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Recipes
Zucchini Fritters w/ Yogurt Sauce
By LindeNo1
A great way to use all those summer zucchini gifted to you by your gardening friends
- 3 - 4 small to medium zucchini
- 1 medium sweet onion, peeled and finely chopped
- 2 spring onions, trimmed and finely chopped
- 3 tbsp extra virgin olive oil
- 1 green chili, very finely chopped (OPTIONAL, use more if you like it hot)
- 2 cups fresh bread crumbs
- 2 eggs, beaten
- 2 cups cheddar cheese, grated (use your favorite cheese)
- 3 tbsp fresh coriander, finely chopped
- 1 tsp sea salt
- Freshly milled black pepper
- Sauce
- 1 cup Greek yogurt (I use my homemade whole milk Greek Yogurt, but FAGE Total Greek Yogurt is great!)
- Juice from 1 small lime ( or lemon, if that's all that is available)
- Sea Salt to taste
Sugar Free Pumpkin Loaf
By LindeNo1
1. Preheat oven to 350 degrees F
- 1 1/3 sour cream
- 2 cups pumpkin puree
- 3 eggs
- 1/4 cup vegetable oil
- 2 1/2 cups all-purpose flour
- 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 4 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1 cup raisins
- 1/4 cup chopped walnuts
Danish Pancake Balls (Aebleskiver)
By LindeNo1
Sunset FEBRUARY 2001
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 2 3/4 teaspoons baking powder
- 1/4 teaspoon ground cardamom or ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- About 2 tablespoons melted butter or margarine
Golden Pumpkin Loaf
By LindeNo1
DIRECTIONS Preheat oven to 350 degrees F
- 1/3 cup plain fat-free yogurt
- 1 tablespoon fat-free sour cream
- 2 cups pumpkin puree
- 3 eggs
- 1/4 cup vegetable oil
- 2 1/2 cups all-purpose flour
- 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 4 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1 cup raisins
- 1/4 cup chopped walnuts
Puff Cream Puff
By LindeNo1
Saw this dessert and wondered what it was
- Choux Pastry:
- Puff pastry - thawed and rolled thin, or make your own
- 1 cup flour
- 1 stick butter
- 1 cup water
- 1/4 tsp. salt
- 1 teaspoon sugar
- 4 eggs
- Whipped Cream:
- 1 pint heavy cream
- 1/3 cup sugar
- Optional:
- 1 box vanilla pudding mix (instant)
- 1 3/4 cups whole milk
Bacon and Egg Savory Cupcakes
By LindeNo1
1 Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not cris...
- 16 slices bacon
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
- 8 eggs
- Salt and pepper, if desired
- Add cheese if desired
Chocolate Cookies
By LindeNo1
Haven't made them yet....supposed to be the be - all chocolate rolled out cookie!
- 1 cup butter
- 1/4 cup shortening
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 2/3 cup cocoa
- 3 or 3 1/2 cups flour
Fried Pickles
By LindeNo1
In small bowl, mix all dipping sauce ingredients until well blended
- Ranch Dipping Sauce
- 1 1
- cup sour cream
- 1/2 1/2
- cup buttermilk
- 1 1
- clove garlic, finely chopped
- 1/4 1/4
- cup chopped fresh Italian (flat-leaf) parsley
- 2 2
- tablespoons chopped fresh dill weed
- 1 1
- tablespoon chopped fresh chives
- 1 1
- tablespoon Worcestershire sauce
- 1 1
- teaspoon white vinegar
- 1 1
- teaspoon salt
- 1/2 1/2
- teaspoon pepper
- Fried Pickles
- 1 1
- jar (32 oz) dill pickle slices, drained
- 1 1
- cup buttermilk
- 2 2
- tablespoons red pepper sauce
- 1 1
- cup Gold Medal® all-purpose flour
- 1 1
- cup yellow cornmeal
- 2 2
- tablespoons Cajun seasoning
- Vegetable oil for deep frying
- 2 2
- teaspoons salt
Cheesy Buttery Puff
By LindeNo1
Make It HEAT oven to 375°F
- What You Need
- 10 RITZ Crackers, crushed (about 1/3 cup)
- 1/2 cup milk
- 1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
- 4 eggs, separated
- 3 Tbsp. chopped fresh chives
Chicken Tortilla Casserole
By LindeNo1
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 can (4.5 oz) chopped green chiles
- 1 container (8 oz) sour cream, or Mexican crema
- 1/2 cup milk
- 2 1/2 cups shredded cooked chicken breast
- 8 corn tortillas (6 or 7 inch), torn into bite-size pieces 1 medium green bell pepper, chopped (1 cup)
- 1 large tomato, chopped (1 cup)
- 1 1/2 cups shredded Monterrey Jack cheese or Mexican melting cheese, like Queso Chihuahua