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Recipes
Lemon-Ginger Refrigerator Roll
By Reen
From Kraft Food & Family
- 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
- 1 cup cold fat-free milk
- 1-1/2 cups thawed COOL WHIP LITE Whipped Topping
- 30 NABISCO Ginger Snaps
Pear Butterscotch Pie
By Reen
Put a baking sheet on middle rack of oven and preheat oven to 425°F
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 1/2 cup packed dark brown sugar
- 2 1/2 pounds firm-ripe Bartlett or Anjou pears (about 5), peeled, each cut into 6 wedges, and cored
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- Double recipe all-butter pastry dough
- 1 tablespoon unsalted butter, cut into bits
- 1 large egg beaten with 1 tablespoon warm water
- 1 tablespoon granulated sugar
Holdiay Cookie Dough
By Reen
In a large bowl, cream butter and sugar until light and fluffy
- 2 cups butter, softened
- 1 cup sugar
- 1/4 cup sweetened condensed milk
- 1 teaspoon Spice Islands® pure vanilla extract
- 4 cups all-purpose flour
- 1/8 teaspoon salt
- Sprinkles, jimmies or colored sugar, optional
Sea Bass alla Fiorentina
By Reen
Recipe courtesy Giada De Laurentiis
- 4 (6-ounce) pieces sea bass
- 1/4 teaspoon salt, plus more for seasoning fish
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning fish
- 2 cups all-purpose flour
- 3 tablespoons extra-virgin olive oil, plus 3 tablespoons
- 3 garlic cloves, chopped
- 1 (14-ounce) can crushed tomatoes
- 1/2 cup water
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh basil leaves
Chocolate Chip Scones
By Reen
From Cooking Light January/February 2011 Nutritional Information ----------------------------------------------...
- 1/2 cup currants, chopped
- 2 tablespoons water
- 3 cups low-fat baking mix (such as reduced-fat Bisquick)
- 5 tablespoons sugar, divided
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter, chilled and cut into small pieces
- 2/3 cup fat-free half-and-half
- 2 tablespoons semisweet chocolate minichips
- 1 large egg, separated
- 1 tablespoon fat-free half-and-half
- 1/2 cup powdered sugar
- 1 1/2 teaspoons water
Cookie Dough Truffles
By Reen
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy
- 1/2 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup semisweet mini chocolate morsels
- 1 cup finely chopped pecans
- 1 1/2 pounds chocolate bark candy coating, melted
Pumpkin Spice Pancakes
By Reen
From the Cafe..my favorite breakfast
- Pancakes:
- 2 cups of Bisquick mix
- 2 eggs (beaten
- 1 cup of milk
- 2 TB pumpkin spice
- Yummy Butter:
- 2 TB butter
- 2 TB margarine
- 1/2 Tb cinnamon
- 1 Tb walnuts
- Sweetened condensed milk
Cheesy Creamed Corn
By Reen
Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirrin...
- 3 tablespoons unsalted butter
- 1 1/2 cups chopped scallions (about 6 large)
- 12 ears corn, kernels cut from cobs
- 2/3 cup heavy cream
- 2 teaspoons cornstarch
- 1 large garlic clove
- 6 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
Buffalo Chicken Dip
By Reen
From QVC
- 2 store-bought rotisserie chickens, skinned and finely shredded
- 3 (8-oz) packages cream cheese, softened
- 3/4 cup ranch dressing
- 3/4 cup blue cheese dressing
- 1 cup Buffalo wing sauce
- 3 cups shredded Colby Monterey Jack cheese
- Tortilla chips (optional)
- Crackers (optional)
- Carrots (optional)
- Celery (optional)
Boursin Creamed Spinach
By Reen
From CuisineAtHome magazine Per 1/3 cup 272 calories 75% calories from fat 23g total fat 11g carb 313mg sodiu
- 2 Tb unsalted butter, divided
- 1/2 c yellow onion, diced
- 2 Tb flour
- 1 c whole or 2% milk
- 1/2 c heavy cream
- 1 (5.2oz) pkg Boursin cheese
- 1 (10 oz) frozen chopped spinach, thawed, squeezed dry of excess moisture.
- 2 Tb grated Parmesan cheese
- 1 tsp Lemon zest
- 2/3 c. bread crumbs
- 1 Tb olive oil
- Salt, pepper, cayenne and nutmeg to taste