Reen's profile page
Recipes
Lettuce Wraps with Hoisin-Peanut Sauce
By Reen
You'll love these Asian-inspired lettuce wraps with tofu in a tasty, tangy hoisin-peanut sauce
- SAUCE:
- 1 teaspoon canola oil
- 1 tablespoon shallot, minced
- 1/3 cup water
- 2 tablespoons creamy peanut butter
- 4 teaspoons hoisin sauce
- 1/8 teaspoon crushed red pepper
- 1 tablespoon fresh lime juice
- FILLING:
- 1 (14 ounce) package extra-firm tofu, drained and crumbled
- 1 tablespoon dark sesame oil
- 6 thinly sliced green onions (about 2/3 cup), divided
- 1/2 cup plus 2 tablespoons chopped fresh cilantro, divided
- 3 tablespoons lower-sodium soy sauce
- 1 teaspoon fresh ginger, grated
- 2 teaspoons sugar
- 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 cup matchstick-cut cucumbers
- 1 cup matchstick-cut carrots
- 2 cups hot cooked sticky rice
- 8 Bibb lettuce leaves
Carrot Ring
By Reen
Preheat oven to 350 degrees
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 cup golden brown sugar - (packed)
- 1 cup unsalted margarine - (2 sticks) room temperature
- 4 large eggs
- 2 cups coarsely grated peeled carrots - (packed)
- 3 tablespoons fresh lemon juice
- 2 teaspoons grated lemon peel
Berry Cobbler Cake
By Reen
Barbara Piccinio Redding CA Better Homes and Gardens
- 1 1/2 c all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2/3 c. water
- 3 c. fresh blackberries
- 1 c. fresh blueberries
- 1/4 c. butter, softened
- 1 c. sugar
- 1 c. milk
- 2 Tb butter, cut into small pieces
- Fluffy Cream Cheese Frosting
- 12 oz softened cream cheese
- 7 oz jar marshmellow creme
- 1 Tb lemon juice
Stuffed Poblano Chiles with Sausage and Corn
By Reen
From Better Homes and Gardens
- 1 1/2 c. water
- 1/2 c. farro, rinsed
- 1 dried chipotle
- 1/4 tsp cayenne pepper
- 8 oz sweet or hot Italian sausage, casing removed
- 1/2 c. finely chopped sweet onion
- 1/2 c. sliced celery
- 1/3 c. finely chopped green sweet pepper
- 1 fresh serrano pepper, sliced
- 2 cloves garlic, minced
- 1/4 c. bottled diced pimiento or roasted red pepper
- 1/4 c. red kidney beans, rinsed and drained
- 1 tsp dried oregano, crushed
- 1 tsp chili powder
- 1/8 tsp cayenne pepper
- 1 c. fresh cut corn from the cob
- 8 fresh poblano/pasilla peppers, roasted, seeded and peeled
- Salsa (optional)
Florentine Egg Benedict Bake
By Reen
Preheat oven to 375. Grease 9x13 pan
- 1 can Pillsbury Grands Homestyle Buttermilk Refrigerated Biscuits (16.3)
- 1 box frozen chopped spinach, thawed and drained
- 3/4 c. cubed Canadian bacon (or ham)
- 1 tsp salt
- 8 eggs
- 1 c. milk
- 1 pkg McCormick Hollandaise Sauce Mix
Upside-Down Fudge-Almond Tart
By Reen
1. Preheat oven to 350°
- * Cooking spray
- 1 * 1 cup coarsely chopped almonds, toasted
- 4 * 4 ounces bittersweet chocolate, coarsely chopped
- 6 * 6 tablespoons unsalted butter
- 2.25 * 2.25 ounces all-purpose flour (about 1/2 cup)
- 3 * 3 tablespoons sifted Dutch process cocoa
- 1/4 * 1/4 teaspoon salt
- 2 * 2 large eggs
- 6 * 6 tablespoons sugar
- 2 * 2 tablespoons golden cane syrup (such as Lyle's Golden Syrup)
- 3/4 * 3/4 teaspoon vanilla extract
Carrot Cake-Light Makeover
By Reen
From Cooking Light
- Cake:
- 10 1/10 ounces all-purpose flour (about 2 1/4 cups)
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups grated carrot
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 6 tablespoons butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup low-fat buttermilk
- Cooking spray
- Frosting:
- 6 ounces cream cheese, softened
- 1 ounce fromage blanc
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups powdered sugar
- 1/4 cup chopped pecans, toasted
Saltine Crunch Bars
By Reen
Preheat oven to 400 degrees
- Saltine crackers (appx 35)
- 1 stick unsalted butter
- 1/2 cup firmly packed brown sugar
- 1 pkg (8 squares) semi-sweet baking chololate, chopped
- 1 cup chopped nuts (pecans or walnuts)
Sweet and Spicy Shrimp with Rice Noodles
By Reen
1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk
- 1 tablespoon rice vinegar
- 2 1/2 teaspoons honey
- 1 tablespoon sambal oelek (ground fresh chile paste, such as Huy Fong)
- 1 tablespoon lower-sodium soy sauce
- 12 ounces peeled and deveined medium shrimp
- 4 ounces uncooked flat rice noodles (pad thai noodles)
- 1 tablespoon peanut oil
- 2 tablespoons chopped unsalted cashews
- 1 tablespoon thinly sliced garlic
- 2 teaspoons chopped peeled fresh ginger
- 1 green Thai chile, halved
- 12 sweet mini peppers, halved
- 3/4 cup matchstick-cut carrot
- 1/4 teaspoon salt
- 3/4 cup snow peas, trimmed
- 3/4 cup fresh bean sprouts
Chewy Coconut Granola Bars
By Reen
These chewy coconut granola bars are so delicious! Make sure to cool them before you cut them, so they don't fall a...
- Cooking spray
- 2 teaspoons all-purpose flour
- 2/3 cups all-purpose flour
- 1/3 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups packed brown sugar
- 1/4 cup canola oil
- 2 tablespoons fat-free milk
- 2 large eggs
- 1 1/2 cups whole-grain granola
- 3/4 cup chopped dried mixed tropical fruit
- 1/2 cup flaked sweetened coconut