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Recipes
New York Cheesecake Cookies
By ClaudiaJan
Preheat the oven to 350 degrees F
- 1 1/4 cups finely crushed graham crackers (1 sleeve)
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 egg, separated
- 3 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
Shrimp & Grits... for Hungry Chicks!
By ClaudiaJan
Directions: In a medium pot, bring 2 cups water to a boil on the stove
- Ingredients:
- For Grits
- 1/2 cup quick-cooking grits
- 1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
- 1/2 cup shredded fat-free cheddar cheese
- 1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
- dash salt
- For Shrimp
- 8 oz. raw shrimp, peeled, tails removed, deveined, patted dry
- 1/2 cup thinly sliced scallions (white and green parts)
- 2 tbsp. precooked real crumbled bacon (like the kind by Hormel)
- 1 tbsp. chopped fresh parsley
- 1 tsp. lemon juice
- 1/2 tsp. minced garlic
- Optional: Tabasco sauce
Spagetti Salad
By ClaudiaJan
The light Italian will soak in more than the creamy, so you might need to put some more on after it chills
- Thick spaghetti noodles (1/2-2/3 package)
- Diced red pepper (1/3)
- Diced green pepper (1/3)
- Diced purple onion (must be purple) (1/4)
- Sliced black olives (small can)
- Cubed zucchini or cucumber (if youre a cucumber fan), a cup or so
- Lots of Salad Supreme seasoning (the key)
- Either Creamy Italian or Light Italian dressing (Creamy for a heavier salad, Light for a brighter, more refreshing salad) maybe bottle?
Ruby Razz Crunch
By ClaudiaJan
Heat oven to 350 degrees. Reserve 2 tablespoons raspberries for topping
- 1 10-ounce bag frozen raspberries with syrup, thawed and drained, liquid reserved
- 1 16-ounce bag of frozen rhubarb, thawed and drained, liquid reserved, or about 4 cups of fresh, chopped rhubarb
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 cup whipping cream, whipped
- 2 tablespoons granulated sugar
- 1 to 3 drops red food coloring, if desired
- 1 1/4 cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup quick-cooking oats
- 1 teaspoon ground cinnamon
- 1/2 cup butter or margarine, melted
12 WAYS TO USE A MICROWAVE
By ClaudiaJan
All Choked Up: Trim stem and tips of 2 artichokes
- Poultry PDQ:
- Arrange 1 pound boneless, skinless chicken breast halves around edge of shallow
- 10-inch casserole with lid. Sprinkle with 2 tablespoons lemon juice. Cover and microwave on High about 6 minutes, until juices run clear. Let stand 4 minutes. Use in your favorite chicken-salad recipe.
- Mr. Potato Head: Try this unusual method for perfect micro-baked potatoes. Scrub 1 baking potato and prick with a fork. Wrap wet potato in wax paper and microwave on High 41/2 minutes or until tender. Let stand 2 minutes.
- In a Curry: For best flavor, sprinkle 2 teaspoons curry or chili powder in custard cup and microwave uncovered on High 1 minute, until fragrant.
- Five-Minute Tomato Sauce: in 4-cup measure, combine 11A pounds plum tomatoes, chopped, 1
- cup chopped basil leaves and 1 garlic clove, minced. Cover with plastic wrap; vent. Microwave on High 5 minutes. Puree in food processor with 1 teaspoon salt and 1/4 teaspoon freshly ground pepper. Toss with 1 pound cooked pasta. Makes 4 servings.
"OLE' VIRGINNY" BARBECUE SAUCE
By ClaudiaJan
Dash liquid smoke (optional) Saute onion in oil in medium-size saucepan over medium-low heat 1 minute
- We consider this sauce the best we have ever licked off our fingers! The recipe comes from a pamphlet published fifty years ago by the Baptist Church of Alexandri
- 2 medium-size onions, finely
- chopped
- 2 tablespoons olive oil 2 cloves garlic, finely chopped 1/2 tablespoon finely chopped fresh
- gingerroot 1 can (14 ounces) whole plum
- tomatoes
- 1 cup prepared chili sauce
- 1/3 cup soy sauce
- 1/4 cup catsup
- 1/4 cup dark brown sugar
- !/4 cup dry sherry
- 5 tablespoons honey
- 1 tablespoon chili powder
- i/s teaspoon cayenne pepper ,
- i/s teaspoon leaf oregano, crumbled a, Virginia.
PUMPKIN DIP
By ClaudiaJan
PUMPKIN DIP Use on spice cookies or cake 1 (8oz) softened cream cheese 1 (18 oz) can pumpkin pie mix 2 C
- PUMPKIN DIP
- Use on spice cookies or cake
- 1 (8oz) softened cream cheese
- 1 (18 oz) can pumpkin pie mix
- 2 C. confectioners sugar
- ½ to 1 tsp. Ground cinnamon
- ¼ to ½ tsp. Ground ginger
- Beat cream cheese until smooth. Add pumpkin mix; beat well, add sugar, cinnamon, & ginger.
BOURBAN MARINADE
By ClaudiaJan
Directions: Combine 1 cup orange marmalade, 1/3 cup dijon mustard, 1/4 cup each bourbon and soy sauce, 2 tablespoo...
- Ingredients:
- Bourbon lends a sweet, cinnamonlike flavor to meat, and it marries well with acidic fruit, tangy mustard and salty soy sauce, says Albert Schmid, author of The Kentucky Bourbon Cookbook.
- 1 cup orange marmalade
- 1/3 cup dijon mustard
- 1/4 cup bourbon
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon finely chopped garlic
Cranberry-Avocado Salsa
By ClaudiaJan
Directions 1. In a large bowl, whisk together 1 tablespoon fresh lime juice, 2 tablespoons honey, 1 minced jalapen...
- Ingredients
- 1 tablespoon fresh lime juice
- 2 tablespoons honey
- 1 minced jalapeno
- 1/4 cup red onion, chopped
- 2 ripe avocados, cut into 1/4-inch pieces
- 3/4 cup halved cranberries
- 2 tablespoons fresh cilantro, chopped
- Coarse salt and ground pepper
- Pita crisps (see recipe above) or tortilla chips
Classic Macaroni Salad
By ClaudiaJan
Combine and Chill
- 1 cup Best Foods Mayonnaise
- 2 tab. Vinegar
- 1 tab. Prepared mustard
- sugar, salt, pepper
- 8 oz. elbow macaroni, cooked and drained
- 1 cup sliced celery
- 1 cup chopped green pepper
- cup chopped onion