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Recipes
Chocolate-Caramel Cookie Bars
By Reen
Kraft Food & Family Fall '12
- 35 LORNA DOONE Shortbread Cookies
- 1 pkg. (11 oz.) KRAFT Caramel Bits
- 1 Tbsp. milk
- 3 squares BAKER'S Semi-Sweet Chocolate
- 3 squares BAKER'S White Chocolate
Grapefruit Pound Cake
By Reen
1) Preheat oven to 325°. 2) Coat a 10-inch tube pan with baking spray
- Baking spray with flour
- 9 ounces all-purpose flour (about 2 cups)
- 1 teaspoon baking powder
- 5/8 teaspoon salt, divided
- 1 2/3 cups granulated sugar
- 6 tablespoons butter, softened
- 6 ounces 1/3-less-fat cream cheese
- 2 large eggs
- 1/4 cup canola oil
- 2 tablespoons grated grapefruit rind
- 1/2 teaspoon vanilla extract
- 1/2 cup 2% reduced-fat milk
- 1/2 cup fresh grapefruit juice
- 1 1/4 cups powdered sugar
Fruit-Filled Coffee Cake
By Reen
Kraft Food & Family
- 1 pkg white cake mix
- 1 tsp ground cinnamon
- 1 c. sour cream
- 3 egg
- 1/4 c. water
- 1 can pie filling
- 1/2 c. sliced almonds
- 1 c. powder sugar
- 1 1/2 Tb milk
Chicken Parmesan Bundles
By Reen
HEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp
- 4 oz cream cheese, softened
- 1 pkg (10oz) frozen chopped spinach, thawed and well drained
- 1 1/4 cups mozzarella cheese
- 6 tablespoons grated parmesan cheese
- 6 small boneless skinless chicken breast halves, pounded to 1/4 inch thickness
- 1 egg
- 10 RITZ crackers, crushed (about 1/2 cup)
- 1 1/2 cups spaghetti sauce, heated
Cool, Creamy Chocolate Dessert
By Reen
1. Preheat oven to 325°
- Crust:
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1/4 cup powdered sugar
- 6 tablespoons chilled butter, cut into small pieces
- 1/4 cup finely chopped pecans, toasted
- Cooking spray
- Filling:
- 1 cup powdered sugar
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
- 1/2 cup (4 ounces) fat-free cream cheese, softened
- 1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed and divided
- 3 cups 1% low-fat milk
- 2 (3.9-ounce) packages chocolate instant pudding mix
- Unsweetened cocoa (optional)
Corn and Crab Fritters
By Reen
From Cooking Light
- 4.5 oz (about 1 c) flour
- 1/4 c. cornmeal
- 3 Tb finely chopped fresh chives
- 1 1/2 tsp baking powder
- 1/8 tsp ground red pepper
- 1/2 c. buttermilk
- 2 large eggs
- 3/4 c. frozen corn kernels (thawed)
- 8 oz crabmeat, picked over
- 1/4 c. canola oil, divided
Almond Chocolate Cake
By Reen
Houston Chronicle February 13, 2013
- 8 1/2 ounce bittersweet chocolate, finely chopped
- 6 large eggs, room temperature, separated
- ²⁄3 cups granulated sugar
- ¹⁄3 cup sifted unbleached flour
- 1 1/4 cups almond flour
- 9 tablespoons unsalted butter, melted
- Ganache
- 5 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
Breakfast Strudel
By Reen
Preheat oven to 400 deg Thaw pastry according to package directions, about 30 minutes
- 1 box (1.1 lb) puff pastry dough
- 2 Tbsp unsalted butter
- 1 cup frozen cubed hash brown potatoes
- 1 cup red or green bell peppers, diced
- 1/2 cup onion, diced
- 1 cup smoked ham, diced
- 11 eggs
- 2 Tbsp minced fresh chives
- 4 oz cream cheese, softened
- 2 Tbsp orange juice
- 1 egg
- 1 Tbsp water
- 2 Tbsp Parmesan cheeswe shredded
Peanut Butter Cheesecake Brownie Babies
By Reen
HEAT oven to 350ºF. PREPARE brownie batter as directed on package
- 1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/4 cup peanut butter
- 1/2 tsp. vanilla
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 20 maraschino cherries
Whipped Shortbread Cookies
By Reen
Preheat oven to 325 degrees F
- Ingredients
- 1 lb. butter
- 1/2 c. cornstarch
- 1 c. sugar
- 1 tsp. vanilla
- 3 cups Flour