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Apple Crisp

Apple Crisp

By

Prep Time: 15 minutes Cooking Time: 40 Minutes 1

  • Ingredients:
  • 6 Large baking apples, peeled, cored and sliced (about 8cups)
  • 1/2 cup orange juice
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • Crumb Mix:
  • 3/4 cup all purpose flour
  • 1/2 sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter, softened
0/5 (0 Votes)

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

By

Preheat oven to 350F degrees

  • Cupcakes
  • 1 and 2/3 cups (210g) all-purpose flour (careful not to overmeasure)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups (300g) granulated sugar, divided
  • 1/2 cup (1 stick or 115g) unsalted butter, melted
  • 1 large egg
  • 1/4 cup (60g) yogurt*
  • 3/4 cup (180ml) milk*
  • 1 Tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • Cinnamon-Swirl Frosting
  • 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) confectioners' sugar
  • 1/4 cup (60ml) heavy cream or half-and-half*
  • 2 teaspoons vanilla extract
  • salt, to taste
  • 1 Tablespoon ground cinnamon
  • 12 snickerdoodle cookies, mini size (read above for how to make them mini-sized)
0/5 (0 Votes)

Pesto Stuffed Chicken Breast with Bruschetta Sauce

Pesto Stuffed Chicken Breast with Bruschetta Sauce

By

serves 6 Preheat oven to 375 degrees F

  • Cooking Spray
  • 3 Roma tomatoes, seeded and diced
  • 1/2 small red onion, small dice
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 2 1/4 pounds boneless, skinless chicken breasts
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chopped fresh basil
  • 1/4 cup freshly grated parmesan cheese
4.5/5 (8 Votes)

Spaghetti Squash with Chicken, Mushrooms and Spinach

Spaghetti Squash with Chicken, Mushrooms and Spinach

By

Cooking Light MARCH 2009

  • 1 (3.5-pound) spaghetti squash
  • 1 tablespoon olive oil, divided
  • 2 slices center-cut bacon, chopped
  • 1 pound chicken breast, cut into bite size pieces
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1.5 cups chopped onion
  • 3 garlic cloves, minced
  • 1 Poblano pepper
  • 8 ounces sliced crimini mushrooms
  • 1 teaspoon Italian Seasoning
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • 1/4 cup cup julienne sun-dried tomatoes, packed without oil
  • 1 1/4 cup cup fat-free, less-sodium chicken broth
  • 6 ounces fresh spinach, chopped
  • 1/2 cup grated fresh Parmigiano-Reggiano cheese, divided
4.6/5 (13 Votes)

Greek Salad

Greek Salad

By

Directions Add all of the dressing ingredients to a small mixing bowl and whisk well to blend, season with salt an...

  • DRESSING:
  • 6 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 1/2 tsp red wine vinegar
  • 1/2 tsp dried oregano
  • 1/2 tsp dried dill
  • Salt and freshly ground black pepper, to taste
  • SALAD:
  • 10.5 oz grape or cherry tomatoes, sliced into halves
  • 1 1/2 medium cucumbers (14 oz), peeled, seeded and chopped
  • 1 cup chopped red onion (about 1/2 of a medium)
  • 1 green bell pepper, seeds and ribs removed, chopped
  • 1 cup black olives (drained well), sliced into halves
  • 4 oz feta cheese, crumbled
4.4/5 (16 Votes)

Mini Reuben Turnovers

Mini Reuben Turnovers

By

1.Heat oven to 375°F. In food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard

  • 2 oz corned beef (from deli), cut into pieces
  • 1/4 cup shredded Swiss cheese (1 oz)
  • 2 tablespoons well-drained sauerkraut, squeezed dry with paper towel
  • 2 tablespoons stone-ground mustard
  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1 egg, beaten, if desired
  • Thousand Island dressing, if desired
4.5/5 (29 Votes)

Stuffed Bell Peppers with Quinoa

Stuffed Bell Peppers with Quinoa

By

  • 4 bell peppers halfed length wise ribs removed
  • 1/2 cup quinoa
  • 1/2 pound ground turkey or ground beef
  • 1 small onion
  • 14 ounces can fire roasted tomatoes plain is fine too
  • 7 ounces can diced green chili
  • 14 oz can black beans drained and rinsed
  • 1 tablespoon taco seasoning
  • 1/2 tablespoon cumin
  • 1/2 tablespoon olive oil
  • 1/2 cup mozzarella shredded cheese
  • 3/4 cup water
0/5 (0 Votes)

Cajun Burgers

Cajun Burgers

By

Southern Living JULY 2008

  • 3/4 pound ground chuck
  • 1/4 pound ground pork sausage
  • 3/4 cup frozen diced onion, red and green bell pepper, and celery
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground black pepper
  • 4 hamburger buns
  • Cajun Mustard
  • Toppings: lettuce, tomato slices, onion rings
0/5 (0 Votes)

BROWN RICE PILAF

BROWN RICE PILAF

By

Saute almonds in 1 tablespoon of the butter until golden brown

  • 1/4 c. slivered almonds
  • 2 tbsp. butter
  • 1 c. brown rice
  • 1 c. sliced mushrooms
  • 1/2 c. thinly sliced carrots
  • 1 (14 oz.) can chicken broth
  • 1 c. water
  • 2 tbsp. soy sauce
  • 1 green onion, thinly sliced
4/5 (1 Votes)

Fried Soft-Shell Crab & Shrimp & Oysters & Grouper

Fried Soft-Shell Crab & Shrimp & Oysters & Grouper

By

Spring Creek Restaurant, Spring Creek, Florida, Southern Living AUGUST 2009

  • Vegetable oil
  • 1 (12-oz.) can evaporated milk
  • 1 large egg
  • 6 soft-shell crabs
  • 1 1/2 teaspoons seasoned salt
  • 1 1/2 cups self-rising flour
4.5/5 (11 Votes)