Reen's profile page
Recipes
Brisket with BBQ Sauce
By Reen
Pour liquid smoke over brisket
- 4 lbs lean beef brisket
- 2 Tb liquid smoke
- 1 Tb onion powder
- 1 Tb garlic powder
Chicken with Pepperoni-Marinara Sauce
By Reen
1. Preheat broiler to high
- 1/2 tsp minced garlic
- 16-20 slices of pepperoni, chopped
- 1/4 tsp dried oregano
- 1 1/2 c. of your favorite Marinara Sauce
- 2 tbsp chopped fresh basil
- 2 tsp olive oil
- 1 1/2 pound chicken cutlets (I used chicken tenders--and I've used frozen and thawed, both work)
- Salt and Pepper for seasoning
- 1 cup shredded part-skim mozzarella cheese
Open-Faced Chicken Club Sandwiches
By Reen
Calories: 400 Fat: 18g Saturated fat: 3
- 1 tablespoon olive oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons fresh lemon juice
- 3 tablespoons canola mayonnaise
- 1 ripe peeled avocado, coarsely mashed
- 4 (1-ounce) slices sourdough bread, toasted
- 4 pieces green leaf lettuce
- 2 plum tomatoes, each cut into 6 slices
- 4 slices center-cut bacon, cooked and drained
Milk Chocolate Cinnamon Truffles
By Reen
from Emily Luccetti
- 3/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 10 ounces Guittard milk chocolate wafers (no substitute), finely chopped
- ¹⁄3 cup cocoa powder
Endive Spears with Spicy Goat Cheese
By Reen
Cooking Light January/February 2011
- 1/2 cup (4 ounces) goat cheese
- 1/3 cup plain fat-free Greek yogurt
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 garlic clove, pressed
- 1 1/4 teaspoons Hungarian sweet paprika, divided
- 36 Belgian endive leaves (about 3 heads)
Emeril's BBQ Sauce
By Reen
In large pt. heat oil over medium-high heat
- 2 Tb vegetable oil
- 3/4 c. chopped onion
- 2 Tb chopped garlic
- 4 c. ketchup
- 1/2 c. brown sugar
- 2 Tb cane syrup
- 1/2 c. apple cider vinegar
- 1/2 c. yellow mustard
- 1/4 c. worcestershire sauce
- 3 Tb hot red pepper flakes
- 2 Tsp Essence
Chocolate Chunk Bread Puddings
By Reen
Preparation * Preheat oven to 350°
- Ingredients
- 1 3/4 cups (1/2-inch) cubed Hawaiian sweet bread
- 2/3 cup 2% reduced-fat milk
- 2 tablespoons sugar
- 1 1/2 tablespoons unsweetened cocoa
- 1 tablespoon Kahlúa (coffee-flavored liqueur)
- 1/2 teaspoon vanilla extract
- 1 large egg, lightly beaten
- Cooking spray
- 1 ounce semisweet chocolate, coarsely chopped
- 2 tablespoons frozen fat-free whipped topping, thawed
Pecan Wine Cake
By Reen
From "Simply Perfect Italian" 2005
- 1 1/3 cups granulated sugar
- 1 2/3 cups packed brown sugar
- 1 cup butter, softened (2 sticks)
- 4 eggs
- 3 1/3 cups unbleached all-purpose flour
- 1/4 teaspoon ground mace (can use nutmeg instead)
- 1/8 teaspoon salt
- 1 1/3 cups fruity white wine
- 1 cup pecans, coarsely chopped
- Sifted powdered sugar (optional)
Southwestern Taco Pot Pie
By Reen
Preheat the oven to 400 degrees F
- 1 pound lean ground beef
- 1 (1.25-ounce) package Taco Seasoning Mix
- 1/3 cup water
- 1 tablespoon oil
- 1 (1-pound) package frozen green, red and yellow peppers and onions*
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 (11-ounce) can whole kernel corn, drained
- 1/2 cup salsa
- 1 (15-ounce) package refrigerated pie crusts, softened as directed on package
- 8 ounces (2 cups) shredded cheese recommended: Colby/Monterey blend or Mexican blend
Chocolate Chip Oats n' Caramel Cookie Squares
By Reen
Heat oven to 350°F. In large bowl, break up cookie dough
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
- 1 cup quick-cooking oats
- Dash salt, if desired
- 2/3 cup SMUCKER'S® Caramel Ice Cream Topping
- 5 tablespoons Pillsbury BEST® all-purpose flour
- 1 teaspoon vanilla
- 3/4 cup Fisher® Chef's Naturals® Chopped Walnuts
- 1 cup Hershey's® semi-sweet baking chips (6 oz)