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Recipes
Bean and Cheese Enchiladas Lighter Style
By pattie_d
This lighter version of the Mexican favorite is baked with a filling of cottage cheese and black beans, then topped...
- 2 cups low-fat (1 percent) cottage cheese
- 1 can (15.5 ounces) black beans, rinsed and drained
- Coarse salt and ground pepper
- 16 corn tortillas
- Nonstick cooking spray
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, roughly chopped
- 1 large white onion, diced small (1/2 cup reserved for serving)
- 4 teaspoons chili powder
- 2 tablespoons white vinegar
- 1 can (15 ounces) tomato puree
- 2 cups low-sodium vegetable broth
- Fresh cilantro leaves, for serving
Chocolate Raspberry Cookies
By pattie_d
With an electric mixer, beat butter and sugars together at medium speed until fluffy
- preheat oven to 350 degreesF. Lightly grease baking sheets.
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 1/2 cup lightly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/3 cup Dutch process cocoa
- 1 teaspoon baking powder
- 1 (6-ounce) package raspberry creme filled dark chocolate baking pieces (recommended: Hershey's Premier Dark Chocolate Baking Pieces Filled With Raspberry Creme)
- Raspberry Icing, recipe follows
Vegetable Curry Traditional Style
By pattie_d
Place a skillet over low heat and add the coriander seeds, cumin seeds, fenugreek seeds and black mustard seeds
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon black mustard seeds
- 3 tablespoons grapeseed oil
- 2 tablespoons minced ginger
- 1 tablespoons minced garlic
- 1 large onion, thinly sliced
- 1/4 cup dried curry leaves
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1/4 cup tomato paste
- 2 cups cherry tomatoes
- A pinch of salt
- A pinch of pepper
- 5 cups buttermilk
- 2 cups baby red potatoes, washed and cut in half
- Minced green chilies
Ice Cream Pops
By pattie_d
Directions 1. Freeze a baking sheet
- ice cream
- chocolate hard shell-style ice cream coating, such as Magic Shell
- toasted coconut
Creamy Vegetables in Pastry Shells
By pattie_d
his stunning side dish is made with convenient products like puff pastry shells, frozen vegetables and canned soup
- 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/3 cup milk or water
- 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained
Chocolate-Cherry Cheesecake
By pattie_d
1. Heat oven to 350 degrees F
- Chocolate Layer:
- 1/4 cup unsalted butter, cut in pieces
- 1 cup semisweet chocolate chips OR: 4 squares (1 ounce each) semisweet chocolate
- 1/3 cup water
- 1 box (18.25 ounces) chocolate devils food cake mix
- 1 large egg
- 2/3 cup walnuts, chopped
- Cheesecake Layer:
- 1 can (21 ounces) cherry pie filling, drained, syrup reserved
- 3 packages (8 ounces each) cream cheese, at room temperature
- 3/4 cup sugar
- 3 large eggs
- 1/2 teaspoon almond extract
Chocolate Glazed Praline Cheesecake with Candied Hazelnuts
By pattie_d
For the chocolate crust: Preheat the oven to 350 degrees F
- 30 chocolate wafer cookies (or 15 sandwich cookies, such as Oreos)
- 4 tablespoons butter, melted
- 11 ounces hazelnut praline paste, such as Love 'N Bake Hazelnut Praline
- 2 1/2 pounds cream cheese, at room temperature
- 1 cup sugar
- 1 cup heavy cream
- 5 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups heavy cream
- 1 pound semisweet or bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter
- Candied Hazelnuts, for garnish, recipe follows
- Special Equipment: One 9-by-3-inch round cake pan
Whole-Wheat Pancakes with Nutty Topping
By pattie_d
2008, Ellie Krieger, All rights reserved
- 1/4 cup sliced almonds
- 1/4 cup hulled (green) pumpkin seeds
- 1/4 cup sunflower seeds
- 1 tablespoon sesame seeds (preferably unhulled)
- 1/4 cup toasted wheat germ
- 1/4 cup real maple syrup, plus more for serving
- Pinch salt
- 1 medium apple, such as Golden Delicious, cored and diced (about 2 cups)
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup 1 percent lowfat buttermilk
- 3/4 cup lowfat milk
- 2 teaspoons honey
- Nonstick cooking spray
Ginormous Fruit Salad Surprise
By pattie_d
In a small bowl, combine orange juice, vinegar, and sugar
- 1/4 cup freshly-squeezed orange juice
- 1 teaspoon seasoned rice vinegar
- 1 teaspoon granulated sugar
- 2 cups peeled and diced cucumber
- 1 cup blueberries
- 1 cup diced strawberries
- 1 large Fuji apple, cored and chopped
- Fresh mint, for serving, optional
Summer Borscht
By pattie_d
2006, Barefoot Contessa at Home, All Rights Reserved
- 5 medium fresh beets (about 2 pounds without tops)
- Kosher salt
- 2 cups chicken stock, preferably homemade
- 16 ounces sour cream, plus extra for serving
- 1/2 cup plain yogurt
- 1/4 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Champagne vinegar
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups medium-diced English cucumber, seeds removed
- 1/2 cup chopped scallions, white and green parts
- 2 tablespoons chopped fresh dill, plus extra for serving