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Recipes
Pecan-topped Pumpkin Bread
By Reen
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife
- 3 1/3 cups all-purpose flour (about 15 ounces)
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 cups granulated sugar
- 1/2 cup egg substitute
- 1/2 cup canola oil
- 1/2 cup low-fat buttermilk
- 2 large eggs $
- 2/3 cup water
- 1 (15-ounce) can pumpkin
- Cooking spray $
- 1/3 cup chopped pecans
Sour Cream Coffeecake Muffins
By Reen
Preheat oven to 400°. Combine first 3 ingredients; set aside
- 1/2 cup packed dark brown sugar
- 1/4 cup chopped pecans
- 1 1/2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 1/2 cup egg substitute
- 1 cup reduced-fat sour cream
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Cooking spray
- 6 tablespoons powdered sugar
- 3 teaspoons fresh orange juice
- Dash of salt
Salted Chocolate Caramel Pretzel Bark
By Reen
makes 1 sheet of bark Wrap a baking sheet with tin foil
- 1 cup (2 sticks) of unsalted butter
- 1 cup light brown sugar
- bag of mini pretzels
- 12-oz bag of semi-sweet chocolate chips
- sea salt
Rice Krispie Treats
By Reen
Melt butter in large saucepan over low heat
- 3 tbsp. Butter
- 1 pkg. Regular Marshmallows (about 40)
- 6 cups Rice Krispies Cereal
- Cooking Spray
Potato-Chorizo Taco with Simple Avacdo Salsa
By Reen
In medium saucepan bring about 1 QT water to boil
- TACO:
- 3 med size potato , peeled and cut into 1/2 in cubes
- 12 oz chorizo, remove from casing
- 1 sm onion, finely chopped
- 1 garlic clove, peeled
- SALSA:
- 1 garlic clove
- fresh green chilies
- 1 large avacodo
- 12 warm corn tortillas
Butterscotch Pudding-Cooking Light
By Reen
May 2012 Cooking Light
- 1 cup whole milk, divided
- 2 1/2 tablespoons cornstarch
- 1 1/2 cups 2% reduced-fat milk
- 1 cup packed dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 large egg yolks
- 1 tablespoon cold butter
Crab Cakes with Spicy Remoulade (Cooking Light 2012)
By Reen
1. To prepare crab cakes, drain crabmeat on several layers of paper towels
- Crab cakes:
- 1 pound jumbo lump crabmeat, shell pieces removed
- 2 tablespoons finely chopped green bell pepper
- 1 1/2 tablespoons canola mayonnaise
- 1/4 teaspoon black pepper
- 2 green onions, finely chopped
- 1 large egg, lightly beaten
- 1 cup panko, divided
- 2 tablespoons canola oil, divided
- Remoulade:
- 1/4 cup canola mayonnaise
- 2 teaspoons minced shallots
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
- 1 1/2 teaspoons Dijon mustard
- 3/4 teaspoon capers, chopped
- 3/4 teaspoon white wine vinegar
- 1/4 teaspoon ground red pepper
Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting
By Reen
HEAT oven to 350ºF. BEAT first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups
- 1 pkg. (2-layer size) spice cake mix
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 can (15 oz.) pumpkin
- 1/4 cup oil
- 3 eggs
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup butter, softened
- 1 tsp. vanilla
- 1 pkg. (16 oz.) powdered sugar
- 1-1/2 tsp. ground cinnamon
Ham Florentine Wreath
By Reen
Preheat oven to 375. Mix ham,onion, cheese, spinach, may and tomatoes
- 2 pkg crescent roll
- 8 oz cubed ham
- 1/4 c. green onion
- 1 c. swiss cheese, shredded
- 1 pkg frozen spinach, thawed and drained
- 1/4 c. mayo
- 2 plum tomotes
- 1 egg
- 1/4 c. sliced almonds
Overnight Cherry Danish Recipe
By Reen
Taste of Home
- ICING:
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm 2% milk (110° to 115°)
- 6 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons salt
- 1 cup cold butter, cubed
- 1-1/2 cups warm half-and-half cream (110° to 115°)
- 6 egg yolks, lightly beaten
- 1 can (21 ounces) cherry pie filling
- 2 tablespoons butter, softened
- 3 cups confectioners' sugar
- 1/4 teaspoon vanilla extract
- Dash salt
- 4 to 5 tablespoons half-and-half cream