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Recipes
Orange Date Muffins
By dashy_65
In a bowl, combine the dry ingredients
- 1-1/4 cups whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup orange juice
- 1/3 cup butter, melted
- 3/4 cup chopped dates
- 1/3 cup chopped walnuts
- 1 teaspoon grated orange peel
Fresh Corn Salad
By dashy_65
Combine first 3 ingredients in a large bowl, stirring with a whisk
- 3/4 cup light sour cream
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon seasoned salt
- 3 cups fresh corn kernels (about 5 ears)
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped green onions
Onion Cornbread
By dashy_65
from Pat
- 1/4 cup. butter
- 1 1/2 c. chopped onion ( about 1 med. )
- 1 c. sour cream
- 1/4 tsp. salt
- 1 c. (4oz.) shredded sharp cheddar cheese, divided
- 1 pkg. ( 10-12 ) corn muffin mix
- 1 egg, beaten
- 1/2 c. milk
- 1 can ( 8 1/2 oz.) cream style corn
Macaroni Salad
By dashy_65
Combine cucumber and vinegar in a medium bowl; let stand 30 minutes
- 1/3 C. peeled, diced cucumber
- 2 T. white vinegar
- 4 C. cooked elbow macaroni (cooked without salt)
- 1/2 C. chopped green bell pepper
- 1/3 C. thinly sliced celery
- 1/4 C. sliced green onions
- 1 (2 oz) jar diced pimiento, drained
- 1/4 C. reduced calorie mayonnaise
- 1/2 C. plain lowfat yogurt
- 3/4 t. dry mustard
- 1/2 t. salt
- 1/2 t. dried whole dillweed
- 1/8 t. pepper
Creamy Peanut Butter Pie
By dashy_65
In a bowl, whisk milk and pudding mix for 2 minutes
- 1-3/4 cups cold 2% milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1/3 cup reduced-fat creamy peanut butter
- 1 reduced-fat graham cracker crust (8 inches)
- 2 cups reduced-fat whipped topping
- 8 teaspoons chocolate syrup
Spinach and Ricotta-Stuffed Shells
By dashy_65
Bruce Weinstein, Cooking Light OCTOBER 2007
- 2 cups Basic Marinara, divided
- Cooking spray
- 2 1/2 cups part-skim ricotta cheese
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 large egg yolk
- 1 garlic clove, minced
- 24 cooked jumbo pasta shells
Mint Chocolate Souffle
By dashy_65
Coat 8 (6 oz) souffle dishes or custard cups with Pam; sprinkle each with 1/4 t
- 2/3 c. plus 2 t. sugar, divided
- 2 c. evaporated skimmed milk, divided
- 1/4 c. mint chocolate morsels
- 3 T. Neufchatel cheese, softened
- 1/8 t. salt
- 1/4 c. flour
- 1 T. white creme de menthe
- 1 t. vanilla extract
- 6 egg whites
- 1/8 t. cream of tartar
- 1 t. powdered sugar
Peanut Butter and Fudge Swirl Pie
By dashy_65
Beat cream cheese, sugar, and peanut butter in large bowl with mixer until well blended
- 1 pkg. ( 8 oz. ) Cream Cheese, softened
- 1/2 cup sugar
- 1/4 cup creamy peanut butter
- 2 cups thawed Cool Whip
- 1 Oreo Pie Crust
- 1/4 cup hot fudge ice cream topping, warmed
Tomato Basil Soup
By dashy_65
In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tende...
- 4 medium carrot, finely chopped
- 1 large onion, finely chopped
- 1/4 cup butter, cubed
- 1 can (49 ounces) reduced-sodium chicken broth or 6 cups vegetable broth, divided
- 1 can (29 ounces) tomato puree
- 5 teaspoons dried basil
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 can (12 ounces) fat-free evaporated milk
Double Chocolate Satin Pudding
By dashy_65
Combine first 5 ingredients in a saucepan; stir well
- 1/3 c. sugar
- 2 T. cornstarch
- 2 T. unsweetened cocoa
- 1 t. instant espresso granules
- 1/8 t. salt
- 1 3/4 c. 2% low fat milk
- 1 (1 oz) sq. semisweet chocolate, chopped
- 1 t. vanilla