KDCooks' profile page
Recipes
Mexican Chocolate Pie (Cooking Light)
By KDCooks
1. Preheat oven to 375°. 2
- Crust:
- 1 1/2 cups graham cracker crumbs (about 10 cookie sheets), divided
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons egg white
- 2 tablespoons butter, melted
- Cooking spray
- Filling:
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon unsweetened cocoa
- 1/4 teaspoon instant espresso powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 large egg
- 1 large egg yolk
- 1 3/4 cups 2% reduced-fat milk
- 2 ounces dark chocolate, chopped
- 1 1/2 cups frozen reduced-calorie whipped topping, thawed
Thai Chicken Sausage with Spicy Red Hot Thai Curry Orzo
By KDCooks
Delicious!
- 1/2 lb Pappardelle's Spicy Red Hot Thai Curry Orzo
- 1 package Meat Crafters Thai Chicken Sausage, grilled and sliced
- Italian Red Peppers- chopped
- 1/2 tsp jalapeño- chopped
- 3-4 green onions, chopped
- 1/2 TB rice vinegar
- 1/4 cup Peanut Sauce
- Cilantro
Pico de Gallo
By KDCooks
Great with chips or on burgers!
- 3 large tomatoes diced
- 1 large onion diced
- 2 Tbsp. diced Jalapenos
- 1/2 cup fresh cilantro (diced)
- 2 tsp. Salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1 Tbsp. olive oil
- 1 Tbsp. white vinegar
Butternut Squash Gnocchi with Sage Brown Butter
By KDCooks
Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds
- 1 1-pound butternut squash
- 1 tablespoon olive oil
- 1 12-to 14-ounce russet potato, peeled, quartered
- 3/4 cup finely grated Parmesan cheese, divided
- 1 large egg, beaten to blend
- 1 1/2 teaspoons freshly grated nutmeg
- 1 teaspoon salt
- 1 3/4 cups (or more) all purpose flour
- 1/2 cup (1 stick) butter
- 2 tablespoons chopped fresh sage
- Additional grated Parmesan cheese
Ina Garten's Lemon Loaf Cake
By KDCooks
A delicious, tangy, easy lemon loaf cake to serve during the warmer times of year, spring through summer
- CAKE:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons kosher salt
- 1 cup plain whole-milk yogurt or sour cream
- 1 1/3 cups sugar, divided
- 3 eggs
- 2 teaspoons grated lemon zest or 2 teaspoons lemon extract
- 1/2 teaspoons pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- GLAZE:
- 1 cup confectioners’ sugar
- 2 tablespoons freshly squeezed lemon juice
Roasted Tomatillo 'n Avocado Cream (Paula Deen)
By KDCooks
Excellent dip or spread, or serve on the side with grilled chicken
- 1 8 oz package light cream cheese, softened
- 2 Avocados, cubed
- 1/4 cup light sour cream
- 1/2 tsp ground cumin
- 1 1/2 cups of Tomatillo Salsa/Salsa Verde
Olive & Sundried Tomato Tapenade
By KDCooks
In food processor, combine all ingredients except olive oil and pita chips/crostini
- 1 cup black olives
- 1 cup stuffed green olives with pimento
- 1/4 cup sundried tomatoes
- 1 tablespoon capers
- 1 clove garlic, minced
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- Olive oil
- Crostini or Pita chips (I like “Stacy’s Naked Pita Chips”)
Cherry Tomato & Ricotta (or Goat Cheese or fresh Mozzarella) Pasta
By KDCooks
In saute pan, toss the tomatoes with the oil, garlic, vinegar, salt, and pepper
- 2 pints red and yellow cherry tomatoes, halved
- 1/8 cup olive oil
- 1 clove garlic, slivered
- 1/2 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- 2 TB fresh basil, chiffonade
- 1 TB fresh parsley, chopped
- 1 Tsp fresh oregano, minced
- 1/2 pound Linguine or Angel Hair Pasta
- 1 tablespoons extra virgin olive oil
- 4 ounces whole-milk farm ricotta or goat cheese or fresh small mozzarella balls, crumbled
- 1/4 cup toasted pine nuts
- 1/4 cup Pecorino cheese (grated)
- Additional fresh herbs, chopped for garnish
Classic Greek Salad
By KDCooks
Authentic Greek Salad - no lettuce
- 1 small red onion, halved and thinly sliced
- Kosher salt
- 1/4 cup red wine vinegar
- Grated zest and juice of 1 lemon
- 1 teaspoon honey
- 1 teaspoon dried oregano
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 12 to 14 small vine-ripened tomatoes, quartered
- 1 cup kalamata olives, halved and pitted
- 5 Persian cucumbers
- 1 4-ounce block Greek feta cheese, packed in brine
- Fresh oregano leaves, for topping (optional)
Skinny Girl Margarita
By KDCooks
From "Skinny Girl Cookbook"
- 2 oz of Clear Premium Tequila (count 1, 2 while you pour, no need for measuring)
- Tiny splash of Orange Liquor
- Juice of 4 Fresh Lime Wedges