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Recipes
Twice-Baked Potatoes with Roasted Shallots
By ezunich
1. Heat oven to 400°F. Coat a rimmed baking sheet with nonstick spray
- 6 medium (5 oz each) Yukon Gold potatoes
- 6 large shallots, sliced 1/8 in. thick
- Nonstick spray
- 1/2 cup milk
- 1/2 cup reduced-fat garlic & herb cheese spread
- 1 tsp salt
- 1 cup shredded Colby or Cheddar cheese
- Garnish: finely chopped parsley and red bell pepper
Three Fruit Yogurt Shake
By ezunich
Process all ingredients until smooth, stopping to scrape down sides
- 2 cups vanilla yogurt
- 1 cup fresh blueberries, frozen
- 1 cup fresh peach slices, frozen
- 1 (8-ounce) can unsweetened pineapple chunks, drained and frozen
Mom's Overnight French Toast
By ezunich
Combine eggs, milk, baking powder and vanilla
- 1 loaf French bread, cut into 10-12 slices
- 5 eggs
- 3/4 cup milk
- 1/4 tsp baking powder
- 1 tbs Vanilla
- 1 (20 oz bag) frozen fruit
- 4 ripe bananas, sliced
- 1 cup sugar
- 1 tbs Apple Pie Spice
- cinnamon sugar
Pastry for Single-Crust Pie
By ezunich
Directions 1. Stir together flour and salt
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4 - 5 tablespoons cold water
Blueberry Oat Scones
By ezunich
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°
- 3 cups all purpose flour
- 1/3 cup (packed) golden brown sugar
- 1 tbs plus 1 tsp baking powder
- 1 1/2 teaspoons baking soda
- 3/4 tsp coarse kosher salt
- 11 tbs (1 stick plus 3 tbs) chilled unsalted butter, cut into 1/2·inch cubes
- 1 cup plus 3 tbs old fashioned oats
- 1 cup fresh or frozen blueberries (about 5 1/2 ounces)
- 1 3/4 cups chilled half and half
- 1 tsp vanilla extract
- 5 tsp raw sugar*
- Also called turbinado or demerara sugar; available at most supermarkets and at natural food stores.
Fast Chicken Fettuccine
By ezunich
1. Cook pasta in lightly salted boiling water according to package directions; drain
- 8 oz dried fettuccine
- 1/4 cup oil-packed dried tomato strips or pieces
- 1 large zucchini or yellow squash
- 8 oz chicken breast meat, cut in cubes
- 1/2 cup finely shredded Parmesan, Romano or Asiago cheese (2 oz)
- Freshly ground black pepper
Holiday Sugar Cookies
By ezunich
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy
- 1 cup butter, softened
- 1 pkg (3 oz.) cream cheese, softened
- 1 cup sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 2-1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- Tinted frosting
- Coarse sugar and/or colored sugar
MEDITERRANEAN VEGGIE DIP
By ezunich
In a small ~combine Yogurt Cheese, sweet pepper,feta cheese, green onion, olives, parsley, and oregano
- 1 recipe Yogurt Cheese, below
- 1/4 cup chopped roasted red
- sweet pepper_
- 1/4 cup crumbled reduced-fatfeta cheese
- 2 Tbsp. thinly sliced green onion
- 2 Tbsp. chopped pitted kalamata or black olives
- 2 Tbsp. snipped fresh Italian (flat-leaf) parsley
- 2 . tsp. snipped fresh oregano or
- 1/2 tsp. dried oregano, crushed Dippers: toasted pita bread, whole grain crackers, carrot sticks, broccoli florets, cucumber spears, or sweet pepper strips
Pinwheels Primavera
By ezunich
Spread 1/2 cup o the cream cheese over each tortilla
- 1 (8 oz) vegetable flavor cream cheese
- 1 (5 1/2 oz) sliced black olives, drained
- 1 1/2 cups already shredded carrots
- 2 large (10 inch) flour tortillas
Spinach-Stuffed Chicken Rolls
By ezunich
1. Place dried tomatoes in a small bowl
- 1/3 cup sun -dried tomatoes (not packed in oil)
- 1 cup boiling water
- 4 boneless skinless chicken breast halves (4oz. each)
- 1-1/2 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary, crushed
- 1/2 tsp. pepper
- 1/4 tsp. salt
- 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1 tbsp.golden raisins
- 1 tbsp reduced-fat cream cheese
- 2 tsp. pine nuts
- 2 tbsp.all purpose flour
- 2 tsp olive oil
- 1 cup reduced sodium chicken broth
- 1/2 cup minced fresh basil
- 3 garlic cloves, minced
- 1 1/2 tsp cornstarch
- 1 tbsp cold water
- 2 medium tomatoes, chopped