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Recipes
Peppermint Cheesecake Bars
By Reen
Preparation 1. Preheat oven to 350°
- Cheesecake batter:
- 1 (8-ounce) block 1/3-less-fat cream cheese
- 1/3 cup granulated sugar
- 1/4 teaspoon peppermint extract
- 1 large egg
- 1 large egg white
- 1 tablespoon all-purpose flour
- Brownie batter:
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1 1/2 cups packed brown sugar
- 1/4 cup canola oil
- 1/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 large egg whites
- 1 large egg
- Cooking spray
Connie's famous spinich and atichoke dip
By Reen
Mix all ingrediants and bake at 350 till the dip bubbles
- 1 10-ounce box frozen cut or chopped spinach, thawed
- 1 12-ounce jar artichoke hearts, drained and roughly chopped
- 1 pkg cream cheese
- 3/4 cup sour cream
- 3/4 cup mayonase
- 2 heaping T minced garlic
- 1/2 cup grated Cheddar opt
- 1/2 cup parmessan cheese
- 1/2 teaspoon Garlic salt
- pita chips, tortilla chips, or sliced French bread
- I use pita bread heated from the oven and sprayed with butter
Chilled Fresh Corn Soup with King Crab
By Reen
Cooking Light June 2012
- 1 pound frozen cooked king crab legs, thawed
- 6 cups fresh corn kernels (about 11 ears)
- 4 1/2 cups water
- 1/8 teaspoon ground red pepper
- 1 cup 2% milk $
- 1/4 cup chopped fresh chives
- 1/2 teaspoon freshly ground black pepper
Misc Dessert: Decadent Chocolate-Peanut Butter Cheesecake
By Reen
1.Preheat oven to 300 degrees F
- 18 chocolate graham cracker squares, finely crushed (1-1/2 cups)
- 1/2 cup butter, melted
- 2 tablespoons sugar
- 2 8 ounce packagecream cheese, softened
- 1 cup creamy peanut butter
- 1/4 cup sugar
- 3 eggs
- 1 1/2 cups semisweet chocolate pieces
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- Peanuts (optional)
Low-Fat Strawberry-Cinnamon Muffins
By Reen
Preheat oven to 375º. Lightly spoon flour into dry measuring cups, and level with a knife
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup vanilla fat-free yogurt
- 1/4 cup butter, melted
- 3 tablespoons 1% low-fat milk
- 1 large egg, lightly beaten
- Cooking spray
- 1/4 cup strawberry jam
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
Ravioli with Fontina & Walnut Sauce
By Reen
Cook ravioli according to the package directions
- 16 ounces fresh or frozen cheese ravioli
- 1/2 cup heavy cream
- 1/2 cup fontina cheese, grated
- 1/4 cup mascarpone cheese
- 1/4 cup walnuts, chopped and toasted
- kosher salt
- Freshly ground black pepper
- chopped chives, for garnish
Chicken Cigars
By Reen
Preheat oven to 425 degrees
- 1 1/2 pounds ground chicken breast
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons poultry seasoning
- 2 teaspoons chili powder
- 2 teaspoons grill seasoning (Montreal Seasoning by McCormick recommended)
- 2 tablespoons chopped parsley leaves
- 4 sheets phyllo dough
- 4 tablespoons butter melted
Cherry Almond Coffee Cake
By Reen
Heat oven to 350°. Grease a 9x13-inch pan
- 2 c. - flour
- 1 tsp. - baking soda
- 1 tsp. - baking powder
- 1/2 tsp. - salt
- 1/2 c. - butter or margarine
- 1 c. - sugar
- 2 - eggs
- 1 tsp. - vanilla
- 1/2 tsp. - almond flavoring
- 1 c. - sour cream
- 1 1/2 c. - cherry pie filling
- 1/2 c. - sliced almonds
Crumb-Topped Cherry Pie
By Reen
In a small bowl, combine flour and salt
- FILLING:
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 2 tablespoons 2% milk
- 1-1/3 cups sugar
- 1/3 cup all-purpose flour
- 2 cans (14-1/2 ounces each) pitted tart cherries, drained
- 1/4 teaspoon almond extract
- TOPPING:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup cold butter, cubed
- 1 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
- 1/8 teaspoon vanilla extract
Coconut Cream Pie-Cooking Light
By Reen
1. Preheat oven to 425°. 2
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 2 cups 1% low-fat milk
- 1 cup half-and-half
- 1 1/2 cups flaked sweetened coconut
- 1 vanilla bean, split lengthwise
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons butter
- 3 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup flaked sweetened coconut, toasted