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Recipes
Creamed Corn with Bacon and Leeks
By dashy_65
Cut kernels from ears of corn to measure 3 cups
- 6 ears corn
- 2 cups 1% low-fat milk
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices bacon
- 1 cup chopped leek
Sour Cream Bavarian
By dashy_65
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute
- RASPBERRY SAUCE:
- 1 envelope unflavored gelatin
- 3/4 cup cold water
- 2/3 cup sugar
- 1 cup (8 ounces) fat-free sour cream
- 1 teaspoon vanilla extract
- 2 cups fat-free whipped topping
- 1 package (10 ounces) frozen raspberries in syrup, thawed
- 1 tablespoon cornstarch
- 1 tablespoon sugar
Cranberry Walnut Tabbouleh
By dashy_65
Combine bulgur and cranberries in a medium bowl
- 1 cup bulgur wheat
- 1/2 cup chopped dried cranberries
- 1 cup boiling water
- 1/2 cup chopped fresh parsley
- 1/4 cup minced red onion
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped walnuts, toasted
- 2 tablespoons chopped fresh mint
- 1 1/2 tablespoons walnut oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Turtle Ice Cream Pie
By dashy_65
Lorrie Corvin, Cooking Light AUGUST 2005
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/8 teaspoon salt
- 1/3 cup sugar
- 2 1/2 tablespoons fat-free milk
- 1/2 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons butter
- 2 tablespoons mini semisweet chocolate chips
- Cooking spray
- 4 cups vanilla low-fat ice cream, softened
- 1/3 cup fat-free caramel sundae syrup
- 1/4 cup chopped pecans, toasted
- 3 tablespoons fat-free caramel sundae syrup
Raspberry Frozen Yogurt
By dashy_65
Combine first 3 ingredients in a large bowl; stir until sugar dissolves
- 2 cups vanilla low-fat yogurt
- 1/2 cup whole milk
- 1/4 cup sugar
- 1 (10-ounce) package frozen raspberries in light syrup, thawed
- Fresh raspberries (optional)
Two-Minute, 24-Hour Casserole
By dashy_65
Cooking Light NOVEMBER 2000
- 7 1/2 cups fat-free Italian herb pasta sauce (such as Muir Glen)
- 1 pound uncooked penne (tube-shaped pasta)
- 1 (8-ounce) package presliced mushrooms
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1/2 cup low-fat sour cream
- Cooking spray
- 1 cup (4 ounces) preshredded part-skim mozzarella cheese
- 1 pkg frozen chopped spinach, thawed
Lemonade Meringue Pie
By dashy_65
Line a 9-in. pie plate with pastry; trim and flute edges
- Pastry for single-crust pie (9 inches)
- 3 eggs, separated
- 1-1/4 cups 2% milk
- 1 cup (8 ounces) sour cream
- 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
- 1/3 cup thawed lemonade concentrate
- 1 teaspoon lemon juice
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Pat's Horseradish Dip
By dashy_65
Mix together and chill. Cut in half because it makes a lot
- 1 c. sour cream
- 1/2 c. horseradish
- 1 c. mayo
- 1/3 c. milk
New England Stuffed Sweet Potatoes
By dashy_65
Step 1 Preheat oven to 375F
- 6 Sweet potatoes
- 1/3 cup Chopped pecans, toasted
- ¼cup Dried cranberries
- ¼cup Maple syrup
- 1 tablespoon Grated ginger root
- 1/2 teaspoon Salt
- 1/4 teaspoon Cayenne
Cherry-Stuffed Acorn Squash
By dashy_65
Cut squash in half; discard seeds
- 3 medium acorn squash
- 2/3 cup dried cherries or cranberries
- 1/2 cup packed brown sugar
- 1 teaspoon grated lemon peel
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- 3 tablespoons butter