Dashy_65's profile page
Recipes
Triple Fudge Brownies
By dashy_65
Prepare pudding according to package directions
- 1 (3.9 ounces) instant chocolate pudding mix
- 1 package (18-1/4 ounces) chocolate cake mix
- 2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
- Confectioners' sugar
- Vanilla ice cream, optional
Pudding Cake Cooler
By dashy_65
Bake single layer white cake
- 1 white cake mix, small
- 1 pkg chocolate pudding mix, cooked
- 8 oz cool whip, thawed
- 1/2 c. chopped nuts
Wild Rice and Summer Succotash Salad
By dashy_65
Combine first 9 ingredients in a small bowl, stirring well with a whisk
- 1/3 cup red wine vinegar
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup Dijon mustard
- 3 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped green onions
- 1 1/2 teaspoons chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 3 tablespoons extravirgin olive oil
- 3 cups water 1 cup wild rice
- 1 cup (1-inch) cut green beans (about 1/4 pound)
- 1 cup frozen baby lima beans
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped celery
- 1 cup finely chopped red onion
- 1 cup diced plum tomato
- 6 romaine lettuce leaves
- 3 tablespoons slivered almonds, toasted
Fluffy Caramel Pie
By dashy_65
In a small bowl, combine the cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in
- FILLING:
- 1-1/2 cups crushed gingersnaps (about 30 cookies)
- 1/4 cup butter, melted
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 28 caramels
- 1 cup milk
- Dash salt
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
- Caramel ice cream topping and additional pecans, optional
Lemon-Poppy Seed Muffins
By dashy_65
Preheat oven to 400°. Combine first 6 ingredients in a medium bowl; make a well in center of mixture
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons vegetable oil
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 (8-ounce) carton lemon low-fat yogurt
- 1 large egg, lightly beaten
Light & Creamy Pistachio Pie
By dashy_65
In medium bowl stir together pudding mix and milk as directed
- 1 (3.4 oz) pistachio fat-free inst. pudding mix
- 1 c. cold fat-free skim milk
- 1 c. no-fat sour cream
- 2 c. fat-free Cool Whip, thawed
- 1 (10 oz) graham cracker crumb crust
- fresh fruit cut up
Orange Tapioca Salad
By dashy_65
In a saucepan, bring water to a boil
- 3 cups water
- 1 package (3 ounces) orange gelatin
- 1 package (3.4 ounces) cook vanilla pudding mix
- 1 package (3 ounces) cook tapioca pudding mix
- 1 can (15 ounces) mandarin oranges, drained
- 1 can (8 ounces) crushed pineapple, drained
- 1 carton (8 ounces) frozen whipped topping, thawed
Italian Roasted Potatoes
By dashy_65
Place potatoes in a large bowl
- 2 pounds small red potatoes, quartered
- 1 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Grilled Taco Barbecue Cicken
By dashy_65
Heat grill. In shallow bowl, mix taco seasoning mix and oregano
- 2 T. taco seasoning mix
- 1 t. dried oregano
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1 T. olive oil
- 1/4 C. barbecue sauce
- 2 T. chili sauce
- 1/2 t. cumin
Velvety Squash Soup
By dashy_65
Preheat oven to 425°. Cut each squash in half lengthwise; discard seeds and membranes
- 1 (3-pound) butternut squash
- 1 (2-pound) acorn squash
- Cooking spray
- 2 cups coarsely chopped onion
- 2 teaspoons canola oil
- 5 cups fat-free, less-sodium chicken broth
- 2/3 cup apple cider
- 2 tablespoons molasses
- 1 teaspoon curry powder
- 3/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2/3 cup half-and-half
- Chopped fresh thyme (optional)