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Recipes
Creamy Apple-Cinnamon Quesadilla
By dashy_65
In a small bowl, mix granulated sugar and 1/2 teaspoon cinnamon; set aside
- 1 Tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup reduced-fat cream cheese spread (from 8-ounce container)
- 1 Tablespoon packed brown sugar
- 1/4 teaspoon ground cinnamon
- 2 whole-wheat tortillas (8-inch)
- 1/2 small apple, cut into ?-inch slices (1/2 cup)
Roasted Asparagus with Balsamic Vinegar
By dashy_65
Place the asparagus in a 13-in
- 1-1/2 pounds fresh asparagus, trimmed
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 3 tablespoons balsamic vinegar
Lemon Curd
By dashy_65
Cooking Light MAY 2000
- 3/4 cup sugar
- 1 tablespoon grated lemon rind
- 2 large eggs
- 2/3 cup fresh lemon juice (about 3 large lemons)
- 2 tablespoons butter or stick margarine
Baked Eggplant with Mushroom-and-Tomato Sauce
By dashy_65
Cooking Light NOVEMBER 2000
- 1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
- Cooking spray
- 1 cup chopped onion
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 2 garlic cloves, chopped
- 1 (8-ounce) package presliced mushrooms
- 1/4 teaspoon black pepper, divided
- 1 (8-ounce) can no-salt-added tomato sauce, divided
- 2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Peanut Butter Pie
By dashy_65
Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until sm...
- 1 cup powdered sugar
- 1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 (14-ounce) can fat-free sweetened condensed milk
- 12 ounces frozen fat-free whipped topping, thawed
- 2 (6-ounce) reduced-fat graham cracker crusts
- 20 teaspoons fat-free chocolate sundae syrup
Peppery Sweet Potato Soup
By dashy_65
Broil whole jalapeno and red peppers 4 in
- 1 jalapeno pepper
- 2 medium sweet red peppers
- 5 garlic cloves
- 1 teaspoon olive oil
- 5 cups reduced-sodium chicken broth
- 4 cups cold mashed sweet potatoes (prepared without milk and butter)
- 1/2 teaspoon salt
- 1 cup fat-free milk
Peppermint Ice Cream Cake
By dashy_65
Preheat oven to 350°. Coat 2 (8-inch) round cake pans with cooking spray
- filling:
- 3/4 cup unsweetened cocoa
- 3/4 cup boiling water
- 6 tablespoons butter, melted
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 3/4 cup egg substitute
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 3 cups low-fat peppermint ice cream (such as Edy's/Dreyer's Slow-Churned Light), softened
- frosting:
- 3 cups frozen fat-free whipped topping, thawed
- 1/8 teaspoon peppermint extract
- 8 peppermint candies, crushed
Classic Macaroni Salad
By dashy_65
Cook macaroni according to package directions; drain and rinse with cold water
- 2 cups uncooked elbow macaroni
- 1 cup fat-free mayonnaise
- 2 tablespoons sweet pickle relish
- Sugar substitute equivalent to 2 teaspoons sugar
- 3/4 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup chopped celery
- 1/3 cup chopped carrot
- 1/4 cup chopped onion
- 1 hard-cooked egg, sliced
- Dash paprika
Crescent Walnut-raisin Potica
By dashy_65
Heat oven to 375*. Grease cookie sheet with Pam
- Icing:
- 1 C. chopped walnuts
- 1/2 C. raisins
- 2 T. packed brown sugar
- 1/2 t. cinnamon
- 1 T. butter, melted
- 1 T. half and half
- 1 T. honey
- 1 egg
- 1 can Pillsbury crescent dinner rolls
- 1/2 C. powdered sugar
- 1/8 t. almond extract
- 1 1/2 to 2 t. milk or half and half
Pretty Peach Soup
By dashy_65
Place raspberries in a blender; cover and process until blended
- 1 cup fresh or frozen raspberries, thawed
- 3 cups fresh or frozen peaches, thawed
- 3 tablespoons lemon juice
- 1 cup peach nectar
- 1 cup (8 ounces) plain yogurt
- 1/4 cup sugar, optional
- 1 teaspoon almond extract