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Recipes
Chocolate Mousse Cheesecake
By brenie_shydee
HEAT oven to 325ºF. MIX cookie crumbs, 1 Tbsp
- 24 LORNA DOONE Shortbread Cookies, finely crushed (about 1-3/4 cups)
- 3/4 cup plus 1 Tbsp. sugar, divided
- 1/4 cup butter, melted
- 5 oz. BAKER'S White Chocolate, divided
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 2 tsp. vanilla
- 3 eggs
- 1 tub (8 oz.) PHILADELPHIA INDULGENCE Milk Chocolate
- 2 cups COOL WHIP Whipped Topping, thawed
- 1 cup fresh raspberries
Creamy Au Gratin Potatoes
By brenie_shydee
1 Preheat oven to 400 degrees F (200 degrees C)
- 4 russet potatoes, sliced into 1/4 inch slices
- 1 onion, sliced into rings
- salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 1 1/2 cups shredded Cheddar cheese
Broccoli Quinoa Casserole
By brenie_shydee
•Preheat oven to 350 degrees F
- 1 cup quinoa
- 1 head broccoli, cut into florets and finely chopped
- 2 tablespoon olive oil, divided
- 1/3 cup Panko*
- 3 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1/3 cup Greek yogurt
Penne With Cannellini Beans
By brenie_shydee
Cook pasta according to package directions
- 8 ounces uncooked penne pasta
- 2 (14 1/2 ounce) cans Italian-style
- diced tomatoes
- 1 (15 ounce) can cannellini beans,
- rinsed and drained
- 1 (10 ounce) package baby spinach,
- chopped
- 1/2 cup romano cheese, shredded
Penne with summer squash
By brenie_shydee
Bring large pot of lightly salted water to a boil
- 1 lb. dry penne pasta, preferably
- whole-wheat
- 1/4 cup olive oil, preferably extra-
- virgin
- 3 medium cloves garlic, minced
- 2 large shallots, finely chopped
- 4 small zucchini (1 lb.), very thinly
- sliced
- 8 oz. small pattypan squash, quartered
- (2 cups)
- 1 1/2 tsp. finely grated lemon peel
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/2 cup finely shredded fresh basil
- 1/3 cup chopped fresh chives
- 1/2 cup shaved fresh Parmesan cheese
- (optional)
Curried Chicken w/Ginger & Yogurt
By brenie_shydee
1.In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup ...
- 1/3 cup tomato paste
- 4 cloves garlic, chopped
- 2 tablespoons curry powder
- 1 tablesppon grated fresh ginger
- 1 teaspoon ground cumin
- 1 medium onion, chopped
- 2 pounds boneless, skinless chicken thighs (about 10)
- kosher salt and black pepper
- 1 1/2 cups long-grain white rice
- 1/2 cup plain whole-milk Greek yogurt
- 2 scallions, thinly sliced
Slow Cooker Split Pea Soup
By brenie_shydee
In a 5-qt. slow cooker, layer the first nine ingredients in order listed (do not stir)
- 1 package (16 ounces) dried split peas
- 2 cups cubed fully cooked ham
- 1 cup diced carrots
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 cups boiling water
- 1 cup hot milk
Tomato and artichoke sauce
By brenie_shydee
1.Squeeze juice from lemon into bowl of ice water; add lemon halves and artichoke hearts while preparing the rest
- 1 halved lemon
- 4 thinly sliced large artichoke hearts
- 1/4 cup extra-virgin olive oil
- 2 minced large cloves garlic
- Coarse salt, to taste
- 1/4 teaspoon crushed red pepper, flakes
- 1 tablespoon roughly chopped parsley
- 2 tablespoons finely juliened basil
- freshly ground black pepper, to taste
- 1 cup Italian dry vermouth
- 5 tablespoons tomato sauce, (preferably homemade)
- 1/2 cup Homemade Chicken Stock
Fusilli alla Caprese
By brenie_shydee
Bring a large pot of salted water to a boil over high heat
- •1 pound fusilli pasta or rotini
- •3 tablespoons olive oil
- •2 cloves garlic, minced
- •3 cups cherry tomatoes, quartered (about 1 1/2 pints)
- •1 teaspoon salt
- •1/2 teaspoon freshly ground black pepper
- •1/2 cup packed fresh basil leaves, torn
- •8 ounces fresh mozzarella, diced (about 1 1/4 cups)
Ham & Broccoli Pasta
By brenie_shydee
•In a Dutch oven, cook pasta according to package directions, adding broccoli during the last 5 minutes of cookin...
- 4-1/2 cups uncooked bow tie pasta (12 ounces)
- 1 package (16 ounces) frozen broccoli florets
- 3 cups cubed fully cooked ham
- 1 carton (8 ounces) spreadable chive and onion cream cheese
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/2 teaspoon pepper