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Recipes
Another Fudge Recipe
By brenie_shydee
1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl
- 3 cups semisweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup butter
- 1 cup chopped walnuts (optional)
Dutch Apple Pancakes
By brenie_shydee
Heat oven to 400 Melted butter in oven proof pan
- 2 tbs butter
- 3 lg Granny Smith applies, peeled and thinly sliced
- 6 tbs sugar
- 1 tsp cinnamon
- 3 eggs
- 1/2 c flour
- 1/2 c skim milk
- 1 tbs fat-free sour cream
- 1/4 tsp salt
- 1 tsp grated lemon zest
Cauliflower-Spinach Dip
By brenie_shydee
Place cauliflower florets in a steamer basket set over a pot of simmering water
- 4 cups cauliflower florets
- 2 cups lightly packed spinach leaves
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 coarsely chopped small garlic clove
- Salt and pepper
- Pita bread or crisps, for serving
Bacon & Scallion Corn Muffins
By brenie_shydee
Position an oven rack in the center of the oven and preheat to 400 degrees F
- 8 ounces (about 8 slices) applewood-smoked bacon, cut into 1/3-inch pieces
- 1 1/3 cups buttermilk, at room temperature
- 1 teaspoon hot sauce
- 2 large eggs, at room temperature
- 1 1/3 cups yellow cornmeal (about 7 ounces)
- 1 1/3 cups all-purpose flour (6 to 6 1/2 ounces)
- 1/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
- 5 large scallions (green onions), chopped
Zucchini Pie
By brenie_shydee
1 Preheat oven to 375 degrees F (190 degrees C)
- 1 (8 ounce) package refrigerated crescent rolls
- 1/4 cup margarine
- 4 cups sliced zucchini
- 1/4 cup chopped onion
- 2 tablespoons dried parsley
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 eggs, lightly beaten
- 2 cups shredded mozzarella cheese
Bread and Butter Pudding w/Salted Carmel Whiskey Sauce
By brenie_shydee
1.In a medium mixing bowl, combine the raisins and whiskey; let soak for 1 hour
- 2/3 cup raisins
- 1/2 cup Irish whiskey
- 5 eggs
- 2 cups whipping cream
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 8 1-inch slices firm white bread (about 10 ounces) (crusts left on)
- 3/4 cup unsalted butter, at room temperature
- Salted Caramel Whiskey Butter Sauce
- 1/4 cup unsalted butter, cubed
- 1/2 cup sugar
- 1/2 teaspoon sea salt
- 1 1/4 cups whipping cream
Cauliflower and Bacon Gratin
By brenie_shydee
Place an oven rack in the center of the oven
- Unsalted butter, for dish, plus 1/2 stick (4 tablespoons), cut into 1/2-inch pieces
- 3 slices day-old sourdough bread or 2 cups bread crumbs
- 3/4 cup heavy cream
- 1 teaspoon all-purpose flour
- 1/4 cup capers, rinsed and drained
- 8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces
- 1 cup grated Gruyere, divided
- Kosher salt and freshly ground black pepper
- 1 pound cauliflower, trimmed and cut into florets
- Olive oil, for drizzling
Spiced Potato Salad
By brenie_shydee
Place potatoes in a large pot and cover with at least 2 inches of cold water
- 2 pounds baby red potatoes (1 to 1 1/2 inches in diameter)
- Coarse salt
- 3/4 cup fresh or thawed frozen peas
- 1/2 cup Indian simmer sauce, such as Maya Kaimal
- 1/4 cup whole-fat plain yogurt
- 1/4 cup coarsely chopped fresh cilantro leaves
- 1/4 cup coarsely chopped fresh mint leaves
Garden Alfredo w/Chicken
By brenie_shydee
1. Heat a large skillet over medium-high heat
- 1 pound skinless, boneless chicken breast halves
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- Cooking spray
- 6 ounces uncooked pappardelle pasta
- 2 medium zucchini
- 2 medium yellow squash
- 2 teaspoons olive oil
- 5 ounces thin asparagus spears, trimmed
- 1 red bell pepper, cut into thin strips
- 6 garlic cloves, thinly sliced
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/2 cup half-and-half
- 2 teaspoons all-purpose flour
- 2 ounces Parmesan cheese, grated
- 2 tablespoons fresh flat-leaf parsley leaves
Zucchini Cornbread Casserole
By brenie_shydee
1.Preheat oven to 350 degrees F (175 degrees C)
- 4 cups shredded zucchini or chopped small
- 1 onion, chopped
- 2 eggs, beaten
- 1 (8.5 ounce) package dry corn muffin mix
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 ounces Cheddar cheese, shredded