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Recipes
*BERRY SMOOTHIE PIE
By stepjo7269
Taste of Home By: Jill Bonanno, Prineville, Oregon
- 1 package (.3 ounce) sugar-free strawberry gelatin
- 1/3 cup reduced-calorie reduced-sugar cranberry juice
- 3/4 cup (6 ounces) raspberry yogurt
- 3 cups chopped fresh strawberries
- 1 reduced-fat graham cracker crust (8 inches)
- Fat-free whipped topping, optional
- Directions
- ●In a small microwave-safe bowl, sprinkle gelatin over cranberry juice; let stand for 1 minute
- ●Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved.
- ●In a blender, combine the gelatin mixture, yogurt and strawberries; cover and process until blended.
- ●Pour into crust. Refrigerate for 4 hours or until set.
- ●Serve with whipped topping if desired.
CHILE CHICKEN
By stepjo7269
Internet
- Directions:
- 1 T red chile paste/sambal oelek
- 1 T ACV
- 3 cloves minced garlic
- 1 t oregano
- 1/2 t cumin
- 1/2 t granulated sugar substitute
- salt
- crushed red pepper (optional)
- 1 . In ziplock bag, add all ingredients except chicken. Mix.
- 2 . Sprinkle chicken with salt and add the chicken to bag. Seal & shake to coat.
- 3 . Place in refrigerator to marinate at least 1 hr.
- 4 . Cook chicken on George Foreman or under broiler until done.
- 5 . Top with crushed red pepper (optional) and serve.
MARSHMALLOW POPS
By stepjo7269
Taste of Home By: Marcia Porch, Winter Park, Florida
- A reviewer suggested:
- 2 cups (12 ounces) semisweet chocolate chips
- 4-1/2 teaspoons canola oil
- 40 large marshmallows
- 20 Popsicle sticks
- Toppings: assorted sprinkles, flaked coconut and ground walnuts
- Directions
- ●In a microwave, melt chocolate chips and oil. Stir until smooth.
- ●Thread two marshmallows onto each wooden stick.
- ●Roll marshmallows in melted chocolate, turning to coat. Allow excess to drip off. Roll in toppings of your choice.
- ●Place on waxed paper-lined baking sheets.
- ●Chill until firm.
- ●Spread the chocolate on with a knife.
- ●Get foam to put the sticks in so the chocolate can dry without the candy falling off.
*ORANGE BUTTERMILK SALAD
By stepjo7269
Taste of Home's Reminisce Extra
- Directions:
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 3 tablespoons sugar
- 1 package (6 ounces) orange gelatin
- 2 cups buttermilk
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 cup chopped nuts
- ●In a saucepan, combine pineapple and sugar; bring to a boil, stirring occasionally.
- ●When mixture boils, immediately add gelatin and stir until dissolved. Cool slightly. Stir in buttermilk. Chill until partially set. Fold in whipped topping and nuts.
- ●If necessary, chill until mixture mounds slightly.
- ●Pour into a lightly oiled 8-1/2-cup mold.
- ●Chill overnight.
*HONEY-GRILLED CHICKEN BREASTS
By stepjo7269
Taste of Home By: Jennifer Petersen-Murray, Utah
- Directions:
- 1/2 cup orange juice
- 1/3 cup honey
- 1/4 cup lemon juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons minced fresh gingerroot
- 12 garlic cloves, minced
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 8 boneless skinless chicken breast halves (6 ounces each)
- ● In a small bowl, combine the first eight ingredients.
- ● Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- ● Cover and refrigerate remaining marinade.
- ● Coat grill rack with cooking spray before starting the grill.
- ● Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170 degrees, basting frequently with reserved marinade.
DELUXE MACARONI 'N'CHEESE
By stepjo7269
The Taste of Home Classic Cookbook p
- Directions:
- 2 cups (16 ounces) 4% cottage cheese
- 1 cup (8 ounces) sour cream
- 1 egg, lightly beaten
- 3/4 teaspoon salt
- Garlic salt and pepper to taste
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 1 package (7 ounces) elbow macaroni, cooked and drained
- Paprika, optional
- ●In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add cheddar cheese; mix well. Add macaroni and stir until coated.
- ●Transfer to a greased 2-1/2-qt. baking dish.
- ●Bake, uncovered, at 350° for 25-30 minutes or until heated through.
- ●Sprinkle with paprika if desired.
CHERRY CHOCOLATE PARFAITS
By stepjo7269
Taste of Home's Light and Tasty Test Kitchen
- Directions:
- 1 package (.3 ounce) sugar-free cherry gelatin
- 1 cup boiling water
- 1/2 cup reduced-fat sour cream
- 1/4 teaspoon almond extract
- 1/2 cup diet lemon-lime soda
- 8 reduced-fat cream-filled chocolate sandwich cookies, crushed
- 1/4 cup reduced-fat whipped topping
- ●In a small bowl, dissolve gelatin in boiling water. Transfer 1/2 cup to another bowl; stir in sour cream and extract.
- ●Divide among four parfait glasses or dessert dishes. Refrigerate until firm, about 35 minutes.
- ●Stir soda into the remaining gelatin; cover and refrigerate until partially set.
- ●To assemble, sprinkle half of the cookies over cherry layer. Top with soda mixture and remaining cookies.
- ●Refrigerate until firm.
- ●Just before serving, dollop with whipped topping.
DOUBLE LAYER PUMPKIN CHEESECAKE
By stepjo7269
Allrecipes By: Stephanie Phillips
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
- Directions
- ● Preheat oven to 325 degrees F (165 degrees C).
- ● In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time.
- ● Remove 1 cup of batter and spread into bottom of crust; set aside.
- ● Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- ● Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.
- ● Cover with whipped topping before serving.
CHICKEN BREASTS IN CAPER CREAM SAUCE
By stepjo7269
Allrecipes By: Mommyto2boys
- Directions:
- 4 boneless, skinless chicken breast halves
- 1 teaspoon lemon pepper
- 1 teaspoon salt
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 3 tablespoons butter
- 1/2 cup whipping cream
- 2 tablespoons capers, drained and rinsed
- ●Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
- ●Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through.
- ●Remove chicken to a warm serving platter, and cover with foil.
- ●Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat.
- ●Stir in capers. Pour sauce over chicken, and serve.
DEE'S GRAPE SALAD
By stepjo7269
Dee Gray
- ●Top with the following:
- 2 lbs. seedless grapes - red or green - washed and halved
- 1 8oz cream cheese softened
- 1 8oz carton sour cream
- 1 teaspoon vanilla
- ● Cream cheese and sour cream and vanilla and blend well. Fold in grape halves, place into a 9 x 13 dish.
- 1 cup brown sugar
- 1 cup chopped pecans
- ●Mix well and place on top of grape mixture.