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Recipes
Rainbow Swirl Sugar Cookies
By sltaylor
1. Heat oven to 350°F. 2
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1 box classic gel food colors
- 1 cup all-purpose flour
- 1/2 cup sparkling sugar or turbinado sugar
Quick Chicken Cordon Bleu
By sltaylor
Preheat oven to 400°F. Sprinkle chicken with 1/4 teaspoon pepper and salt
- 4 boneless, skinless chicken breasts (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
- 1/2 teaspoon freshly ground pepper, divided
- 1/4 teaspoon salt
- 1/3 cup shredded Gruyère or Swiss cheese
- 2 tablespoons reduced-fat cream cheese
- 1/4 cup coarse dry whole-wheat breadcrumbs (see Note)
- 1 tablespoon chopped fresh parsley or thyme
- 4 teaspoons extra-virgin olive oil, divided
- 1/4 cup chopped ham (about 1 ounce)
Frosted Peanut Butter Bars Recipe
By sltaylor
In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy
- FROSTING:
- 1/3 cup shortening
- 1/2 cup peanut butter
- 1-1/2 cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 2/3 cup creamy peanut butter
- 1/2 cup shortening
- 4 cups confectioners' sugar
- 1/3 to 1/2 cup milk
- TOPPING:
- 1/4 cup semisweet chocolate chips
- 1 teaspoon shortening
Orzo with Garlicky Spinach
By sltaylor
Bruce Weinstein and Mark Scarbrough, Cooking Light MAY 2013
- 3/4 cup uncooked orzo
- 1 tablespoon butter
- 4 cups spinach
- 2 teaspoons minced garlic
- 1 ounce grated Parmesan cheese
- 1/4 cup fat-free, lower-sodium chicken broth
- 1 tablespoon white balsamic vinegar
- 3/8 teaspoon salt
- 1/4 teaspoon crushed red pepper
Ham and Broccoli Puffs Recipe
By sltaylor
In a large bowl, combine the first six ingredients
- 4 cups frozen broccoli florets, thawed and finely chopped
- 1 carton (8 ounces) spreadable chive and onion cream cheese
- 1 cup (4 ounces) shredded Swiss cheese
- 1/4 pound thinly sliced deli ham, finely chopped
- 1/2 cup finely chopped fresh mushrooms
- 1/4 teaspoon salt
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 2 eggs, beaten
Fluffy Buttermilk Drop Biscuits
By sltaylor
Sidney Fry, MS, RD, Cooking Light MAY 2013
- 5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
- 3.6 ounces white whole-wheat flour (about 3/4 cup)
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter
- 1 1/4 cups very cold fat-free buttermilk
- 1 tablespoon canola oil
Bacon Vegetable Quiche Recipe
By sltaylor
Line unpricked pastry shell with a double thickness of heavy-duty foil
- 1 unbaked pastry shell (9 inches)
- 2 cups fresh baby spinach
- 1 cup sliced fresh mushrooms
- 1 cup chopped fresh broccoli
- 3/4 cup chopped sweet onion
- 2-1/2 teaspoons olive oil
- 3 eggs, lightly beaten
- 1 can (5 ounces) evaporated milk
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded cheddar cheese
- 6 bacon strips, cooked and crumbled
- 1/2 cup crumbled tomato and basil feta cheese
Emeril Lagasse's Cinnamon and Spice Deep-Dish Apple Pie
By sltaylor
In a medium bowl, combine the flour, sugar and 1/2 tsp
- 2 2/3 cups flour
- 2 tablespoons sugar
- 1 1/2 sticks cold unsalted butter, cut into 1/4-inch pieces
- 1/4 cup vegetable shortening or lard
- 2 pounds Gala apples (about 4)--peeled, cored and cut into 1/4- to 1/2-inch-thick slices
- 1 1/2 pounds Granny Smith apples (about 3)--peeled, cored and cut into 1/4- to 1/2-inch-thick slices
- 1 tablespoon fresh lemon juice
- 3/4 cup plus 2 tbsp. sugar
- 3 tablespoons flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated or ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 stick unsalted butter, cut into 1/2-inch pieces
- 1 egg yolk
- 1 tablespoon heavy cream
Turkey Meatloaf TV Dinner
By sltaylor
Make the meatloaf: Preheat the oven to 375 degrees F
- Cooking spray
- 1 1/4 pounds ground turkey
- 1 small onion, grated
- 1/3 cup breadcrumbs
- 1 stalk celery, finely chopped
- 1 large egg, lightly beaten
- 1/2 cup ketchup
- 1 tablespoon chopped fresh parsley
- Kosher salt and freshly ground pepper
- 2 teaspoons soy sauce
- 1 teaspoon Worcestershire sauce
- 1 1/2 pounds russet potatoes, peeled and quartered
- Kosher salt
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup 2 percent milk, hot
- Freshly ground pepper
- 1 1/2 cups frozen peas
Barbecue Chicken and Cheddar Quesadillas - Recipe.com
By sltaylor
Barbecue sauce and green chili peppers add zing to this Mexican skillet sandwich recipe
- 2 cups Shredded Chicken Master Recipe (see recipe below) see savings
- 1/2 cup bottled barbecue sauce see savings
- 1 4 ounce can diced green chili peppers, drained see savings
- Nonstick cooking spray see savings
- 4 8 inches flour tortillas see savings
- 1 cup shredded extra-sharp cheddar cheese or Mexican-blend cheese (4 ounces) see savings
- 1 cup bottled salsa see savings
- 1/4 cup dairy sour cream see savings
- 1/4 cup sliced green onion (2) see savings
- 4 1/2 - 5 pounds chicken thighs, skinned see savings
- 4 thyme sprigs see savings
- 4 parsley stems see savings
- 2 bay leaves see savings
- 3 cloves garlic, halved see savings
- 1/2 teaspoon whole black peppercorns see savings
- 1 32 ounce box chicken broth see savings