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Recipes
Pecan-Toffee Shortbread
By Lady Butterfly
Southern Living DECEMBER 2011
- 2 cups coarsely chopped pecans
- 1 cup butter, softened
- 2/3 cup firmly packed light brown sugar
- 1/3 cup cornstarch
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 (12-oz.) package semisweet chocolate morsels
Coconut Berry Smoothie Bowl
By Lady Butterfly
Prep time 5 mins Total time 5 mins Because mornings shouldn’t be boring - start your morning off with this Coc
- 1 . cups coconut milk beverage
- 2 . 3 cups frozen mixed berries
- 3 . 1 frozen under ripe banana, sliced
- 4 . fresh berries and unsweetened coconut, for topping
Sparkling Punch
By Lady Butterfly
A lovely sweet and sour combination of pink lemonade and cranberry juice sets the tone for this thirst quenching sp...
- 1 (12-ounce) can frozen pink lemonade concentrate, thawed
- 4 cups white cranberry juice cocktail
- 1 quart club soda, chilled
- Fresh mint sprigs, for garnish
Healthy Breakfast Fruit and Granola Tarts
By Lady Butterfly
1.Soak the dates in warm water for 10 minutes
- •15 pitted dates
- •1½ cups granola
- •2 cups honey or vanilla Greek yogurt
- •1 pint blueberries
- •½ cup pomegranate arils
Fresh Vegetable Lasagna
By Lady Butterfly
This vegetable lasagna showcases a plethora of fresh veggies from zucchini, to mushrooms, to red and yellow bell pe...
- 4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.)
- 1 (8-oz.) package sliced fresh mushrooms
- 2 garlic cloves, minced
- Vegetable cooking spray
- 1 medium-size red bell pepper, chopped
- 1 medium-size yellow bell pepper, chopped
- 1 yellow onion, chopped
- 1/2 teaspoon salt
- 1 1/2 cups fat-free ricotta cheese
- 1 large egg
- 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese, divided
- 5 cups Basic Marinara Sauce
- 1 (8-oz.) package no-boil lasagna noodles
Chicken Panini with Creamy Havarti Slices and Basil Pesto
By Lady Butterfly
Slice the focaccia round in half, horizontally
- 18-inch round focaccia
- 1/2 cup basil pesto
- 3 cups cooked chicken, shredded
- 2 cups baby kale leaves or baby spinach
- 4 slices Dofino Creamy Havarti
Healthy Breakfast Burrito (Paleo, Gluten-Free)
By Lady Butterfly
1.First, wash collard leaves and pat dry with paper towel
- 2 large collard leaves
- 3 pieces pastured bacon
- 1/4 red bell pepper
- 1/4 small red onion
- 1 extra-large pastured egg
- 1/3 avocado
- 2 tablespoons organic salsa
Bourbon Balls
By Lady Butterfly
Southern Living DECEMBER 2011
- 1 (12-oz.) package vanilla wafers, finely crushed
- 1 cup chopped pecans, toasted
- 3/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa
- 1/2 cup bourbon
- 2 1/2 tablespoons light corn syrup
- Powdered sugar
Lemon-Blueberry Sweet Tea
By Lady Butterfly
Southern Living MAY 2011
- 1 (12-oz.) package frozen blueberries
- 1/2 cup fresh lemon juice
- 3 family-size tea bags
- 3/4 cup sugar
- Garnishes: fresh blueberries, lemon rind strips
Crispy Shrimp Cakes
By Lady Butterfly
In a large bowl, mix together the shrimp, mayonnaise, bread crumbs, egg, horseradish, chives, 1 teaspoon salt, and ...
- 1 pound peeled and deveined medium shrimp, finely chopped
- 1/3 cup mayonnaise
- 1/4 cup bread crumbs
- 1 large egg
- 1 tablespoon prepared horseradish
- 1 tablespoon chopped chives
- kosher salt and black pepper
- 5 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 6 cups mixed greens
- 1 cup cherry tomatoes, quartered
- 4 radishes, thinly sliced