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Recipes
Coconut-Fudge Bars
By Reen
LINE 13x9-inch pan with foil, with ends of foil extending over sides
- 1 cup (2 sticks) butter, divided
- 14 HONEY MAID Honey Grahams, finely crushed (about 2-1/2 cups)
- 1 cup sugar
- 1 can (5 oz.) evaporated milk
- 1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows (6 cups)
- 1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, coarsely chopped
- 1 cup chopped PLANTERS Walnuts
- 1 cup BAKER'S ANGEL FLAKE Coconut, toasted
Easy OREO Truffles
By Reen
MIX 3 cups of the cookie crumbs and the cream cheese until well blended
- 1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Caramel Toffee Cheesecake
By Reen
Preheat oven to 350. Grease Springform pan Bottom: mix cookie dough, milk & toffee bits
- Garnish:
- 1/2 roll of Pillsbury Refrigerated Peanut Butter Cookie Dough (16.5 oz)
- 1 Tb Eagle Brand Sweetened Condensed Milk
- 1 c. Heath BIT'O BRICKLE Toffee Bits
- 2 8oz cream cheese, room temperature
- 2 eggs
- 1 tsp McCormick Imitation Vanilla Extract
- 3/4 c. Hershey Caramel Syrup
- Caramel
- Heath Toffee bits
Chocolate Almond Toffee
By Reen
Cooking Light September 2012
- 1 cup sugar
- 1/4 cup water
- 4 tablespoons butter, softened $
- 1/2 teaspoon vanilla extract
- Dash of salt
- 2 ounces bittersweet chocolate, finely chopped
- 1/2 cup chopped whole almonds, toasted
Carpaccio of Raw Zucchini
By Reen
From Tyler's Ultimate
- 2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1/2 lemon, juiced
- 1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned
- 1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms
- 1 cup ricotta cheese
- Fresh mint leaves, for garnish, optional
Avocado Chicken Salad
By Reen
Serving Size:1 cup salad and about 1/2 cup chips Calories: 345 Fat: 21
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 3/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1/4 cup chopped fresh cilantro
- 3/4 cup refrigerated fresh salsa
- 1 ripe avocado, peeled and chopped
- 3 ounces tortilla chips
Crispy Topped Brussels Sprouts and Cauliflower Gratin
By Reen
1. Preheat oven to 375°. 2
- 4 cups cauliflower florets (about 1 pound)
- 4 cups trimmed quartered Brussels sprouts (about 1 3/4 pounds)
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 1 1/2 cups 1% low-fat milk
- 2/3 cup half-and-half
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly ground nutmeg
- 4 slices center-cut bacon, chopped
- 2 cups chopped Vidalia or other sweet onion
- 3 garlic cloves, minced
- Cooking spray
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
- 1/4 cup panko (Japanese breadcrumbs)
Overnight Honey-Almond Multigrain Ceral
By Reen
From Cooking Light
- 1/2 c. steel cut oats
- 2 Tb uncooked pearl barley
- 1 1/4 c. water
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 Tb sliced almonds
- 1 Tb honey
Hot Brocoli Dip
By Reen
Preheat oven to 375. In medium bowl, combine broccoli, onion & bell pepper
- 1 Cup Broccoli Florets, Chopped
- 2 Tbls Chopped Onion
- 2 Tbls Chopped Red Bell Pepper
- 1 Cup (4 oz) Shredded Cheddar Cheese
- 1/2 Cup Light Mayonnaise
- 1/2 Cup Light Sour Cream
- 1/4 Cup Grated Fresh Parmesan Cheese, divided
- 1 Garlic Clove Pressed
- 1/8 tsp Ground Pepper
Zucchini and carmelized onion quiche
By Reen
Pre bake pie shell and cool Heat oven to 375 Heat lg skillit over med high-add oil and swirl-add zucchini and gar
- single pie crust
- 1 T evoo
- 4 c sliced zucchini 1/8 in
- 3 minced garlic cloves
- kosher salt
- 1/2 c finely chopped carmelized onions
- 1 c 1% milk
- 1 1/2 T flour
- fresh ground pepper
- 3 lg eggs
- 1/2 c grated parm