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Recipes
Lemon Blueberry Layer Cake
By LynnWelch
Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 4 large eggs, at room temperature*
- 1 Tablespoon vanilla extract
- 3 cups (375g) all-purpose flour, careful not to overmeasure
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk*
- zest + juice of 3 medium lemons*
- 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
- 1 Tablespoon all-purpose flour
- Cream Cheese Frosting
- 8 ounces (224g) full-fat cream cheese, softened to room temperature
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3.5 cups (420g) confectioners' sugar
- 1 - 2 Tablespoons (15-30ml) heavy cream*
- 1 teaspoon vanilla extract
- pinch salt
Honey Mustard Glazed Salmon Fillets
By LynnWelch
In an oiled shallow baking dish, combine lemon juice, Dijon, honey, and lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon finely grated lemon zest
- 4 (5-ounce) salmon fillets
- Salt and ground black pepper
- Cooking spray
Chicken and Broccolini Shepherd's Pie
By LynnWelch
To poach the chicken, place chicken in a pot with the lemon, garlic, carrot, onion and celery
- For the Poached Chicken:
- 1 3-4 pound chicken
- 1 lemon, sliced
- 2 cloves garlic, crushed
- 1 carrot, halved
- 1 onion, halved
- 2 ribs celery, halved
- Salt
- A few whole peppercorns
- 2 bay leaves
- Herb bundle parsley, thyme, rosemary
- For the Roasted Garlic Potato Topping:
- 2 bulbs garlic
- EVOO Extra Virgin Olive Oil, for drizzling
- Salt and pepper
- 2 sprigs rosemary
- 3 pounds (about 5 medium) starchy potatoes, peeled and cubed into 2-inch pieces
- Salt
- 1 large egg, beaten
- 4 tablespoons butter
- 1/2 cups whole milk
- 1/2 to 2/3 cup grated Parmigiano-Reggiano cheese, a couple of big handfuls
- Pepper
- Salt and pepper
- 2 bundles broccolini, trimmed and cut into 2 inch pieces
- 4 tablespoons butter
- 6 shallots or 1 large onion, chopped
- 2 tablespoons thyme, chopped
- 3 tablespoons flour
- 1 quart chicken stock, homemade or store bought
- 1/3 cup cream, a couple turns of the pan
- 2 tablespoons Dijon mustard
Skillet Pork Chops with Potatoes and Onion
By LynnWelch
Heat oil in a large skillet over medium heat
- 2 tablespoons vegetable oil
- 4 pork chops (1/2 inch thick), trimmed
- 2 tablespoons all-purpose flour
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 Yukon Gold potatoes, thinly sliced
- 2 medium onions, sliced
- 3 cubes beef bouillon
- 3/4 cup hot water
- 1 tablespoon lemon juice
Breakfast Bake (Crowd Size)
By LynnWelch
1 Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches
- 2 packages (12 oz each) bulk pork sausage
- 1 medium bell pepper, chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 3 cups frozen hash brown potatoes
- 2 cups shredded Cheddar cheese (8 oz)
- 1 cup Original Bisquick® mix
- 2 cups milk
- 1/4 teaspoon pepper
- 4 eggs
Egg and Tater Tot Breakfast cups
By LynnWelch
First, you will need to cook the tater-tots a bit
- 36 tater-tots (I used crispy crown tots so that they would lay flat on the bottom of the muffin tin)
- 8 eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- Meat (sausage, bacon, ham)
- Veggies (onion, red and/or green peppers, spinach, mushrooms, etc.)
Bacon and Egg Pasta
By LynnWelch
Directions 1.Cook pasta according to package directions
- 12 ounces dried linguine or thin spaghetti
- 5 pieces thick-sliced bacon, chopped
- 1/4 cup dry white wine
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 1 cup finely chopped red sweet pepper
- 4 eggs, lightly beaten
- 3/4 cup half-and-half or light cream
- 1 cup fresh baby spinach
- 1/2 cup Asiago cheese, shredded (2 oz.)
- 1/4 cup chopped fresh Italian (flat-leaf) parsley or basil
- 1 hard-cooked egg, peeled and chopped
- Shredded Asiago cheese (optional)
- Freshly ground black pepper
Pork Tenderloin in the Slow Cooker
By LynnWelch
Place pork tenderloin in a slow cooker with the contents of the soup packet
- 1 (2 pound) pork tenderloin
- 1 (1 ounce) envelope dry onion soup mix
- 1 cup water
- 3/4 cup red wine
- 3 tablespoons minced garlic
- 3 tablespoons soy sauce
- freshly ground black pepper to taste
PointsPlus Cranberry-Maple Slow Cooker Oatmeal
By LynnWelch
WeightWatchers has just launched a new PointsPlus system that has fabulous and healthy recipes to keep you feeling ...
- 8 water
- 2 steel-cut oats
- 2/3 dried cranberries, chopped
- 1/2 maple syrup
- 1 cinnamon
- 1/2 salt
- 3 slivered almonds, toasted
Sundried Tomato Pinwheels
By LynnWelch
No one will believe this dressy hors doeuvre only takes two ingredients to make
- 1 sheet frozen puff pastry (from a 17-oz box)
- 1/4 cup(s) sundried tomato pesto, drained of any excess oil