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Recipes
Oatmeal Cookie Peach Cobbler
By Reen
Preheat oven to 350. Prepare topping: place first 3 ingredients in a large bowl; beat with a mixer at medium spee...
- Topping:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter,softened
- 2 tsp vanilla
- 1 large egg
- 1 cup flour
- 1 cup old fashioned rolled oats
- 1/2 tsp baking powder
- 1/2 tsp salt
- Filling:
- 11 cups sliced, peeled peaches (about 5 pounds)
- 1/3 cup sugar
- 2 tbsp flour
- 2 tbsp fresh lemon juice
- Cooking spray
Basil Chicken Meatballs with Ponzu Sauce
By Reen
1. Preheat oven to 425 degrees 2
- Meatballs:
- 2/3 cup panko bread crumbs
- 1/3 cup flaked sweetened coconut
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh basil
- 2 tablespoons sweet chili sauce
- 2 teaspoons minced garlic
- 1 1/2 teaspoons fish sauce
- 1 1/2 pounds ground chicken
- 2 large egg whites, lightly beaten
- Cooking spray
- Sauce:
- 1/4 cup lower-sodium soy sauce
- 2 tablespoons small basil leaves
- 1 tablespoon chopped green onions
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons water
- 1 1/2 teaspoons mirin (sweet rice wine)
- Dash of crushed red pepper
- Additional ingredients:
- Small basil leaves (optional)
- Chopped green onions (optional)
Coconut Shortbread
By Reen
Preheat oven to 350. Beat everything but chocolate chips, until dry ingredients are moistened
- 4 c. flaked coconut
- 2 c. flour
- 1 c. butter, softened
- 1 1/2 tsp vanilla
- 1 c. chocolate chips (optional)
Chicken Florentine Style
By Reen
Sprinkle the chicken with salt and pepper
- 4 boneless skinless chicken breasts
- Salt to taste
- Freshly-ground black pepper to taste
- All-purpose flour for dredging
- 6 tablespoons unsalted butter - (3/4 stick)
- 2 tablespoons sliced shallots
- 1 tablespoon chopped garlic
- 1 1/2 cups dry white wine
- 1 cup whipping cream
- 1 tablespoon chopped fresh Italian parsley
- 2 packages frozen cut-leaf spinach - (10 oz ea) thawed, drained
Peaches & Cream Cobbler
By Reen
Line 9x13 with 1 crecent rolls, press seems together
- 2 Pkg Crescent Rolls
- 2 8oz Cream cheese-Softened
- 1 c. sugar
- 1 tsp. vanilla
- 1/4 c. butter melted
- 2 lg cans sliced peaches-drained
Creamy Corn with Chives
By Reen
Puree 2 cups of kernels, reserving remainder, and all of juice in a food processor 2 mins,scraping down sides
- 4 ears of corn, shucked & scraped
- 3/4 tsp cornstarch
- 1/4 c. finely chopped onion
- 2 Tb butter
- 1/3 c. water
- 2 Tb minced fresh chives
Spanakopita
By Reen
* Note: To substitute frozen spinach, use two 10-ounce packages for every 3 pounds of fresh
- 3 pounds spinach see * Note
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion peeled, chopped
- 2 garlic cloves crushed
- 6 eggs
- 1/2 pound feta cheese crumbled
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon crushed dried oregano
- 1/4 teaspoon crushed dried rosemary
- 1/4 teaspoon ground nutmeg
- 10 sheets phyllo dough
- 1/4 cup olive oil
Shaved Summer Squash Salad with Prosciutto Crisps
By Reen
Nutritional Information Serving size: 3/4 cup Amount per serving Calories: 68 Fat: 4
- 1 medium zucchini
- 2 medium yellow squash
- 1/4 teaspoon salt
- 2 tablespoons thinly sliced fresh mint
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 3 thin slices prosciutto (1 ounce), chopped
- 1/4 cup (1 ounce) crumbled ricotta salata or feta cheese
Parsley Longuine
By Reen
From CuisineAtHome
- 4 oz dry linguine
- 2 Tb unsaletd butter
- 1 Tb fresh parsley, minced
- 1/2 lemon, juiced
- salt & pepper to taste
Lily Cookies
By Reen
Cream together butter and cream cheese
- 1/2 c butter, room temp
- 4 1/2 oz cream cheese, room temp
- 2 c flour
- Jam, any flavor