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Recipes
Baked Kale Chips
By cheryl0524
Healthy low calorie/low fat snack
- 1 pound fresh kale
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Mint Pinwheel Cookies
By cheryl0524
A mint cookie with a chocolate swirl
- 3/4 cup butter
- 1 cup sugar
- 1 teaspoon baking powder
- 1 egg
- 1/4 teaspoon mint extract
- few drops green food coloring
- 2 1/4 cup flour
- 1/2 cup finely crushed Oreo cookies (about 6 cookies)
- 1/2 cup semisweet chocolate pieces
- 1 teaspoon shortening.
Red Hot Buffalo Chicken Dip
By cheryl0524
Delicious warm dip to serve with crackers
- 1 Package Perdue short cut chicken (original or buffalo flavor) chopped into small cubes
- 2 - 8 ounce bricks of Philadelphia cream cheese
- 1- 8 ounce bottle ranch dressing
- 1 cup shredded cheddar cheese
- 3/4 cup Franks Red Hot Buffalo Sauce
Turkey Tart
By cheryl0524
Preheat oven to 375 degrees F
- (9-inch) pastry crust, homemade OR prepared, baked and cooled.
- 1 1/2 cups leftover turkey meat, cur into bite-sized pieces
- 3/4 cup crumbled blue cheese
- 4 FIRM pears, peeled, cored and diced
- 1/4 cup pecans, toasted and chopped
- 1/4 cup dried cranberries
- 1 cup sour cream
- 3 tablespoons heavy cream
- 1 tablespoon FRESH thyme
- salt and pepper to taste
Italian Wedding Soup
By cheryl0524
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend
- Meatballs:
- 1 small onion, grated
- 1/3 cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice fresh white bread, crust trimmed, bread torn into small pieces
- 1/2 cup grated Parmesan
- 8 ounces ground beef
- 8 ounces ground pork
- Freshly ground black pepper
- Soup:
- 12 cups low-sodium chicken broth
- 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
- 2 large eggs
- 2 tablespoon freshly grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper
Baked Pasta with Roasted Veggies
By cheryl0524
Preheat the oven to 450 degrees F
- 2 red peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
Maple-Cashew Popcorn
By cheryl0524
Heat canola oil in a medium heavy saucepan over medium-high heat
- 1 tablespoon canola oil
- 1/4 cup unpopped popcorn kernels (about 6 cups popped)
- 1/4 cup dry-roasted cashews
- 1/3 cup sugar
- 1/3 cup maple syrup
- 1 tablespoon butter
- 1/2 teaspoon salt
- (Optional- If you would like to add a little heat)1/4 teaspoon ground red pepper
Cranbecakerry Swirl Cheese
By cheryl0524
Preheat oven to 375°. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-du...
- 4 ounces chocolate graham crackers
- 3 tablespoons canola oil
- Cooking spray
- 1 1/2 cups fresh cranberries
- 1/2 cup sugar
- 1/4 cup Chambord (raspberry liqueur)
- 3 tablespoons water
- 1 cup sugar
- 2 (8-ounce) packages block-style 1/3-less-fat cream cheese, softened
- 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
- 1 cup plain fat-free Greek yogurt
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3 large eggs
- 2 large egg whites