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Raspberry Coffee Cake

Raspberry Coffee Cake

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In a bowl, combine the flour, sugar, baking powder, baking soda and salt

  • GLAZE:
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup reduced-fat plain yogurt
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 1 cup unsweetened fresh or frozen raspberries
  • 1 tablespoon sliced almonds
  • 1/4 cup confectioners' sugar
  • 1 teaspoon fat-free milk
  • 1/4 teaspoon vanilla extract
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Texas Peach Cobbler

Texas Peach Cobbler

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Preheat oven to 350°. To prepare filling, combine first 4 ingredients in a medium bowl; set aside

  • Filling:
  • 4 cups sliced peeled ripe peaches (about 2 pounds)
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • Batter:
  • 6 tablespoons butter
  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • Dash of ground cinnamon
  • 1 cup 1% low-fat milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar
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Mexican Bean Dip

Mexican Bean Dip

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Preheat oven to 350°. Spread the cream cheese evenly over bottom of a 9-inch pie plate

  • 1 (8-ounce) block 1/3-less-fat cream cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
  • 1/2 cup chopped onion
  • 1 (15-ounce) can vegetarian chili with beans
  • 1 (4.5-ounce) can chopped green chiles, undrained
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Tropical Fruit Bars

Tropical Fruit Bars

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1.Heat oven to 350°F (325°F for dark pan)

  • 1 package (18 oz) Pillsbury® Ready to Bake!™ Big Deluxe Classics® refrigerated white chunk macadamia nut cookies
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 container (6 oz) Yoplait® Original 99% Fat Free piña colada yogurt
  • 1 bag (6 to 7 oz) mixed tropical dried fruits
  • 1 jar (6 oz) dry-roasted macadamia nuts, coarsely chopped
  • 3/4 cup white vanilla baking chips
  • 1 cup flaked coconut
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Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins

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Preheat oven to 400°. Lightly spoon flours into dry measuring cups; level with a knife

  • 1 cup  all-purpose flour (about 4 1/2 ounces)
  • 3/4 cup  whole wheat flour (about 3 1/2 ounces)
  • 1/4 cup  granulated sugar
  • 1/4 cup  packed dark brown sugar
  • 1 tablespoon  baking powder
  • 1/2 teaspoon  salt
  • 1 1/4 cups  fat-free milk
  • 1/3 cup  creamy peanut butter
  • 1/4 cup  egg substitute
  • 2 tablespoons  butter, melted
  • 1 teaspoon  vanilla extract
  • Cooking spray
  • 1/4 cup  strawberry jam
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Pepper Poppers

Pepper Poppers

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In a large bowl, combine the cheeses, bacon and seasonings; mix well

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 6 bacon strips, cooked and crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 pound fresh jalapenos, halved lengthwise and seeded
  • 1/2 cup dry bread crumbs
  • Sour cream, onion dip or ranch salad dressing
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Winter Root Vegetables

Winter Root Vegetables

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Cook vegetables separately in water until tender; drain

  • 2 pounds small red potatoes, quartered
  • 1 pound brussels sprouts, halved
  • 1/2 pound parsnips, peeled and julienned
  • 1/2 pound carrots, cut into chunks
  • 1/2 pound turnips, peeled and cut into chunks
  • 1/2 cup butter, cubed
  • 2 tablespoons prepared horseradish
  • 2 tablespoons cider vinegar
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
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Southwest Beef Stew

Southwest Beef Stew

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In a Dutch oven, cook onions over medium heat

  • 1-1/2 cups chopped onions
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 package (16 ounces) frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup picante sauce
  • 3/4 cup water
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2 cans black beans, rinsed and drained
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Green Pea Salad

Green Pea Salad

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Place broccoli and cauliflower in a steamer basket; place in a saucepan over 1 in

  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflowerets
  • 1 package (10 ounces) frozen peas, thawed
  • 1 large celery rib, halved lengthwise and thinly sliced
  • 1/4 cup thinly sliced green onions
  • 5 tablespoons reduced-fat ranch salad dressing
  • 3 tablespoons fat-free sour cream
  • 1/4 cup salted cashew pieces
  • 2 bacon strips, cooked and crumbled
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Peanut Butter Candy Cake

Peanut Butter Candy Cake

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Combine water and oats; cool to room temperature

  • Frosting:
  • 1 3/4 C. boiling water
  • 1 C. quick-cooking rolled oats
  • 1/2 C. butter or margarine
  • 1 C. light brown sugar
  • 1 C. white sugar
  • 1 t. vanilla
  • 2 eggs
  • 1 1/2 C. unsifted flour
  • 1 t. baking soda
  • 1/2 t. B.P.
  • 1/4 t. cinnamon
  • 1/4 t. salt
  • 5 (.6 oz size)Reeses peanut butter cups
  • 3 T. butter
  • 3 oz unsweetened chocolate
  • 3 about 3 C. powdered sugar
  • 1/4 t. salt
  • 1/2 C. milk
  • 1 t. vanilla
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