not peeled
- Salt
- 1/2 cup(s) mayonnaise
- 1/4 cup(s) sweet pickle relish
- 1 tablespoon(s) white vinegar
- 1 teaspoon(s) dry mustard powder
- 1/2 teaspoon(s) sweet smoked paprika
- 1/2 teaspoon(s) freshly ground black pepper
- 1/4 teaspoon(s) cayenne pepper
- 6 red radishes, cut into 1/3-inch dice
- 3 stalk(s) celery, cut into 1/3-inch dice
- 1/2 medium red onion, cut into 1/3-inch dice
Maple Glazed Baby Carrots
By Reneeb
COOK carrots in boiling water in large saucepan on medium heat 12 to 14 min or until tender; drain in colander
- 2 pkg. (12 oz./340 g each) baby carrots 1/4 cup Kraft Calorie-Wise Catalina Dressing 1/4 cup maple syrup 1 Tbsp. non-hydrogenated margarine 1/2 cup coarsely chopped pecans, toasted
Taco Bake
By Reneeb
Cook the kraft dinner and add cheese sauce
- 1 pkg kraft dinner
- 1/2 lb gfreound beef
- 1 pkg taco mix
- 3/4 c water
- 3/4 c sour cream
- 1 &1/2 c shredded cheese
- 1 c salsa
Cold Stopper II/Ginger tea
By Reneeb
use at first sign of cold
- 1/2 c grated ginger
- 2 c hot water
- hot sauce or lemon or honey
Cinnamon Raisin Biscuits
By Reneeb
Heat oven to 425°F. 2 Stir all ingredients in medium bowl until soft dough forms
- 2 2
- cups Original Bisquick® mix
- 1/2 1/2
- cup milk
- 1/3 1/3
- cup sugar
- 1/3 1/3
- cup raisins
- 1 1
- teaspoon ground cinnamon
Cream Chicken Enchilada
By Reneeb
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 tablespoon olive oil
- 1/2 cup chopped onion (1 medium)
- 2 teaspoons finely chopped garlic
- 2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
- 3 tablespoons Gold Medal® all-purpose flour
- 1/2 teaspoon ground coriander or cumin
- 1/8 teaspoon pepper
- 1/2 cup reduced-fat sour cream
- 2 cups shredded cooked chicken breast
- 1 cup Green Giant® Niblets® frozen corn, thawed
- 1 cup shredded reduced-fat Mexican cheese blend (4 oz)
- 1 can (4.5 oz) chopped green chiles
- 1/4 cup chopped fresh cilantro
- 8 corn or flour tortillas (6 or 7 inch)
- 1 medium tomato, chopped (3/4 cup)
- 4 medium green onions, sliced (1/4 cup)
- Salsa, if desired