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Recipes
Shortbread Sugar Cookies
By Reen
Line cookie sheets with parchment paper or generously spray with non stick spray
- 2 cups unsalted butter, at room temperature
- 1 1/2 cups powdered sugar
- 2 tablespoons vanilla extract
- 4 cups flour
- 2 teaspoons baking powder
- Icing
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- food coloring, if desired
Chucky Chicken N'Biscuits
By Reen
Preheat oven to 375. Grease a 2 QT casserole
- 1 16.3oz roll Pillsbury Grands Homestyle Buttermilk Refrigerated Biscuits
- 2 c. diced cooked chicken breast
- 1/2 tsp McCormick Poultry Seasoning
- 1 18.5oz can Progresso Rich & Hearty Chicken Corn Chowder Soup
- 3 oz shredded Parmesan Cheese
- 1/2 c milk
- 1/2 tsp McCormick Ground Thyme
- 1/2 tsp McCormick Garlic Powder
- 1/2 tsp Seasoning Salt
Chocolate-Dipped Snowballs
By Reen
MELT butter in large saucepan on low heat
- 1/4 cup (1/2 stick) butter
- 1 pkg. (10 oz.)Marshmallows
- 5 cups honey-flavored multi-grain cereal flakes with oat clusters and almonds
- 1 container (7 oz.)Dark Semi-Sweet Dipping Chocolate
Chicken: Crispy Baked Chicken Wings
By Reen
Buffalo Sauce Mix first 4 ingredients in a medium bowl; let stand for 5 minutes
- Buffalo Sauce
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup hot pepper sauce (such as Frank's)
- Ginger-Soy Glaze
- 1/4 cup honey
- 2 tablespoons soy sauce
- 3 large garlic cloves, crushed
- 1 2x1" piece of ginger, peeled, sliced
- Wings
- 5 pounds chicken wings, tips removed, drumettes and flats separated
- 2 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Bacon Omelet Roll with Salsa
By Reen
HEAT oven to 350ºF. LINE 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan
- 8 eggs
- 1 cup milk
- 1/3 cup flour
- 1 red pepper, finely chopped
- 8 slices OSCAR MAYER Bacon, cooked, crumbled
- 3 green onions, finely chopped
- 1 tsp. dried oregano leaves, crushed
- 1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
- 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, warmed
Charred Vegetable Salad
By Reen
1. Preheat grill to medium-high heat
- 2 red bell peppers, halved and seeded
- 1 1/2 pounds eggplant, cut into (1/2-inch-thick) slices (about 2 medium)
- 1 sweet onion, cut into 8 wedges
- 1 pint cherry tomatoes
- 1/2 teaspoon freshly ground black pepper, divided
- 3 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon salt, divided
- Cooking spray
- 1 tablespoon champagne vinegar
- 1/2 teaspoon sugar
- 2 garlic cloves, minced
- 1 ounce oil-cured olives (about 12), pitted and halved
- 1/4 cup fresh small basil leaves
- 1 tablespoon finely chopped fresh chives
Chicken Kebab Salad
By Reen
From Tyler's Ultimate's
- For the kebabs:
- 8 links sweet Italian pork sausage
- 1 crusty baguette
- 2 to 3 medium, boneless, skinless chicken breasts
- 12 fresh bay leaves
- 1/2 cup extra-virgin olive oil
- 2 lemons
- Kosher salt and freshly ground black pepper
- For the salad and dressing:
- 2 anchovies
- 2 cloves garlic
- 1/2 lemon, juiced
- 2 egg yolks*
- 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish
- 1 cup extra-virgin olive oil
- 2 tablespoons water
- Kosher salt and freshly ground black pepper
- 2 heads romaine lettuce, chopped
- Flat-leaf parsley, for garnish
- 2 lemons, cut into wedges, for garnish
Savory Garlic Beef & Broccoli Turnovers
By Reen
HEAToven to 400ºF. HEAToil in large skillet on medium-high heat
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 1/2 cup chopped onions
- 2 cups fresh broccoli florets, chopped
- 1 Tbsp. flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme, divided
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 24 sheets frozen phyllo dough, thawed
- 6 Tbsp. butter, melted
- 1 Tbsp. chopped fresh parsley
Spanish Style Potato Salad
By Reen
Morphed from Cooking Light
- 1 lb small red potatoes, quartered
- 1 lb haricots verte, trimmed & cut into 2 inch pcs
- 2 c. cherry tomatoes, halved
- 1/4 c. thinly sliced shallots
- 1/2 tsp smoked paprika
- 1/4 tsp ground red pepper
- 1/4 c. extra virgin olive oil
- 1 TB sherry vinegar
- 5 c. torn romaine lettuce
Triple-Layer Peanut Butter Brownies
By Reen
PREPARE and bake brownies in 13x9-inch pan as directed on package; cool
- 1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
- 1 cup cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
- 3 squares BAKER'S Semi-Sweet Chocolate
- 1/2 cup PLANTERS Dry Roasted Peanuts, coarsely chopped