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Recipes
Pecan Breaded Chicken Breasts
By janriff924
On waxed paper, combine pecans, flour, and salt
- 4 skinless, boneless chicken breasts
- 2 tablespoons real maple syrup
- 1 cup chopped pecans
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon vegetable oil
Squashed Lemon Coconut Pie
By janriff924
Preheat oven to 350 degrees F (175 degrees C)
- 1 pastry for a 9-inch pie crust
- 1 cup grated yellow squash
- 1/2 cup white sugar
- 1/4 cup butter, melted
- 3 eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon extract
- 1 teaspoon coconut extract
LASAGNA CUPCAKES
By janriff924
Preheat oven to 375 degrees
- 12 oz. raw lean ground turkey
- 1/4 tsp. salt, divided
- 1/8 tsp. black pepper
- 1 cup chopped onion
- 1/2 cup chopped mushrooms
- One 14.5-oz. can crushed tomatoes
- 1 1/2 tsp. chopped garlic, divided
- 1/2 tsp. Italian seasoning
- One 10-oz. package frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups fat-free ricotta cheese
- 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 1/8 tsp. ground nutmeg
- 24 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
- 1 1/2 cups shredded part-skim mozzarella cheese
BIRTHDAY WHOOPIE PIE
By janriff924
Directions: Spoon and spread Cool Whip mixture onto the bottom Vita slice
- 1 Vitalicious Deep Chocolate VitaTop, partially thawed
- 3 tbsp. Cool Whip Free (thawed)
- 1 tsp. mini semi-sweet chocolate chips
- 1 tsp. rainbow sprinkles
Ducky Dinner Rolls
By janriff924
Slightly flatten 12 rolls and form them each into a teardrop shape
- 16 Rhodes™ Dinner Rolls, thawed but still cold
- 1 egg, beaten
- sliced almonds
Baked Spinach Dip Mini Bread Bowls
By janriff924
1. Preheat oven to 350 degrees F
- 13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
- 2 Tablespoons extra virgin olive oil
- 2 Cups baby spinach, coarsely chopped
- 1 clove fresh garlic, minced
- 3 oz softened cream cheese
- 1/2 Cup light sour cream
- 2 Tablespoons fresh shredded parmesan cheese
- 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper
- 1/8 teaspoon McCormick Gourmet Garlic Salt
- 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 Cup shredded mozzarella cheese
Pumpkin Pie Martinis
By janriff924
Pumpkin pie doesn't have to be only for eating
- Ice cubes
- 2 ounces (1/4 cup) vanilla vodka
- 2 ounces (1/4 cup) creme de cacao
- 1/4 cup heavy cream
- 1 teaspoon pumpkin pie spice
- Whipped cream, for garnish
PEANUTTY PIE CRUST CLUSTERS
By janriff924
Heat oven to 450°F. Line 2 cookie sheets with Reynolds® Cut-Rite® Wax Paper
- 1 Pillsbury™ refrigerated pie crust, softened as directed on box
- 1 bag (12 ounces) white vanilla baking chips (2 cups)
- 1 tablespoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 tablespoon Jiff® Creamy Peanut Butter
- 1 cup salted cocktail peanuts
- 2/3 cup toffee bits
MINI THIN-CRUST PIZZAS
By janriff924
Preheat oven to 375 degrees
- 1/4 cup finely chopped bell pepper
- 1/4 cup finely chopped red onion
- 12 small square wonton wrappers
- 1/2 cup pizza sauce
- 2/3 cup shredded part-skim mozzarella cheese
- 12 slices turkey pepperoni, chopped
Spinach, Mushroom, and Feta Cheese Scramble
By janriff924
Heat an 8-inch non-stick sauté pan over medium heat
- Cooking spray
- 1/2 cup fresh mushrooms, sliced
- 1 cup fresh spinach, chopped
- 1 whole egg and 2 egg whites
- 2 tablespoons feta cheese
- Pepper to taste