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Recipes
T.G.I. Friday's Hot Artichoke and Spinach Dip
By Lady Butterfly
Directions Combine all ingredients
- 1 ⁄2 cup sour cream
- 1 ⁄2 cup mayonnaise
- 1 ⁄2 cup grated parmesan cheese
- 1 ⁄2 cup cubed mozzarella cheese
- 1 -2 teaspoon minced garlic
- 1 (10 ounce) package frozen spinach, thawed and squeezed of its juices
- 1 (14 ounce) can artichoke hearts, chopped (can also use thawed frozen hearts)
How to make S'mores
By Lady Butterfly
An old camping favorite gets a modern makeover
- Homemade Graham Crackers---(Key Ingredients under Bar/Snacks)
- Marshmallows
- Bittersweet chocolate bars
- Salted Caramel
Apple-Butterscotch Brownies
By Lady Butterfly
Southern Living SEPTEMBER 2011
- 1 cup chopped pecans
- 2 cups firmly packed dark brown sugar
- 1 cup butter, melted
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups peeled and diced Granny Smith apples (about 1 1/2 lb.)
Santa Maria Smoked Tri-Tip
By Lady Butterfly
Bill and Cheryl Jamison, Cooking Light JULY 2007
- 3 cups hickory wood chips
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 (2 1/4-pound) tri-tip steak, trimmed
- Cooking spray
- 2 cups Santa Maria Salsa (Key ingredients under sauce)
- Cilantro sprigs (optional)
Cajun Catfish
By Lady Butterfly
A staple in Georgia and Mississippi, fried Cajun Catfish is dynamite dunked in tangy tartar sauce and served with c...
- 2 cups vegetable oil
- 1 cup Gold Medal® all-purpose flour
- 1/2 cup stone-ground cornmeal
- 2 tablespoons Cajun creole seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 egg
- 2 pounds catfish nuggets, skin removed
- Salt
- 1/4 cup lemon juice
Sausage, Caramelized Onion & Mushroom Stuffed Shells
By Lady Butterfly
Preheat oven to 350 degrees
- Yields 18 shells
- 18 jumbo shells, about 6 oz
- 3 tbsp extra-virgin olive oil, divided
- 1 c onion, julienned
- 1 lb sweet Italian sausage, casings removed
- 1/2 c mushrooms, diced
- 2 large cloves garlic, minced
- 1/2 c red wine
- 3 c (24 oz) tomato sauce, divided
- 4 oz cream cheese, softened
- 1/4 c sour cream
- 1/2 c shredded mozzarella cheese
- 1/4 c Parmesan cheese
- 1 large egg
- 1 tsp dried basil
- 1/2 tsp sugar
- 1/4 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
Healthy Greek Yogurt Zucchini Pancakes
By Lady Butterfly
Healthy Greek yogurt zucchini pancakes so soft, sweet, and fluffy, you’ll want them for breakfast everyday! Top w...
- 3/4 cup plus 2 tablespoons whole wheat flour (you may substitute all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional, but adds a nice pop of flavor)
- 2 large eggs, separated
- 1 cup full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons dark brown sugar
- 1 tablespoon honey (optional, but if you don't add it substitute an extra tablespoon of brown sugar)
- 1 cup coarsely shredded zucchini
- Butter, for the pan (I typically use 2-3 tablespoons for one batch of pancakes)
Dee Dee's Sweet Potato Pie
By Lady Butterfly
1. Boil sweet potatoes whole in skin for 40 –50 minutes, or until done
- Ingredients:
- Prep Time: 30 minutes
- Cook Time: 1 Hour
- Ready in: 1 hour 30 minutes
- 1 (1lb) sweet potatoes
- 1/2 cup butter, softened
- 1/2 or 1 cup white sugar
- 1/2 cup milk 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1-teaspoon vanilla extract
- 1 (9-inch) unbaked piecrust
Cream Cheese Sugar Cookies
By Lady Butterfly
In large bowl combine sugars, butter, cream cheese, salt, extracts and egg yolk; blend well
- 1 cup granulated sugar
- 1 cup softened butter
- 3 ounces cream cheese, softened
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla
- 1 egg yolk (reserve white)
- 2 1/4 cup all-purpose flour
Red Beans and Rice Soup with Kielbasa
By Lady Butterfly
"This Creole seasoning is my adaptation of the famous New Orleans spice mix and costs less than $1 to make 1/2 cup
- 1/2 cup(s) long-grain white rice
- 1 tablespoon(s) vegetable oil
- 6 ounce(s) beef kielbasa, cut into 1/4-inch pieces
- 1 large onion, chopped
- 2 stalk(s) celery, chopped
- 1 large green pepper, chopped
- Kosher salt
- 3 clove(s) garlic, finely chopped
- 1 tablespoon(s) Creole seasoning (recipe below)
- 3 cup(s) low-sodium chicken broth
- 1 can(s) (15 1/2-ounce) kidney beans, rinsed
- 1/2 bunch(es) (about 5 cups) kale, tough stems discarded, leaves washed and chopped
- 1 tablespoon(s) hot paprika
- 1 teaspoon(s) hot paprika
- 1 tablespoon(s) garlic powder
- 1.50 teaspoon(s) black pepper
- 1.50 teaspoon(s) onion powder
- 1.50 teaspoon(s) cayenne pepper
- 1.50 teaspoon(s) dried oregano
- 1.50 teaspoon(s) dried thyme
- 1 tablespoon(s) kosher salt