Sharon T's profile page
Recipes
Asparagus ham roll-ups
By Sharon T
In a large skillet, bring 1 in
- 16 fresh asparagus spears, trimmed
- 1 medium sweet red pepper, cut into 16 strips
- 8 ounces Havarti cheese, cut into 16 strips
- 8 thin slices deli ham or prosciutto, cut in half lengthwise
- 16 whole chives
Bread Cups - Baked
By Sharon T
How easy is this. Bread cups (use different types of bread) to go with your filling ready to fill with breakfast it...
- 12 slices Pepperidge Farm bread, crusts removed
- 1/2 stick melted butter
HOLIDAY SNACKS-NICA FRESHA POPCORN BALLS
By Sharon T
HOLIDAY SNACKS-NICA FRESHA POPCORN BALLS 2 C SUGAR 2/3 CUPS CORN SYRUP2/3 CUPS WATER ½ CUP BUTTER 1 TSP SALT
- HOLIDAY SNACKS-NICA FRESHA POPCORN BALLS
- 2 C SUGAR
- 2/3 CUPS CORN SYRUP2/3 CUPS WATER
- 1/2 CUP BUTTER
- 1 TSP SALT
- 1 TSP VANILLA
- ALSO ANOTHER VERSION
- MAKE RICE CRISPY MARSHMELLOW SAUCE ( 40 LG MARSHMELLOWS AND ABOUT 1/4 CUP BUTTER
- ADD A LITTLE LIQUID FLAVORING BUTTER CARAMEL
- ADD MELTED CARAMELS
- PEANUTS AND POPCORN
Freezer/to Crockpot Recipe: Honey Sesame Chicken
By Sharon T
While it is already super easy to make, I recently decided it would be worth a shot to prep it as a freezer meal
- 2 1/2 pounds boneless, skinless chicken breasts
- salt and pepper
- 1 cup honey
- 1/2 cup low sodium soy sauce
- 1/2 cup diced onion
- 1/4 cup ketchup
- 2 Tbsp sesame or vegetable oil
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 4 tsp cornstarch dissolved in 6 Tbsp water
- sesame seeds
VEG-POTATOES-Whipped potatoes-Excellent
By Sharon T
VEG-POTATOES-Whipped potatoes-Excellent 8 potatoes or 4 lg boil whip and add 8 oz cream cheese (used 4oz) 1 ...
- VEG-POTATOES-Whipped potatoes-Excellent
- 8 potatoes or 4 lg
- boil
- whip and add 8 oz cream cheese (used 4oz)
- 1 qt sour cream –used 1 pint
- whip and add salt and pepper to taste
- add onion powder to taste (need to taste onion powder)
- Put in bowl with pat of butter in center and sprinkle with paprika
- Refrigerate to cool
- 350 degrees
- 1/2 hour before dinner put in oven for 30-35 minutes.
- Can freeze for later.
Easy Chinese Chicken
By Sharon T
Cal 370, TF 6, Sat 1, Fiber 3, Protein 31
- 1 (6-oz.) pkg. uncooked rice noodles
- 2 teaspoons light sesame or vegetable oil
- 4 boneless skinless chicken breast halves, cut into thin bite-sized strips
- 2 cups fresh bean sprouts
- 1 (9-oz.) pkg. Green Giant™ Frozen Cut Broccoli, thawed, drained
- 1 (8-oz.) can bamboo shoots, drained
- 1/2 cup water
- 2 tablespoons soy sauce
- 4 teaspoons cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon chicken-flavor instant bouillon
Weight Watchers Parmesan Chicken Cutlets
By Sharon T
Calories 170, Total Fat 5g, Saturated Fat 2g, Potassium 450mg
- 1/4 cup parmesan cheese (grated)
- 2 tbsps Italian style breadcrumbs (dried)
- 1/8 tsp paprika
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/4 tsp ground pepper (fresh)
- 1 lb boneless skinless chicken breasts
Spiked Brownie Trifle
By Sharon T
Sub a softer candy form the toffee
- 1 box (1 lb 2.3 oz) fudge brownie mix
- 1/4 cup coffee-flavored liqueur, if desired
- 1 package (8.7 oz) chocolate-covered English toffee candy bars
- 1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
- 1 container (12 oz) frozen whipped topping, thawed
Low-Carb / Sugar-Free / Gluten-Free Pancakes Recipe
By Sharon T
6 4" pancakes Nutritional Information: Each pancake has 1 gram effective carbohydrate, plus 2 grams of fiber (3 gra...
- 1 cup almond meal
- 2 large eggs
- 1/4 cup water (for puffier pancakes, you can use sparkling water)
- 2 tablespoons oil
- 1/4 teaspoon salt
- 1 tablespoon sweetener
BREAD-Almond Coffee Braid
By Sharon T
BREAD-Almond Coffee Braid Great 1 cup milk-scalded ½ cup butter 1/3 cup sugar 1 tsp salt 2 pkg active dry ye...
- Almond filling:
- BREAD-Almond Coffee Braid
- Great
- 1 1 1 cup milk-scalded
- 1/2 1/2 1/2 cup butter
- 1/3 1/3 1/3 cup sugar
- 1 1 1 tsp salt
- 2 2 2 pkg active dry yeast
- 1/2 1/2 1/2 cup warm water
- 2 2 2 eggs beaten
- 4 1/2 to 5 4 1/2 to 5 5 cups flour
- 1/2 1/2 1/2 cup candied mixed fruit -*see below
- 1/2 1/2 1/2 cup chopped blanched almonds- **see below
- Almond filling
- Candied cherries
- Toasted slivered almonds
- Combine milk, butter, sugar, salt and stir until butter is melted. Put into large
- to bowl; cool to lukewarm.
- to yeast into warm water; let stand for five minutes and stir until dissolved. Add yeast and eggs to milk mixture; mix well.
- 2 to 2 cups of the flour, mixed fruit and almonds; beat well. Add enough remaining flour to make a soft dough.
- 8-10 to on lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning once to grease top. Cover with damp towel.
- to 1 rise in warm place until doubled in bulk, about 1 hour. Punch down and let rise again until doubled. Turn out on lightly floured surface.
- Brush tops lightly with melted butter. Place on greased jelly roll pan. Cover and let rise until doubled.
- 350 30-35 10 degrees for 30-35 minutes. Place foil over top for last 10 minutes if needed.
- Cool and frost with a confectioners sugar icing ( use cream cheese/pwd sugar frosting) and decorate with candied cherries and tasted almonds. Makes two large braids.
- 1 1 1 cup finely chopped blanched almonds.
- 1/2 1/2 1/2 c sugar
- 6 6 6 tb butter, melted
- 1 1 1 tsp almond extract
- combine all ingredients and use as directed above.
- Good-especially with almond filling
- Used dried (soft) fruit (apple, apricot) instead of candied
- Used roasted chopped hazelnuts on top of icing vs almond. Try roasted almonds.