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Recipes
Brie en Croute
By Iggiewoman
Directions Heat the oven to 400°F
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tbsp. water
- 1/4 cup toasted sliced almond (optional)
- 1/4 cup chopped fresh parsley
- 1 (about 1 pound) Brie cheese round
- 1 box (13 ounces) Pepperidge Farm® Cracker Favorites
Shepherd's Pie Hand Pies
By Iggiewoman
A great twist on how Shepherd's Pie is prepared
- 1/2 pound ground beef
- 1 cup onion, chopped
- 1 medium Yukon gold potato, peeled and diced
- 1/2 cup carrot, diced
- 1/4 cup frozen peas
- 1/4 cup frozen corn
- 2 tablespoons Worcestershire sauce
- 1/2 cup canned chicken gravy
- 1 egg
- 1 tablespoon water
- 2 boxes (4 rolls) pre-made pie crust
- 8 slices American cheese, quartered
Chicken Pomodoro
By Iggiewoman
A gorgeous presentation and a delightful fresh flavor
- 4 chicken cutlets
- 2 Tsp vegetable oil
- 1/4 C vodka
- 1/2 C low-sodium chicken borth
- 2 Tbsp fresh lemon juice
- 1/2 C tomatoes, chopped
- 2 Tbsp heavy cream
- garnich with 1/3 C scallions, minced
Apple Strudel
By Iggiewoman
Your family will enjoy the homemade taste and old-fashioned goodness of this delectable apple strudel
- 1 egg
- 1 tablespoon water
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 large Granny Smith apples, peeled, cored and thinly sliced
- 2 tablespoons raisins
- 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- Confectioners' sugar (optional)
Easy Apple Strudel
By Iggiewoman
Directions Heat the oven to 375°F
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tbsp. water
- 1 can (21 ounces) apple pie filling
Low Sugar Chocolate Lace Cookies
By Iggiewoman
Preheat the oven to 350 degrees
- 2 stick butter, softened
- 2/3 cup Truvia baking blend
- 1 tsp. vanilla extract
- 2 large eggs
- 1 cup almond flour
- 1/4 cup unsweetened whey protein powder
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 ounces dark chocolate (chopped)
- 1 cup chopped walnuts
Chicken Piccata
By Iggiewoman
This piccata is so rich that one breast half can sever two people
- 4 chicken cutlets
- 2 Tbsp vegetable oil
- 1/4 C dry white wine
- 1 tsp garlic minced
- 1/2 C low sodium chicken broth
- 2 Tbsp fresh lemon juice
- 1 Tbsp capers,drained
- 2 Tbsp unsaled butter
- Fresh lemon slices
Chicken Kabobs
By Iggiewoman
In a large nonreactive bowl, combine the chicken, yogurt, green onions, garlic, cilantro and olive oil and mix well
- 1 1/2 lb. boneless, skinless chicken breasts or thighs, cut into 2-inch chunks
- 1/2 cup plain yogurt
- 1/2 cup chopped green onions, white and light green portions
- 1 large garlic clove, crushed
- 1/2 cup chopped fresh cilantro
- 2 Tbs. extra-virgin olive oil
- 1 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 to 2 medium zucchini, thickly sliced (optional)
- 1 cup cherry tomatoes (optional)
Holiday Brie en Croute
By Iggiewoman
Directions Heat the oven to 400°F
- 1 egg
- 1 tbsp. water
- All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1/2 cup apricot preserves or seedless raspberry jam
- 1/3 cup dried cranberry
- 1/4 cup toasted sliced almond
- 1 (13- to 16-ounce) Brie cheese round
- 1 pkg. (13 ounces) Pepperidge Farm® Cracker Favorites
Chicken Piccata
By Iggiewoman
Season the chicken on both sides with salt and pepper
- 2 boneless, skinless chicken breast halves, each 8 to 9 oz., cut in half horizontally and pounded 1/4 inch thick
- Salt and freshly ground pepper, to taste
- 1/2 cup all-purpose flour
- 3 Tbs. olive oil
- 3 Tbs. unsalted butter
- 1 Tbs. minced shallot
- 1/4 cup dry white wine
- 3 Tbs. fresh lemon juice
- 1/4 cup chicken broth
- 2 Tbs. capers, drained
- 2 Tbs. minced fresh flat-leaf parsley