Jenlin's profile page
Recipes
Crab Strudel
By jenlin
Directions Heat the oven to 375°F
- 1 lemon
- 1 egg
- 1 tbsp. water
- 1/2 of a 16-ounce container lump crabmeat
- 1/2 of an 8-ounce package reduced fat cream cheese, softened
- 4 green onions, chopped (about 1/2 cup)
- 1/4 cup finely shredded smoked Gouda cheese
- 2 tbsp. reduced fat sour cream
- 2 tsp. Old Bay® seafood seasoning
- 1/8 tsp. celery seed
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
BBQ Chicken Kabobs with Tequila Lime Cilantro
By jenlin
Special equipment: 6 wooden skewers In a large ziptop bag, add the lime juice, cilantro, oil, tequila, salt, red p...
- 1/2 cup fresh lime juice
- 1/2 cup chopped fresh cilantro leaves and stems, plus more chopped leaves, for serving
- 1/3 cup canola oil
- 1 tablespoon tequila
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic, chopped
- Freshly ground black pepper
- 3 to 4 boneless, skinless chicken breasts, cut into twenty-four 1-inch pieces
- 2 zucchini, cut into 1/2-inch rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
Ranch Crackers
By jenlin
Preheat oven to 250 degrees
- 1 pkg hidden valley ranch salad dressing mix
- 1 T dill weed
- 3/4 cup salad oil
- 5 cups plain oyster crackers - 12 ounces
Sausage Gravy for Pepper Biscuits
By jenlin
Heat a large skillet over medium heat
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 pound breakfast sausage with sage, casings removed
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons all-purpose flour
- 1 1/2 to 2 cups milk
- Salt and freshly ground black pepper
Avocado Hummus
By jenlin
Combine the hummus, avocados, lemon juice and cayenne in a food processor and puree until smooth; add salt to taste
- 10 ounces plain hummus
- 2 medium avocados, halved, seeded and scooped
- 1/2 lemon, juiced
- 1 pinch of cayenne, plus more for serving
- Kosher salt
- Extra-virgin olive oil, for drizzling
- Assorted sliced vegetables for dipping, such as carrots, celery, cauliflower, cherry tomatoes and cucumber
Quinoa Cobb Salad
By jenlin
At the bottom of your lunch container, make the vinaigrette by whisking together the olive oil, Dijon, balsamic an...
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup cooked quinoa
- 1 cooked small chicken breast, chopped
- 4 slices bacon, cooked and chopped
- 1 avocado, sliced
- 1/4 cup crumbled blue cheese
- 1/2 tomato, diced
- Romaine lettuce, for filling the lunch container
No-Bake Cheesecake Truffles
By jenlin
Beat cream cheese, butter and vanilla in medium bowl with mixer until blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup butter, softened
- 1 tsp. vanilla
- 3/4 cup powdered sugar
- 1 graham cracker, finely crushed
- 1 oz. BAKER'S Semi-Sweet Chocolate
SCANDINAVIAN ALMOND COOKIES
By jenlin
Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour and 1 teaspoon almond extract until dough...
- Cookies
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/3 cup butter, softened
- 1 egg
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 teaspoon almond extract
- 3 teaspoons milk
- 1 cup sliced almonds
- Almond Glaze
- 1 cup powdered sugar
- 1/4 teaspoon almond extract
- 5 to 6 6 teaspoons milk
- 2 tablespoons sliced almondS
Potato Latke Muffins
By jenlin
Preheat oven to 400 degrees
- 1 T oil
- 1/2 cup minced onion
- 5 cups shredded potatoes
- 2 beaten eggs
- 2 green onions chopped
- 1/4 cup chopped fresh parsley
- 2 T flour
- 2/4 t salt
- 1/8 t pepper
- 1/4 cup sour cream
- and chopped chives or green onions for garnish
Polenta and Chicken Tartlets
By jenlin
Make the polenta according to package instructions
- 1 pound instant polenta (about 2 1/2 cups)
- 1 cup cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups shredded store-bought roasted chicken
- 1/2 cup store-bought pesto
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dried cranberries