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Recipes
Strawberry-Lemon Shortbread Bars
By Shelly17
Shortbread, strawberry preserves, and cheesecake make up the three layers in this delicious bar recipe
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 teaspoon lemon zest, divided
- 3/4 cup cold butter
- 2 (8-oz.) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 cup strawberry preserves
- Garnishes: sweetened whipped cream, fresh strawberry slices
Layered Peppermint Cheesecake
By Shelly17
From Southern Living, December 2011
- Peppermint Cheesecake Layers:
- 3 (8-oz.) packages cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons unsalted butter, softened
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1 1/2 cups sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon peppermint extract
- 2/3 cup crushed hard peppermint candies
- Sour Cream Cake Layers:
- 1 (18.25-oz.) package white cake mix
- 2 large eggs
- 1 (8-oz.) container sour cream
- 1/3 cup vegetable oil
- White Chocolate Mousse Frosting:
- 2/3 cup sugar
- 1 cup white chocolate morsels
- 2 cups whipping cream
- 2 teaspoons vanilla extract
- Garnishes: White chocolate curls, peppermint candies
Grilled Chicken with Italian Salsa
By Shelly17
1. To prepare salsa, combine the first 7 ingredients in a medium bowl
- Salsa:
- 2.25 cups chopped tomatoes
- 1/2 cup chopped fresh basil
- 1 tbsp thawed oj concentrate
- 1/2 tsp salt
- 1/2 tsp minced fresh garlic
- 1/2 tsp balsamic vinegar
- 1/4 tsp black pepper
- Chicken:
- 1 tbsp chopped fresh oregano
- 2 tbsp fresh lemon juice
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp chopped fresh thyme
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- 4 (6oz) chicken breast halves
- cooking spray
Mile-High Coconut Cupcakes
By Shelly17
1. Bring coconut milk, 1/4 cup coconut, and vanilla bean to a boil over medium-high heat
- 3/4 cup light coconut milk
- 7 tablespoons flaked sweetened coconut, divided
- 1 vanilla bean, halved lengthwise
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups sugar, divided
- 6 tablespoons unsalted butter, softened
- 2 tablespoons canola oil
- 3 large egg whites
- 1 teaspoon cream of tartar, divided
- 1/4 cup water
- Dash of salt
- 3 large egg whites (at room temperature)
- 1/4 teaspoon vanilla extract
Red Rice with Chorizo
By Shelly17
Spicy, chewy Spanish chorizo gets its color from the dried smoked red peppers known as pimentón
- 1 tablespoon vegetable oil
- 8 ounces chorizo, sliced 1/4 inch thick
- 1-1/2 cups long-grain white rice
- 1-1/2 cups red salsa
- 2 cups thawed frozen corn
- One 15-ounce can sliced large black olives
- 1/2 cup chopped fresh cilantro
Spice-Rubbed Pork with Roasted Butternut Salad
By Shelly17
1. Preheat grill to 350° to 400° (medium-high) heat
- Toasted Pecan Vinaigrette:
- 2 (3/4-lb.) pork tenderloins
- 3 tablespoons olive oil, divided
- 1 1/2 tablespoons pork dry rub (such as McCormick Grill Mates Pork Rub)
- 3 cups coarsely chopped butternut squash
- 6 cups arugula
- 1 small ripe Bartlett pear, thinly sliced
- 1/2 (4-oz.) package goat cheese, crumbled
- 1/4 cup chopped dried cherries
- 1/4 cup balsamic vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons minced shallots
- 1 tablespoon Dijon mustard
- 1/2 teaspoon table salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup canola oil
- 1/2 cup finely chopped toasted pecans
- Whisk together balsamic vinegar, brown sugar, minced shallots, Dijon mustard, salt, and pepper until blended. Add canola oil in a slow, steady stream, whisking until smooth. Whisk in pecans.
Quick Seafood Stew
By Shelly17
1. Place potatoes in a saucepan
- 1 1/2 cups small red potatoes, quartered (about 10 ounces)
- 1 1/2 tablespoons extra-virgin olive oil
- 3/4 pound striped bass fillets
- 1 1/2 cups thinly sliced leek
- 4 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 1 cup water
- 1 cup unsalted chicken stock (such as Swanson)
- 1/2 cup clam juice
- 1/2 teaspoon crushed red pepper
- 1/8 teaspoon kosher salt
- 2 thyme sprigs
- 1 bay leaf
- 24 medium mussels, scrubbed and debearded
- 2 tablespoons chopped fresh flat-leaf parsley
- 4 (1-ounce) slices diagonally cut French bread
- 1 garlic clove, halved
Mushroom Risotto
By Shelly17
This recipe was taken from a Tyler Florence recipe and slightly tweaked by me
- 8 cups chicken broth, low sodium + 1 cup for porcini mushrooms
- 3 tablespoons olive oil, divided
- 1 onion, diced, divided
- 2 garlic cloves, minced, divided
- 8 oz fresh portobello mushrooms chopped
- 2 bay leaves
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons butter
- Salt and pepper
- 1 tablespoon truffle oil
- 1-ounce dried porcini mushrooms, wiped of grit & (reconstituted with 1 cup chicken broth)
- 2 cups Arborio rice
- 1/2 cup dry white wine (We used Sauvignon Blanc)
- 1/2 cup fresh Parmesan cheese, grated
- Fresh Italian parsley, for garnish
Lemon Drop Martini
By Shelly17
This refreshing martini is the perfect ending to any day, and an even better start to the weekend
- 1.5 ounces vodka
- 0.5 ounces orange liqueur (Triple Sec, Grand Marnier, Cointreau, etc.)
- 1 teaspoon superfine sugar
- .75 ounces freshly-squeezed lemon juice
- Ice cubes
- Superfine sugar for dipping
- Twisted peel of lemon
Crab Cakes (Southern Food)
By Shelly17
I think I've made crab cakes every different way one can- so many recipes to choose from! But, this one is definit...
- 8 ounces lump crab meat
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1/2 small clove garlic, finely minced, or dash garlic powder
- 1 tablespoon finely chopped red bell pepper
- 1 egg
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 cup soft bread crumbs
- 1 1/2 teaspoons Creole seasoning
- 4 tablespoons butter