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Recipes
Almond Pastry Puffs
By Reen
In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs
- FROSTING:
- 2 cups all-purpose flour, divided
- 1/4 teaspoon salt
- 1 cup cold butter, divided
- 2 tablespoons plus 1 cup cold water, divided
- 1/4 teaspoon almond extract
- 3 eggs
- 1-1/2 cups confectioners' sugar
- 2 tablespoons butter, softened
- 4 teaspoons water
- 1/4 teaspoon almond extract
- 2/3 cup chopped almonds, toasted
Magic Cookie Bars
By Reen
Preheat oven to 350. Melt butter in a 13 x 9 baking dish, spread graham cracker crumbs on bottom
- 1/2 cup butter, melted
- 1 1/2 cup graham cracker crumbs
- 1 can sweetened condensed milk
- 1 (6oz) bag of semi sweet morsels
- 1 (3 1/2oz) bag coconut
- 1 cup chopped nuts
Zesty Chicken En Papillote
By Reen
Phase 1 of South Beach
- 2 chicken breast
- 6 wedges laughing cow cheese
- 1 red pepper, juilenned
- 1 zucchini, juilenned
- Parchment paper
Peanut Butter and Chocolate Dipped Pretzels
By Reen
serving size: 3 pretzels Calories: 135 Fat: 6
- 4 ounces semisweet chocolate, chopped
- 1/4 cup creamy peanut butter
- 30 braided honey-wheat pretzel twists (such as Snyder's of Hanover)
Bruschetta 'n Cheese-Stuffed Chicken Breast
By Reen
HEAT oven to 350ºF. 1 MIX tomatoes, 1/2 cup cheese and basil in medium bowl
- What You Need
- 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
- 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 1/4 cup chopped fresh basil
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 8 small boneless skinless chicken breast halves (2 lb.) 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
Grilled Lemon Chicken Salad With Dill Cream Dressing
By Reen
Combine 1/2 cup dill, 1/2 cup olive oil, 3 tablespoons lemon juice, shallot, and 2 teaspoons lemon peel in large bo...
- 3/4 cup chopped fresh dill
- 1/2 cup olive oil plus
- 2 tablespoons olive oil
- 4 tablespoons fresh lemon juice
- 1 large shallot finely chopped
- 3 teaspoons grated lemon peel
- Salt to taste
- Freshly-ground black pepper to taste
- 4 large boneless skinless chicken breast halves
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 pound red-skinned potatoes unpeeled, and cut into 1/2" cubes
- 1 pound medium zucchini cut on diagonal
- into 1/4"-thick slices
- 3 celery stalks thinly sliced
- 1 cup coarsely-chopped pitted large green
- Sicilian olives ( or other brine-cured green olives)
Barbecue Chicken Sandwiches with Buttermilk Slaw
By Reen
1. Pat chicken dry with paper towels and season with salt and pepper
- Serve with bread-and-butter pickles, extra hot sauce, and plenty of napkins.
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and pepper
- 3 tablespoons unsalted butter
- 3/4 cup barbecue sauce
- 1/2 cup plus 1 tablespoon cider vinegar
- 1 tablespoon hot sauce
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1 (16-ounce) bag shredded coleslaw mix
- 4 hamburger buns
Carrot-Ginger Cupcakes with Spiced Cream Cheese
By Reen
Preheat oven to 350. Prepare cake batter as directed on package; stir in carrots, ginger, ¾ tsp of the cinnam...
- 1 pkg (2 layer size) spice cake mix
- ¾ cup shredded carrots
- 1 T ground ginger
- 1 tsp ground cinnamon, divided
- ½ cup walnut pieces, toasted
- 1 pkg cream cheese, softened
- 2 cups thawed Cool Whip
TGI Friday's Artichoke & Spinach Dip
By Reen
1. Combine all ingredients
- 1/2 Cup Sour Cream
- 1/2 Cup Mayonaise
- 1/2 Cup Parmesan Cheese (grated)
- 1/2 Cup Mozzarella Cheese (cubed)
- 1-2 Tsp. Minced Garlic
- 1 (10 oz.) Package Frozen Spinach, thawed and squeezed of its juices
- 1 (14 oz.) Jar Artichoke Hearts, chopped
- Diced Tomatoes (optional)
Gyoza - Pot Stickers
By Reen
Combine pork, vegetables and seasonings in a medium mixing bowl
- 3/4 lb. ground pork
- 18 oz. can water chestnuts, minced
- 1/2 C finely chopped green onions
- 1/3 C chopped fresh mushrooms (optional)
- 2 T soy sauce
- 1 tsp crushed garlic
- 1 12 oz. package Gyoza wraps
- 2 T water
- 1 T cornstarch
- cooking oil
- Sesame oil
- Water or chicken broth