Flour_arrangements' profile page
Recipes
Bruschetta 'n Cheese Stuffed Chicken Breasts
By flour_arrangements
HEAT oven to 350°F. Mix tomatoes, 1/2 cup cheese and basil in medium bowl
- 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
- 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 1/4 cup chopped fresh basil
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 8 small boneless skinless chicken breast halves (2 lb.)
- 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
Poppy's Cookies
By flour_arrangements
Place butter and cream cheese in a bowl and beat with an electric mixer until softened and thoroughly blended
- 1 1/2 cups butter, softened
- 12 ounces cream cheese, softened
- 4 1/2 cups all-purpose flour
- 16 ounces (1 pound) Walls Berry Farm Organic
- Organic Strawberry Preserves
Three-Meat Stromboli
By flour_arrangements
JUDE MULVEY • East Schodack, New York This hearty, spicy appetizer is a real crowd-pleaser
- 4 loaves (1 pound each) frozen bread
- dough, thawed
- 1/2 pound thinly sliced deli salami
- 1/2 pound thinly sliced deli ham
- 1/2 pound thinly sliced pepperoni
- 1/2 pound thinly sliced provolone cheese
- 2 cups (8 ounces) shredded part-skim
- mozzarella cheese
- 1/2 cup grated Romano or Parmesan
- cheese
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon dried parsley flakes
- 1 teaspoon pepper
- 1 egg yolk, beaten
Pineapple Meringue Pie
By flour_arrangements
One of my dad’s favorite pastimes was making this pie
- 1 cup plus 6 tablespoons sugar, divided
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 can crushed pineapple, 20 ounces undrained
- 3 eggs, separated
- 1 tablespoon lemon juice
- 1/4 teaspoon cream of tartar
- 1 pastry shell (9 inches), baked
Spinach and Berries Salad with Crunchy Granola Topping
By flour_arrangements
Best Brands/Multifoods
- 6 ounces fresh spinach, torn into bite-size pieces
- 2 tablespoons balsamic vinegar
- 2 tablespoons rice vinegar
- 4 teaspoons honey
- 3/4 teaspoon curry powder
- 2 teaspoons Dijon mustard
- Salt and pepper
- 1 cup thickly sliced strawberries
- 1 cup blueberries
- 1 small red onion, thinly sliced
- Kirkland Signature Granola Snack Mix
Bok Choy Spring Salad
By flour_arrangements
Light and healthy
- small bunch of bok choy
- 1 1/4 cup sliced onions and bell peppers
- 8-10 about 8-10 chopped dried apricots
- 1/3 cup slivered almonds
- 1/2 tablespoon coconut oil
- 1/2 tablespoon butter
- salt and pepper to taste
- 1/4 tsp onion powder
- 1 tsp crushed garlic (about 1 crushed garlic clove)
- 2 tsp hoisin sauce
Salmon Carpaccio with Tarragon Oil and Mustard Potatoes
By flour_arrangements
AquaChile
- Mustard Potatoes:
- 12 ounces fresh AquaChile salmon loin
- 3 tablespoons fresh tarragon or 1 tablespoon dried
- 1/2 cup olive oil
- Salt and pepper
- 6 white potatoes
- 1 white onion, chopped
- 1-2 teaspoons Dijon mustard
- 1/4 cup olive oil
- 1 teaspoon fresh tarragon, for garnish
Confetti Citrus Salsa
By flour_arrangements
Sunkist
- 1 large Sunkist navel orange, peeled, segmented and torn into small pieces
- 1 large Sunkist Cara Cara orange, peeled, segmented and torn into small pieces
- 1 large Sunkist pummelo, peeled, segmented and torn into small pieces
- 1/2 small red onion, finely diced
- 1 medium jalapeno pepper, minced
- 1/2 cup minced red bell pepper
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley 2 tablespoons Sunkist lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon minced garlic
- 1 teaspoon honey
- 1 teaspoon salt
Rugala with Creme Anglaise
By flour_arrangements
In a small heavy saucepan, combine cream and vanilla; warm over medium heat until bubbles form
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 4 egg yolks
- 1/3 cup sugar
- 8 pieces Countryside Raspberry Rugala
- 4 teaspoons prepared raspberry sauce or melted raspberry jam
- 4 tablespoons diced walnuts
Pineapple Rhubarb Pie
By flour_arrangements
LILA MCNAMARA • Dickinson, North Dakota Fresh or frozen rhubarb works equally well in this pie
- 3 cups chopped fresh or frozen rhubarb, thawed
- 2 cans (8 ounces each) crushed pineapple, drained
- 1-1/2 cups sugar
- 3 tablespoons quick-cooking tapioca
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon peel
- 1 package (15 ounces) refrigerated pie pastry