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Recipes
Vanilla Buttercream (Buddy)
By angiej936
Beat the butter until fluffy on medium, stand mixer fitted with whip
- 1 cup butter, softened cool room temperature
- 2 ‑1/2 cups 10x sugar
- 2 teaspoons milk
- Innards scraped from one vanilla bean
- 1 teaspoon vanilla extract
- Pinch fine sea salt
Pasta with Butternut Squash and Sage
By angiej936
The slightly tart buttermilk in this creamy pasta sauce goes beautifully with the sweet butternut squash
- 1 spray(s) cooking spray
- 20 oz butternut squash, fresh, peeled, cut into 3/4-inch chunks*
- 8 oz uncooked bow ties
- 1/8 tsp table salt, for cooking pasta
- 1 cup(s) buttermilk
- 1/2 tsp table salt
- 1/2 tsp black pepper, freshly ground, or to taste
- 5 1/3 Tbsp grated Parmesan cheese, Parmigiano Reggiano recommended, divided (1/4 cup plus 4 tsp)
- 3 Tbsp fresh sage, minced
Apple Crisp II
By angiej936
Directions Preheat oven to 350 degrees F (175 degree C)
- 10 cups all-purpose apples, peeled, cored and sliced
- 1 cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup water
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup butter, melted
Parmesan Red Potatoes (PRESSURE COOKER)
By angiej936
Directions Place potatoes in a 6-qt
- 4 medium unpeeled red potatoes, quartered
- 1/3 cup grated Parmesan cheese
- 3 teaspoons garlic powder
- 1 (14.5 ounce) can chicken broth
- 2 tablespoons minced fresh parsley
Mexican-Style Brown Rice Casserole
By angiej936
Like a burrito in a bowl, this dish is great for parties
- 1 spray(s) cooking spray
- 4 cup(s) cooked brown rice
- 1 1/4 cup(s) salsa
- 1 tsp Durkee ground cumin, or other brand
- 15 oz canned refried beans
- 10 oz frozen corn kernels, thawed
- 4 oz canned green chili peppers, mild, diced
- 1 Tbsp chili powder
- 10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
- 3/4 cup(s) low-fat shredded cheddar cheese, divided
- 2 Tbsp cilantro, fresh, chopped (optional; for garnish)
Chicken and Bacon Shish Kabobs
By angiej936
Tangy marinated chicken and mushrooms, wrapped in bacon and skewered
- 1/4 cup soy sauce
- 1/4 cup cider vinegar
- 2 tablespoons honey
- 2 tablespoons canola oil
- 10 large mushrooms, cut in half
- 2 green onions, minced
- 3 skinless, boneless chicken breast halves - cut into chunks
- 1/2 pound sliced thick cut bacon, cut in half
- 1 (8 ounce) can pineapple chunks, drained
- skewers
Fruit and Honey Bars
By angiej936
PointsPlus value - 3
- 1/3 c honey
- 2 large eggs
- 1/2 t salt
- 1 c old-fashioned rolled oats
- 1/2 c instant nonfat dry milk
- 1/2 c each shelled unsalted pumpkin seeds; unsweetened shredded coconut; ground flaxseeds; dried apricots, chopped; and dried cherries
- 1/4 c whole wheat flour
Grilled Vegetable Platter Recipe
By angiej936
Veggies for the grill
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 tablespoon plus 1/2 teaspoon balsamic vinegar, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 pound fresh asparagus, trimmed
- 3 small carrots, cut in half lengthwise
- 1 large sweet red pepper, cut into 1-inch strips
- 1 medium yellow summer squash, cut into 1/2-inch slices
- 1 medium red onion, cut into four wedges
- 1/8 teaspoon pepper
- Dash salt
Creamy Shrimp Salad with Endive and Cucumber
By angiej936
In a large bowl, whisk together the buttermilk, sour cream, cornichon brine, and ¼ teaspoon each salt and pepper
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 1/2 cup cornichons, sliced, plus 3 tablespoons of the brine
- kosher salt and black pepper
- 1 pound cooked peeled and deveined medium shrimp
- 1 head Boston lettuce, torn (about 6 cups)
- 2 heads endive, sliced
- 1 small English cucumber, cut into thin half-moons
- 6 small radishes, thinly sliced
- 2 tablespoons chopped fresh tarragon
Creamy Au Gratin Potatoes
By angiej936
Directions Preheat oven to 400 degrees F (200 degrees C)
- 4 russet potatoes, sliced into 1/4 inch slices
- 1 onion, sliced into rings
- salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 1 1/2 cups shredded Cheddar cheese