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Recipes
Crispy Chocolate Treats
By Reen
CRUSHpeanuts into small pieces; set aside
- Substitute:
- 1/2 cup PLANTERS Dry Roasted Peanuts
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
- 2-1/2 cups corn flakes
- 1/2 cup dried cranberries
- 24 JET-PUFFED HOLIDAY MALLOWS Marshmallows
- Prepare using 1-1/3 pkg. (6 squares each) BAKERS White Chocolate (8 squares).
- Substitute JET-PUFFED Miniature Marshmallows, drained halved maraschino cherries or halved glazed candied cherries for the JET-PUFFED HOLIDAY MALLOWS Marshmallows.
- How to Store: Store in tightly covered container at room temperature.
Michala's Cheese Ball
By Reen
Mix all together until well blended Form into ball Top with chives and chill
- 2-8 oz cream cheese, room temp
- 2 c. shredded cheese
- 1/2 c. butter, room temp
- 2 Tb mayo
- dash Worchester
- dash onion & garlic powder
- Fresh diced chives
Cherry Breakfast Cake
By Reen
Preheat the oven to 350°
- 4-1/2 cups flour
- 1-1/2 cups firmly packed brown sugar
- 1 teaspoon salt
- 3 sticks (12 ounces) unsalted butter, melted
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- Two 10-ounce bags frozen cherries, thawed and drained
Peach, Lime, and Cardamom Sauce
By Reen
From BonAppetit
- 1 tablespoon fresh lime juice
- 4 (8- to 9-ounce) peaches, peeled, halved, pitted, thinly sliced
- 1 cup water
- 1/2 cup sugar
- 1/2 teaspoon ground cardamom
Baked Lobster & Brie Dip (CE)
By Reen
Preheat oven to 375°F. In a large skillet, heat oil on medium-high
- 2 tsp olive oil
- 2 cloves garlic, minced
- 6 cups baby spinach, lightly packed
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup nonfat plain Greek yogurt
- 1/2 cup low-fat plain cream cheese, softened
- 1 tbsp fresh lemon juice
- Pinch ground cayenne pepper
- 1 1/2 cups chopped cooked lobster meat
- 1 1/2 cups low-fat Brie cheese, diced (about 7 oz)
- 2 tbsp each chopped fresh chives and flat-leaf parsley
- Sea salt and fresh ground pepper, to taste
Tiramisu
By Reen
Grease a 15- by 10- by 1-inch pan with butter
- 6 large eggs yolks
- 1/4 c. sugar
- 1 1/2 c. espresso
- 1/2 c.dark rum
- 16 oz mascarpone
- 30 lady fingers
- Dark chocolate shavings
Parmesan Flats
By Reen
In a small bowl, stir the sugar into the lukewarm water
- 2 teaspoons sugar
- 1/2 cup lukewarm water (105° to 115°) One 1/4-ounce envelope dry yeast
- 6 cups flour
- 1/3 cup extra-virgin olive oil
- 1 1/4 pounds parmesan cheese, 1 cup finely grated & 4 cups shredded
Blueberry-Lemon Sauce
By Reen
from BonAppetit
- 6 tablespoons sugar
- 4 teaspoons cornstarch
- 4 teaspoons fresh lemon juice
- 1 cup water
- 2 1/2 cups fresh blueberries, divided
- 1 teaspoon finely grated lemon peel
Limoncello Freeze
By Reen
1. Combine curd and liqueur in a small bowl, stirring with a whisk to blend
- 1/4 cup lemon curd
- 2 1/2 tablespoons Limoncello (lemon-flavored liqueur)
- 2 cups vanilla low-fat ice cream
- 4 vanilla meringue cookies, crushed (about 1/2 cup)
Avocado-Corn Chowder with Grilled Chicken
By Reen
Cooking Light 2011
- 2 ripe avocados, divided
- 1 1/2 cups water
- 1/2 cup fresh orange juice
- 1 teaspoon honey
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon ground red pepper (optional)
- 12 ounces skinless, boneless chicken breast
- 1 teaspoon olive oil
- 1 small garlic clove, cut in half
- 1 1/2 cups fresh corn kernels (about 3 ears)
- 1 cup chopped red bell pepper
- 1/3 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 4 lime wedges