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Recipes
No-Bake Energy Bars
By KimberlyB
Mix the ingredients together in a bowl
- 1 cup quick-cook oats
- 1/3 cup dried tart cherries
- 1/2 cup all-natural peanut butter
- 3 tbsp honey
- 1 tsp vanilla
One-Pot Cheesy Italian Pasta and Chicken
By KimberlyB
Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and...
- 8 ounces baby spinach leaves, divided
- 1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
- 1 large yellow onion, sliced
- 1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
- 6 garlic cloves, sliced
- 1 pound dry linguine
- 2 teaspoons dried Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon crushed red pepper flakes
- 4 cups (32 ounces) reduced sodium chicken stock
- 1 cup (8 ounces) chardonnay wine
- 4 ounces fresh Parmesan cheese, shredded
PEASANT BREAD II
By KimberlyB
Mix yeast and warm water and let sit for 10 minutes
- 1 package dry yeast (2 1/4 tsp. if measuring)
- 2 cups warm water (110 degrees)
- 1 Tbsp. sugar
- 2 tsp. salt
- 4 cups flour
- 1 egg white OR melted butter for topping
- garlic salt (I use California garlic salt)
Baked Pastry Shell
By KimberlyB
1. Stir together flour and salt
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4 tablespoons cold water
Classic Lemon Bars
By KimberlyB
Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F
- For the Filling:
- Vegetable oil, for greasing
- 1 1/2 sticks unsalted butter, diced
- 2 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 cup confectioner's sugar, plus more for garnish
- 1/4 teaspoon salt
- 4 large eggs, plus 2 egg yolks
- 2 cups granulated sugar
- 1/3 cup all-purpose flour, sifted
- 1 teaspoon grated lemon zest
- 1 cup fresh lemon juice (from about 8 lemons)
Lemon Curd Tassie Cups
By KimberlyB
Preheat oven to 350'. Crust: In a food processor combine all crust ingredients, pulse until it comes together in ...
- CRUST
- 3 oz cream cheese, soft
- 1/2 cup butter, soft
- 1 cup flour
- 1/4 tsp salt
- FILLING
- 3 Large lemons, juiced and zest
- 1 cup sugar
- 4 eggs
- 1/2 cup butter, melted
Large Batch Potato Rolls
By KimberlyB
1. Begin this recipe the night before you plan to bake because the dough will be refrigerated overnight
- 1-1/2 tbsp dry active yeast
- 1/2 cup warm water
- 2/3 cup milk
- 1/4 cup sugar
- 2 tsp salt
- 1 cup mashed potatoes
- 1/2 cup shortening
- 3 eggs
- 4 to 5 cups bread flour
- 4 tbsp melted butter
APPLE CAKE
By KimberlyB
Preheat oven to 350 degrees F
- TOPPING:
- APPLE CAKE
- 1 cup sugar (I used 1/2 cup sugar/stevia blend)
- 1/2 cup shortening
- 2 eggs
- 1-1/2 cups flour
- 1 teaspoon soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon vanilla
- 3 apples, shredded
- 1 tablespoon butter
- 1/2 cup brown sugar
- 2 tablespoons flour
- 1/2 cup chopped nuts (I used pecans)
CHOCOLATE CHUNK PECAN COOKIES
By KimberlyB
1. Preheat oven to 375 degrees F
- 2 cups flour
- 1 cup unsalted butter, softened
- 2 1/2 cups ground oatmeal (done by processing oatmeal in a blender or Ninja)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp salt Coupons
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup dark chocolate chunks
- 1 cup chopped pecans
Cardamom Almond Biscotti
By KimberlyB
1. In a large bowl, cream butter and sugar until light and fluffy
- 1 cup butter, softened
- 1-3/4 cups sugar
- 2 eggs
- 2 teaspoons almond extract
- 5-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- 1 cup (8 ounces) sour cream
- 1 cup chopped almonds