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Recipes
Cheesy Egg-in-a-Bowl
By Reen
HEAT oven to 375ºF. CUT tops off rolls; set aside
- 6 dinner rolls (3-1/2 inch)
- 12 slices cooked OSCAR MAYER Bacon, divided
- 6 oz. VELVEETA®, cut into 6 slices
- 6 eggs
- 1 Tbsp. chopped fresh chives
Gramma's Heirloom Spoon Carrot Cake
By Reen
Beat all of the ingredients together except for the carrots
- 1 spice cake mix
- 1 box of butterscotch pudding
- 3/4 cup vegetable oil
- 1 cup water
- 1 cup sour cream
- 1 8 oz can crushed pineapple
- 4 eggs
- 2 cups shredded carrots
Garlicky Shrimp with Angel Hair Pasta
By Reen
From CuisineAtHome
- 1/4 lb dry angel hair pasta
- 2 Tb chopped garlic
- 2 Tb olive oil
- 10 large shrimp, peeled and deveined
- Salt and pepper flakes
- 2 Tb sliced fresh basil
- Grated parmesan cheese
Chocolate Chip-Pretzel Blondies
By Reen
Cooking Light January '11 Nutritional Information Amount per serving Calories: 234 Fat: 11g Saturated fat: 6g P
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 1/2 cups coarsely crushed salted pretzels (about 3 oz.)
- 2 ounces bittersweet chocolate
- 1/4 cup smooth peanut butter
Black and Tan Brownies
By Reen
From Cooking Light
- Tan Brownies:
- 6 tablespoons butter, softened
- 1 1/2 cups packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- Cooking spray
- Black Brownies:
- 3 ounces unsweetened chocolate, finely chopped
- 4 tablespoons butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Guinness Stout
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/4 teaspoon salt
Bean & Ham Dip
By Reen
Place all ingredients but beans in food processor until finely chopped Add beans, as beans are pureeing, slowly ad
- 4 cloves of garlic
- 2 sprigs of rosemary
- 1/2 red onion
- 1/2 c. chopped ham
- 1/4 tsp red pepper flakes
- 2 15oz cannelloni or navy beans, drained and rinsed
- 1/4 c. olive oil
Andes Mint Pie
By Reen
Mix brownies according to package directions
- MINT MOUSSE:
- 1 package brownie mix
- Mint Mousse (see below)
- 1 cup semi-sweet chocolate chips
- 1/4 cup milk, cream, or half and half
- 1 package Andes mints
- 1 cup chopped Andes mints (better to use mostly green ones for color)
- 6 eggs separated
- 3/4 cup heavy cream
Key Lime Coconut Cake
By Reen
Preheat oven to 350°F with rack in middle
- 1 cup sweetened flaked coconut
- 1 stick unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon grated Key lime zest
- 2 large eggs
- 1 3/4 cups self-rising flour
- 3/4 cup whole milk
- 1/4 cup fresh Key lime juice, divided
- 1 cup confectioners sugar
- 1 tablespoon rum (optional)
Fingerling Potato Salad with Gremolata Dressing
By Reen
From Cooking Light
- /2 pound white fingerling potatoes
- 1/2 pound red fingerling potatoes
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extravirgin olive oil
- 1 teaspoon grated lemon rind
- 1 garlic clove, crushed and minced
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon capers, drained
Chocolate-Covered Sandwich Cookies with Dulce de Leche (Alfajores)
By Reen
Make the cookies In a medium mixing bowl, whisk the flours, baking powder, and salt
- 9 oz. (2 cups) unbleached all-purpose flour; more for rolling
- 9 oz. (2 cups) whole-wheat flour
- 2 tsp. baking powder
- 1 tsp. table salt
- 8 oz. (1 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- 1-1/2 tsp. finely grated orange zest
- Two 13.4 oz. cans Nestlé dulce de leche
- 1 lb. bittersweet chocolate, chopped
- 1 pint heavy cream