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Recipes
Greek-Spiced Baked Shrimp
By Reen
Preheat oven to 375°F with rack in middle
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 3 tablespoon extra-virgin olive oil
- 1/2 teaspoon hot red-pepper flakes
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
- Pinch of sugar
- 1 1/4 pound large peeled and deveined shrimp
- 1/4 pound feta, crumbled (2/3 cup)
- 2 tablespoons chopped dill
- Accompaniments: crusty bread or steamed white rice; a green salad
Purple Basil Parmesan Biscuit
By Reen
From Cooking Light Calories: 145 Fat: 4
- 9 oz flour
- 2 Tb sugar
- 4 tsp baking powder
- 1 tsp salt
- 1/4 c chilled butter
- 2/3 c chopped purple basil
- 1/2 c finely grated parmesan
- 2/3 c milk
- 1 egg
Spiced Pumpkin Biscuits
By Reen
1. Preheat oven to 400°. 2
- 9 ounces all-purpose flour (about 2 cups)
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 5 tablespoons chilled butter, cut into small pieces
- 1/3 cup fat-free buttermilk
- 3/4 cup canned pumpkin
- 3 tablespoons honey
Sausage & Black-Eyed Pea Hash
By Reen
This simple one-dish meal is made even more delicious with a fried egg on top of each plate; the yolk creates its o...
- 8 ounces turkey andouille sausage, diced (such as Wellshire Farms)
- 1 cup celery, sliced (about 2 stalks)
- 1 cup fresh tomato, chopped
- 1 medium red bell pepper, cubed
- 1 medium yellow squash, cubed
- 1/4 cup water
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 can (15 ounce) no-salt-added black-eyed peas, rinsed and drained
- 1 tablespoon canola oil
- 4 large eggs
- 1/4 teaspoon freshly ground black pepper
Potato-Onion-Cheese Mini Empanadas
By Reen
mix all ingredients Preheat oven to 400 F
- Potato Filling:
- 1 1/4 cups mashed potatoe
- 1/2 tsp cumin powder
- 1 4 oz can diced green chilies, not drained
- 3-4 cloves garlic, chopped
- 2 cups finely chopped cooked green onions, both green & white parts
- 6 oz Jarlsberg, diced
- I package refrigerated pie crust
Cherry Cheesecake Brownies
By Reen
1. Preheat oven to 325°. 2
- Cheesecake:
- 1/2 cup chopped dried tart cherries
- 1 tablespoon cherry liqueur
- 1/4 cup sugar
- 6 ounces 1/3-less-fat cream cheese
- 1 tablespoon matzo cake meal
- 1/4 teaspoon vanilla extract
- 1 large egg, lightly beaten
- Brownies:
- Cooking spray
- 1 1/2 teaspoons unsweetened cocoa
- 3 ounces bittersweet chocolate, finely chopped
- 1 ounce unsweetened chocolate, finely chopped
- 6 tablespoons butter, cut into small pieces
- 1/2 teaspoon vanilla extract
- 2 large egg whites
- 1 large egg
- 3 19/50 ounces all-purpose flour (about 3/4 cup)
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Foolproof Chocolate Fudge
By Reen
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan
- 3 cups (18 oz.) semi-sweet chocolate chips
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- Dash salt
- 1/2 to 1 cups chopped nuts (optional)
- 1 1/2 teaspoons vanilla extract
Soft & Chewy Chocolate Drops
By Reen
From Baker's Chocolate
- Cookies:
- 4 oz Baker's Unsweetened Baking Chocolate
- 3/4 c. butter
- 2 c. sugar
- 3 eggs
- 1 tsp vanilla
- 2 1/2 c. flour
- Glaze:
- 1 8 oz tub of COOL WHIP
- 6 oz Baker's Semi-sweet Baking Chocolate
Fall Fruit Crumble
By Reen
Preheat oven to 425°F with rack in middle
- 2 cups fresh or thawed frozen cranberries
- 2 firm-ripe pears such as Bartlett, peeled and cut into 1/2-inch pieces
- 2 apples such as Gala, peeled and cut into 1/2-inch pieces
- 1 cup sugar, divided
- 1 1/2 tablespoons cornstarch
- 3/4 teaspoon pure vanilla extract
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
Basil Lemonade
By Reen
From cooking light
- 4 c. water
- 1/2 c fresh lemon juice
- 1/2 c loosely packed basil
- 6 Tb sugar
- 4 c ice