Reen's profile page
Recipes
Crispy Stuffed Summer Squash
By Reen
off www
- 2 medium zucchini or yellow summer squash (about 20 oz. total)
- 1 egg, beaten
- 1 C. Saltine crackers, coarsely crushed
- 2 slices of bacon, crisp cooked and crumbled
- 2 Tb finely chopped carrot
- 2 Tb butter, melted
- 1 Tb onion, finely chopped
- 1 tsp celery seeds
- 1/4 tsp dried sage
- 1/4 tsp pepper
- 2 tb shredded Cheddar Cheese
Bobby Deen's Charleston Shrimp & Grits
By Reen
Per Serving: Calories 266; Total Fat 7 grams; Saturated Fat 1 gram; Protein 20 grams; Total Carbohydrate 31 grams;
- 1 tablespoon olive oil
- 3 Canadian bacon slices, chopped
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 clove garlic, finely chopped
- 1/4 cup dry white wine
- 1 teaspoon cornstarch
- 1/2 cup low-sodium chicken broth
- 1/2 cup fat-free half-and-half (or use low-fat)
- 3/4 pound large shrimp, peeled and deveined
- 3/4 cup quick-cooking grits
- Chopped scallions (dark green tops only), for serving
Lemon Coconut Bars
By Reen
1. Preheat oven to 350 degrees and line a 9 x 13 x 2 inch pan with foil or parchment paper and spray with non-stick...
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 3/4 cup cold butter or margarine
- 4 eggs
- 1 1/2 cups sugar
- 1/2 cup lemon juice
- 1 teaspoon baking powder
- 1 cup flaked coconut
COCONUT-FILLED LEMON CUPCAKES
By Reen
From Houston Chronicle
- COCONUT-FILLED LEMON CUPCAKES
- 1 box white cake mix
- 1 cup frozen lemonade concentrate, thawed
- 1 ⁄3 cup vegetable oil
- 3 large eggs
- 1/2 cup sour cream
- FROSTING
- 1/4 cup butter
- 4 ounces cream cheese
- 3-4 cups powdered sugar
- 1-2 tablespoons of milk, if needed
- COCONUT CREAM FILLING
- 1 cup of frosting from above recipe
- 1 1/2 cups non-dairy whipped topping
- 1/4 teaspoon coconut extract
Ham-Potato Phyllo Bake
By Reen
From Taste of Home
- 3 lbs red potato, peeled and thinly sliced
- 1 med onion, chopped
- 8 Tb butter, divided
- 20 sheets of phyllo dough
- 2 c. sour cream
- 2 c. cooked ham, cubed
- 2 c. shredded cheddar cheese
- 7 tsp dill weed, divided
- 2 tsp garlic powder
- 1 egg, beaten
- 2 Tb half-and-half
Thyme Corn Bread
By Reen
1. Preheat oven to 350°. 2
- Ingredients:
- 4.5 ounces all-purpose flour (about 1 cup)
- 3/4 cup yellow cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup reduced-fat buttermilk
- 2 tablespoons canola oil
- 1 egg
- 1/2 cup fresh corn kernels (about 1 ear)
- 1 1/2 tablespoons fresh thyme leaves
- Cooking spray
Roasted Apple Puffs with Cinnamon Pastry Cream
By Reen
Houston Chronicle Nov. 21, 2012
- Roasted Apples
- Makes 2 cups
- 4 large apples (Ambrosia, Braeburn, Pinata, Pink Lady or Honey Crisp)
- 1/4 cup sugar
- Apple Puffs
- 2 tablespoons sugar
- 2 large egg yolks
- 1 1/2 tablespoons cornstarch
- ¹⁄8 teaspoon ground cinnamon
- 3/4 cup whole milk
- 1 box frozen puff pastry, defrosted
- 1 large egg, lightly beaten
- 2 cups Roasted Apples (see accompanying recipe)
- 1/4 cup heavy whipping cream
Light & Lemony Poppy Seed Bread
By Reen
Taste of Home
- 1 1/4 c. flour
- 3/4 c. sugar
- 1/2 c. oat bran
- 1 tsp poppy seeds
- 2 tsp baking powder
- 1 c. milk (2%)
- 1/4 c. melted butter or vegetable oil
- 1 egg
- 2 tsp freshly squeezed lemon juice
- 2 tsp grated lemon zest
FETA, BROCCOLI AND WALNUT TART
By Reen
From Houston Chronicle
- 8.8 ounces Fage Total Yogurt
- 10 -inch frozen savory tart shell
- 1 pint milk
- 6 eggs
- 2 pinches nutmeg
- 1/2 teaspoon chopped parsley
- 7 ounces cooked broccoli, roughly chopped
- 7 ounces feta cheese, finely diced
- 9 ounces walnuts, chopped
- Pepper to taste
Popcorn Balls
By Reen
Cooking Light September 2012
- 1 tablespoon canola oil
- 3 tablespoons unpopped popcorn kernels
- 2 tablespoons unsalted butter
- 2 1/4 cups mini marshmallows
- 1 cup honey-nut oat cereal
- 1 ounce pretzel sticks, broken into pieces
- 1/4 cup chopped dry-roasted peanuts, salted