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Recipes
Baked Squash Gratin
By Reen
Preheat the oven to 350 degrees
- 1 butternut squash - (abt 3 lbs) peeled, seeded, and cut into 1" cubes
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 cup freshly-grated Parmesan
- 1/4 cup purchased basil pesto
- 2 tablespoons unsalted butter cut 1/2" pieces, plus more for greasing
Chocolate Chip Cookie and Caramel-Peanut Butter Bars
By Reen
Preheat oven to 375° F and grease 9 x 13-inch jelly-roll pan
- Original Nestle Tollhouse Chocolate Chip Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- Caramel-Peanut Butter inspired by The Pioneer Woman:
- 1/2 cup Evaporated Milk
- 60 whole caramels, Unwrapped
- 1/2 cup peanut butter, melted
- 1/3 cup Semi-Sweet Chocolate Chips
Walnut and Rosemary Loaves
By Reen
1. Combine first 5 ingredients in a large bowl, stirring with a whisk
- 2 cups warm 1% low fat milk (100 to 110 degrees)
- 1/4 cup warm water (100 to 110)
- 3 tbs sugar
- 2 tbs butter, melted
- 2 tsp salt
- 2 packages dry yeast (about 4 1/2 tsp)
- 24.2 ounces all-purpose flour, divided (about 5 1/2 cups)
- 1 cup chopped walnuts
- 3 tbs chopped rosemary
- 1 large egg, lightly beaten
- Cooking spray
- 1 tbs yellow cornmeal
- 1 tbs 1% low-fat milk
- 1 large egg, lightly beaten
Key Lime Pie (Lighten Up from Cooking Light)
By Reen
Cooking Light July 2013
- Crust:
- 1 cup graham cracker crumbs
- 1 tablespoon brown sugar
- 1/8 teaspoon salt
- 1 ounce premium white chocolate, grated or finely chopped
- 2 tablespoons butter, melted and cooled
- 1 tablespoon canola oil
- Cooking spray
- Filling:
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 1/2 cup fresh Key lime juice or fresh lime juice
- 1/2 teaspoon grated lime rind
- 3 large egg yolks
- 1 (14-ounce) can fat-free sweetened condensed milk
- 3/4 cup frozen fat-free whipped topping, thawed
Strawberry Almond Tart
By Reen
Preheat oven to 425. For Shell: combine flour, almonds, 2 Tb powdered sugar and 1/2 c
- 3/4 c. flour
- 1/3 c. finely ground almonds
- 6 Tb powered sugar
- 1/2 c. + 2 Tb butter, room temp
- 1/2 c. almond paste
- 1 egg yolk
- 1 Quart strawberries, hulled
- 1 c. heavy cream
- 1 tsp vanilla
- 1 Tb sugar
Warm Vegetable Salad
By Reen
From Giada De Laurentiis
- 2 whole red peppers
- 1 1/2 pound assorted red and white new potatoes
- 3/4 pounds green beans, trimmed and halved
- 1 bunch scallions, sliced
- 1/2 cup chopped fresh flat-leaf parsley
- 2 cloves garlic, minced
- 2 tablespoons chopped oregano leaves
- 1 lemon, zested and juiced
- 2 tablespoons white wine vinegar
- 1/2 cup extra-virgin olive oil
Golden Mini Corn Cakes
By Reen
In bowl combine cooked corn, pepper, parsley and green onions
- 2 c. frozen corn, cooked
- 1/2 c. red pepper, finely chopped
- 2 Tb parsley, finely chopped
- 2 Tb green onion, chopped
- 1 c. pancake batter, made according to instructions
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tb butter, melted
Blueberry and Sweet Corn Slump
By Reen
Preheat oven to 400. Butter deep 2-QT baking dish
- 1 c. cornmeal
- 1 c. flour
- 1/2 c. brown sugar
- 1 Tb baking powder
- 1/3 c. butter
- 1/2 c. low fat milk
- 1 tsp vanilla
- 3 c. blueberries
- 2 c. fresh corn kernels
- 1/3 c. sugar
Essence (Emeril's Creole Seasoning)
By Reen
Combine all and store in air tight container
- 2 1/2 Tb paprika
- 1 Tb salt
- 2 Tb garlic powder
- 1/2 Tb black pepper
- 1 Tb onion powder
- 1 Tb cayenne pepper
- 1 Tb dried oregano
- 1 Tb dried thyme
ISU Cake Cookies
By Reen
Preheat oven to 350. Combine cake, egg and cool whip
- 1 pkg devil's food cake mix
- 1 lg egg
- 1/2 c. cool whip, room temp
- 1 c. chopped pecans (optional)
- 1/2 c. sifted powdered sugar