Lady Butterfly's profile page
Recipes
Italian Dressing
By Lady Butterfly
Directions 1. Place ingredients in a screw-top jar
- 1/2 cup salad oil
- 1/3 cup cider vinegar
- 3 cloves garlic, crushed
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon snipped fresh basil
- 1 tablespoon snipped fresh oregano or 2 teaspoons dried Italian seasoning, crushed
Easy Chicken Parmesan Wraps
By Lady Butterfly
1.Place shredded chicken in a medium bowl
- •3 cups roughly shredded, cooked boneless, skinless chicken breasts (see note)
- 1/2 1/2 teaspoons Italian seasoning (make sure yours is a salt-free blend)
- •1/2 teaspoon kosher salt
- •1/8 teaspoon black pepper
- •1 cup your favorite marinara sauce
- •1/4 cup finely chopped fresh basil
- •4 Flatout breads (we used Light Italian Herb)
- •1 cup shredded, reduced-fat Italian cheese blend
- • Additional marinara sauce, warmed for dipping, if desired
Fresh Applesauce
By Lady Butterfly
Southern Living SEPTEMBER 2011
- 12 large apples, peeled and coarsely chopped (6 1/2 lb.)
- 1 cup sugar
- 1/2 lemon, sliced
Eggnog Pound Cake
By Lady Butterfly
1 Cake
- For the cake:
- Scant 1/2 cup dried currants (I used raisins)
- 2 tablespoons dark rum or water
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg, preferably freshly grated
- 8 ounces unsalted butter, at room temperature
- 2 cups granulated sugar
- 3 large eggs, lightly beaten
- 1 cup store-bought refrigerated (rather than canned) eggnog
- 1 teaspoon pure vanilla extract
- For the crystal rum glaze :
- 3/4 cup granulated sugar
- 2 tablespoons dark rum
- 2 tablespoons water
CHEESY SCALLOPED POTATOES--LOW CHOLESTEROL
By Lady Butterfly
For sauce, in a small saucepan, stir together milk, flour, salt, pepper, and garlic powder, if desired
- 1 1/2 c. skim milk
- 2 tbsp. all-purpose flour
- 1/2 tsp. salt or seasoned salt
- 1/8 tsp. pepper
- 1/8 tsp. garlic powder
- 1/2 c. chopped onion
- Nonstick spray coating
- 4 med. potatoes, peeled and thinly sliced
- 1/2 c. shredded Cheddar cheese (2 oz.)
Sautéed Zucchini and Cherry Tomatoes
By Lady Butterfly
Heat the olive oil over medium heat in a large sauté pan
- 2 tablespoons extra virgin olive oil
- 1 small red onion, diced
- 1 1/2-inch zucchini (2-3 medium), cut into 1/2-inch chunks
- 1 pint cherry or grape tomatoes, halved (I usually buy NatureSweet Cherubs)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh chopped basil, plus more for garnish if desired
Creamy Parmesan Pasta
By Lady Butterfly
Cook pasta in 4-quart saucepan according to package directions
- 12 ounces (2 1/2 cups) uncooked dried gemelli pasta
- 2 tablespoons Land O Lakes® Salted Butter
- 3 cups broccoli florets
- 1 cup whipping cream
- 1/4 cup Land O Lakes® Salted Butter
- 1 cup finely shredded Parmesan cheese
- 6 ounces cooked chicken strips
- 1/2 cup chopped cooked bacon
- 1/2 teaspoon garlic salt
Cajun Mustard
By Lady Butterfly
Southern Living JULY 2008
- 1/2 (8-oz.) jar spicy brown mustard
- 1 tablespoon finely chopped green onions
- 1 teaspoon minced garlic
- 1 teaspoon hot sauce
- 1 teaspoon honey
Sweet Potato and Apple Cake
By Lady Butterfly
Serves: 10-12 slices Prep time: 30 mins Cook time: 2 hours Total time: 2 hours 30 mins
- Cake
- 4 medium sweet potatoes, which should yield 2 1/2 cups mashed once cooked
- Shortening and flour to grease two 9” cake pans
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon table salt
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon allspice
- 1 1/2 cups unsalted butter, softened (3 sticks)
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup all natural apple sauce
- 1 cup golden raisins
- 1 Gala apple peeled, cored and chopped, about one cup
- 1 cup pecans chopped to rice sized pieces
- Frosting
- 16 ounces cream cheese softened
- 1/3 cup butter softened
- 1 tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 3 cups powdered sugar
- 1/2 cup pecans chopped to rice-sized pieces
- 1/2 cup pecans, left whole
Pigs In A Pretzel Blanket
By Lady Butterfly
1. Start by bringing the pizza dough to room temperature, cut it into strips and roll it out
- Pigs In A Pretzel Blanket Make The Perfect
- Appetizer◾
- 1 package cocktail franks/mini hot dogs
- ◾1 ball pizza dough
- ◾5 c. water
- ◾1/4 c. baking soda
- ◾1 egg (beaten)
- ◾sea salt