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Recipes
Baby Spinach ’n Bacon Salad
By LLINDQU295
DIRECTIONS Place spinach greens in a large mixing bowl
- 1 (7 ounce) bag baby spinach greens*
- 1/2 cup fat free salad croutons
- Dressing
- 1/4 cup white vinegar
- 1/4 cup water
- 1/4 cup Dijon mustard
- 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 5 slices turkey bacon
- 1/4 cup chopped red onion
- 2 garlic cloves, minced
SNICKERS APPLE SALAD
By LLINDQU295
Dice Apples and Snickers Stir with Cool Whip Chill 1 hour * Best served same day
- 3 grany smith apples or other green apples
- 3 red Apples
- 6 pkgs. (2.7 oz each)
- 8 oz cool whip
Greek Yogurt Grapefruit Cakes (adapted from Ad Hoc at Home)
By LLINDQU295
Preparation Preheat oven to 350 degrees
- Ingredients
- Cake
- 2 cups flour
- 1 3/4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 2/3 cup granulated sugar
- 2 eggs
- 1 cup Greek yogurt (preferably Fage Total 0%)
- 3/4 cup grapeseed oil
- 1 tablespoon grated red or pink grapefruit zest
- 1 teaspoon Tahitian vanilla extract
- Grapefruit syrup
- 1 cup strained fresh red or pink grapefruit juice
- 2/3 cup granulated sugar
- Grapefruit icing
- 3/4 cup confectioners' sugar
- 1 tablespoon plus 1 teaspoon fresh red or pink grapefruit juice
FETA DRESSING
By LLINDQU295
Instructions Make dressing by combining basil, mayo, buttermilk, bacon, sun dried tomato and feta in a small bowl...
- 2 heads Iceberg lettuce, cut each head into quarters or even smaller wedges if you prefer
- 1 1/2 teaspoons finely chopped basil
- 1 cup mayo
- 1 cup buttermilk
- 1/2 cup cooked and finely chopped bacon
- 1/2 cup finely chopped sun dried tomatoes
- 1/2 cup feta
- 1 cup pine nuts
Donna's Pot Roast
By LLINDQU295
The real trick to this recipe is the water and the browning of the roast
- Salt and pepper
- Flour
- Chuck Roast
- 2 Tbs. Water
- 1 onion
- small bag of baby carrots
- 5-10 Idaho Potatoes
Shrimp with Honey Salsa
By LLINDQU295
1 Heat gas or charcoal grill
- 3/4 3/4
- cup Old El Paso® Thick 'n Chunky salsa
- 1 1
- tablespoon honey
- 1/2 1/2
- teaspoon ground cumin
- 1 1
- teaspoon chili powder
- 1 1/2 1 1/2
- lb uncooked deveined peeled large shrimp, tails removed if desired
- 1 1
- tablespoon butter, melted
- 1/2 1/2
- teaspoon seasoned salt
Heart-Shaped Marshmallows
By LLINDQU295
1. In a bowl, mix cornstarch and confectioners' sugar
- 1/4 cup cornstarch
- 1/4 cup confectioners' sugar
- 3 tablespoons plain gelatin
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Red food coloring, optional
CHEESE WHEEL BASKET
By LLINDQU295
So simple and impressive
- 1 can crescent rolls
- 1 wheel Edam or Gouda Cheese peeled
Praline-Pumpkin Cake
By LLINDQU295
Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar
- 1/2 cup butter or margarine
- 1/4 cup whipping cream
- 1 cup packed brown sugar
- 3/4 cup coarsely chopped pecans
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1/2 cup water
- 1/3 cup vegetable oil
- 4 eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 container Betty Crocker® Rich & Creamy cream cheese frosting
- Caramel topping, if desired
- Additional coarsely chopped pecans, if desired
SCALLOPS with Toasted Pasta & Pomegranate Salad
By LLINDQU295
is easy to make, and its brilliant red pomegranate seeds make it beautiful to serve
- For Pomegranate Salad:
- Ingredients:
- 1/2 cup pomegranate seeds
- 1 tablespoon extra virgin olive oil
- 1 meyer lemon, zested and juiced
- 2 tablespoons mint, chopped
- 2 tablespoons basil, chopped
- salt and pepper to taste
- Directions:
- Mix all ingredients together, season with salt and pepper and set aside.
- For Pasta:
- Ingredients:
- 2 tablespoons butter
- 1 tablespoons extra virgin olive oil
- 1/2 vidalia onion, diced
- 1 clove garlic, minced
- 1/2 lb spaghetti, broken into 2 inch pieces
- 2 cups chicken stock, plus water if needed
- salt and pepper to taste
- Directions:
- In a high sided large saute pan over medium-high heat add 1 tbsp butter and olive oil.
- Add onion and garlic and saute until softened, about 4 minutes.
- Add broken pasta and toast until golden brown, about 4-5 minutes.
- Add chicken stock and let simmer until pasta is just cooked through, about 6 minutes.
- Add the remained butter to the sauce and stir.
- Season with salt and pepper, set aside and keep warm.For Scallops:
- Ingredients:
- 6 large scallops
- 2 tablespoons extra virgin olive oil
- salt and pepper
- Directions:
- Season scallops on both sides with salt and pepper. In a large saute pan over medium high heat, sear the scallops on first side until they have a deep golden brown crust, about 2 minutes.
- Flip over and finish cooking other side about 1 minute, until scallops are just cooked through, remove to a plate.