MystiQ's profile page
Recipes
White Chocolate Toffee Peppermint Crunch Oreo Cookie Balls | Dixie Chik Cooks
By MystiQ
In a food processor, pulse the cookies until they're crumbs
- 36 Oreo cookies
- 1 8 oz block cream cheese, at room temperature
- 4 oz (about 1/2 of a bag) toffee chips
- 1 12 oz bag white chocolate chips
- 1 tsp peppermint extract
- 1 12 oz bag milk chocolate chips
- 2 tbsp shortening, divided
- Peppermint chips, for garnishing (like Andes)
Slow-Cooker Texas Chili
By MystiQ
Recipe courtesy of Food Network Magazine
- 2 1/2pounds beef chuck, cut into 2-inch cubes
- 2tablespoons packed light brown sugar
- Kosher salt
- 2tablespoons vegetable oil
- 1small onion, finely chopped
- 5cloves garlic, smashed
- 24.5-ounce cans chopped green chiles, drained
- 1tablespoon ground cumin
- 3/4cup chili powder
- 114-ounce can diced tomatoes with chiles
- 1 to 2 tablespoons green hot sauce
- Sliced scallions, fresh cilantro and/or sour cream, for topping
- Tortilla chips, for serving (optional)
Szechuan Chicken Stir-Fry
By MystiQ
1. Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl
- Ingredients
- 1 tablespoon dark sesame oil, divided
- 1/2 cup fat-free, lower-sodium chicken broth
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons chile paste (such as sambal oelek)
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons canola oil, divided
- 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 cup diagonally cut snow peas
- 1/2 cup vertically sliced onion
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 2 cups hot cooked long-grain white rice
- 1/4 cup (1-inch) slices green onions
- 1/4 cup chopped unsalted roasted peanuts
- Preparation
Zucchini Fritters
By MystiQ
Place grated zucchini in a colander over the sink
- 1 1/2 pounds zucchini, grated
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 1 large egg, beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
One Hour Rolls
By MystiQ
In a large bowl, mix together the warm water, sugar, oil and yeast
- 1 cup warm water
- 1/4 cup sugar
- 1/3 cup oil
- 2 (.25- oz) packages yeast
- 1 tsp salt
- 1 large egg, beaten
- 3 2/3 cups flour
- 1 Tbsp butter, melted
PISTACHIO BISCOTTI
By MystiQ
These biscotti are delicious with a scoop of cappuccino gelato
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 stick butter, softened
- 3 teaspoons baking powder
- 3 large eggs, beaten
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 cup toasted pistachios, chopped
- 1 tablespoon cinnamon/sugar mixture for topping
Sweet Lassi I
By MystiQ
Blend yogurt, water, sugar & cardamom together until smooth
- 2 cups plain lowfat yogurt
- 1/2 cup cold water
- 1/4 cup sugar
- 1/2 teaspoon ground cardamom
- 6 ice cubes
Savory Parmesan Bites
By MystiQ
HEAT oven to 350°F. BEAT cream cheese and 3/4 cup Parmesan with mixer until well blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup KRAFT Grated Parmesan Cheese, divided
- 2 cans (8 oz. each) refrigerated crescent dinner rolls
- 1 red pepper, chopped
- 1/4 cup chopped fresh parsley
Greek Yogurt Orange Cake
By MystiQ
1. Preheat oven to 350 degrees F
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain VOSKOS Greek Yogurt
- 3/4 cup sugar
- 3 extra-large eggs, room temperature
- 2 small oranges, juiced and zested
- 1/2 teaspoon pure vanilla extract
- 1/2 cup canola oil
Chicken Tetrazzini
By MystiQ
Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta)
- Coarse salt and ground pepper
- 6 tablespoons butter
- 1 pound white mushrooms, trimmed and sliced 1/4 inch thick
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 3/4 cup dry white wine
- 3 cups grated Parmesan cheese
- 1/2 teaspoon dried thyme leaves
- 1 pound linguine, broken in half
- 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
- 1 package (10 ounces) frozen peas, thawed and drained