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Recipes
Pumpkin Roll
By brenie_shydee
"This is the best pumpkin roll I've ever tasted
- 3 eggs
- 1 cup white sugar
- 2/3 cup canned pumpkin
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 cup chopped walnuts
- confectioners' sugar for dusting
- 1 cup confectioners' sugar
- 3/4 teaspoon vanilla extract
- 2 tablespoons butter, softened
- 8 ounces cream cheese
Carrot & Yam Puree Potatos
By brenie_shydee
In a saucepan or Dutch oven, heat the oil over medium-high heat
- 1/3 cup extra-virgin olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 pounds carrots, peeled and thinly sliced
- 2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 4 cups low-sodium chicken broth
- 1/2 cup water
Dark Chocolate Torte w/Raspberry filling
By brenie_shydee
Preheat oven to 350°F Brush 9-inch-diameter spring form pan with margarine; line bottom with parchment
- Torte:
- (double recipe for multilayer torte)
- 2 2/3 cups semisweet chocolate chips (16 ounces), divided
- 1 cup of salted margarine, divided
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder or instant coffee powder
- 5 large eggs
- 1 cup sugar
- Raspberry filling
- Seedless raspberry jam
Easy Spinach Souffle
By brenie_shydee
Preheat oven 325 Grease 9x13 baking dish
- 6 eggs or egg beaters
- 2 c fat free cottage cheese
- 2 c plus 1/2c grated cheddar cheese; divided
- 1/4 c flour
- 1/4 c butter; melted
- 1/2 tsp white pepper
- 1 - 10 oz box frozen spinach, thawed and squeeze dry
Oat & Whole Wheat Waffles
By brenie_shydee
Place oats in food processor and process until coarsely ground, about 30 seconds
- 3/4 c rolled oats
- 1 c plus 2 tbs whole wheat flour
- 1 c plus 2 tbs cake flour (not self-rising)
- 3 tbs instant nonfat dry milk
- 4 tbs sugar
- 3/4 tsp salt
- 1 1/2 tbs baking powder
- 1 1/2 tsp baking soda
- 1 lg egg
- 2 lg egg whites
- 2 1/4 c nonfat buttermilk
Mexican Stuffed Peppers
By brenie_shydee
Preheat oven to 350 degrees F (175 degrees C)
- 1 pound ground beef
- 1 (1 ounce) package taco seasoning mix
- 3/4 cup water
- 2 teaspoons chili powder
- 1/2 cup cooked rice
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 2 (8 ounce) cans tomato sauce, divided
- 3 large red bell peppers
- 6 (1 inch) cubes Colby-Jack cheese
Chicken Scaloppine with Peperonata
By brenie_shydee
1. Heat a large skillet over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 large red bell pepper, cut into 1/2-inch-wide strips
- 1 large yellow bell pepper, cut into 1/2-inch-wide strips
- 1 cup vertically sliced yellow onion
- 3 garlic cloves, thinly sliced
- 1 cup halved grape tomatoes
- 2 tablespoons thinly sliced fresh basil
- 2 teaspoons balsamic vinegar
- 3/4 teaspoon kosher salt, divided
- 2 (8-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons butter
Summer Vegetable Pasta with Crispy Goat Cheese Medallions
By brenie_shydee
1.Position rack in upper third of oven; preheat broiler
- 8 ounces whole-wheat bow-tie pasta
- 1 1/2 tablespoons chopped fresh dill
- 1 1/2 tablespoons panko-style breadcrumbs
- 4 ounces goat cheese
- Olive oil cooking spray
- 2 tablespoons extra-virgin olive oil
- 3 spring onion bulbs, halved and thinly sliced, or 2 cups thinly sliced small onions
- 1 1/2 pints cherry tomatoes, halved (3 cups)
- 2 cloves garlic, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 6 cups baby spinach
Oatmeal-Buttermilk Waffles
By brenie_shydee
Blend egg, buttermilk and oil in blender
- 1 egg
- 1 1/4 c nonfat buttermilk
- 1-2 tbs olive oil
- 1 1/2 c flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 c cooked oatmeal
Yes You Can Mac & Cheese
By brenie_shydee
In large pot of boiling salted water, cook macaroni 1 minute less than package directions suggest
- 4 c whole grain elbow macaroni
- 2 tbsp. unsalted butter
- 2 tbsp. all purpose flour
- 2 c skim milk
- 1 c grated low-fat cheddar cheese
- 1/4 c grated parmesan cheese
- 2 oz reduced-fat cream cheese
- 1/2 tsp dry mustard powder
- 1/2 tsp Worcestershire sauce
- Freshly ground pepper
- Salt