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Recipes
SOUR CREAM CHEESE PUFFS
By Reen
IN A SMALL BOWL, BEAT THE CREAM CHEESE, SOUR CREAM, RED PEPPER, ONION, LEMON JUICE, DILL AND PEPPER UNTIL BLENDED
- 8 OZ CREAM CHEESE
- 1 C SOUR CREAM
- 1/3 C FINELY CHOPPED RED PEPPER
- 1/4 C FINELY CHOPPED ONION
- 2 tsp LEMON JUICE
- 3/4 tsp DILL WEED
- 1/4 tsp PEPPER
- 2 TUBES REFRIGERATED BUTTERMILK BISQUITS
- 1/4 C MINCED FRESH CILANTRO
Christmas Stollen
By Reen
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife
- 16 9/10 ounces all-purpose flour (about 3 3/4 cups), divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup fresh orange juice
- 2 tablespoons brandy
- 1/2 cup dried cherries
- 1/3 cup golden raisins
- 1/3 cup chopped dried apricots
- 1/2 cup warm 2% reduced-fat milk (100° to 110°)
- 1/4 cup granulated sugar
- 1 package dry yeast
- 6 tablespoons butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup diced candied citron
- 1/2 cup sliced almonds, toasted
- 1 1/2 teaspoons grated lemon rind
- Cooking spray
- 2 tablespoons 2% reduced-fat milk, divided
- 1 large egg
- 1/2 cup powdered sugar
Three Cheese Appetizer Tart
By Reen
from Pampered Chef
- 1 pie crust
- 1 c. shredded mozzarella
- 8 oz Neufchatel cheese, room temp
- 1 egg
- 2 Tb flour
- 2 garlic cloves, pressed
- 1/4 c. chopped fresh basil
- 2 Tb grated Parmesan cheese
- 3 plum tomatoes, thinly sliced
Double Decker Fudge
By Reen
This is done in 2 stages. Line 8" pan with foil
- 2 c. peanut butter chips
- 2 c. chocolate chips
- 4 1/2 c. sugar
- 1 1/4 c evaporated milk
- 14 oz marshmellow fluff
- 1/2 c. butter
- 2 tsp vanilla
Grilled Eggplant, Arugula And Mozzarella Panini
By Reen
Heat a grill pan over high heat, or heat an electric panini grill on the highest setting according to the manufactu...
- 4 slices eggplant, 1/2" thick
- Extra-virgin olive oil as needed
- Salt to taste
- Freshly-ground black pepper to taste
- 8 slices country-style bread, 1/2" thick
- 2 cups arugula leaves - (loosely packed)
- 8 ounces thinly-sliced fresh mozzarella
Carolina Crab Cakes
By Reen
Taste of Home
- MUSTARD SAUCE:
- 1 egg, lightly beaten
- 1/2 cup soft bread crumbs
- 1/4 cup mayonnaise
- 1 teaspoon grated onion
- 1/2 teaspoon minced fresh parsley
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon seafood seasoning
- 1/8 teaspoon ground mustard
- Dash pepper
- Dash hot pepper sauce
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 1 tablespoon canola oil
- 2 tablespoons mayonnaise
- 2 tablespoons BREAKSTONE'S® Sour Cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
Spicy Shrimp Salad
By Reen
Prepare a day ahead. Thaw shrimp and drain
- 1 lb Frozen Shrimp (cooked,sm/med size)
- 3 TBLS Olive Oil
- 7 Garlic Cloves (pressed)
- 1/2 tsp Crushed Red Pepper
- 1 C Corn (frozen)
- 1 C Cherry Tomatoes
- 1/4 C Red Onion (diced)
- 1/2 C Cilantro (chopped)
- 1 C Mozzarella Cheese (cut into cubes)
- Juice of 1/2 Fresh Lemon
- Salt to Taste
Pecan Maple Leaves
By Reen
Good Housekeeping
- 2 1/2 cup(s) all-purpose flour
- 1/4 teaspoon(s) salt
- 1 cup(s) (2 sticks) butter (no substitutions), softened
- 1/3 cup(s) granulated sugar
- 1/3 cup(s) packed light brown sugar
- 2 tablespoon(s) pure maple syrup, plus more for glazing (optional)
- 1 teaspoon(s) vanilla extract
- 3/4 cup(s) finely chopped pecans, toasted
- Sanding sugar (optional), for decorating
Crab and Ricotta Cannelloni
By Reen
Recipe courtesy Giada De Laurentiis
- Bechamel Sauce:
- 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
- 1 cup whole milk ricotta cheese
- 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 egg yolk
- 1/2 cup chopped fresh basil leaves
- 1 pound lump crabmeat
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Pinch freshly grated nutmeg
Rosemary Lemon Drop (wine)
By Reen
A lovely light summer drink
- 2 cups water
- 2 cups sugar
- 8 lemon peels
- 8 sprigs of rosemary
- 3 bottles of white wine
- 8 lemon's juiced
- 6 c ice
- citrus slices (optional)
- fresh rosemary (optional)