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Recipes
Baked Mozarella Sticks
By robynwatson
Cut mozzarella string cheese pieces in half and put in freezer for 15 minutes (so they ooze less while baking)
- 1 pkg. low fat mozzarella cheese strings (8-10 sticks)
- 1/2 cup flour
- 2 large egg whites, lightly beaten
- 1 cup dry bread crumbs or Italian style panko (seasoned)
- marinara sauce for dipping
Mint Chocolate Chip Cookies
By robynwatson
Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1/4 to 1/2 teaspoon mint extract
- 6 to 8 drops green food color
- 1 egg
- 1 cup creme de menthe baking chips
- 1 cup semisweet chocolate chunk
Lemon Blueberry Yogurt Loaf
By robynwatson
Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries ...
- For the Loaf:
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
- For the Lemon Syrup:
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
- For the Lemon Glaze:
- 1 cups confectioners’ sugar, sifted
- 2 to 3 tablespoons fresh lemon juice
Strawberry Lassi
By robynwatson
Combine the strawberries, honey, and salt in a blender
- · 1 pound fresh strawberries, trimmed and halved
- · ½ cup honey
- · pinch of salt
- · 2 cups plain Greek yogurt
- · 1 cup crushed ice
Baked Spasanga
By robynwatson
Preheat oven to 350 degrees
- 24 oz spaghetti
- 32 oz mozzarella cheese, grated (yes - 2 lb of cheese)
- 8 ounces ricotta cheese
- 8 ounces sour cream
- 1 1/4 cups half-and-half
- 1/2 cup grated parmesan cheese , divided
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp pepper
- 1 tsp minced garlic
- 1 tsp salt
- 1 jar (26oz)spaghetti sauce
- 1 lb italian sausage or ground beef
Blueberry Vanilla Yogurt Pops
By robynwatson
In a small bowl, stir honey and blueberries together
- 3 ½ cups of low fat vanilla yogurt
- 2 cups blueberries, fresh or frozen defrosted
- 1 tablespoon honey
Chocolate Chip Cookie Dough Truffles
By robynwatson
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1/4 tsp baking soda
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp vanilla
- 1/3 cup milk or soy milk
- 1 cup mini semi-sweet chocolate chips
- 14 oz dark chocolate candy coating
Crock Pot Lasagna
By robynwatson
In a frying pan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain
- 1lb ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can (29 oz) tomato sauce
- 1 cup water
- 1 can (6 oz) tomato paste
- 1 tsp salt
- 1 tsp dried oregano
- 1 pkg no-cook lasagna noodles
- 4 cups shredded mozzarella cheese
- 1 1/2 cups small-curd cottage cheese
- 1 1/2 cups grated Parmesan cheese
Cheese Bombs
By robynwatson
These cheese filled biscuits have a delicious crunchy coating with warm, melted cheese on the inside!
- 1 tube Pillsbury Buttermilk Biscuits (10 count)
- 10 ounces of soft cheese (like Velveeta)
- 1/4 cup butter
- 1/2 cup Italian Style Bread Crumbs
- 1/2 cup panko
- 1/4 cup grated Parmesan
- 1/2 tsp garlic salt
- 1/4 tsp black pepper
Greek Tzatziki Sauce
By robynwatson
Thick and creamy Greek yogurt is blended with cucumbers, dill, lemon and garlic to create a healthy and addictive s
- 2 cups plain Greek yogurt
- 2 cups diced cucumber (or shredded)
- ½ cup fresh dill – minced
- ¼ cup lemon juice
- 2 garlic cloves – grated
- ½ teaspoon salt
- ¼ teaspoon pepper