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Recipes
Creamy Spinach Ravioli
By Reen
COOK pasta as directed on package
- 2 pkg. (9 oz. each) refrigerated cheese ravioli
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
- 1 cup milk
- 1/4 cup plus 2 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
- 4 cups baby spinach leaves
- 2 Tbsp. chopped fresh dill
- Grated peel from 1 lemon
- 6 cherry tomatoes, quartered
Croque Madame
By Reen
Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it
- 4 tablespoons butter divided
- 1 tablespoon all-purpose flour - (rounded)
- 1 cup milk
- Salt to taste
- Freshly-ground black pepper to taste
- 1/8 teaspoon freshly-grated nutmeg
- 2 teaspoons Dijon-style mustard
- 2 slices white bread
- 2 large eggs
- 4 slices deli ham
- 4 slices deli Swiss cheese
- Chopped parsley, chives or thyme leaves for garnish (choose from any or all on hand)
Oreo Pumpkin Cookie Balls
By Reen
Mix cream cheese and cookie crumbs until well blended
- 6 oz. (3/4 of 8 oz. pkg.) cream cheese, softened
- 1 pkg. (15.25 oz.) Oreo Peanut Butter Creme Cookies, finely crushed
- 2 pkg. (6 squares each) Baker's White Chocolate, melted
- 1 cup orange colored sugar
- 10 pretzel sticks, broken into 4 pieces each
Bleu cheese crackers
By Reen
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 min...
- 1/4 pound butter at room temperature
- 8 ounces Stilton cheese, crumbled, at room temperature
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 extra-large egg beaten with 1 tablespoon water for egg wash
- 1/2 cup roughly chopped walnuts
Sour Cream Peach Pecan Pie
By Reen
From Tatste Of Home August/September 2009
- TOPPING:
- Pastry for single-crust pie (9 inches)
- 4 cups sliced peeled peaches
- 2 tablespoons peach preserves
- 1 cup sugar
- 1 cup (8 ounces) BREAKSTONE'S® Sour Cream
- 3 egg yolks
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 3 tablespoons chopped pecans
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
Cheesy Potato Soup
By Reen
Soup Melt butter in a medium saucepan over medium-high heat
- Soup
- 1 tablespoon butter
- 1 cup chopped onion
- 2 1/2 tablespoons all-purpose flour
- 3 cups chopped red potato (about 1 pound)
- 1 1/4 cups 1% low-fat milk
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/2 cup water
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- 1/8 teaspoon ground red pepper
- 2 tablespoons chopped green onions
- Sandwiches
- 1 tablespoon minced chives
- 2 tablespoons canola mayonnaise
- 1 teaspoon Dijon mustard
- 8 (1-ounce) Hawaiian rolls
- 4 ounces reduced-sodium thinly sliced ham (such as Boar's Head)
Cream Cheese Brownies
By Reen
Cooking light
- Filling:
- 1/3 cup sugar
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
- 2 teaspoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 large egg white
- Brownies:
- Cooking spray
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup sugar
- 2/3 cup unsweetened cocoa
- 1/4 cup butter or stick margarine, melted
- 1 tablespoon water
- 1 tsp vanilla
- 1 large egg
- 2 large egg whites
Salted Caramel Brownies
By Reen
1. Preheat oven to 350°. 2
- Brownies:
- 3 19/50 ounces all-purpose flour (about 3/4 cup)
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 6 tablespoons butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- Cooking spray
- Topping:
- 1/4 cup butter
- 1/4 cup packed brown sugar
- 3 1/2 tablespoons evaporated fat-free milk, divided
- 1/4 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 ounce bittersweet chocolate, coarsely chopped
- 1/8 teaspoon coarse sea salt
Gratin of Cauliflower with Gruyere
By Reen
preheat oven to 400 place cauliflower in 2 qt broiler safe baking dish lightly coated with cooking spray; coat c...
- 1 medium cauliflower, trimmed and cut into florets
- cooking spray
- 1/2 tsp kosher salt, divided
- 2 tsp butter
- 1/3 cup panko
- 1/2 cup shredded Gruyere cheese, divided
- 2 tbsp finely chopped fresh chives
- 1/2 cup chopped onion
- 1 garlic clove minced
- 3 tbsp all-purpose flour
- 2 cups 2% reduced-fat milk
- 3 tbsp chopped fresh flat-leafed parsley
- 1/4 tsp freshly ground black pepper
Red Chili and Cheddar Diamonds
By Reen
From: "The Cheesemonger's Kitchen" by Chester Hasting Nutrition information per serving: Calories 10 Fat 1 g Sod
- 1 c. flour
- 3/4 tsp. salt
- 1 tsp. crushed red chiles
- 1/2 stick (1/4 c.) unsalted butter, chilled, diced
- 8 oz. aged cheddar cheese, grated
- 3 to 4 tbsp. water