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Recipes
Brown Butter Caramel Snickerdoodles
By jenknoll
In a medium bowl, combine the flour, baking soda cream or tartar, cinnamon and salt; set aside
- 2 and 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt (+ more for sprinkling)
- 1 cup unsalted butter
- 1 and 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1 tbsp pure vanilla extract
- 1 tbsp sour cream
- 1 and 1/4 cups caramels, cut into fourths
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Fancy Fruit Pizza
By jenknoll
1. On a greased 14-in. pizza pan, press cookie dough into a 12-in
- 1 (18 ounce) package refrigerated sugar cookie dough
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 2 medium firm bananas. sliced
- 2 teaspoons lemon juice
- 1 (20 ounce) can pineapple chunks, drained
- 1 pint fresh strawberries, halved
- 2 kiwifruit, peeled and sliced
- 1 (11 ounce) can mandarin oranges, drained
- 1/3 cup orange marmalade
- 1 tablespoon water
Roasted Asparagus, Green Onion, and Blue Cheese Frittata
By jenknoll
1.Preheat oven to 400˚. 2
- 1/2 lb asparagus
- 5-6 green onions
- 1 tablespoon olive oil
- 6 large eggs
- 3/4 cup whole milk
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup crumbled blue cheese
- Blue cheese for topping
- Greens from green onions
Carrot-Parsnip Soup with Parsnip Chips
By jenknoll
Nutritional Information Calories: 159 (28% from fat) Fat:4
- 2 tablespoons olive oil, divided
- 2 1/2 cups chopped yellow onion
- 3 cups coarsely chopped parsnip (about 1 pound)
- 3 cups water
- 2 1/2 cups coarsely chopped carrot (about 1 pound)
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (1/8-inch-thick) slices parsnip
- 1 tablespoon chopped fresh chives
Sun-Dried-Tomato and Pesto Risotto
By jenknoll
1. In a medium saucepan, bring the broth and water to a simmer
- 5 cups canned low-sodium chicken broth or homemade stock, more if needed
- 1 cup water, more if needed
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1 1/4 teaspoons salt
- 1/2 cup dry-packed or oil-packed sun-dried tomatoes, chopped
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons store-bought or homemade pesto
- 1/4 cup grated Parmesan, more for serving
Chipotle Potato Gratin with Jalapeno Gouda
By jenknoll
Preheat oven to 375 degrees F
- 2 1/2 cups whole milk or cream (or a combination)
- 1 lb. potatoes, sliced into 1/8” slices
- 1/2 cup grated jalapeño gouda
- 1/4 cup fresh grated parmesan
- 1 teaspoon chipotle chili powder
- Salt and pepper to taste
Special Egg Salad
By jenknoll
Nutritional Analysis: One serving equals 259 calories, 10 g fat (4 g saturated fat), 225 mg cholesterol, 528 mg sod
- 3 ounces reduced-fat cream cheese
- 1/4 cup fat-free mayonnaise
- 1/2 teaspoon sugar
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 6 hard-cooked eggs, chopped
- 12 slices whole wheat bread, toasted
- 6 lettuce leaves
Candied Walnuts
By jenknoll
Servings Per Recipe: 16 Amount Per Serving Calories: 238 Total Fat: 18
- 1 pound walnut halves
- 1 cup white sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons milk
- 1 teaspoon vanilla extract
Beef Tenderloin with Horseradish Sauce
By jenknoll
Calories: 195 Fat: 8.4g Protein: 25
- 1 (4 - pound) beef tenderloin
- 1 1/2 teaspoons olive oil
- 3 tablespoons dry breadcrumbs
- 3 tablespoons minced fresh flat- leaf parsley
- 1 1/2 teaspoons coarsely ground black pepper
- 3/4 teaspoon kosher salt, divided
- Cooking spray
- 1 cup fat-free sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon grated lemon rind
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
Taco Salad Wraps
By jenknoll
Nutrition Facts: 1 wrap equals 345 calories, 10 g fat (4 g saturated fat), 35 mg cholesterol, 764 mg sodium, 42 g c...
- 1/4 pound lean ground beef (90% lean)
- 1/3 cup plus 2 tablespoons salsa, divided
- 1/4 cup chili beans, drained
- 1-1/2 teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/8 teaspoon garlic powder
- Pepper to taste
- 2 flour tortillas (8 inches), warmed
- 1/3 cup shredded lettuce
- 1 plum tomato, chopped
- 2 tablespoons shredded cheddar cheese
- 6 baked tortilla chip scoops, coarsely crushed