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Recipes
Raspberry Vinaigrette Dressing
By bbaker4212
1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper
- 1/2 * 1/2 cup vegetable oil
- 1/2 * 1/2 cup raspberry wine vinegar
- 1/2 * 1/2 cup white sugar
- 2 * 2 teaspoons Dijon mustard
- 1/4 * 1/4 teaspoon dried oregano
- 1/4 * 1/4 teaspoon ground black pepper
Baked Penne with Italian Sausage
By bbaker4212
1. Preheat oven to 350 degrees F (175 degrees C)
- 1 * 1 (12 ounce) package dry penne pasta
- 2 * 2 teaspoons olive oil
- 1 * 1 pound mild Italian sausage
- 1 * 1 cup chopped onion
- 1/2 * 1/2 cup white wine
- 1 * 1 (15 ounce) can tomato sauce
- 1 * 1 (14.5 ounce) can diced tomatoes with garlic
- 1 * 1 (6 ounce) can tomato paste
- 2 * 2 cups shredded mozzarella cheese
Sun Dried Tomato and Feta Cheese Spread
By bbaker4212
Combine the butter, cheeses, garlic, and shallot thoroughly in a food processor or mixer
- 2 sticks cold butter, cut into pieces
- 12 oz Feta Cheese, cut into pieces
- 8 oz Cream Cheese, cut into pieces
- 2 cloves garlic
- 1 shallot
- 1/2 cup pine nuts, toasted
- 1 cup minced sun-dried tomatoes
- 1 cup pesto
- White pepper, to taste
Raspberry-Balsamic Glazed Chicken
By bbaker4212
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot
- 1 teaspoon vegetable oil
- Cooking spray
- 1/2 cup chopped red onion
- 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, divided
- 4 (4-ounce) skinned, boned chicken breast halves
- 1/3 cup seedless raspberry preserves
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon pepper
Baked Brunch Omelet
By bbaker4212
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 (1 pound) loaf white bread, cut into cubes
- 1 1/2 pounds Cheddar cheese, shredded
- 1 cup cubed cooked ham
- 8 eggs
- 2 cups milk
- 1 pinch salt
- 1 dash hot pepper sauce, or to taste
- 1/4 cup chopped green onion