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Recipes
Pretty Stuffed Spring Peas
By dette
These stuffed peas are the perfect way to welcome spring and sail right through summer
- 1 package (8 ounces) cream cheese, softened
- 2 teaspoons minced chives
- 1 teaspoon dried basil
- 1 garlic clove, minced
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon dill weed
- 1/4 teaspoon lemon-pepper seasoning
- 36 fresh snow peas (about 1/4 pound), trimmed
Chef Meg's Healthy, Fruity Breakfast Hand Tarts
By dette
Ditch the toaster pastry. They're loaded with sugar and fat--and not much else
- Ingredients
- 1 tablespoon reduced-fat butter blend
- 4 Granny Smith apples, unpeeled and diced into 1/4 inch cubes
- 2 figs, diced into small cubes (optional)*
- 1/2 teaspoon cinnamon
- 2 tablespoons almond meal (or ground almonds)
- 8 sheets whole-wheat phyllo dough, thawed
- You can swap two tablespoons chopped raisins for the figs.
Orange Angel Food Cake Dessert
By dette
With just one bite of Janet Springer's light-as-air angel food, even dieters will be on cloud nine! Cutting back on...
- Ingredients
- 1 package (16 ounces) angel food cake mix
- 1 package (.3 ounce) sugar-free orange gelatin
- 3/4 cup boiling water
- 1/2 cup cold water
- 1-1/2 cups cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 teaspoon orange extract
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 1 small navel orange, halved and sliced
- 1/2 cup sliced almonds, toasted
Basic No-Knead Bread slightly adapted from Jim Lahey’s My Bread
By dette
1.In a large bowl, combine the flour, yeast, and salt
- 6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
- 1/2 t. instant or active-dry yeast
- 2 1/2 t. salt
- 2 2/3 c. cool water
Steakhouse Steaks
By dette
Preheat the oven to 400 degrees F
- 2 (10-ounce) filet mignon
- 2 tablespoons vegetable oil
- 1 tablespoon fleur de sel
- 1 tablespoon coarsely cracked black peppercorns
- 2 tablespoons unsalted butter, at room temperature, optional
- Roquefort Chive Sauce, recipe follows
- 1 1/2 cups heavy cream
- 2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives
Make-Ahead Breakfast Casserole
By dette
Prepare this simple and quick breakfast casserole the night before and you will have a delicious hearty meal waitin...
- 6 slices bread, cut in cubes
- 2 cups mild cheddar cheese, grated
- 1 cup cooked, cubed ham
- 1/4 cup green pepper, finely chopped
- 1/2 cup onion, finely chopped
- 6 eggs
- 3 cups milk
Cherry-Chicken Salad Croissants
By dette
“I love cherries and happened to come across this recipe one day
- Ingredients
- 2-1/2 cups cubed cooked chicken breast
- 2/3 cup dried cherries
- 1/3 cup chopped celery
- 1/3 cup chopped tart apple
- 1/3 cup chopped pecans, toasted
- 1/2 cup mayonnaise
- 4 teaspoons buttermilk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 7 croissants, split
Chicken and Dumpling Casserole
By dette
This savory casserole is one of my husband's favorites
- DUMPLINGS:
- Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup butter, cubed
- 2 garlic cloves, minced
- 1/2 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 4 cups chicken broth
- 1 package (10 ounces) frozen green peas
- 4 cups cubed cooked chicken
- 2 cups Bisquick® mix
- 2 teaspoons dried basil
- 2/3 cup 2% milk
Chicken in Potato Baskets Recipe
By dette
These petite pies with their hash brown crusts are so pretty that I like to serve them for special luncheons
- FILLING:
- Ingredients
- 4-1/2 cups frozen shredded hash brown potatoes, thawed
- 6 tablespoons butter, melted
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 cup chopped onion
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 2 teaspoons chicken bouillon granules
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried basil
- 2 cups 2% milk
- 3 cups cubed cooked chicken
- 1 cup frozen peas, thawed
Chicken Wild Rice Salad Recipe
By dette
“I modified a recipe I received years ago and came up with this versatile salad
- Ingredients
- 3 cups water
- 1 cup uncooked wild rice
- 2 chicken bouillon cubes
- 4-1/2 teaspoons butter
- 1 cup cut fresh green beans
- 1 cup cubed cooked chicken breast
- 1 medium tomato, chopped
- 1 bunch green onions, sliced
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon pepper