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Recipes
Baked Biscuit Wreath Dip
By margiekyle
Preheat oven to 350 degrees F
- 1 can refrigerated biscuits (such as Pillsbury)
- Olive oil, for brushing biscuits
- 1/2 c. plus 1 Tbsp. crumbled Parmesan
- 2 c. shredded mozzarella
- 1 c. ricotta
- 3/4 c. frozen spinach, defrosted and chopped
- 1/4 c. mayonnaise
- 2 tsp. garlic powder
- 1 tsp. salt
- Crushed red pepper flakes, for garnish
Pasta Primavera
By margiekyle
Preheat the oven to 450 degrees F
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini or 1 large zucchini, cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs or herbes de Provence
- 1 pound farfalle (bowtie pasta)
- 15 cherry tomatoes, halved
- 1/2 cup grated Parmesan
Warm Feta Dip with Artichokes
By margiekyle
Preheat the oven to 350 degrees F
- One 14-ounce can artichoke hearts, drained and finely chopped
- 5 ounces feta cheese, crumbled
- 3/4 cup mayonnaise
- 1/2 cup grated Parmesan
- One 2-ounce jar pimientos, drained and diced
- 2 cloves garlic, minced
- Sea salt pita chips, for dipping
Crab Rangoon Nachos
By margiekyle
Preheat the oven to 400 degrees F
- 30 wonton wrappers, cut in half on the diagonal
- 8 ounces cream cheese, at room temperature
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 clove garlic, minced
- 3/4 cup sweet chile sauce
- 2 tablespoons sambal oelek
- 8 ounces crab meat (or crab stick), picked over for shells
- 1 bunch scallions, sliced on the bias
Italian Rainbow Cookie Cake
By margiekyle
Make the ganache: Place the chocolate in a medium bowl
- 8 ounces bittersweet chocolate chips, finely chopped
- 2/3 cup heavy cream
- 1 teaspoon kosher salt
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1 1/2 cups all-purpose flour, plus more for the pans (see Cook's Note)
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- One 12-ounce can almond cake and pastry filling, such as Solo brand (1 cup plus 2 tablespoons)
- 2 teaspoons fresh lemon juice
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1/2 teaspoon green liquid food coloring
- 1/2 teaspoon yellow liquid food coloring
- 1/4 teaspoon red liquid food coloring
- 1/2 cup seedless raspberry or apricot jam
Blueberry Popovers
By margiekyle
Preheat oven to 375 degrees F (190 degrees C)
- 3 tablespoons butter, cut into 6 equal-sized pieces
- 1 cup whole milk
- 3 eggs, beaten
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup fresh blueberries
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
- 1/4 cup confectioners' sugar, or to taste
- 1 lemon, halved
Jamba Juice Banana Berry Smoothie Recipe
By margiekyle
Combine all ingredients in a blend and blend until smooth
- 1/2 cup apple juice
- 3/4 cup strawberry nectar
- 1 cup frozen blueberries
- 1 banana
- 1 scoop of raspberry sherbet
- 1 scoop of fat-free vanilla yogurt
- 1 cup of ice
Easy Bacon Wrapped Onion Rings
By margiekyle
Line a half sheet pan with a layer of heavy duty foil, parchment, or a silpat
- 2 large onions (vidalia or otherwise, but quite large), stem and blossom ends removed, sliced into 1/2-inch slabs, peels removed, and separated into two-ring sections.
- 1 pound thick sliced bacon (have a second package handy if needed)
- 1 1/2 cups light brown sugar
- 1/2 to 1 1/2 teaspoons cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon granulated onion
Hummingbird Pancakes
By margiekyle
Heat a nonstick griddle over medium heat
- 1 1/2 cups baking mix, such as Bisquick
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups half and half
- 1 cup mashed bananas (about 2 large), plus sliced bananas, for serving
- 1/2 cup drained crushed pineapple
- 1/4 cup sugar
- 3 tablespoons salted butter, melted
- 1 large egg
- 1/4 cup pecans, finely chopped
- Sliced strawberries, for serving
Chicken Mozzarella Roll-Ups
By margiekyle
step 1Preheat the oven to 375 degrees F
- 4 small (4 ounces each) boneless, skinless chicken breasts
- 12 large, fresh basil leaves, rinsed and patted dry
- 4 pieces roasted red pepper (available in jars), about 2 inches by 5 inches, ribs and membrane trimmed, patted dry
- 4 ounces shredded reduced-fat mozzarella cheese (about 12 Tablespoons)
- 1 1/2 cups canned, plain tomato sauce
- Optional
- For extra flavor, add 1/2 teaspoon of dried oregano to the tomato sauce.