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Recipes
Low-Cal Fettuccine Alfredo
By CJKK
Recipe courtesy Food Network Magazine
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 teaspoon grated lemon zest
- 2 teaspoons all-purpose flour
- 1 cup low-fat (2%) milk
- Kosher salt
- 2 tablespoons Neufchtel or low-fat cream cheese
- 3/4 cup grated parmesan cheese, plus more for topping
- 3 tablespoons chopped fresh parsley
- 12 ounces fresh fettuccine
- Freshly ground pepper
make-ahead spaghetti
By CJKK
Grease 12x8-inch (2-quart) baking dish
- 1 1
- (7-oz.) pkg. uncooked ready-cut spaghetti (short curved pasta) or elbow macaroni
- 1 1
- cup water
- 1 1
- (28-oz.) jar spaghetti sauce
- 12 12
- frozen precooked Italian meatballs
- 2 2
- tablespoons shredded fresh Parmesan cheese
- 2 2
- tablespoons finely chopped fresh parsley
BLACKBERRY CHEESECAKE BARS ON A VANILLA PECAN CRUST
By CJKK
Preheat the oven to 350 degrees F
- Crust:
- nonstick foil
- One 11-ounce box vanilla wafers
- ½ cup pecans
- 1 stick (1/2 cup) butter, melted
- 1½ teaspoons vanilla
- Filling:
- Three 8-ounce packages cream cheese
- 1½ cups sugar
- 4 eggs
- ½ cup sour cream
- Topping:
- 4 cups fresh blackberries
- 1 cup sugar
- 1 tablespoon cornstarch
Raspberry Truffle Tart
By CJKK
Directions Heat oven to 375 degrees F
- Crust:
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 1 egg white
- 2 tablespoons ground almonds
- Filling:
- 6 ounces semisweet baking chocolate, broken into pieces
- 1/4 cup butter
- 2 egg yolks
- 2 teaspoons raspberry-flavored liqueur (optional)
- 2 cups fresh raspberries
- Topping:
- 1/4 cup seedless raspberry jam
- 1/4 teaspoon almond extract
- 1 ounce semisweet baking chocolate
- 1 teaspoon vegetable oil
- 1/4 cup sliced almonds
- Mint leaves
Lobster Bisque
By CJKK
Directions Heat some olive oil over medium-high heat to sauté the shallots, garlic, and onions for 1 minute
- 1/2 pound lobster meat
- 6 tablespoons dry sherry
- 2 tablespoon minced shallots
- 3 tablespoons chopped green onions
- 3 crushed garlic cloves
- 1/4 cup white wine
- 2 cups heavy whipping cream
- 4 tablespoons butter
- 1 teaspoon paprika
- 1 cup hot water
- 1 teaspoon dried thyme
- 3 teaspoons Worcestershire sauce
- 4 ounces tomato paste
- 1 teaspoon lobster base
- Olive oil
Balsamic-Glazed Steak Rolls
By CJKK
1 Rub each side of the steak slices with a little extra virgin olive oil
- For the Rosemary Balsamic Glaze:
- 8 thin slices sirloin or flank steak (length and width according to personal preference)
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- Fresh rosemary, chopped
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 medium zucchini, sliced into thin strips
- 1 medium yellow onion, halved and then thinly sliced
- A few white button or cremini mushrooms, cut into thin strips
- 1 teaspoon extra-virgin olive oil
- 1 large clove garlic, minced
- 1/4 cup dark balsamic vinegar
- 2 tablespoons dry red wine
- 2 teaspoons brown sugar
- 2 sprigs fresh rosemary
- 1/4 cup Progresso™ beef-flavored broth
Alton Brown Buffalo Wings
By CJKK
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring t...
- 12 whole chicken wings
- 3 ounces unsalted butter
- 1 small clove garlic, minced
- 1/4 cup hot sauce
- 1/2 teaspoon kosher salt
Crock-Pot Buffalo Chicken Dip
By CJKK
In a large crockpot add chicken, cream cheese, cheddar, buffalo sauce, and ranch
- For serving:
- 1 rotisserie chicken, shredded
- 3 (8-oz.) blocks cream cheese
- 2 c. shredded cheddar
- 3/4 c. buffalo sauce
- 1/2 c. ranch dressing
- 1/2 c. crumbled blue cheese
- Freshly chopped chives, for garnish
- Sliced baguette
- Celery sticks
- Carrots
Best Chicken Ever
By CJKK
Directions Preheat oven to 350 degrees F (175 degrees C)
- 6 skinless, boneless chicken breasts
- 2 cups sour cream
- 2 cups crushed cornflakes cereal
- 1 teaspoon Italian-style seasoning
- 6 tablespoons butter, melted
Red Velvet Thumbprints
By CJKK
Heat oven to 350°F. Line cookie sheet with cooking parchment paper
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 4 teaspoons red food color
- 1 teaspoon vanilla
- 2 1/2 cups Gold Medal® all-purpose flour
- 3 tablespoons unsweetened baking cocoa
- 1/4 teaspoon salt
- 1 bag (11 oz) white vanilla baking chips (about 2 cups)