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Recipes
Canadian Cauliflower Cheddar Cups
By AnneS
Preheat oven to 375 degrees
- 12 slices Canadian bacon
- 2 cups cauliflower florets
- 2 Tablespoons light sour cream
- 1 Tablespoon parsley
- 1 Tablespoon green onion
- Salt and pepper to taste
- 1/2 cup grated cheddar cheese
Blueberry Lemon Trifle
By AnneS
Set aside 1/4 cup blueberries for garnish
- 3 cups fresh blueberries, divided
- 2 cans (15 3/4 oz. each) lemon pie filling
- 2 cartons (8 oz. each) lemon yogurt
- 1 prepared Angel Food cake (8") cut into 1" cubes
- 1 carton (8 oz.) frozen whipped topping, thawed
- Lemon slices and fresh mint, to garnish
Chicken Breasts Diane
By AnneS
1. Place chicken breasts between sheets of waxed paper or plastic wrap, and pound slightly with a mallet
- 4 large boneless chicken breast halves, or 8 small
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon black pepper
- 2 Tablespoon olive oil
- 2 Tablespoons butter or margarine
- 3 Tablespoon chipped chives or green onions
- juice of 1/2 lime or lemon
- 2 Tablespoons brandy or cognac
- 3 Tablespoons chopped parsley
- 2 teaspoons Dijon-style mustard
- 1/4 cup chicken broth
Whipped Cream & Pineapple Topping
By AnneS
Mix the egg yolk and powdered sugar together
- 1 egg yolk (beaten)
- 2 Tbsp. powdered sugar
- 1/2 cup heavy whipping cream
- 1/2 cup chopped walnuts
- 1/2 cup chopped pineapple
Sour Cream Pound Cake
By AnneS
Preheat oven to 375 degrees
- Filling:
- 1 pkg. yellow cake mix
- 1 cup (8 oz) sour cream
- 1/2 cup oil
- 1/4 cup sugar
- 1/4 cup water
- 4 eggs
- 1 cup chopped pecans
- 2 Tablespoons brown sugar
- 2 teaspoons cinnamon
- Glaze:
- 1 cup confectioners sugar
- 2 Tablespoons milk
Italian Beef and Cheese Calzone
By AnneS
Heat oven to 400 degrees. Heat large nonstick skillet over medium heat until hot
- 1 lb. ground beef
- 1/2 cup chopped green bell pepper
- 1 can (14 1/2 oz) diced tomatoes with onions, drained
- 1/2 teaspoon dried oregano
- 1 cup shredded Italian cheese blend
- 1 Tablespoon cornmeal
- 1 pkg. (13.8 oz) refrigerated pizza crust dough
Herb-Parmesan Bread
By AnneS
Brush frozen loaf with 1 Tablespoon butter
- 1 loaf (1 pound) frozen bread dough
- 2 Tablespoons melted butter, divided
- 1/3 cup plus 1 Tablespoon grated Parmesan cheese, divided
- 3/4 teaspoon crushed basil, oregano, thyme or dillweed
Flounder with Cheese Sauce
By AnneS
1. Cook broccoli; drain well
- 2 pkgs. (10 oz. each) frozen broccoli spears--OR USE FRESH
- 2 pounds fresh flounder fillets, thawed
- 3/4 cup margarine
- 3/4 cup flour (for sauce)
- flour (for dredging)
- 2 cups milk
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 oz. Velveeta cheese
Mini Dutch Apple Pancakes
By AnneS
Preheat oven to 400 degrees
- 1 Tablespoon unsalted butter
- 1 large Granny Smith apple, peeled, cored and cut into 1/2" slices
- 3 Tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 3 eggs
- 3/4 cup flour
- 3/4 cup milk
- 1 Tablespoon sour cream
- 1/8 teaspoon salt
- 1 teaspoon lemon zest
- Confectioners sugar for dusting
Splenda Carrot Cake
By AnneS
Heat oven to 325 degrees. Spray two 8" round cake pans with Pam; dust bottom and sides with flour
- Frosting:
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 4 large eggs
- 1 cup vegetable oil
- 1 cup Splenda sugar blend for baking
- 2 3/4 cups shredded carrots
- 1 can (8 oz) crushed pineapple, well drained
- 1 cup flaked coconut
- 1/2 cup chopped walnuts
- 8 oz cream cheese
- 1/4 cup butter
- 1/2 teaspoon vanilla
- 1 drop imitation maple flavor
- 1/2 cup Splenda