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Recipes
Pumpkin Cupcakes
By deedavis
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts Calories: 84
- Ingredients:
- 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
- 2 tsp pumpkin pie spice
- 1 cup canned 100% pure pumpkin
- 1 cup water
- For the Pumpkin Cream Cheese Frosting:
- 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 5 tbsp packed brown sugar
Beef Tenderloin with Garlic Horseradish Cream
By deedavis
Make sauce: Put oven rack in middle position and preheat oven to 400°F
- For sauce
- 1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
- 1 teaspoon olive oil
- 3/4 teaspoon salt
- 2 cups heavy cream
- 1/4 cup drained bottled horseradish
- 1/8 teaspoon white pepper
- For tenderloin
- 1 (3-pound) center-cut beef tenderloin roast, tied
- 1/2 cup cracked black pepper
- 2 teaspoons granulated beef bouillon
- 2 teaspoons salt
- 3/4 teaspoon cornstarch
- 3/4 teaspoon dried oregano, crumbled
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika (not hot)
- 1 tablespoon olive oil
Peppermint Bark Fudge
By deedavis
PER SERVING (1/36th of recipe, 1 piece): 67 calories, 1g fat, 50mg sodium, 14g carbs, 0
- 2 cups canned pure pumpkin (Libby's is best!)
- One 18.3-oz. box Betty Crocker Fudge Brownies mix
- 3 tbsp. white chocolate chips, roughly chopped
- 1 standard-size candy cane or 5 mini candy canes, lightly crushed
Bitter Orange Crème Brûlée
By deedavis
The simple addition of orange zest adds a delightful dimension to this French classic, with tangy citrus notes enha...
- For the crème brûlée:
- 2 cups/480 ml heavy (whipping) / double cream
- 1 cup/240 ml whole milk
- Grated zest from two oranges
- 12 large egg yolks
- 1/2 cup/100 g sugar, plus 6 tbsp/75 g
- Sprigs of fresh mint or chocolate mint, for garnish
Steak & Farfalle Pasta with Creamy Tomato Sauce
By deedavis
While most creamy sauces are so laden with butter and oil that you can actually see the fat glistening off the past...
- •5 cloves garlic, finely minced, divided
- •1/4 cup red wine vinegar
- •1 tsp Dijon mustard
- •1/2 tsp cinnamon, ground
- •1/2 tsp fresh ground black pepper
- •1 lb lean eye round steak, cubed
- •16 oz whole-wheat farfalle pasta
- •Olive oil cooking spray
- •1 medium yellow onion, finely diced
- •1 28-oz jar or can no-salt-added crushed tomatoes
- •1 1/2 tsp Italian seasoning
- •1 tsp dried basil
- •8 oz low-fat sour cream
Zinfandel Beef stock
By deedavis
Heat oil in large pot over medium-high heat
- 2 tablespoons vegetable oil
- 3 1/2 to 4 pounds meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank)
- 2 cups chopped onions
- 2/3 cup chopped carrots
- 2/3 cup chopped celery
- 3 quarts cold water
- 1 cup Zinfandel or other hearty red wine
- 4 large fresh thyme sprigs
- 3 large fresh parsley sprigs
- 1/4 teaspoon whole black peppercorns
Glazed Beef Tenderloin with Herbed New Potatoes
By deedavis
1 In shallow glass or plastic dish, mix steak sauce and brown sugar; reserve 2 tablespoons sauce
- 1/3 cup steak sauce
- 1 1/2 tablespoons packed brown sugar
- 4 beef tenderloin steaks, about 1 inch thick (4 oz each)
- 8 small new potatoes (1 lb), cut lengthwise in half
- 2 tablespoons water
- Cooking spray
- 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves, crumbled
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Roasted Brussels Sprouts with Garlic and Pancetta
By deedavis
Preheat oven to 450°F. Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an ...
- 1 lb Brussels sprouts, trimmed and halved (quartered if large)
- 2 oz pancetta, visible fat discarded and pancetta minced
- 1 garlic clove, minced
- 1/2 tablespoon extra-virgin olive oil
- 1/4 cup water
Haricot Vert, Pear and Goat Cheese Salad
By deedavis
Serve this Parisian-inspired salad chilled
- 1/2 cup(s) balsamic vinegar
- 2 tsp packed light brown sugar
- 1 pound(s) uncooked string beans, French-cut haricot vert, trimmed
- 2 medium pear(s), firm but ripe, red-skinned recommended
- 1 1/2 oz soft-type goat cheese, crumbled
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, freshly ground, or to taste
Filet Mignon with Red Wine Sauce
By deedavis
Perfect for a Parisian-inspired Valentine’s Day
- 3 spray(s) cooking spray
- 8 oz Beef, filet mignon, trimmed, raw, washed and patted dry (use two 1/4 lb pieces)
- 1/2 tsp table salt
- 1/2 tsp black pepper, freshly ground
- 6 Tbsp wine, red, such as Burgundy or Bordeaux
- 1 tsp unsalted butter
- 1/2 Tbsp chives, or parsley, fresh, chopped
- 1/2 pound(s) asparagus, trimmed, steamed or roasted