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Recipes
Brownie Mosaic Cheesecake
By Reen
To make the brownies, preheat the oven to 350°
- For the brownies:
- 4 oz. unsweetened chocolate, finely chopped
- 3/4 cup butter
- 1 3/4 cups sugar
- 3 eggs
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1 cup flour
- For the crust:
- 1 1/2 cups finely ground graham crackers
- 5 tbsp. unsalted butter, melted
- 1/3 cup sugar
- 1/8 tsp. salt
- For the cheesecake:
- 3 (8 oz.) packages cream cheese, softened
- 4 large eggs
- 1 tsp. vanilla
- 1 cup sugar
- For the ganache:
- 4 oz. bittersweet chocolate, finely chopped
- 1/2 cup plus 1 tbsp. heavy cream
- 2 tbsp. butter, cut into two pieces
Mexican Chocolate Cookies
By Reen
Cooking Light
- 5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped
- 3/4 cup all-purpose flour (about 3 1/3 ounces)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Dash of black pepper
- Dash of ground red pepper
- 1 1/4 cups sugar
- 1/4 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- Cooking spray
Confetti Corn
By Reen
Barefoot Contessa
- 2 tablespoons good olive oil
- 1/2 cup chopped red onion
- 1 small orange bell pepper, 1/2-inch diced
- 2 tablespoons unsalted butter
- Kernels cut from 5 ears yellow or white corn (4 cups)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves
Carrot Cupcakes
By Reen
From Country Living 457 each cupcake 21 g Fat 45 mg cholesterol 289 mg sodium 66 g carbs 1 g fiber 4 g prot
- Cupcakes:
- 1 1/2 c all purpose flour
- 1/2 c sugar
- 1/2 c light-brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp all spice
- 2 lg carrots, peeled and grated
- 3/4 c raisins
- 1 c finely chopped walnuts
- 3/4 c vegetable oil
- 1/3 c whole milk
- 1 tsp vanilla
- Frosting:
- 8 oz cream cheese
- 4 Tb unsalted butter
- 2 c powdered sugar
- 1 tsp vanilla
Chicken Enchilada Casserole
By Reen
1. Preheat oven to 425°. 2
- Cooking spray
- 4 bone-in chicken thighs, skinned
- 1/3 cup chopped fresh cilantro, divided
- 1 cup frozen corn kernels, thawed
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups chopped onion, divided
- 6 garlic cloves, minced and divided
- 1 cup fat-free, lower-sodium chicken broth
- 2/3 cup salsa verde
- 1/4 cup water
- 2 tablespoons chopped pickled jalapeño pepper
- 9 (6-inch) corn tortillas
- 1/4 cup (1 ounce) shredded sharp cheddar cheese
Spicy Shrimp Sliders
By Reen
Cooking Light July 2013
- 2 teaspoons dark sesame oil
- 1 tablespoon minced peeled fresh ginger
- 24 medium shrimp, peeled and deveined (about 12 ounces)
- 1/2 teaspoon kosher salt, divided
- 8 (1 1/4-ounce) wheat slider buns
- 2 tablespoons finely chopped celery
- 3 tablespoons canola mayonnaise
- 1 tablespoon plain 2% reduced-fat Greek yogurt
- 2 teaspoons finely chopped shallots
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon ground red pepper
- 8 small Bibb lettuce leaves
Seedy Crisps
By Reen
In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder
- 5 ounces whole-wheat flour
- 4 3/4 ounces all-purpose flour, plus additional for rolling
- 1/3 cup poppy seeds
- 1/3 cup sesame seeds
- 1 1/2 teaspoons table salt
- 1 1/2 teaspoons aluminum-free baking powder
- 3 tablespoons olive oil
- 6 1/2 ounces water
Mile High Lasagna Pie
By Reen
1 Preheat oven to 375°F 2 Cook lasagna noodles according to package directions
- 2 tablespoons olive oil
- 3 medium carrots, finely chopped
- 1 medium zucchini, finely chopped (2 cups)
- 1 red pepper, finely chopped
- 4 garlic cloves, minced
- 3 cups sliced fresh mushrooms
- 2 (6 ounce) packages prewashed baby spinach
- 2 tablespoons snipped fresh basil
- 1 beaten egg
- 1 (15 ounce) carton low-fat ricotta cheese
- 1/3 cup finely shredded parmesan cheese
- 1 (26 ounce) jar tomato and basil pasta sauce
- 14 dried lasagna noodles
- 2 cups shredded lowfat mozzarella cheese
Lemon Herb Chicken Braid
By Reen
Preheat oven to 375. Chop chicken and bell pepper
- 3 chicken breast, cooked & chopped
- 1 1/2 c. shredded mozzerella
- 1 red bell peper, diced
- 3 Tb parsley, chopped
- 1/3 c. grated parmesan cheese
- 1 egg
- 1 lemon
- 3/4 c. mayo
- 2 cloves garlic
- 1 tsp italian seasoning
- 2 pkg cresent rolls
Simple Strawberry Mousse
By Reen
Cooking Light May 2012
- 1 cup finely chopped strawberries
- 1/2 cup sugar, divided
- 5 tablespoons water, divided
- 3/4 teaspoon unflavored gelatin
- Dash of salt
- 2 large egg whites
- 1/4 teaspoon vanilla extract
- 1/2 cup heavy whipping cream