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Recipes
Chocolate Peanut Butter Cheesecake w/Chocolate Glaze
By brenie_shydee
Crust: Preheat oven to 325 degrees
- Crust
- Vegetable-oil cooking spray
- 1 cup finely ground chocolate wafer cookies (4 ounces)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- Filling
- 4 ounces semisweet chocolate (55 to 61 percent cacao), finely chopped
- 4 packages (8 ounces each) cream cheese, room temperature
- 1 1/2 cups sugar
- Pinch of coarse salt
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 1/2 cup smooth peanut butter
- Glaze
- 4 ounces bittersweet chocolate (61 percent to 70 percent cacao), finely chopped (3/4 cup)
- 3 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon whole milk
- 2 teaspoons light corn syrup
Spinach Basil Pesto
By brenie_shydee
Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespo...
- 1 1/2 cups baby spinach leaves
- 3/4 cup fresh basil leaves
- 1/2 cup toasted pine nuts
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, peeled and quartered
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/2 cup extra-virgin olive oil
PHILADELPHIA Vanilla Mousse Cheesecake
By brenie_shydee
HEAT oven to 325ºF. MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan
- 40 NILLA Wafers, crushed (about 1-1/2 cups)
- 3 Tbsp. butter or margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened,
- divided 1 cup sugar,
- divided 1 Tbsp. plus 1 tsp. vanilla,
- divided 3 eggs
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Chicken Curry Puffs
By brenie_shydee
. Heat vegetable oil in a saucepan over medium-low heat
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 2 teaspoons curry powder
- 1/2 cup coconut milk, or more as needed
- 2 red onions, chopped
- 1 stalk lemon grass, thinly sliced
- 1 red chile pepper, roughly chopped
- 1 large russet potato, diced
- 3/4 pound skinless, boneless chicken breast, cut in bite-sized pieces
- 1 teaspoon salt
- 1 (17.25 ounce) package frozen puff pastry, thawed
Penne & Aspargaus Salad
By brenie_shydee
In a large pot cook pasta according to package directions until tender but still firm to the bite
- 16 ounces dried penne pasta (about 5 cups)
- 1 pound asparagus, trimmed and cut into 1-1/2-inch lengths
- 1 cup halved pitted Kalamata olives
- 1 cup chopped red sweet pepper (1 large)
- 6 ounces copocollo or prosciutto, thinly sliced and coarsely chopped
- 6 ounces Fontina cheese, cut into 1/4-inch cubes
- 4 ounces sharp cheddar cheese, cut into 1/4-inch cubes
- 4 ounces Gouda cheese, cut into 1/4-inch cubes
- 1/2 cup coarsely chopped fresh basil
- 1 1/2 cups creamy garlic dressing or creamy Italian Dressing
Sweet and Spicy Stir Fry w/Chicken and Broccoli
By brenie_shydee
1.Place broccoli in a steamer over 1 inch of boiling water, and cover
- 3 cups broccoli florets
- 1 tablespoon olive oil
- 2 skinless, boneless chicken breast halves - cut into 1 inch strips
- 1/4 cup sliced green onions
- 4 cloves garlic, thinly sliced
- 1 tablespoon hoisin sauce
- 1 tablespoon chile paste
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 cup chicken stock
Potato Chip Cookies
By brenie_shydee
1.Preheat oven to 375 degrees
- 2 sticks unsalted butter, softened
- 3/4 cup packed light-brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 4 cups coarsely crushed salted potato chips (about 10 ounces), divided
- 1 cup pecans, toasted and coarsely chopped
Double Layer Pumpkin Pie
By brenie_shydee
BEAT cream cheese, 1 Tbsp
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup plus 1 Tbsp. milk, divided
- 1 Tbsp. sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1 HONEY MAID Graham Pie Crust (6 oz.)
- 1 can (15 oz.) pumpkin
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
Spinach Casserole
By brenie_shydee
1. Preheat the oven to 350 degrees F (175 degrees C)
- 1 pound ground beef
- 1 (15 ounce) can tomato sauce
- 1 cup sour cream
- 1 teaspoon dried thyme
- 3 1/2 cups farfalle (bow tie) pasta,uncooked
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 cup shredded mozzarella cheese
Lemon Chicken Piccata
By brenie_shydee
Preheat oven to 200 degrees F (95 degrees C)
- 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil, or as needed
- 1 clove garlic, minced
- 1 cup low sodium chicken broth
- 1/2 lemon, thinly sliced
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained and rinsed
- 3 tablespoons butter
- 2 tablespoons minced Italian (flat-leaf) parsley