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Recipes
Chocolate Chip-Coffee Muffins
By Reen
Calories: 214 Fat: 7.9g Saturated fat: 4
- 2/3 cup whole milk
- 5 tablespoons butter, melted
- 3 tablespoons instant coffee granules
- 1 1/2 teaspoons vanilla extract
- 1 large egg, lightly beaten
- 9 ounces all-purpose flour (about 2 cups)
- 2/3 cup sugar
- 1/2 cup semisweet chocolate chips
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Cooking spray
Buttermilk Biscuits
By Reen
Preheat oven to 450 degrees
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 stick (1/2 cup or 8 tablespoons) butter, cold
- 3/4 cup buttermilk
Fresh Cherry Cheesecake Bars
By Reen
1. . Preheat oven to 350°
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 3 tablespoons powdered sugar
- 1/8 teaspoon salt
- 5 tablespoons chilled butter, cut into small pieces
- 3 1/2 teaspoons ice water
- 1 1/4 cups chopped pitted fresh cherries
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon cornstarch
- 3/4 cup (6 ounces) 1/3-less-fat cream cheese
- 1/3 cup fat-free plain Greek yogurt
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
Crispy Root Vegetable Latkes with Beet Purée
By Reen
Beet purée is a delicious alternative to applesauce for these root vegetable latkes, made from sweet potato, bakin...
- 2 cups grated peeled sweet potato
- 2 cups grated peeled baking potato
- 1 cup grated peeled parsnip
- 3 ounces all-purpose flour, about 2/3 cup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt, divided
- 2 large eggs
- 1 cup grated onion
- 2 tablespoons olive oil, divided
- 1 tablespoon chopped dill (optional)
- 1 cup chopped, peeled apple
- 3 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 (8-ounce) package precooked red beets, drained
Lemon Chicken with Broccoli
By Reen
4 points on WW 1 cup serving
- Ingredients
- 2 Tbsp all-purpose flour
- 1/2 tsp table salt, divided
- 1/4 tsp black pepper, freshly ground
- 12 oz uncooked boneless, skinless chicken breast, thinly sliced
- 2 tsp olive oil
- 1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided
- 2 tsp minced garlic
- 2 1/2 cup(s) broccoli, small florets
- 2 tsp lemon zest, or more to taste
- 2 Tbsp parsley, fresh, chopped
- 1 Tbsp fresh lemon juice
Grands!® Pumpkin Doughnuts
By Reen
*Email Address: *Your Email Address: tablespoon canned pumpkin (not pumpkin pie mix) In 2-quart saucepan, ...
- 1 1 2-quart to 350°F to 375°F. oil over medium heat to 350°F to 375°F.
- 2 2 2 In large bowl, beat powdered sugar, pumpkin pie spice, pumpkin and just enough half-and-half with whisk until smooth and thick glaze forms. Set aside.
- 3 3 8 Separate dough into 8 biscuits. Using small round lid or cookie cutter, cut hole in center of each biscuit.
Popcorn Brittle
By Reen
Line a baking sheet with foil
- 5 1/2 cups popcorn, popped without salt or fat
- 1 1/2 cups sugar
- 6 tbsp light colored corn syrup
- 1/4 cup water
- 3 tbsp molasses
- 1 tbsp butter
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Green Chile-Chicken Casserole
By Reen
Just about every New Mexican home has a favorite version of this chicken casserole recipe
- 1 1/3 cups fat-free, less-sodium chicken broth
- 1 cup canned chopped green chiles, drained
- 1 cup chopped onion
- 1 cup fat-free sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
- 1 garlic clove, minced
- Cooking spray
- 24 (6-inch) corn tortillas
- 4 cups shredded cooked chicken breast (about 1 pound)
- 2 cups (8 ounces) finely shredded sharp cheddar cheese
Cherry Almond Crisp
By Reen
1. Combine dried cherries and boiling water in a small bowl; cover and let stand for 30 minutes
- 1 cup dried tart cherries
- 1 cup boiling water
- 2 pounds sweet cherries, pitted
- 2/3 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Cooking spray
- 3 2/5 ounces all-purpose flour (about 3/4 cup)
- 3/4 cup old-fashioned rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup sliced almonds
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 1/4 teaspoon almond extract
Hot and Peppery Tomato Sauce
By Reen
From Rebecca Boles
- Half a stick of butter
- 14 1/4 oz can of diced tomatoes
- 1 can of tomato sauce
- 1 1/2 teaspoons freshly cracked black pepper
- 1 teaspoon Tabasco or to taste
- 1/4 cup fresh grated parmesan cheese