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Recipes
Grasshopper Torte
By Reen
Finely chop cookies; place in bowl
- 15 creme-filled chocolate sandwich cookies, finely chopped
- 3 tbsp. butter or margarine, melted
- 1 jar(7 oz.)marshmallow creme
- 1 tbsp. milk
- 3 cups softened frozen vanilla nonfat yogurt
- 1 container(8 oz.)frozen light whipped topping, thawed
- 1/2 tsp. peppermint extract
- 8 drops green food coloring
Poached Eggs on Onion Tartlets
By Reen
Preheat oven to 400. Slice onions
- TARTLET:
- 2 lg onion
- 4 Tb butter
- 1/3 c. cream
- 3 Tb goat cheese
- a few sprigs of thyme leaves
- 3/4 lb puff pastry, thawed
- 4 eggs, poached
Buttermilk-Soaked, Bacon-Fried Chicken in Gravy
By Reen
September 2015 Southern Living
- Chicken
- 1 1/2 cups buttermilk
- 2 tablespoons hot sauce (such as Tabasco)
- 1 chicken (about 2 1/2 lb.), cut into 4 pieces
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounces bacon, chopped into 1/2-inch pieces
- Vegetable oil, for frying
- Gravy
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 tablespoon dry sherry
- 1/2 teaspoon salt
Cooking Light's Shrimp Pad Thai
By Reen
Place noodles in a large bowl
- 8 ounces wide rice stick noodles (Banh Pho)
- 1/4 cup ketchup
- 2 tablespoons sugar
- 3 tablespoons fish sauce
- 1/2 teaspoon crushed red pepper
- 2 tablespoons vegetable oil, divided
- 1 pound medium shrimp, peeled and deveined
- 2 large eggs, lightly beaten
- 1 cup fresh bean sprouts
- 3/4 cup (1-inch) sliced green onions
- 1 teaspoon bottled minced garlic
- 2 tablespoons chopped unsalted, dry-roasted peanuts
Pecan Shortbread Cookies
By Reen
Cream butter, 1/2 cup sugar and vanilla with an electric mixer until mixture is light in color, 3 to 4 minutes
- 1 cup unsalted butter, room temperature
- 1/2 cup sugar, plus 2 Tbsp for sprinkling
- 1/2 tsp vanilla extract
- 1 3/4 cups all-purpose flour, plus more for rolling out dough
- pinch of salt
- 2 1/4 oz whole pecan halves (toasted- optional)
- 2 drops pure almond extract
Chocolate-Hazelnut Thumbprints
By Reen
Cooking Light
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 cup powdered sugar
- 1/3 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2 large egg yolks
- 1 teaspoon instant espresso (optional)
- 1/2 teaspoon vanilla extract
- 2/3 cup finely chopped hazelnuts, toasted
- 1/3 cup hazelnut-chocolate spread (such as Nutella)
Mom's Pie Crust
By Reen
Cut butter and lard into flour until corse crumbly dough forms
- 1/4 c. milk
- 5 Tb lard, cold
- 5 Tb butter, frozen
- 1 3/4 c. flour
Spinach Enchiladas
By Reen
Preheat the oven to 350 degrees
- 4 Poblano chile peppers - (abt 1 lb)
- 4 pounds fresh spinach stems removed, and well rinsed
- 8 tablespoons unsalted butter divided
- 1 cup chopped yellow onions
- 1 tablespoon chopped garlic
- 2 teaspoons chili powder
- 3/4 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1 pinch cayenne
- 1/2 cup all-purpose flour divided
- 2 cups half-and-half
- 1 cup cubed queso fresco or queso blanco
- 1 cup cubed Pepper Jack plus
- 1 cup grated Pepper Jack
- 1 cup grated cotija or Parmesan
- 2 tablespoons vegetable oil
- 12 corn tortillas
- 1 cup chicken stock
- 1 cup heavy cream
- Refried Beans (see recipe)
- Mexican Rice (see recipe)
Tarte Tartin
By Reen
Make pie dough with 1 1/2 cups flour, and chill while you prepare the apples
- 6 tbsp vanilla sugar
- 4 tbsp unsalted butter
- 8-10 Crisp Apples
- Juice of 1 lemon
Mexican Spiced Shortbread Cookies
By Reen
From Cooking Light
- Icing:
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/3 cup unsweetened cocoa
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon chipotle chile powder
- 1/8 teaspoon ancho chile powder
- 1/2 cup unsalted butter, softened
- 1/2 cup canola oil
- 3/4 cup powdered sugar
- 2 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1/2 cup 1% low-fat milk
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- Nuts:
- 1 teaspoon light brown sugar
- 1 teaspoon sea salt
- 1 teaspoon unsalted butter, softened
- 36 small pecan halves