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Recipes
Appetizers: Igloo Cheese Dip with Olive Penguins
By LynnK
Kids love helping make this fun appetizer
- 2 cups shredded Cheddar cheese (8 oz)
- 1 cup crumbled blue cheese (4 oz)
- 1 package (8 oz) cream cheese, softened
- 1/4 cup Betty Crocker® Bac~Os® bacon flavor bits or chips
- 2 medium green onions, sliced (2 tablespoons)
- 1/4 teaspoon red pepper sauce
- 1 package (8 oz) firm cream cheese
- 1 tablespoon milk
- 18 jumbo pitted ripe olives, (from 5 3/4-oz can)
- 1 package (8 oz) cream cheese
- 1 carrot, at least 6 inches long and 1 inch in diameter
- 18 small pitted ripe olives
- 18 frilled toothpicks
- Carrot curl,
- if desired Rosemary sprig,
- if desired Red bell pepper pieces,
- if desired Crackers
Dessert, Healthy: Spelt Flour Chocolate Cupcakes
By LynnK
Preheat oven to 375 degrees
- 3 cups sifted spelt flour
- 3/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- pinch salt
- 2 cups light agave syrup
- 3/4 cup expeller pressed safflower oil
- 2 teaspoons vanilla extract
- 2 tablespoons apple cider vinegar
- 1 cup water
Easy Tartar Sauce
By LynnK
combine all ingredients; serve on fish
- 1 cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1 tablespoon minced onion
- 2 tablespoons lemon juice (optional)
- salt and pepper to taste
Sides, Carbs: Baked Sweet Potato Wedges
By LynnK
Preheat the oven to 400 degrees F
- 1/2 cup, plus 2 tablespoons butter
- 1 1/2 teaspoons ground cinnamon
- 4 sweet potatoes, scrubbed and cut lengthwise into wedges
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
Candy: Turtle Pretzels
By LynnK
Preheat your oven to 300°F Line a cookie sheet with parchment paper or aluminum foil Spread out your desired num
- Pretzels
- Rolos
- Pecans
Snacks, Healthy: Baked Sweet Potato Chips
By LynnK
preheat oven to 400°F. using a mandolin or very sharp knife, carefully slice sweet potato into 1/8 inch slices
- 1 large sweet potato, washed and dried (keep the skin on for even more of a nutritional punch!)
- neutral-flavored vegetable oil
- Kosher salt
Breakfast: Perfect Scrambled Eggs
By LynnK
This is a recipe for Basic Scrambled Eggs
- What You Need:
- 1 EGG
- 1 Tablespoon milk
- Salt and pepper
- 1/2 teaspoon butter or butter spread
- Add 1 TBSP. of milk and 1/2 tsp. of butter or butterspread for each egg scrambled.
- RECIPE VARIATIONS:
- Top with a sprinkle of shredded cheese or fresh herbs
- For rich creamy scrambled eggs, add small cubes of cream cheese or a dollop of cottage cheese before cooking.
- For added flavor, stir a bit of creamy salad dressing, pesto, salsa or your favorite herb into the egg mixture.
- Lighten up. Cooking spray and water can be substituted for butter and milk.
Sides, Carbs: Apple and Onion Stuffin' Muffins
By LynnK
Preheat oven to 375 degrees F
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 stick butter, softened
- 1 fresh bay leaf, available in produce department
- 4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
- 1 medium to large yellow skinned onion, chopped
- 3 McIntosh apples, quartered and chopped
- Salt and pepper
- 2 tablespoons poultry seasoning
- 1/4 cup chopped fresh parsley leaves
- 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
- 2 to 3 cups veggie stock
Breakfast: Healthier Eggs Benedict
By LynnK
Due to the large amount of butter needed to make the thick, creamy sauce, hollandaise is loaded with fat
- 1 tablespoon butter
- 1/2 cup nonfat buttermilk
- 1 teaspoon cornstarch
- 2 egg yolks
- 2 tablespoons water
- 1 tablespoon lemon juice
- Pinch paprika and cayenne pepper
- 2 whole-wheat English muffins, toasted
- 4 slices low-sodium turkey bacon, cooked
- 4 egg whites, poached in simmering water for 3 minutes
Breakfast: Hollandaise Sauce; Traditional Eggs Benedict
By LynnK
Rated 5 stars out of 5; 103 Food Network Reviews Total Time: 20 min
- HOLLANDAISE SAUCE:
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted (1 stick)
- Pinch cayenne
- Pinch salt
- EGGS BENEDICT:
- 4 slices Canadian bacon
- 4 English muffins, split
- 2 teaspoons white vinegar
- 8 eggs
- Salt and pepper, to taste
- Hollandaise sauce, recipe
- chopped parsley, for garnish