Hester's profile page
Recipes
Tofu Cheesecake
By Hester
Mix all ingredients for crust and press into a 9" square pan
- 1 1/2 cups nutriwhip
- 2 blocks silken tofu (firm)
- 1 package lemon jello
- 1 tablespoon lemon juice
- 1 tablespoon honey
- CRUST
- 2 cups graham cracker crumbs
- 1/4 cup olive oil
- 1/4 cup honey
Almond Rice Pilaf
By Hester
Preheat oven to 350F Heat a heavy-bottomed saucepan over medium heat, then add the margarine
- 1 cup Rice (white)
- 1 1/2 cups OXO Chicken
- 2 Tbsp. Onion (finely diced)
- 1/2 cup Slivered Almonds
- 2 Tbsp. Margarine (or butter)
- Salt (to taste)
Pomegranate Gelatin
By Hester
Place 1/2 cup of the pomegranate juice into a medium mixing bowl and sprinkle the gelatin on top
- 2 cups pomegranate juice, not from concentrate
- 2 envelopes unflavored gelatin
- 2 tablespoons sugar
- 1/2 cup pomegranate seeds
Jicama Fries
By Hester
Slice jicama into French fries
- 2 medium jicama
- 1 Tbsp. Olive Oil
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp chipotle powder
Slow-Cooker Chunky Chicken Chili
By Hester
Combine first 4 ingredients in slow cooker; top with chicken, onions and corn
- 2 cans (19 fl oz/540 mL each) mixedbeans, rinsed
- 2 cups salsa
- 1 can (14 fl oz/398 mL) no-salt addedtomato sauce
- 2 Tbsp. chili powder
- 1-1/2 lb. (675 g) boneless skinlesschicken thighs, cut into bite-size pieces
- 1 onion, chopped
- 1 cup frozen corn, thawed, drained
- 1 cup Kraft Tex Mex Light Shredded Cheese
Double Chocolate Nutella™ Cookie Truffles
By Hester
1. Heat oven to 375°F. Make cookies as directed on pouch
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
- Vegetable oil, water and egg called for on cookie mix pouch
- 4 oz cream cheese, softened
- 1/2 cup Nutella™ hazelnut spread with cocoa
- 2 cups dark chocolate chips
- 2 tablespoons shortening
Fettuccine Don’t Be Afraid-O
By Hester
But with the help of evaporated skim milk and tofu, two of my favorite accomplices, I was able to retain the creamy
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unbleached white flour
- 2 cups evaporated skim milk
- 1 ⁄2 cup (1⁄4 of a 14-ounce block) firm tofu, mashed well or pureed in a food processor
- 1 ⁄2 cup grated Parmesan or Romano cheese
- 1 pound fettuccine, ideally whole wheat, cooked according to package directions
- 2 tablespoons diced prosciutto or turkey bacon bits, for garnish (optional)
- 1 ⁄4 teaspoon salt
- Freshly ground pepper, to taste
Zesty Zucchini Saute
By Hester
Can be used with any vegetables
- 4 medium zucchini
- 2 tsp. seasoned salt
- 2 tsp. parsley flakes
- 1 tsp. minced onion
- 1/2 tsp. ground oregano
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- 1/4 cup olive oil
- To Make a Big Batch
- 1/2 cup seasoning salt
- 1/2 cup parsley flakes
- 1/4 cup onion powder
- 1/8 cup ground oregano
- 1/16 cup garlic powder
- 1/16 cup pepper
- Keep in a shaker.
Loaded Potato Soup
By Hester
Makes enough for a crowd
- 1 package (12 oz) bacon
- 1 1/2 cups chopped onion
- 6 cups Progresso™ chicken broth (from two 32-oz cartons)
- 2 lb baking potatoes, peeled, cubed
- 2/3 cup butter
- 3/4 cup Gold Medal™ all-purpose flour
- 4 cups milk
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 cup diced cooked ham
- 1 container (8 oz) sour cream
- 2 1/2 cups shredded sharp Cheddar cheese (10 oz)
- 3/4 cup sliced green onions
Crab Mousse
By Hester
Put cold water into medium saucepan
- 1/4 cup cold water
- 1 envelope unflavored gelatin
- 1 10 oz can cream of mushroom soup, condensed
- 8 ounces cream cheese
- 3/4 cup celery, finely chopped
- 1 6 oz can crab meat, drained
- 1 1/2 teaspoons worcestershire sauce
- 1 teaspoon onion flakes
- 2/3 cup mayonnaise