Ldelmas' profile page
Recipes
Lemon-Shrimp Pasta Salad
By ldelmas
COOK pasta in large saucepan as directed on package, omitting salt and adding asparagus to the cooking water for th...
- 3 cups farfalle (bow-tie pasta), uncooked
- 1 lb. fresh asparagus spears, cut into 2-inch lengths
- 1 cup KRAFT Lite Zesty Italian Dressing
- 1 tsp. dried oregano leaves
- 1 tsp. lemon zest
- 1 lb. cooked cleaned large shrimp
- 1 cup halved cherry tomatoes
- 1 pkg. (8 oz.) KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
Easy Fall Peach Cobbler
By ldelmas
Preheat the oven to 350 degrees F
- Two cans of sliced peaches in syrup
- 1 stick of butter
- 1 cup self rising flower
- 1 cup sugar
- 1 cup milk
Roast Chicken with White Beans, Garlic and Tomatoes
By ldelmas
Serves 6
- 1 – 6-pound chicken
- 2 tablespoons olive oil
- 3 tablespoons coarse sea salt or kosher salt
- 4 teaspoons coarsely ground black pepper
- 1 head of garlic cloves, peeled and left whole and smashed
- 1 cup white wine
- 2 – 15-ounce cans of white beans, drained
- 1 tomato, diced
- 1 medium onion, sliced
- 4 tablespoons chopped fresh parsley
- 2 cups chicken stock
All-in-One-Pot Saucy Pasta
By ldelmas
BROWN meat in Dutch oven or deep large skillet; drain
- 1 lb. extra-lean ground beef
- 1 onion, chopped
- 3 cups rotini pasta, uncooked
- 3-1/2 cups water
- 1 jar (24 oz.) spaghetti sauce
- 1 cup sliced fresh mushrooms
- 1 red pepper, chopped
- 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Bobby's Chicken-Fried Chicken
By ldelmas
Preheat the oven to 350 degrees F
- Nonstick cooking spray, for greasing
- 1 1/2 cups all-purpose flour
- 2 teaspoons House Seasoning, recipe follows
- Eight 4-ounce boneless, skinless chicken breasts, pounded
- 1 1/2 cups low-fat buttermilk
- 3 tablespoons olive oil
- 1 1/2 teaspoons cornstarch
- One 14-ounce can reduced-sodium chicken broth
- 1/4 cup sliced Vidalia onion
- 1/2 cup reduced-fat 1-percent milk
- 1/4 teaspoon freshly ground black pepper
- 2 green onions, chopped
- House Seasoning
- 1 cup kosher salt
- 1/4 cup garlic powder
- 1/4 cup ground black pepper
Chicken Soup with Kale
By ldelmas
Put everything but the lemon juice in the pressure cooker
- 5 cups chicken broth
- 4 chicken thighs, cubed in advance or shredded after cooking (just personal preference)
- 1 large onion, diced
- 3 carrots, diced
- 3 ribs of celery, diced
- 1 1/2 cups chopped frozen kale
- 3 tsp salt
- 2 tsp lemon juice
Easy Vanilla Buttercream Frosting Recipe
By ldelmas
In a large bowl, cream butter until light and fluffy
- 1/2 cup butter, softened
- 4-1/2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 5 to 6 tablespoons 2% milk
Deviled Egg Chicks
By ldelmas
Cut a 1/2'' slice off the top and bottom of each egg (or enough to expose the yolk)
- 12 eggs, hard boiled and peeled
- 1/2 cup mayonnaise
- 2 tsp yellow mustard
- 1 tsp salt
- 1/2 Tbsp apple cider vinegar
- 1 carrot, peeled and julienned (for the beaks)
- 3 black olives, diced small (for the eyes)
Frosty Peanut Butter Pie Recipe
By ldelmas
1. In a large bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth
- 4 ounces cream cheese, softened
- 1/4 cup peanut butter
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 package (8 ounces) frozen whipped topping, thawed
- 1 chocolate crumb crust (8 inches)
- 2 teaspoons chocolate syrup
No-Bake Lemon Mousse Tart with Fresh Berries
By ldelmas
1 In food processor, pulse graham crackers until fine crumbs form
- 18 18 2 graham crackers (about 2 sleeves)
- 2 2 2 tablespoons granulated sugar
- 6 6 6 tablespoons coconut oil
- 1 1 100 container (5.3 oz) Yoplait® Greek 100 lemon yogurt
- 1 1 1 jar (10 oz) lemon curd
- 1 1/2 1 1/2 1/2 cups heavy whipping cream
- 1 peel of 1 lemon
- 2 2 2 teaspoons fresh lemon juice, if desired
- Fresh mixed berries
- Powdered sugar