Reen's profile page
Recipes
Blueberry Quick Bread
By Reen
In a large bowl, beat the egg, milk and oil
- VANILLA SAUCE:
- 1 egg
- 1 cup milk
- 3 tablespoons vegetable oil
- 2 cups all-purpose flour
- 1 cup sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh or frozen blueberries
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 1/2 cup butter, cubed
Spinach Feta Scone
By Reen
September 2015 Southern Living
- 2 1/2 cups self-rising flour
- 1 tablespoon sugar
- 1/2 cup cold butter, cut into 1/2-inch cubes
- 1 cup chopped fresh spinach
- 1 cup crumbled feta cheese
- 1 1/4 cups heavy cream
- Wax paper
- Parchment paper
- 2 tablespoons heavy cream
Sauted Relish
By Reen
Cook bacon in a large pan over medium-low heat until crisp
- 2 slices of bacon
- 3 c. sliced onion
- 1 Tb chives, finely diced
- 1 tsp Worcestershire sauce
- 1/4 tsp black pepper
Chocolate Truffle Pie
By Reen
Preheat oven to 325 deg. Place chocolate in large microwaveable bowl
- 1-1/4 pkg (10 squares) Baker's Semi-Sweet Baking Chocolate
- 1/2 cup whipping cream
- 4 eggs
- 1/2 cup sugar
- 1/4 cup flour
- 1 cup Cool Whip Whipped Topping, thawed
Chocolate-Peanut Butter Candy Dessert
By Reen
From Kraft Food&Family
- 12 OREO Cookies, crushed
- 2 Tbsp. butter, melted
- 2 cups cold milk
- 1/2 cup peanut butter
- 2 pkg. (3. 9 oz. each) JELL-O Chocolate Instant Pudding
- 2 cups thawed COOL WHIP Whipped Topping, divided
- 2 Tbsp. hot fudge ice cream topping
- 1/4 cup candy-coated peanut butter pieces
Mini Ham and Cheese Calzones
By Reen
Preheat oven to 400. Unroll dough and separate into sticks and cut each one crosswise in half
- 1 pkg. refrigerated soft garlic breadstick dough that has a garlic sauce to spread over them.
- 1/2 cup shredded mozzarella cheese
- 12 slices thin ham slices cut in half
- 2 tblsps grated parmesan cheese
Biscuit Cinnamon Sweet Rolls
By Reen
September 2015 Southern Living
- 1/4 cup frozen shortening, cut into small pieces
- 1/4 cup cold butter, cut into small cubes
- 2 1/2 cups self-rising flour
- 1 cup buttermilk
- Wax paper
- 6 tablespoons butter, softened
- 1/4 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- Vegetable cooking spray
- GLAZE
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons heavy cream
Creamy Ranch Style Dip
By Reen
1. Combine cream cheese and buttermilk in a small bowl, stirring with a whisk until blended
- 4 ounces 1/3-less-fat cream cheese, softened
- 3 tablespoons nonfat buttermilk
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh dill
- 1/2 teaspoon minced fresh garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Blackberry Curd Tart
By Reen
Cooking Light June 2012
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 1/3 cup powdered sugar
- 1/4 cup almonds, toasted and finely ground
- 3/8 teaspoon salt, divided
- 8 tablespoons chilled butter, divided
- Baking spray with flour (such as Baker's Joy)
- 3 cups fresh blackberries
- 1 3/4 cups granulated sugar, divided
- 1/4 cup fresh lemon juice
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1/4 teaspoon cream of tartar
- 3 large egg whites
- 1/3 cup water
Cheese and Basil Polenta
By Reen
Simply Perfect Italian 2005 (Better Homes and Gardens)
- 1-1/2 cups shredded fontina or mozzarella cheese (6 ounces)
- 1/3 cup grated Parmesan or Romano cheese
- 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
- 1 cup yellow cornmeal
- 1 cup cold water
- 1/2 teaspoon salt
- Fresh basil (optional)