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Recipes
Fruit Kissed Coconut Bars
By Reen
Heat oven to 325 F Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking ...
- 25 Lorna Doone Shortbread Cookies
- 2 2/3 c. Baker's Angel Flake Coconut
- 2/3 c. sugar
- 6 Tb flour
- 4 egg whites
- 1 tsp almond extract
- 1/4 c. jam
Sophia's Carrot Cake
By Reen
Cream Sugar and eggs; add oil and mix well
- For Frosting:
- 2 Cups Sugar
- 4 eggs
- 1 Cup vegetable oil
- 2 cups flour
- 2 teaspoons Baking soda
- 2 teaspoons Cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla
- 3 Cups grated carrots
- 1/2 cup chopped nuts
- 1/2 cup raisins
- 1 8 oz. Cream Cheese (softened)
- 1 whole stick Butter (softened)
- 2 Cups confectioner's Sugar
- 1 Tablespoon Lemon Juice
Watergate Salad
By Reen
Combine pudding with Cool Whip - mix well
- 1 small pkg. pistachio pudding
- 9 oz. Cool Whip
- 1 c. mini marshmallows
- 1/2 c. chopped pecans
- 1 20 oz. can crushed pineapple, undrained
Chocolate Dipped Almond Crescent Moons
By Reen
Break up paste into pieces
- 1 7 oz tubes almond paste
- 1 c. powdered sugar
- 1/2 c. sugar
- 2 large egg whites
- 2 c. sliced almonds
- 1 c. semisweet chocolate
Chocolate Peanut Butter Squares
By Reen
Preheat oven to 375 degrees and spray a 9-inch square baking pan with non-stick cooking spray
- for the crust:
- 22 Nabisco Famous Chocolate Wafers, finely crushed (about 1 2/3 cups crumbs)
- 1/4 cup sugar
- 3 tablespoons unsalted butter, softened
- for the filling:
- 6 firmly packed tablespoons dark brown sugar
- 2 cups confectioners' sugar
- 6 tablespoons unsalted butter, softened
- 1 1/3 cups creamy peanut butter (I like Skippy Natural "No Need To Stir")
- Pinch of salt
- for the milk chocolate ganache topping:
- 1 11.5 ounce bag Ghirardelli (or similar best quality) milk chocolate chips
- 6 tablespoons heavy cream
Creamy Light Butternut Squash, Macaroni and Cheese
By Reen
Preheat oven to 375 degrees
- 3 cups cubed, peeled butternut squash (about 1 lb.)
- 1 1/4 cup fat-free chicken broth
- 1-1/2 cup fat free milk
- 2 garlic cloves
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 TBS fat free greek yogurt
- 1-1/4 cup (5 oz) Gruyere cheese, shredded
- 1 cup grated Romano cheese
- 1/4 cup (4 oz) grated pecorino Romano cheese
- 1 pound uncooked cavatappi
- Cooking spray
- 1 tsp olive oil
- 1/2 cup panko (Japanese bread crumbs)
- 2 TBS chopped fresh parsley
Zac's Southwest Dip
By Reen
Mix all together, use just enough half and half to thin sour cream
- 2 16 oz sour cream
- 8 oz half & half
- 16 oz salsa
- 1 pkg taco seasoning
- 2 Tb garlic powder
- 4 diced green onion
- 1 Tb cumin
- 2 c. shredded cheese
Savory Parmesan Shortbread Rounds
By Reen
Preheat oven to 350°F. Line baking sheet with parchment paper
- 1 3/4 cups all purpose flour
- 3/4 cup plus 2 tablespoons grated Parmesan cheese (about 2 1/2 ounces)
- 1 teaspoon coarse kosher salt
- 1/2 small garlic clove, minced
- Pinch of cayenne pepper
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
Peanut Butter & Chocolate Crumble Bars
By Reen
HEAT oven to 350ºF. BEAT butter and sugar in large bowl with mixer until well blended
- 1 cup butter, softened
- 1-1/2 cups packed brown sugar
- 2 cups old-fashioned oats
- 2 cups flour
- 1 tsp. baking soda
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
- 3/4 cup PLANTERS Creamy Peanut Butter
Herb and Goast Cheese Stuffed Chicken Breasts
By Reen
1. Preheat broiler to high
- 1/4 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 (4-ounce) package goat cheese
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt, divided
- 4 teaspoons olive oil, divided
- 1/4 teaspoon crushed red pepper
- 1 (10-ounce) package fresh spinach
- Lemon wedges (optional)