Jenlin's profile page
Recipes
CRAB-ARTICHOKE HEART TART
By jenlin
BAKE PIECRUST IN A 9 INCH QUICHE PAN OR PIE PLATE ACCORDING TO DIRECTINS - PRICK TO PREVENT PUFFING
- 1/2 OF A 15 OUNCE PACKAGE OF REFRIGERATED PIECRUST
- 8 OUNCES CRAB
- 14 OUNCE CAN ARTICHOKE HEARTS - DRAINED
- 1 CUP - 4 OUNCES SHREDDED GRUYERE CHEESE
- 1/2 CUP SLICED GREEN ONIONS
- 1 CLOVE GARLIC MINCED
- 1 t LEMON JUICE
- 2 EGGS
- 1 CUP HALF-AND-HALF
- 1 t HERBES DE PROVENCE
- 1/4 t SALT
- 1/8 t WHITE PEPPER
Christmas Truffles
By jenlin
Heat oven to 350°F. Spray 13x9-inch pan with baking spray with flour
- 1 box Betty Crocker™ SuperMoist™ German chocolate cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 bottle (1 oz) red food color
- 1 tablespoon unsweetened baking cocoa
- 1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
- 3 bags (14 oz each) white or green candy melts or coating wafers
- Betty Crocker™ red sugar
Mango de Gallo
By jenlin
Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together
- 3 jalapenos, seeded and finely diced
- 3 Roma tomatoes, diced
- 1 large red onion, diced
- Two 15-ounce cans diced mangoes, drained
- 2 cups chopped fresh cilantro
- Juice of 1 lime
- 1/2 teaspoon salt
Severed Finger Sugar Cookies
By jenlin
Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mats
- 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
- 1 egg
- 1/4 cup raw slivered almonds
- 1/4 cup seedless strawberry jam
- 7 drops red food color
Reuben Sandwiches
By jenlin
Spread 1 tablespoon Thousand Island Dressing over each of 6 slices bread
- 6 tablespoons Thousand Island Dressing
- 12 slices rye bread
- 6 slices (1 oz each) Swiss cheese
- 1 can (16 oz) sauerkraut, drained
- 3/4 lb thinly sliced cooked corned beef
- 1/4 cup butter or margarine, softened
Ham and Cheese Sliders
By jenlin
Spread mayo on inside top & bottom of rolls
- 24 dinner rills
- 24 pieces of good honey ham
- 24 small slices of swiss cheese
- 2/3 cup mayo
- sauce
- 1 T poppyseeds
- 1 1/2 T yellow mustard
- 1 stick melted butter
- 1 T minced onion
- 1/2 t worcestershire sauce
Slow-Cooker Fruit Compote
By jenlin
Special equipment: a 4-quart slow cooker Combine the peaches, cider, cranberries, sugar, apples, cinnamon stick an...
- One 16-ounce package frozen peaches
- 1 cup apple cider
- 1 cup dried cranberries
- 1/4 cup brown sugar
- 2 apples, Granny Smith or your favorite, cored and sliced
- 1 cinnamon stick
- 1 lemon, juiced
Black Bean Dip
By jenlin
Put the beans into a food processor and pulse until coarsely ground
- Two 16-ounce cans black beans, rinsed and drained
- 1/4 cup vegetable broth
- 1/2 red onion, finely chopped
- 1/2 large tomato, finely chopped
- 1 jalapeno, stemmed, seeded and minced (or leave the seeds in for more spice, if desired)
- 1/2 bunch fresh cilantro, leaves picked and finely chopped
- Kosher salt and freshly ground black pepper
- Fresh tortilla chips, for serving
Balsamic-Roasted Brussels Sprouts
By jenlin
Preheat the oven to 400 degrees
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
- 4 ounces pancetta, 1/4-inch-diced
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon syrupy balsamic vinegar
Yogurt-Marinated Chicken and Zucchini Kebabs
By jenlin
Sidney Fry, MS, RD, Cooking Light JULY 2014
- 1/2 cup 2% Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breasts (cut into 32 cubes)
- 32 (1/2-inch) slices zucchini
- Cooking spray
- 8 (8-inch) skewers
- 1/2 teaspoon kosher salt
- Fresh dill