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Recipes
Cinnamon Love Knots
By lbgtdep
Yield: 3 Dozen Dip knotted yeast dough into cinnamon-sugar for a not-too-sweet treat that's perfect for a holiday
- For the Topping:
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110-115 degrees F)
- 1/2 cup warm milk (110-115 degrees F)
- 1/2 cup butter or margarine, softened
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- 1/2 cup sugar
- 2 eggs, beaten
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- 1 teaspoon salt
- 4 1/2 to 5 cups all-purpose flour
- 2 cups sugar
- 2 tablespoons ground cinnamon
- 3/4 cup butter or margarine, melted
- Get Cooking: http://www.tasteofhome.com/Recipes/Cinnamon-Love-Knots#ixzz2n0vklxY8
Overnight Cucumber Pickles
By lbgtdep
Makes: 12 servings Serving Size: 1/4 cup Yields: 3 cups Prep: 1 hr Chill: 2 hrs or up to 3 Days
- 1 cup cider vinegar
- 1/3 cup sugar
- 1 teaspoon salt
- 1 teaspoon fennel seeds, crushed
- 1 teaspoon celery seeds
- 2 medium pickling cucumber or 2 small cucumbers (4 to 5 inches long), coarsely chopped (about 2 cups)
- 1 medium bulb fennel, coarsely chopped (about 1 cup)
TOMATILLO SALSITA
By lbgtdep
TOMATILLO SALSITA
- 1 pound tomatillos, husked and rinsed
- 1 chile de arbol, or more to taste
- 1 garlic clove
- 1/4 cup cilantro, leaves and upper part of stems
- 1 thin slice of white onion (or about 2 tablespoons roughly chopped white onion)
Superfood Energy Balls
By lbgtdep
Serves: 15 balls
- 1 cup old fashioned oats
- 1/2 cup almond butter
- 1/4 cup ground flax seed
- 2 Tablespoons superfood berry mix or favorite dried fruit
- 3 medjool dates, pitted
- 1 Tablespoon maple syrup
- 1/2 teaspoon cinnamon
Blueberry Muffins
By lbgtdep
This blueberry muffin recipe, from "Martha's Entertaining," features two options for topping: You could always try ...
- FOR THE CRUMB TOPPING
- 1 1/4 1 1/4 1/2 1/2 3/4 1/2 1/2 cup packed light-brown sugar 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 1/2 cup (1 stick) unsalted butter, melted and cooled
- FOR THE BLUEBERRY MUFFINS
Danish Braid
By lbgtdep
Prep Time- 20 minutes Bake time- 15-20 minutes Yield- 12 slices
- Half of the dough from above
- 1 cup of vanilla pastry cream
- 1 cup of apricot preserves
- 1 egg white hand beaten
- Sugar for sprinkling, I find the best to be raw or turbinado sugar which keeps it’s crunchy texture
- Nuts to garnish, I used chopped pecans
- 3 Tablespoons cold coffee
- 1/2 cup powdered sugar
Macaroni and Cheesy Chicken Baked Casserole
By lbgtdep
Servings8
- 3 cups uncooked elbow macaroni
- 2 tablespoons olive oil
- Salt and pepper
- 1 lb uncooked chicken, finely chopped
- 2 bags (11 oz each) Green Giant™ Steamers™ frozen healthy colors market blend vegetables
- 3 tablespoons butter
- 3 tablespoons Gold Medal™ all-purpose flour
- 2 cups milk
- 1 1/2 teaspoons onion salt
- 3 cups shredded Cheddar cheese (12 oz)
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 1/2 cups Progresso™ panko crispy bread crumbs
- 1/4 cup butter, melted
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
Red Bean, Cheese, and Triple-Chile Casserole
By lbgtdep
MAKES: 6 SERVINGS SERVING SIZE: 1 CUP MAKES: ABOUT 6 CUPS PREP: 15 MINS BAKE: 30 MINS 350°F
- Nonstick cooking spray
- 1 8 1 8 1 8 ounce carton sour cream
- 2 2 2 tablespoons all-purpose flour
- 1 1/2 1 1/2 1/2 cups shredded Monterey Jack cheese (6 ounces)
- 2 4 2 4 2 4 ounce cans diced green chile peppers, drained
- 1 1 1 cup finely chopped onion (1 large)
- 1 1 1 fresh jalapeno chile pepper, seeded and finely chopped*
- 1 1 1 tablespoon finely chopped chipotle pepper in adobo sauce
- 1/2 1/2 1/2 teaspoon dried thyme, crushed
- 1/4 1/4 1/4 teaspoon dried oregano, crushed
- 1/4 1/4 1/4 teaspoon ground black pepper
- 2 15 2 15 2 15 ounce cans red beans or pinto beans, rinsed and drained
- 2 2 2 cups blue and/or white corn tortilla chips, crushed (1/2 cup) Chopped tomatoes
- Sliced fresh jalapeno chile peppers*
Nacho Pot Pie
By lbgtdep
Prep Time25 MIN Total Time50 MIN Servings8
- 3 cups Progresso™ chicken broth (from 32-oz carton)
- 1/2 cup butter or margarine
- 2 medium carrots, cut into 1/4-inch slices
- 2 shallots, finely chopped (1/2 cup)
- 3 cloves garlic, finely chopped
- 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
- 3/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup whipping cream
- 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 bag (12 oz) Green Giant™ Steamers™ Niblets® frozen corn, thawed
- 4 cups crushed tortilla chips
- 1 cup shredded Mexican cheese blend (4 oz)
Macaroni and Brie with Crab
By lbgtdep
Makes: 8 servings Bake: 20 mins to 25 mins 350°F Cook: 16 mins
- Nonstick cooking spray
- 1 medium sweet onion, halved and thinly sliced
- 5 tablespoons butter
- 1 pound dried medium shell pasta
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups milk
- 1 pound Brie cheese, trimmed and chopped (reserve 8 small wedges for topping, if desired)
- 2 6 ounce can lump crabmeat, drained, flaked, and cartilage removed
- 3 slices firm white bread, torn into large pieces