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Recipes
Cranberry-Oatmeal Bars
By Reen
1. Preheat oven to 325°. 2
- CRUST:
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 cup quick-cooking oats
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 6 tablespoons butter, melted
- 3 tablespoons orange juice
- Cooking spray
- FILLING:
- 1 1/3 cups dried cranberries (about 6 ounces)
- 3/4 cup sour cream
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated orange rind
- 1 large egg white, lightly beaten
Green Chili Quiche
By Reen
Preheat overn 350. Brown pie crust
- 1 1/2 c. shredded Monterey Jack cheese
- 1 c. shredded cheddar cheese
- 4 oz can diced green chilies
- 2 eggs
- 2/3 c. half/half or whole milk
- pie crust
crab cakes
By Reen
1 Pick over the crabmeat to remove any bits of shell and cartilage, being careful not to break up the lumps of crab
- 1 lb lump crabmeat (Starting with two 2 lb crabs from Whole Foods, we cracked them and got about 1 1/4 lb of lump crab meet)
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 small onion, chopped
- 1 teaspoon coarse kosher salt
- 2 large eggs
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon of paprika
- 1/2 teaspoon freshly ground black pepper
- 2 Tbsp prepared tartar sauce
- 2 slices firm white sandwich bread torn into small pieces
- 6 Tbsp fresh bread crumbs
Rasberry & Strawberry Shortcake
By Reen
From Two Fat Ladies
- 12 oz fresh or frozen rasberries or strawberries
- 7 oz self rising flour
- 1 oz ground almonds
- 1/4 tsp salt
- 2 tsp cinnamon
- 4 Tb butter
- 3 oz caster (superfine) sugar
- 1 egg, beaten
- 1/2 c milk
- 2 Tb raspberry/strawberry jam
- 1 oz powdered sugar
- 1/2 c double cream
Pumpkin Pie Bars
By Reen
HEAT oven to 350°F. Line 13x9-inch pan with foil, with ends of foil extending over sides; grease foil
- Ingredients:
- 1-1/3 cups flour
- 3/4 cup granulated sugar, divided
- 1/2 cup packed brown sugar
- 3/4 cup (1-1/2 sticks) cold butter or margarine
- 1 cup old-fashioned or quick-cooking oats, uncooked
- 1/2 cup chopped PLANTERS Pecans
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 3 eggs
- 1 can (15 oz.) pumpkin
- 1 Tbsp. pumpkin pie spice
Mom's Pumpkin Pie
By Reen
Preheat oven 375. Mix all ingredients
- 2 c. pumpkin
- 1 c. brown sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 2 eggs
- 1 c. evaporated milk
Decadent Chocolate-Almond Toffee
By Reen
Houston Chronicle
- 3 1/2 sticks butter
- 2 1/2 c sugar
- 1/2 tsp salt
- 1/4 c water
- 1/4 c Karo Light corn syrup
- 2 lbs slivered almonds, toasted
- 1 lb bittersweet chocolate
Candy Crunch Pudding Pie
By Reen
>pour milk into large bowl >add dry pudding mixes >beat w/ wire whisk 2 mins or until well blended (mixture will
- 2 cups cold milk
- 2 pkg (4 serving size each)Jell-O chocolate flavor instant pudding & pie filling
- 1 tub(8oz)Cool Whip,thawed and divided
- 2 milk chocolate toffee bars(~1.4 oz each),chopped and divided
- 1 Oreo pie crust
- 1 square semi-sweet baking chocolate, melted
Arianna's Cannoli Cake
By Reen
Preheat oven 375 CAKE: beat eggs and sugar at high speed until peaks form when you lift beaters out
- CAKE
- 8 eggs
- 2 tsp vanilla
- 300 g sugar
- 300 g flour, sifted
- FILLING
- 2 c. ricotta, strained
- 1 c. sugar
- 1 c. choclate chips, chopped
- 2 pints strawberrys for garnish
Bacon and Butternut Pasta
By Reen
1. Preheat oven to 400°. 2
- 5 cups (1/2-inch) cubed peeled butternut squash
- 1 tablespoon olive oil
- Cooking spray
- 12 ounces uncooked ziti (short tube-shaped pasta), campanile, or other short pasta
- 4 cups chopped kale
- 2 bacon slices
- 2 cups vertically sliced onion
- 1 teaspoon salt, divided
- 5 garlic cloves, minced
- 2 cups fat-free, lower-sodium chicken broth, divided
- 2 tablespoons all-purpose flour
- 1/2 teaspoon crushed red pepper
- 1 cup crème fraîche
- 1/3 cup (about 1 1/2 ounces) shredded Gruyère cheese