Ldelmas' profile page
Recipes
Easter Cookies
By ldelmas
Cream butter and add sugar
- 1/3 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 4 cups flour
- 2 tsp. baking powder
- Pinch of salt
- 1/2 cup milk
- 1 tsp. anise extract
- 2 Tbsp. anise seeds
Bisquick® Chocolate Chip Cookies
By ldelmas
Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and...
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 1 egg
- 2 cups Bisquick Heart Smart® mix
- 1 cup semisweet chocolate chips (6 oz)
Sausage with Peppers and Pasta
By ldelmas
COOK pasta as directed on package, omitting salt
- 3 cups rigatoni pasta, uncooked
- 1 lb. Italian sausage links, sliced
- 1 each green, red and yellow pepper, coarsely chopped
- 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
- 1-1/2 cups KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend
- 1/4 cup KRAFT Shredded Parmesan Cheese
Raspberry Lemonade
By ldelmas
In a large punch bowl, combine the raspberry lemonade concentrate, water, and lime juice
- 1 (12-oz) can frozen raspberry lemonade concentrate
- 3 cups water
- 3/4 tsp lime juice
- 1 (12-oz) can lemon-lime soda
- 1 cup crushed ice
- 1 cup fresh raspberries (optional garnish)
- 18 mint leaves (optional garnish)
No-Bake Chocolate-Peanut Butter Candy Bars
By ldelmas
This decadent treat features crunchy cookies, granola and peanuts topped with creamy marshmallows, peanut butter an...
- 24 creme-filled chocolate sandwich cookies
- 4 cups miniature marshmallows
- 1/4 cup butter or margarine
- 1 cup semisweet chocolate chips (6-ounces)
- 1 (14-ounce) can sweetened condensed milk (not evaporated)
- 1 (10-ounce) bag peanut butter chips (1 2/3 cups)
- 1/4 cup creamy peanut butter
- 1 cup honey-roasted peanuts, coarsely chopped
- 4 Nature Valley™ peanut butter crunchy granola bars (2 pouches from 8.9-ounce box), crushed
- 1 teaspoon vegetable oil
Penne and Ham Primavera
By ldelmas
prep time 10 Min TOTAL TIME 25 Min SERVINGS 4
- 2 cups uncooked penne or mostaccioli pasta (6 ounces)
- 1 cup sliced zucchini
- 1 cup sliced yellow summer squash
- 2 cups cubed fully cooked ham
- 1/2 cup reduced-fat Italian dressing
- 1/4 cup chopped fresh basil leaves
- 1/3 cup shredded Parmesan cheese
- Coarsely ground pepper, if desired
Ricotta & Mascarpone Cheesecake
By ldelmas
This recipe is prepared with the KitchenAid 10-Speed Tilt-Head Stand Mixer (K37868)
- Crust:8 oz bag Amaretti cookies3 Tbsp unsalted butter, melted Filling:1 lb ricotta cheese, room temperature 1 lb mascarpone cheese, room temperature 1-1/3 cups sugar 2-1/2 tsp fresh lemon juice 1-1/2 tsp vanilla extract 5 large eggs
Savory Smoked Bacon, Corn, and Gruyére Pie
By ldelmas
pie dough in an 8'' x 8'' nonstick baker and pinch along the sides of the top of the baker
- 2 store-bought pie crusts
- 6 oz. smoked bacon, coarsely chopped
- 1 cup chopped sweet onion
- 2 Tbsp. chopped garlic
- 1/2 cup chopped red bell pepper
- 1-1/4 cup frozen corn kernels, thawed and patted dry
- 1/2 cup chopped green onions
- 1 cup cream
- 4 large eggs
- 1 tsp. dried thyme
- 1/2 tsp. salt
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. freshly ground black pepper
- 1 cup coarsely grated Gruyére cheese
FISH TACO WRAPS
By ldelmas
Serves 4-8
- Ingredients:
- Slaw:
- 4 cups green and red cabbage, shredded
- 1/4 cup scallions, sliced
- 1/4 cup cilantro, coarsely chopped
- 2 Tbsp lime juice
- 1/2 tsp sugar
- 1 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp oil
- Black Bean Salsa:
- 1 cup canned black beans, drained and rinsed
- 2 Tbsp red onion, minced
- 1/2 cup tomatoes, small dice
- 1/2 tsp garlic, minced
- 1/2 jalapeño, seeded and minced
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/2 tsp salt
- 2 Tbsp lime juice
- 1 Tbsp oil
- Fish:
- 2 tsp paprika
- 2 tsp brown sugar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1 Tbsp oil
- 1 lb tilapia, cut into .5" inch thick, finger-size pieces
- Sriracha Mayo:
- 1/2 cup mayonnaise
- 1 tsp lime juice
- 1 tsp sriracha sauce
- Wrap:
- 4 flour tortillas
Farmer's Market Spaghetti
By ldelmas
Heat oven to 400ºF. Toss tomatoes with garlic, rosemary, 2 Tbsp
- 4 cups cherry tomatoes
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 1/2 cup KRAFT Grated Parmesan Cheese, divided
- 2 Tbsp. olive oil
- 3/4 lb. spaghetti, uncooked
- 1/4 cup KRAFT Balsamic Vinaigrette Dressing
- freshly ground black pepper