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Recipes
Mexican Macaroni Salad
By margiekyle
For the salad: Cook the macaroni according to the package directions
- Dressing:
- 1 pound elbow macaroni
- Vegetable oil, for oiling grill
- 2 ears corn
- 1 can black beans, drained and rinsed
- 1/2 cup finely chopped black olives
- 6 Roma tomatoes, chopped
- 3 green onions, thinly sliced
- 1/2 red onion, finely diced
- 1 cup jarred salsa
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon cumin
- Salt and freshly ground black pepper
GA Peach Pound Cake
By margiekyle
Preheat oven to 325 degrees F (165 degrees C)
- 1 cup butter or margarine, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh peaches, pitted and chopped
Raspberry Lemon-Glazed Muffins
By margiekyle
1.Preheat the oven 350 degrees
- For the muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup sugar
- 1 lemon, completely zested
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 1/4 cups sour cream
- 1 1/2 cups raspberries
- For the glaze:
- 1/4 cup sugar
- 1/4 cup fresh lemon juice
- 1/3 cup sugar
- lemon zest
Quick Cheese Puff Squares
By margiekyle
Preheat the oven to 400 degrees F
- 1 sheet frozen puff pastry, thawed
- All-purpose flour, for rolling
- 1/4 cup Dijon mustard
- 1 cup grated Parmigiano-Reggiano
- 10 to 14 sprigs fresh thyme, leaves finely chopped
- Freshly cracked coarse black pepper
Reese's™ Puffs™ No-Bake Bars
By margiekyle
Line 13x9-inch pan with foil; spray foil with cooking spray
- 6 cups Reese's Puffs® cereal
- 1 cup semisweet chocolate chips (6 oz)
- 1/4 cup creamy peanut butter (not natural)
- 2 tablespoons unsalted butter, cut into pieces
- 1 bag (10 oz) miniature marshmallows
Spicy Italian Crescent Ring
By margiekyle
Heat oven to 375°F (350°F for dark or nonstick cooking sheet)
- 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
- 1/2 cup well drained roasted red bell peppers (from a jar)
- 8 slices provolone cheese, halved
- 1/3 lb deli sliced hot salami
- 1/4 lb deli sliced ham
- 1/4 lb deli sliced capocollo
- 1/2 cup well drained hot pepper rings (from a jar)
Garlic Oil Sauteed Pasta with Broccoli
By margiekyle
In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 1/4 teaspoon red pepper flakes
- 1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
- Kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- Few tablespoons water or pasta cooking water, if needed
- 2 cups penne pasta, cooked al dente
- Parmesan cheese, for garnish
Cacio e Pepe Biscuits
By margiekyle
Preheat the oven to 400 degrees F
- 2 cups all-purpose flour, plus more for dusting (see Cook's Note)
- 1 tablespoon baking powder
- 1 tablespoon freshly cracked black pepper, plus more for sprinkling
- 1 teaspoon kosher salt
- 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1 cup plus 2 tablespoons grated Pecorino-Romano (about 5 ounces)
- 3/4 cup milk
- 2 tablespoons heavy cream
Simply Sour Cream Chicken Enchiladas
By margiekyle
Simple Sour Cream Enchiladas
- 1 pound chicken breast, diced
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 8 flour tortillas, softened
- 1 1⁄2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided
- 1 ⁄4 cup butter
- 1 ⁄4 cup flour
- 1 can chicken broth, 15 ounces
- 1 cup sour cream
- 1 can chopped green chilies, 4 ounces
Bow Ties with Artichoke Pesto
By margiekyle
In large pot of boiling, salted water, cook bow ties per package directions
- 1 pound box bow tie pasta
- 2 (6.5-ounce) jars marinated artichoke hearts, drained (recommended: Mezzetta)
- 1 teaspoon lemon juice (recommended: ReaLemon)
- 2 tablespoons grated Parmesan, plus more for serving
- 1/4 cup chopped walnuts
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- Grated Parmesan, for serving