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Recipes
Chicken Piccata Pasta Toss
By KimberlyB
1.Heat a deep nonstick skillet over medium high heat 2
- 2 tablespoons extra-virgin olive oil
- 1-1/3 pounds chicken breast tenders, cut into 1-inch pieces
- Salt and pepper
- 1-1/2 tablespoons butter
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 lemon, juiced
- 1 cup chicken broth or stock
- 3 tablespoons capers, drained
- 1/2 cup flat-leaf parsley, chopped
- 1 pound penne rigate pasta, cooked al dente
- Fresh chives (optional)
caramel corn
By KimberlyB
1) Preheat your oven to 200°F and line a large rimmed baking sheet (18" x 13") with parchment paper
- 15 cups popped corn (1/2 cup kernels, unpopped)
- 2 tablespoons molasses
- 1 cup brown sugar, packed
- 1/2 cup salted butter
- 1/4 cup light corn syrup
- 1/2 teaspoon baking soda
Peanut Brittle
By KimberlyB
1. Butter 2 cookie sheets, 15 1/2 x 12 inches; keep warm
- 1 1/2 teaspoons baking soda
- 1 teaspoon water
- 1 teaspoon vanilla
- 1 1/2 cups sugar
- 1 cup water
- 1 cup light corn syrup
- 3 tablespoons margarine or 3 tablespoons butter
- 1 lb shelled unroasted peanuts
Roasted Turkey Enchilada Bake
By KimberlyB
HEAT oven to 400°F. COMBINE first 5 ingredients
- 2 cups chopped leftover roasted turkey
- 1 jar (16 oz.) TACO BELL® Thick & Chunky Medium Salsa
- 1 can (15 oz.) black beans, rinsed
- 1 cup frozen corn
- 1-1/2 Tbsp. chili powder
- 4 flour tortillas (8 inch)
- 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Amish Pull Buns
By KimberlyB
1. Mix sugar, butter, salt, and scalded milk and let cool to lukewarm
- Sugar Mixture:
- 1 pkg. yeast
- 1/4 c. lukewarm water
- 1 c. scalded milk
- 1/3 c. butter, melted
- 1/2 tsp. salt 3 eggs, well beaten
- 1/3 c. sugar
- 3 3/4 c. flour
- 3/4 c. sugar
- 1/2 c. chopped walnuts
- 3 tsp. cinnamon
Blueberry Jam
By KimberlyB
•Place blueberries in a food processor; cover and process until blended
- 8 cups fresh blueberries
- 6 cups sugar
- 3 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 2 teaspoons grated lemon peel
- 1/2 teaspoon ground nutmeg
- 2 pouches (3 ounces each) liquid fruit pectin
Turkey Sausage and Broccoli Pasta
By KimberlyB
Prepare rigatoni according to directions on box
- 8 ounces rigatoni
- 2 cloves garlic, minced
- 1 pound turkey sausage
- Red pepper flakes, to taste
- 1 onion, chopped
- 3/4 cups chicken stock
- 1/2 red pepper, sliced
- 1 1/2 cups broccoli florets
Cornbread Dressing
By KimberlyB
1. Preheat oven to 350°. Spray a 21⁄2-quart baking dish with nonstick cooking spray
- 1 tablespoon vegetable oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 5 cups cubed day-old cornbread
- 5 cups cubed day-old white bread
- 3 cups chicken broth
- 3 tablespoons unsalted butter, melted and divided
- 3 tablespoons finely chopped fresh sage
- 3 tablespoons finely chopped fresh parsley
- 1 1⁄2 teaspoons salt
- 3 ⁄4 teaspoon ground black pepper
- 2 large eggs, lightly beaten
Lemon Squares
By KimberlyB
STEP 1 Preheat oven to 350 degrees, with rack in center
- FOR THE CRUST
- Non-stick cooking spray
- 3/4 cup all-purpose flour (spooned and leveled)
- 1/3 cup confectioners' sugar, plus 1 tablespoon for sifting
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- FOR THE LEMON FILLING
- 4 large eggs
- 1 cup granulated sugar
- 2/3 cup fresh lemon juice
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Grant’s Chocolate Chip Cookies
By KimberlyB
Preheat oven to 350°F. In a food processor, process oats until they become a very coarse flour
- 1 1/2 cups old-fashioned oats
- 3 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon kosher salt (plus more for finishing)
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups packed light-brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups semi-sweet chocolate chips