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Recipes
Orange-Cranberry Gin and Tonic
By Lady Butterfly
Norman King, Southern Living DECEMBER 2011
- 1 (2-inch) orange rind strip
- 1 tablespoon fresh cranberries*
- 1 teaspoon sugar
- 1 cup ice cubes
- 3 tablespoons gin
- 1 tablespoon fresh orange juice
- 1/4 cup tonic water
BAKER'S ONE BOWL Coconut Macaroons
By Lady Butterfly
HEAT oven to 325°F. COMBINE coconut, sugar, flour and salt in large bowl
- 1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
- 2/3 cup sugar
- 6 Tbsp. flour
- 1/4 tsp. salt
- 4 egg whites
- 1 tsp. almond extract
Chicken Enchilada Nacho Bowls
By Lady Butterfly
Love these Chicken Enchilada Nacho Bowls! You can make the chicken mix ahead and freeze until game day
- 1 medium onion, cut into half-moons
- 1 tablespoon olive oil
- 1 (10-ounce) can enchilada sauce
- 1 cup canned tomatoes, crushed
- 1 (15-ounce) can reduced-sodium black beans, drained and rinsed
- 1 teaspoon dried Mexican oregano
- 1 canned chipotle chile, minced
- 1 tablespoon light brown sugar, packed
- 2 cups rotisserie chicken, shredded
- 8 ounces tortilla chips, coarsely crushed
- 1 1/4 cups cheddar cheese, shredded
- 2 cups lettuce, shredded
- 1/2 cup cilantro sprigs
- Lime wedges and hot sauce
Toasted Pecan-Caramel Sauce
By Lady Butterfly
Southern Living DECEMBER 2008
- 1/4 cup chopped pecans
- 3/4 cup sugar
- 1 teaspoon light corn syrup
- 1/2 cup evaporated milk
- 1 1/2 teaspoons butter
Free-Range Garlic Chicken Scampi with Arugula
By Lady Butterfly
1.Preheat the oven to 400 degrees F
- 14 ounces free-range boneless, skinless chicken breast (antibiotic
- free), cut into large, thin, bite
- size pieces
- 2 tablespoons extra virgin olive oil
- 4 large garlic cloves, minced
- 1 tablespoon thinly sliced green onion (white part only)
- 1/4 cup lemon juice
- 8 ounces dry whole wheat linguine
- 1 teaspoon unsalted butter 1 bunch fresh arugula, torn into large pieces, or 1 (5
- ounce) package organic baby arugula
- 1/3 cup thinly sliced green onion (green part only)
- 3/4 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- Nutrition Facts Serving Size: 1 1/2 cups
- Calories 390
- Carbohydrate 45 g
- Protein 29 g
- Fat 11 g
- Saturated Fat 2 g
- Sugar 2 g
- Dietary Fiber 8 g Cholesterol 55 mg
- Sodium 500 mg
Spinach, Chicken, and Wild Rice Soup
By Lady Butterfly
In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and...
- Makes: 6 servings
- Serving Size: 1 1/2cup
- Carb Grams Per Serving: 19
- 3 cups water
- 1 14 - ounce can reduced-sodium chicken broth
- 1 10 3/4 - ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
- 2/3 cup uncooked wild rice, rinsed and drained
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon ground black pepper
- 3 cups chopped cooked chicken or turkey (about 1 pound)
- 2 cups shredded fresh spinach
Butterfinger Cheesecake with Caramel Drizzle
By Lady Butterfly
Prep Time 45 minutes Cook Time 1 hour Total Time 1 hour 45 minutes Yields 1 (10-inch) cheesecake Butterfinger...
- cheesecake
- 2 and 1/2 cups fudge-filled sandwich cookie crumbs about 30 cookies
- 8 tablespoons unsalted butter melted
- 4 (8 ounce) packages cream cheese softened
- 3/4 cup heavy cream room temperature
- 1 and 1/3 cups granulated sugar
- 3 teaspoons vanilla extract
- 3 large eggs lightly beaten
- 3 butterfinger candy bars coarsely chopped
- topping
- 1 butterfinger candy bar coarsely chopped
- homemade caramel sauce (look on taste for home)
Homemade Plain Greek Yogurt
By Lady Butterfly
Learning how to make Greek yogurt at home is simple with this easy homemade Greek yogurt recipe
- 4 cups nonfat or low-fat milk
- 1/4 cup nonfat or low-fat plain yogurt
Snickers Cheesecake Bars
By Lady Butterfly
1. Preheat oven to 350F degrees
- For the Crust
- 20 Oreo cookies (any type)
- 5 TBS unsalted butter, melted
- For the Cheesecake Filling
- 16 ounces cream cheese, softened to room temperature (can use lower fat as well)
- 1 large egg
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 12 fun size snickers, chopped
- 1/3 cup milk chocolate chips
Honey Mustard Dipping Sauce
By Lady Butterfly
1. Whisk together ingredients in a bowl until consistency is smooth and serve
- 1/2 cup mayonnaise
- 2 Tbsp. honey
- 2 Tbsp. prepared yellow mustard
- 1 Tbsp. Dijon mustard
- 1 tsp. lemon juice