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Recipes
Sesame Shrimp Scampi
By Reen
1. Combine 8 cups ice water and salt in a large bowl, stirring until salt dissolves
- 8 cups ice water
- 3 tablespoons kosher salt
- 2 pounds large shrimp, peeled and deveined (about 50 shrimp)
- 12 ounces uncooked fettuccine
- 1/4 cup water
- 2 tablespoons cornstarch
- 1/2 cup shiitake sesame vinaigrette (such as Annie's Naturals)
- 1 tablespoon peanut oil
- 1 1/2 teaspoons butter
- 3 garlic cloves, minced
- 1/4 cup chopped fresh basil
- 1 tablespoon sesame seeds, toasted
Turtle Tart
By Reen
Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms
- Cookie Base
- 1 1
- pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1/2 1/2
- cup butter or margarine, softened
- 1 1
- tablespoon water
- 1 1
- egg
- 1 1
- cup chopped pecans
- Filling
- 40 40
- caramels, unwrapped
- 1/3 1/3
- cup whipping cream
- 3/4 3/4
- cup chopped pecans
- Topping
- 1 1
- bag (11.5 oz) milk chocolate chips (2 cups)
- 1/3 1/3
- cup whipping cream
- 1/4 1/4
- cup chopped pecans
Lemon Cream Cheese Cupcakes
By Reen
1) Heat oven to 350ºF. 2) Beat first 5 ingredients in large bowl with mixer on low speed until moistened
- 1 pkg. (2-layer size) white cake mix
- 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
- 1 cup water
- 4 egg whites
- 2 tablespoon oil
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 2 tablespoon lemon juice
- 1 pkg. (16 oz.) powdered sugar
Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream
By Reen
Cooking Light May '11 Nutritional Information Serving Size: 2 tacos Amount per serving Calories: 319 Fat: 11
- 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
- 3/4 teaspoon ancho chile powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground cumin
- Cooking spray
- 1/8 teaspoon grated lime rind
- 2 tablespoons fresh lime juice, divided
- 1/4 cup light sour cream
- 2 tablespoons 1% low-fat milk
- 1/2 ripe peeled avocado, diced
- 2 cups packaged angel hair slaw
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 8 (6-inch) corn tortillas
Peppermint Chocolate Cookies
By Reen
Using an electric mixer, beat the butter until soft
- 1 1/2 stick (6 ounces) unsalted butter, softened
- 1 1/2 cups confectioners’ sugar
- 1 large egg
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 pinch salt
- Two 3.5 -ounce bars dark chocolate, finely chopped
- 1/2 teaspoon vegetable oil
- 2/3 cup finely crushed peppermint candy canes or candies
Momma Linder's Coffee Cake
By Reen
Preheat oven to 375. Grease 9x13 pan Mix topping ingredients in small bowl
- CAKE
- 1 1/2 c. sugar
- 1/2 c. butter
- 2 eggs
- 1 c. milk
- 3 c. flour
- 4 tsp baking powder
- TOPPING
- 3 c. brown sugar
- 12 Tb flour
- 12 tsp cinnamon
- 12 Tb butter
Lemon Cream Pie-Cooking Light
By Reen
Nutritional Information Amount per serving Calories: 264 Fat: 11
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 1/2 cup sugar
- 1 tablespoon grated lemon rind, divided
- 1/4 cup fresh lemon juice
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups fat-free milk
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 2 tablespoons butter, softened
- 1 1/2 cups frozen fat-free whipped topping, thawed
Chocolate Peanut Butter Cookie Bars
By Reen
From Kraft Food and Family Fall '09
- 1 pkg chocolate cake mix
- 1 pkg chocolate instant jello
- 1/2 c. butter, melted
- 6 oz semi-sweet chocolate
- 1 c. dry roasted peanuts
- 1 c. creamy peanut butter
Red Lobster Cheddar Bay Biscuits
By Reen
Preheat oven to 450 degrees
- 2 * 2 C. Bisquick
- 1/2 * 1/2 C. cold water
- 3/4 * 3/4 C. grated, sharp cheddar cheese
- 1/4 * 1/4 C. butter
- 1 * 1 tsp. parsley flakes
- 1/2 * 1/2 tsp. garlic powder
- 1/2 * 1/2 tsp. Italian seasoning
Chocolate Caramel Cookies aka Rolo Cookies
By Reen
1. In bowl, beat butter, white sugar and brown sugar until light
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 1/4 cups flour
- 3/4 cup cocoa
- 1 teaspoon baking soda
- 40-50 about 40-50 rolo candies
- 1/4 cup white sugar, for rolling