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Recipes
Macaroni and Cheese with Potato Chip Crust
By Reen
From the Neelys's
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 4 cups milk, warm
- 1 teaspoon dry mustard
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne pepper
- Dash salt and freshly ground black pepper
- Dash hot sauce
- Dash Worcestershire sauce
- 3 cups shredded Cheddar
- 1 pound cavatappi pasta, cooked al dente
- 1 cup crushed potato chips
- 5 slices cooked bacon, crumbled
- 1/2 cup freshly grated Parmesan, for topping
Pretzel Turtles
By Reen
Unwrap the caramels, then, using a rolling pin, roll out each one into a 1/8-inch-thick oval
- One 14-ounce bag (4 dozen) soft caramels
- One 10-ounce bag pretzel nuggets
- 12 ounces dark chocolate, finely chopped
- 2 cups natural almonds, toasted and finely chopped
Blueberry-Lemon Cake with Lemon Cream Cheese Frosting
By Reen
From BonAppetit
- Lemon Cream Cheese Frosting:
- 2 cups plus 6 tablespoons cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups fresh blueberries (about three 4.4-ounce packages)
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon peel
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 4 large eggs
- 2 8-ounce packages cream cheese, room temperature
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- Lemon peel strips (optional)
Warm Coconut Rice Pudding
By Reen
Calories: 228 Fat: 5.4g Saturated fat: 3g Monounsaturated fat: 1
- 1 cup water
- 1 cup uncooked instant rice
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups 2% reduced-fat milk, divided
- 2 large egg yolks
- 1 cup light coconut milk
- 1/4 cup flaked sweetened coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 tablespoon chopped pistachios
Guacamole
By Reen
Fork avocado until somewhat mashed but still chunky fold in rest of ingredients --------- To Store: Cover tightl...
- 2 ripe avacado-peeled and pitted
- 2 Tb finely chopped onion
- 1 tsp minced garlic
- 1 lime juiced
Chocolate Cinnamon Cream Pie
By Reen
Make crust: Preheat oven to 350°F with rack in middle
- For crust:
- 5 tablespoons unsalted butter, melted
- 1 1/2 cups cinnamon graham cracker crumbs (from about twelve 5-by 21/2-inch crackers)
- 2 tablespoons sugar
- 1/8 teaspoon salt
- For filling:
- 6 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked)
- 2 tablespoons cornstarch
- 1/3 cup packed light brown sugar, divided
- 2 whole large eggs
- 2 large egg yolks
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/8 teaspoon salt
- 1/2 stick unsalted butter, cut into tablespoons
- 1 teaspoon pure vanilla extract
- For whipped cream:
- 1 1/2 cups chilled heavy cream
- 5 tablespoons confectioners sugar
- 1/2 teaspoon cinnamon
- For chocolate curls:
- 1 (3-to 4-inch-thick) chunk bittersweet chocolate
Shrimp Spice Rub
By Reen
From Gourmet
- 3 tablespoons coriander seeds
- 3 tablespoons dried dill
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 1/2 teaspoons celery seeds
- 1 1/2 Turkish bay leaves or 3/4 California
- Equipment: an electric coffee/spice grinder
Chocolate Gooey Butter Cookies
By Reen
Preheat oven to 350 degrees F
- 1 (8-oz) brick cream cheese, room temperature
- 1 stick butter, at room temperature
- 1 egg
- 1 tsp vanilla extract
- 1 (18-ounce) box moist chocolate cake mix
- Confectioners' sugar, for dusting
Pretzel Bark
By Reen
Kraft Food & Family
- 1 c. chopped pretzels
- 1/3 c. chopped pecans
- 1 1/2 pkgs (8 squares each) semi-sweet chocolate melted
Green Elf Biscuits and Ham
By Reen
From Southern Living
- 12 oz frozen spinach souflee, thawed
- 2 3/4 c. baking mix
- 1/4 c. butter, room temp
- 1 lb thinly sliced ham
- 3 oz pkg shredded parmasan cheese
- 1/4 tsp ground red pepper
- 1 Tb spicy brown mustard