Reen's profile page
Recipes
English Toffee
By Reen
preheat oven to 350 F. Place almonds on a baking sheet and bake them for 8-10 minutes, or until golden brown and fr...
- 2 cups sliced or slivered almonds, toasted
- 1-1/4 cups packed light brown sugar
- 2 tablespoons water
- 1/2 cup unsalted butter
- 1 tablespoon light corn syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 6 ounces bittersweet or semisweet chocolate, coarsely chopped
Quiche Lorraine Tartlets
By Reen
Preheat oven 400. Unroll pie crust, cut 12 2 inch discs from dough
- 1 pkg pie crust
- 2 eggs
- 1/2 c. half and half
- 4 slices of bacon, cooked and crumbled
- 1/2 c. red bell pepper
- 2 tsp chives, finely chopped
- 1/2 c. swiss cheese, grated
Crab Cakes and Spicy Mustard Sauce
By Reen
Combine 1st 7 ingredients (bell pepper, mayonaise, salt, pepper, green onion, egg,)
- 1/3 cup red bell pepper, chopped
- 2 TBS canola mayonnaise
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 green onions, chopped
- 1 large egg, lightly beaten
- 1 large egg yolk, lightly beaten
- 1 1/3 cups panko (Japanese breadcrumbs), divided
- 1 lb. lump crabmeat, drained and shell pieces removed
- 2 TBS olive oil, divided
- 2 TBS canola mayonnaise
- 2 TBS reduced fat sour cream
- 2 tsp chopped fresh parsley
- 2 tsp Dijon mustard
- 1 tsp white wine vinegar
- 1/8 tsp ground red pepper
Cherry Cream Cheese Coffee Cake
By Reen
1. Heat oven to 375°F. Grease cookie sheet with shortening
- 1 package (3 oz) cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon almond extract
- 1/4 cup sliced almonds
- 1/4 cup chopped maraschino cherries, well drained
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/2 cup powdered sugar
- 2 teaspoons milk
Creamy Garlic Herb Dip
By Reen
Combine all ingredients in a bowl; beat with a mixer at high speed for 2 minutes or until smooth
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 1/4 cup buttermilk
- 2 tablespoons minced fresh chives
- 1 tablespoon minced fresh parsley
- 1 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 small garlic clove, minced
Waldorf Salad with Steel-Cut Oats
By Reen
The nutty flavors of the steel-cut oats adds a wonderful twist to a traditional Waldorf salad
- 1 cup steel-cut oats, rinsed and drained
- 1 cup water
- 1 teaspoon kosher salt, divided
- 2/3 cup walnuts, coarsely chopped
- 1 1/2 teaspoons honey
- 1/8 teaspoon ground red pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups diced Granny Smith apple (about 1 large)
- 1 1/2 cups torn radicchio
- 1 1/2 cups seedless red grapes, halved
- 1/2 cup (2-ounces) blue cheese, crumbled
Coconut Chocolate Pie
By Reen
In a large saucepan, combine the sugar, cornstarch, cocoa and salt
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 cup baking cocoa
- 1/4 teaspoon salt
- 1-1/2 cups milk
- 16 fun-size Almond Joy candy bars, chopped
- 1 teaspoon vanilla extract
- 1 pastry shell (9 inches), baked
- Whipped cream
Granite Steps Country Blueberry Coffee Cake
By Reen
Paula Deen
- 1/2 c. brown sugar
- 1/2 tsp cinnamon
- 1 12 oz can of biscuits
- 1/2 c. butter, melted
- 1 c. rolled oats
- 1 1/2 c. blueberries
- 1/2 c. sugar
Peanut Butter and Chocolate Bars
By Reen
Combine 1st four ingredients in a large bowl; beat at medium speed with an electric mixer for 1-2 minutes
- 1 (18.25oz) pkg, yellow cake mix
- 2 large eggs
- 1 cup chunky peanut butter
- 1/2 cup butter, melted
- 1 cup semisweet chocolate chips/chunks
- 1 (14oz) can sweetened condensed milk
Steak House Crostini
By Reen
From Houston Chronicle ------- 135 calories, 8 g fat, 12 g carbs, 5 g protein
- 24 slices Italian bread, diagonally sliced
- 3 Tb roasted garlic olive oil
- 1 c. blue cheese dressing
- 6 dried pear halves, finely diced
- 1/4 c. sliced scallions
- 3/4 lb medium rare roast beef, diced
- 1 c. tomato, diced
- 1/2 c. basil leaves, shredded