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Italian Cream Pie with Strawberry Sauce

Italian Cream Pie with Strawberry Sauce

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1.Heat oven to 450°F. Unroll pie crust; place in 8- or 9-inch springform pan, pressing crust up side of pan to top...

  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • Filling
  • 1 cup skim (fat-free) milk
  • 1 package unflavored gelatin
  • 1/4 cup SPLENDA® Sugar Blend for Baking
  • 1 1/2 cups part-skim ricotta cheese (12 oz)
  • 1/2 teaspoon vanilla
  • 1 cup frozen (thawed) fat-free whipped topping
  • 2 containers (6 oz each) Yoplait® Light Fat Free very vanilla yogurt
  • Strawberry Sauce
  • 1/4 cup SPLENDA® Sugar Blend for Baking
  • 1 tablespoon cornstarch
  • 1 bag (10 oz) Cascadian Farm® frozen organic strawberries, thawed
  • 1 tablespoon lemon juice
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Melon with Raspberry Sauce

Melon with Raspberry Sauce

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Set aside a few raspberries for garnish

  • 2-2/3 cups unsweetened raspberries
  • 3 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 large cantaloupe
  • 1/2 medium honeydew
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Cinnamon Streusel-Topped Pumpkin Pie

Cinnamon Streusel-Topped Pumpkin Pie

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Preheat oven to 375°. To prepare filling, combine first 8 ingredients in a large bowl; stir with a whisk

  • Filling:
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 large eggs
  • 1 (15-ounce) can unsweetened pumpkin
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • Crust:
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • Streusel:
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 1/3 cup packed dark brown sugar
  • 1/4 cup regular oats
  • 1/4 cup chopped pecans
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 2 tablespoons chilled butter, cut into small pieces
  • 2 to 3 teaspoons water
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Colcannon Irish Potatoes

Colcannon Irish Potatoes

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Place potatoes in a large saucepan or Dutch oven; cover with water

  • 6 medium potatoes, peeled and cubed (about 2-1/2 pounds)
  • 2 cups chopped cabbage
  • 1 large onion, chopped
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
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Spanish Rice

Spanish Rice

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In a large saucepan, combine all ingredients

  • 1 can (14-1/2 ounces) vegetable broth
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 cup uncooked long grain rice
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic salt
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Banana Nut Loaf

Banana Nut Loaf

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Lightly grease a loaf pan, set aside

  • 2 cups flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 tsp baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 2 ripe bananas, cut up
  • 2 Tbs milk
  • 1/2 cup pecans or walnuts
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Golden Squash Soup

Golden Squash Soup

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In a large saucepan, saute leeks in butter until tender

  • 5 medium leeks (white portion only), sliced
  • 2 tablespoons butter
  • 1-1/2 pounds butternut squash, peeled, seeded and cubed (about 4 cups)
  • 4 cups chicken broth
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1-3/4 cups shredded cheddar cheese
  • 1/4 cup sour cream
  • 2 tablespoons thinly sliced green onion
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Farmers' Market Barley Risotto

Farmers' Market Barley Risotto

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In 4 qt. Dutch oven, heat oil over medium heat

  • 1 T. olive oil
  • 1 medium onion, chopped (1/2 C.)
  • 1 medium bell pepper, coarsely chopped (1 C.)
  • 2 C. chopped fresh mushrooms (4 oz)
  • 1 C. frozen whole kernel corn
  • 1 C. uncooked pearl barley
  • 1/4 C. chicken broth or dry white wine
  • 2 C. roasted vegetable stock or chicken broth
  • 3 C. water
  • 1 1/2 C. grape tomatoes, cut in half
  • 2/3 C. shredded Parmesan cheese
  • 1 t. dried basil leaves
  • 1/2 t. pepper
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White Chocolate Cranberry Blondies

White Chocolate Cranberry Blondies

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Beat sugar and butter at medium speed of mixer until well blended (about 2 minutes)

  • 1 c. packed brown sugar
  • 6 T. butter or margarine, softened
  • 1 large egg
  • 2 t. vanilla
  • 1 1/4 c. flour
  • 1/2 t. B.P.
  • 1/8 t. salt
  • 1 c. dried cranberries
  • 1/3 c. vanilla-flavored milk chips
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Banana Walnut Souffle

Banana Walnut Souffle

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Coat 8 (6 oz) custard cups with Pam; sprinkle each with 1/4 t

  • 2 t. sugar
  • 2 T. reduced-calorie margarine
  • 1/4 c. flour
  • 3/4 c. 1% milk
  • 1/4 c. plus 2 T. sugar, divided
  • 3/4 c. mashed ripe banana (about 2 medium)
  • 1/4 c. chopped walnuts, toasted
  • 1 t. vanilla
  • 1/2 t. lemon juice
  • 6 egg whites
  • 1/8 t. cream of tartar
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