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Recipes
Smoky Corn And Black Bean Pizza
By allie5jones
Preheat grill to medium. Combine tomato, beans and corn in a medium bowl
- 1 plum tomato, diced
- 1 c. canned black beans, rinsed
- 1 c. fresh corn kernels (about 2 ears)
- 2 tbsp. cornmeal
- 1 lb. prepared whole-wheat pizza dough
- 1/3 c. barbecue sauce
- 1 c. shredded mozzarella, preferably smoked mozzarella
Peach White-Wine Sangria (Gourmet, July 2005)
By allie5jones
Put basil leaves, sugar, and lemon juice into a small saucepan and bruise leaves by mashing with a wooden spoon
- 1 cup loosely packed fresh basil leaves plus 8 to 10 sprigs
- 3/4 cup sugar
- 1/4 cup fresh lemon juice
- 2 cans peach nectar (23 fl oz total)
- 1 (750-ml) bottle chilled dry white wine
- 1 large peach (peeled if desired), diced
Creamy Au Gratin Potatoes
By allie5jones
Preheat oven to 400 degrees F
- 4 russet potatoes, sliced into 1/4 inch slices
- 1 onion, sliced into rings
- salt and pepper to taste
- 3 tbsp. butter
- 3 tbsp. all-purpose flour
- 1/2 tsp. salt
- 2 c. milk
- 1 1/2 c. shredded cheddar cheese
Twice Baked Sweet Potatoes
By allie5jones
HEAT oven to 425ºF. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10-inch baking pan
- 2 large sweet potatoes (1-1/2 lb.) 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed 2 Tbsp. fat-free milk 1 Tbsp. brown sugar 1/4 tsp. ground cinnamon 1/4 cup PLANTERS Pecan Pieces
Risotto With Edamame, Lemon Zest, And Tarragon
By allie5jones
Heat the oil in a large saucepan over medium heat
- 2 tbsp. olive oil
- 1 large yellow onion, chopped
- 2 c. Arborio rice
- 1 c. dry white wine (such as Sauvignon Blanc)
- 4 1/2 c. low-sodium vegetable broth
- 1 1/2 c. shelled edamame, thawed
- 2 tsp. grated lemon zest
- 1 tbsp. fresh tarragon, chopped
- 1 c. grated Parmesan
- kosher salt and pepper
Freestyle Apple Tart
By allie5jones
1. Heat oven to 450. Line 9-inch pie plate with crust
- 1 ready-to-use refrigerated pie crust (1/2 of 15 oz. package)
- 4 oz. cream cheese
- 3 red and/or green apples (1 1/4 lb.), thinly sliced
- 1/4 cup sugar
- 2 T flour
- 1 tsp. cinnamon sugar
- 1 cup thawed whipped topping
Strawberry-Shortcake Cookies
By allie5jones
1. Preheat oven to 375 degrees
- 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
- 1 teaspoon fresh lemon juice
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- Sanding sugar, for sprinkling
Jewish Coffee Cake
By allie5jones
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 c. butter
- 1 c. white sugar
- 2 eggs
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 c. sour cream
- 1 tsp. vanilla extract
- 1 c. chopped walnuts
- 1/2 c. confectioners’ sugar
- 2 tsp. ground cinnamon
- 2 tbsp. butter, melted
Spinach Salad With Strawvberry Champagne Vinaigrette
By allie5jones
Make marinated apples: In small bowl, combine apple slices and apple cider vinaigrette
- For marinated apples
- 1 cup sliced apple (1 small apple)
- 1/2 cup Apple Cider Vinaigrette
- For strawberry Champagne vinaigrette
- 1/2 cup sliced hulled strawberries
- 2 tablespoons Champagne vinegar
- 1 tablespoon sugar
- Pinch salt
- For serving
- 4 cups organic spinach leaves (4 ounces)
- 4 tablespoons crumbled plain goat cheese (2 ounces)
- 4 tablespoons dried cranberries
- 4 teaspoons chopped toasted walnuts
Cheesy Spinach and Bacon Dip
By allie5jones
COMBINE all ingredients in microwaveable bowl
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
- 1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
- 4 oz. cream cheese, cubed
- 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
- 8 slices bacon, crisply cooked, drained and crumbled