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Recipes
Rhubarb Cheesecake
By brenie_shydee
1.Preheat oven to 375 degrees F (190 degrees C)
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/2 cup butter
- 3 cups chopped rhubarb
- 1/2 cup white sugar
- 1 tablespoon all-purpose flour
- 2 (8 ounce) packages cream cheese
- 1/2 cup white sugar
- 2 eggs
- 1 cup sour cream
- 2 tablespoons white sugar
Koshary
By brenie_shydee
A classic Egyptian dish of lentils, rice and pasta
- • About 1 c. leftover cooked pasta or 1/2 c. uncooked macaroni
- • About 1 c. cooked lentils
- • About 1 c. cooked white or brown rice
- • 1 large yellow onion, coarsely chopped
- • 2 tbsp. olive oil
- • About 1 c. tomato sauce
- • Kosher salt and freshly ground black pepper
- • 2 tbsp. butter
- • 2 tbsp. chopped fresh mint
- • Pinch of crushed red pepper flakes
Thai Chicken and Noodle Salad
By brenie_shydee
1.Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing)
- 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
- Spicy Asian Dressing
- Coarse salt
- 3 1/2 ounces Chinese rice noodles, broken in half if long
- 1 tablespoon vegetable oil, such as safflower
- 2 carrots, sliced into ribbons with a vegetable peeler
- 1 English cucumber, halved lengthwise and thinly sliced crosswise
- 1/4 cup fresh basil, torn
- Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)
Pumpkin Cream Cheese Bars
By brenie_shydee
•Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly
- 1-1/3 cups all-purpose flour
- 3/4 cup sugar, divided
- 1/2 cup packed brown sugar
- 3/4 cup cold butter, cubed
- 1 cup old-fashioned oats
- 1/2 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened, cubed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom
- 1 can (15 ounces) solid-pack pumpkin
- 1 teaspoon vanilla extract
- 3 eggs, lightly beaten
Over the Fire Scalloped Potatoes
By brenie_shydee
1.Preheat a grill for medium heat
- 8 large baking potatoes, peeled and diced
- 1 bunch green onions, sliced
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 cup shredded Cheddar cheese
- black pepper to taste
- garlic salt to taste
- 1/2 cup crumbled crisply cooked bacon (optional)
- 1/2 cup sauteed mushrooms (optional)
- 1/2 cup butter
Penne alfredo with vegetables
By brenie_shydee
In large pot, cook pasta according to pasta directions
- 8 oz pene pasta, cooked and drained
- 1 medium onion, chopped
- 2 large garlic cloves, minced
- 1/4 c whole wheat flour
- 1 c skim milk
- 1 1/2 c fat free half and half
- 1 c shredded parmesan cheese
- 2 tsp dried italian seasoning
- 1 tsp salt
- 1 14.5 oz can diced tomatoes with
- italian herbs
- 1 10 oz pkg frozen chopped spinach,
- thawed, drained
- 3/4 c shreddded parmesan cheese, for
- garnish
Indian Naan Bread
By brenie_shydee
In a large bowl, dissolve yeast in warm water
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 1/4 cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour
- 2 teaspoons minced garlic (optional)
- 1/4 cup butter
Zucchini Bread
By brenie_shydee
In mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder and nutmeg
- 1 1/2 c all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp ground nutmeg
- 1 c sugar
- 1 c finely shredded unpeeled zucchini
- 1/4 c vegetable oil
- 1 egg
- 1/4 tsp finely shredded lemon peel or 1/4 tsp lemon juice
- Note: Double this recipe for large loaf pans
Cheesy Butternut Squash Cavarappi Bake
By brenie_shydee
Preheat oven to 375 degrees F
- Nonstick cooking spray
- 3 cups peeled and cubed butternut squash
- 8 ounces dried cavatappi or other elbow macaroni
- 1 tablespoon butter
- 8 ounces cremini or button mushrooms, sliced
- 3 green onions, thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup fat-free milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 ounces fontina cheese, shredded (1 1/2 cups)
- 2 slices reduced-sodium bacon, cooked and crumbled (optional)
- Thinly sliced green onions (optional)
Chewy Chocolate Chunk-Cherry Cookies
By brenie_shydee
•Preheat oven to 375 degrees
- 3 1/2 •3 1/2 cups all-purpose flour
- 2 •2 teaspoons baking soda
- 1 1/2 •1 1/2 teaspoons salt
- 3 •3 sticks unsalted butter, room temperature
- 2 •2 cups packed light-brown sugar
- 1 •1 cup granulated sugar
- 4 •4 large eggs
- 2 •2 teaspoons pure vanilla extract
- 12 •12 ounces semisweet chocolate, coarsely chopped (2 1/2 cups)
- 8 •8 ounces dried cherries (1 1/2 cups)