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Recipes
Unrolled Cannoli Cookies
By kimfitz
Beat ricotta, marscapone and confectioners sugar with a mixer until smooth
- 1/4 cup ricotta
- 1/4 cup marscapone
- 1/4 confectioners sugar
- Mini chocolate chips
- cinnamon
- sugar
- grated orange zest
- waffle cookies or pizzelles
Kale Pasta Salad
By kimfitz
From Pioneer Woman
- Ingredients
- 1 pound Bowtie Pasta (farfalle)
- 3 Tablespoons Pine Nuts
- 1/4 cup Olive Oil
- 6 cloves Garlic, Minced
- 1/2 teaspoon Salt, More To Taste
- 1 teaspoon Black Pepper, More To Taste
- 1 bunch Kale, Finely Sliced
- 4 ounces, weight Parmesan Cheese, Shaved
- 2 Tablespoons Balsamic Vinegar (optional)
Swiss and Bacon Bread Bowl Dip
By kimfitz
Brown bacon in frying pan, drain on paper towels
- 8 slices center cut bacon, chopped
- 8 ounces softened cream cheese
- 1/2 cup mayonnaise
- 2 rounded teaspoons prepared Dijon style mustard
- 1 bunch scallions, chopped
- 1 round bread
Marathon Runners Energy Cookies
By kimfitz
Preheat oven to 350°. In a medium bowl, sift together the flours, baking soda, CINNAMON, salt and baking powder
- Add-ins:
- 1 Cup all-purpose flour
- 1 Cup whole-wheat flour
- 1 tsp. baking soda
- 1 tsp. PENZEYS CINNAMON
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 Cup shortening (Brynne prefers butterflavored
- sticks)
- 1 Cup brown sugar
- 1 Cup sugar
- 2 eggs
- 1 tsp. PURE VANILLA EXTRACT
- 1/3 Cup wheat germ
- 2/3 Cup oats (Brynne uses quick-cook, but
- old-fashioned work as well)
- 1 Cup cornflakes or your favorite granola
- 1 Cup bittersweet or dark chocolate chips
- + 1 Cup pecans
- 1/2 Cup tart dried cherries + 1/2 Cup flaked
- coconut + 1 Cup white chocolate chips
- zest of 1 orange (1tsp. MINCED ORANGE
- PEEL) + 1 Cup butterscotch chips
- 1 Cup dried date pieces + 1 Cup white
- chocolate chip
Asparagus Roll Ups
By kimfitz
Cook the asparagus according to the package directions and drain
- 1 (10 oz) package frozen asparagus spears or use fresh asparagus
- 20 slices thin white bread, crusts removed
- 8 ounces cream cheese, softened
- 1 egg
- 3 ounces freshly grated parmesan cheese
- 1 cup melted butter
Chive and Onion Hash Brown Potatoes
By kimfitz
In a small saucepan, combine the first five ingredients
- 1 1/2 cups half and half cream
- 1 cup spreadable chive and onion cream cheese
- 2 Tablespoons dried minced onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 packages (20 oz each) hash brown potatoes
- 2 cups shredded swiss or colby jack cheese
- 3 tablespoons minced fresh chives, divided
- 2 tablespoons butter, cubed
Asparagus Brie Soup
By kimfitz
Snap or cut off the white portion at the bottom of each asparagus spear and discard
- 1/2 pound asparagus
- 1 tablespoon salt
- 1/3 cup butter
- 1/4 cup flour
- 3 cups chicken broth
- 1/2 cup sweet white wine
- 1 cup heavy cream
- 1/2 cup brie, rind removed and cut into chunks
Snacky Crackers
By kimfitz
In a small bowl, combine the oil, ranch dressing mix, lemon pepper, garlic and dill weed
- 1 cup canola oil
- 2-3 tablespoons buttermilk ranch dry dressing mix
- 1 1/2 tablespoons lemon pepper
- 1/4 teaspoon granulated garlic powder
- 1/4 teaspoon dill weed
- 2 (9oz) bags oyster crackers
John's Basil Provolone Pizza
By kimfitz
I use olive oil to coat the pan before I unroll the pizza crust and then brush it on top with olive oil
- 1 pillsbury ready pizza crust in tube
- 1 package provolone cheese slices
- 4 to 6 Roma Tomatoes, sliced
- parmesean cheese
- Fresh basil leaves
- olive oil
Vegetarian Enchiladas
By kimfitz
Preheat oven to 400 degrees
- 1 (12oz) bag frozen corn, thawed
- 1 (15oz) can pinto beans
- 1 (14oz) can diced tomatoes
- 1 medium zucchini cut into 1/2 inch dice
- 1 (4.5) can chopped green chilies
- 2 cups shredded cheddar
- 1 cup shredded Monterey Jack
- salt and pepper
- 12 (8 inch) flour tortillas
- 1 cup enchilada sauce