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Recipes
Zucchini Parmesan Crisps
By Babycatgrandma
Directions Preheat the oven to 450 degrees F
- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
Soft Gingerbread Cookies with Chocolate
By Babycatgrandma
Instructions Whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt
- 10 ounces all-purpose flour (2 1/4 cups)
- 2 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- Optional: 1/8 teaspoon ground black pepper
- 6 ounces unsalted butter, softened
- 1 1/4 cup granulated sugar, divided
- 1 large egg
- 1 tablespoon orange juice (fresh squeezed or bottled)
- 1/4 cup molasses
- 2 cups bittersweet chocolate baking chips
- 2 tablespoons shortening
Glazed Eggnog Bread
By Babycatgrandma
Preheat the oven to 350..
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 2 large eggs
- 1 cup granulated white sugar
- 1 cup eggnog (low fat is fine)
- 1/2 cup salted butter, melted
- 1 teaspoon vanilla (or eggnog extract, if you have it)
- 1/2 teaspoon rum extract, optional
- EGGNOG ICING
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- Dash freshly grated nutmeg
- 2 to 3 teaspoons eggnog
Summer Berry Trifle
By Babycatgrandma
How we use your email address How we use your email address Trifles usually look a lot better than they taste bec...
- 3 1/2 cups whole milk
- 1 cup (7 ounces) sugar
- 6 tablespoons cornstarch
- Pinch salt
- 5 large egg yolks (reserve whites for cake)
- 4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 4 teaspoons vanilla extract
- 1 1/3 cups (5 1/3 ounces) cake flour
- 3/4 cup (5 1/4 ounces) sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 large egg
- 2 teaspoons vanilla extract
- 5 large egg whites (reserved from pastry cream)
- 1/4 teaspoon cream of tartar
- 1 1/2 pounds strawberries, hulled and cut into 1/2-inch pieces (4 cups), reserving 3 halved for garnish
- 12 ounces (2 1/3 cups) blackberries, large berries halved crosswise, reserving 3 whole for garnish
- 12 ounces (2 1/3 cups) raspberries, reserving 3 for garnish
- 1/4 cup (1 3/4 ounces) sugar
- 1/2 teaspoon cornstarch
- Pinch salt
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 tablespoon plus 1/2 cup cream sherry
Champagne Limoncello Cocktails
By Babycatgrandma
A sugared rim adds a pretty touch, rubbed with lemon and rolled in sugar
- 8 3 1/2 inch lemon strips
- 8 Tbsp. Limoncello
- 4 tsp fresh lemon juice
- 1 bottle brut champagne, chilled
Cracker Barrel Grilled Chicken Tenders
By Babycatgrandma
Mix dressing, lime juice and honey
- 1 lb chicken tenders
- 1 ⁄2 cup Italian dressing
- 1 teaspoon fresh lime juice
- 1 1⁄2 teaspoons honey
Veggie Lasagna Stuffed Portobello Mushrooms | Skinnytaste
By Babycatgrandma
Directions: Preheat the oven to 400F
- 1 teaspoon olive oil
- 2 loose cups baby spinach, chopped
- 3 cloves chopped garlic
- 1/3 cup chopped onion
- 1/3 cup chopped red bell pepper
- kosher salt
- 3/4 cup part skim ricotta
- 1/2 cup grated parmesan cheese
- 1 large egg
- 4 large basil leaves, chopped
- 4 large portobella mushroom caps
- 1/2 cup marinara sauce
- 1/2 cup part skim shredded mozzarella
Couscous and Feta-Stuffed Peppers
By Babycatgrandma
IPreheat oven to 350°F. Coat a small baking dish with cooking spray
- Adapted from Epicurious
- Vegetable-oil cooking spray
- 1 1/4 cups fat-free chicken or vegetable broth
- 2/3 cup couscous
- 4 extra-large or 5 large bell peppers, mixed colors
- 2 tsp olive oil
- 1/2 cup chopped onion
- 6 oz zucchini, quartered lengthwise then sliced across thinly
- 6 oz yellow squash, quartered lengthwise then sliced across thinly
- 1/2 tsp fennel seeds
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 cup cherry tomatoes, cut in half
- 15 oz canned chickpeas, drained and rinsed
- 4 oz crumbled feta cheese (about 1 cup)
- 3 tablespoons tomato paste
Pork Medallions with Porcini Mushroom Sauce
By Babycatgrandma
Combine mushrooms and 1 1/2 cups boiling water in a bowl
- 1 1/2 cups (1 1/2 ounces) dried porcini mushrooms
- 1 1/2 cups boiling water
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 pieces
- 1 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh rosemary
- 3/4 teaspoon salt
- 1 garlic clove, crushed
- 2 teaspoons olive oil
- 1 teaspoon butter
- 3/4 cup diced red onion
- 1/2 cup dry Marsala or Madeira
- 1 cup fat-free, less-sodium chicken broth
- Fresh rosemary sprigs (optional)
Baked Chicken Breasts With Parmesan Crust
By Babycatgrandma
Preheat the oven to 450 degrees F
- 2 tablespoons dijon mustard
- 1/2 teaspoon thyme leaves, chopped
- Kosher salt
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breast halves (about 8 ounces each)
- 3/4 cup freshly grated parmesan cheese
- 3/4 cup panko or dried coarse baguette breadcrumbs
- Cooking spray