LyndaD's profile page
Recipes
Ellyn's Toffee cookies
By LyndaD
Easy to make toffee cookies are a perfect treat! Shortbread type crust topped with chocolate and nuts
- 1/2 pound butter
- 1 cup brown sugar
- 2 cups sifted flour
- 1 egg yolk beaten
- 1 teaspoon vanilla
- 2 (6-ounce) packages chocolate chips
- 1/2 cup nuts
White Chicken Enchiladas
By LyndaD
1. Preheat oven to 350 degrees
- 10 soft taco shells
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream ( I use Greek yogurt)
- 1 (4 oz) can diced green chillies (these are not hot)
Parmesan Tomato Bites
By LyndaD
Preheat the oven to 450 F
- 2 Tomatoes, sliced
- 1 1/2 oz Parmesan Cheese
- 1 tsp oregano, dried
- 1 dash Salt
- 1 dash Black Pepper
- 1 tablespoon Olive Oil
- Instructions
Raspberry Cheesecake Muffins
By LyndaD
Preheat the oven to 350 degrees F
- 2/3 cup cream cheese, softened
- 1/3 cup butter, softened
- 1 cup sugar
- 1 1/2 tsp vanilla extract
- 2 egg whites
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 2 cups raspberries (fresh or frozen; can also substitute other berries)
- Zest of one lemon
Hawaiian Cheesecake Bars
By LyndaD
Directions: 1 - Combine flour, 1 cup sugar and 1 cup butter
- Ingredients:
- HAWAIIAN CHEESECAKE BARS
- 2 cups all purpose flour
- 1 cup sugar
- 1 cup butter
- 16 ounces cream cheese
- 4 TBS sugar
- 4 TBS milk
- 2 eggs
- 2 tsp vanilla
- 16 ounces crushed pineapple, drained
- 2 cups flaked coconut
- 2 TBS melted butter
Slow Cooker Pork Tenderloin
By LyndaD
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours
- 2 pound Pork Tenderloin
- 1/4 cup low sodium soy sauce
- 1 TBS Yellow Mustard
- 2-3 TBS maple syrup
- 2 TBS olive oil
- 2 TBS Diced dried onions
- 1 1/2 TSP Garlic Salt or Powder
Maureen's Easy Chicken Divan
By LyndaD
Cook brocolli acording to pkg
- 2-10 oz. pkg. frozen brocolli
- 2 cups slicked cooked chicken or 3 chicken breasts cooked and boned.
- 2-10 1/2 oz. cans cream of chicken soup
- 1 cup mayo
- 1/4 teas. curry powder
- 1 tsp. lemon juice
- 2 oz. sharp cheddar cheese, shredded ( 1/2 cup)
- 2 tabl. parmesan cheese
Spaghetti Squash Casserole
By LyndaD
Preheat the oven to 400 Coat a 13" x 9" baking dish and a baking sheet with nonstick spray
- 1 spaghetti squash, halved lengthwise and seeds removed
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon dried basil
- 2 plum tomatoes, chopped
- 1 cup (8 ounces) 1% cottage cheese
- 1/2 cup (2 ounces) shredded low-fat mozzarella cheese
- 1/4 cup chopped parsley
- 1/4 teaspoon salt
- 1/4 cup (1 ounce) grated Parmesan cheese
- 3 tablespoons seasoned dry bread crumbs
Lynda's Butternut Squash Soup
By LyndaD
Put everything, except for heavy cream in a large soup pot and cook until vegetables are tender
- 32 oz. Butternut Squash chopped
- 1 medium Sweet Potato chopped
- 1 large Onion chopped
- 3 Cloves of Garlic chopped
- 1 Red Pepper chopped
- 32 oz. Chicken Stock
- Nutmeg
- Red Pepper or Paprika
- Cinnamon
- 1 small Applesauce
- Pinch of Kosher Salt
- Ginger
- 1/2-3/4 cup Heavy Cream
Peach Dumplings
By LyndaD
Peel and pit peaches. Cut both peaches into 8 slices
- Ingredients:
- 2 whole large peaches
- 2 8 oz cans crescent rolls
- 2 sticks butter
- 1-1/2 cup sugar
- 1 tsp vanilla
- cinnamon, to taste
- 1 12 oz can Mountain Dew