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Recipes
Almond Shortbread
By Reen
Preheat oven to 325. With electric mixer, beat butter on high for about 3 mins or until very soft and light
- 1 c. butter, room temp
- 7 oz almond paste
- 1/2 c. sugar
- 1/4 tsp vanilla
- 2 c. flour
- 2 Tb milk (optional)
Lemon Dill Chicken
By Reen
Phase 1 S
- 2 chicken breast
- 2 Tb olive oil
- 2 Tb lemon juice
- 2 cloves garlic, pressed
- 1/2 tsp dill weed
Candied Walnut, Pear, and Leafy Green Salad
By Reen
1. Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as nee...
- 1/3 cup sugar
- 2/3 cup chopped walnuts, toasted
- Cooking spray
- 1/2 teaspoon kosher salt, divided
- 2 tablespoons white balsamic vinegar
- 1 1/2 teaspoons Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers, chopped
- 4 cups torn green leaf lettuce
- 4 cups chopped romaine lettuce
- 4 cups chopped radicchio
- 1 ripe red Anjou pear, thinly sliced
- 1/4 teaspoon freshly ground black pepper
Irish Cream Cakes
By Reen
Preheat oven to 350 Combine cake mix, Irish Cream, chocolate chips, eggs and pudding mix and oil in a large mixi...
- Glaze:
- 1 pkg white cake mix
- 1 1/2 cups Irish Cream
- 1 cup mini chocolate chips
- 4 eggs
- 1 pkg instant vanilla pudding mix (6oz)
- 1/2 cup vegetable oil
- 3 cups confectionary sugar
- 1 cup Irish Cream
Fresh Coconut Cake
By Reen
Cake: 1.Preheat oven to 500°
- Cake:
- 1 fresh coconut (Choose one with a lot of liquid.)
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs, beaten
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- Frosting:
- 3 egg whites
- 1 2/3 cups sugar
- 1/4 cup white corn syrup
- 1/4 cup coconut milk (optional)
- 1 dash salt
- 1 teaspoon vanilla extract or lemon juice
Ginger Cookies
By Reen
Cream shortening and sugar
- 3/4 cup shortening
- 1 cup sugar
- 1 egg
- 4 Tbs. Molasses
- 2 cup flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ginger
- 1 tsp. cinnamon
- 1/2 tsp. cloves
Chicken Sausage Skillet
By Reen
Saute onion, pepper, mushrooms and zucchini in oil until tender
- 1 onion, thinly sliced
- 1 green pepper, thinly sliced
- 1 cup sliced zucchini
- 2 T olive oil
- 1/2 - 3/4 lb. chicken breast, thinly sliced
- 1/2 - 3/4 lb. Italian sausage links, cut into 1/2" pieces
- 2 14 1/2 oz. cans diced tomatoes, undrained
- 1 garlic clove, minced
- 3/4 tsp. basil
- 3/4 tsp. oregano
- Hot cooked rice or pasta
Chocolate Surprise Cookies
By Reen
Preheat overn 350. Combine the butter and brown sugar, until light and fluffy
- 3/4 c. butter, room temp
- 1/3 c. firmly packed brown sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 c. flour
- 1/8 tsp cinnamon
- 25 hershy kisses
- 1 1/2 Tb powder sugar
- 3/4 tsp cocoa powder
Meyer Lemon Chicken Piccata
By Reen
1. Split chicken breast halves in half horizontally to form 4 cutlets
- 2 (8-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, divided
- 1/3 cup sauvignon blanc or other crisp, tart white wine
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/3 cup fresh Meyer lemon juice (about 3 lemons)
- 2 tablespoons capers, rinsed and drained
- 1/4 cup chopped fresh flat-leaf parsley
No-Knead overnight parmesan and thyme rolls
By Reen
1. dissolve yeast in 2 tbsp warm water in a large bowl; let stand 5 minutes or until bubbly 2
- 1/2 tsp dry yeast
- 2 tbsp warm water (100-110)
- 2 tbsp evoo, divided
- 1 tsp dried thyme
- 1/3 cup 2% milk
- 1/2 cup grated parm-reggiano cheese, divided
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 1 large egg, lightly beaten
- 1.1 oz whole-white white flour
- 5.6 oz all-purpose flour, divided
- cooking spray
- 1.2 tsp cracked black pepper