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Recipes
Sugar Cookies
By LynnWelch
Simple sugar cookies couldn't be more versatile
- 2 stick(s) softened unsalted butter
- 1 cup(s) sugar
- 3 large eggs
- 1.5 teaspoon(s) vanilla extract
- 1/2 teaspoon(s) salt
- 3.25 cup(s) all-purpose flour
Crispy Roasted Chick Peas
By LynnWelch
Instructions: Meanwhile, preheat oven to 400°F
- 2 cans (15 ounces each) chick peas, rinsed and drained
- 2 Tablespoons plus 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 1 Tablespoon fennel seeds
- 1 Tablespoon chopped fresh rosemary
Roasted Cabbage slices
By LynnWelch
Cut cabbage into slices and place in a single layer onto a baking sheet lined with foil
- Cabbage head
- EVOO
- garlic powder
- onion powder
- sea salt
- pepper
Sweet and Sour Carrots
By LynnWelch
From Florence Mangold
- 2 bunches carrots
- large pepper (green), chopped very fine
- small onion, chopped very fine
- 1 can tomato soup, undiluted
- 1 t Worcestershire sauce
- 1/3 cup EVOO
- 1/3 cup sugar
- 1/2 cup wine vinegar
- 1 t regular mustard
- salt to taste
One-Skillet Baked Ziti
By LynnWelch
Author: Kate at i heart eating
- 1 lb. lean ground beef
- 6 garlic cloves, minced
- 2 (15 oz.) can diced tomatoes, undrained
- 1 (15 oz.) can tomato sauce
- 1 T. dried basil (I use sweet basil)
- 1 tsp. Italian seasoning
- 2-3 c. water
- 12 oz. dry ziti (can also use penne or similar shaped pasta)
- 1/2 c. half-and-half (I use fat-free half-and-half)
- 1/2 c. grated Parmesan
- 8 oz. fresh mozzarella
Sunday Side Up: Stove Top Frittata
By LynnWelch
1.In a large bowl, whisk together eggs and milk
- 1 large onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 red bell pepper
- 1 tomato, seeds removed
- 1 large handful spinach
- 6 eggs
- 1/2 cup milk
- 1 large handful shredded cheese
Honey Roasted Brussels Sprouts
By LynnWelch
Put the Brussels sprouts in a bowl
- 1 lb. Brussels Spouts, trimmed, cut in half
- 2 Tbsp. olive oil
- salt and pepper
- 2 Tbsp. honey
- 1 cup dried cranberries
- 1/2 cup sliced almonds
Mini Macaroni & Cheese Cups
By LynnWelch
Everyone loves macaroni and cheese, but it tastes even better when baked in individual muffin-pan cups
- Vegetable cooking spray
- 3 tablespoons plain dry bread crumbs
- 1 teaspoon butter, melted
- 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
- 2 tablespoons milk
- 1/8 teaspoon ground black pepper
- 2 cups rotini or medium shell-shaped pasta, cooked and drained
- 1 cup shredded Cheddar cheese (about 4 ounces)
Spicy Roasted Chickpeas
By LynnWelch
Heat oven to 450 degrees F and line a baking sheet with foil
- chickpeas - low sodium
- EVOO
- cayenne pepper
Crock-Pot Chocolate Lava Cake
By LynnWelch
Taste of Home is at heart a friendly exchange of authentic family-favorite recipes handed down over generations and...
- 1 package devil's food cake mix
- 1 2/3 Cup water
- 3 eggs
- 1/3 Cup canola oil
- 2 Cups cold 2 percent milk
- 1 3.9-ounce package instant chocolate pudding mix
- 2 Cups semisweet chocolate chips