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Recipes
Santa Fe Corn Soufle
By dashy_65
Cut piece of foil long enough to fit around a 2 qt
- 1 c. carrot, coarsley shredded
- 1/4 c. onion, finely chopped
- 1 (10 oz) frozen cream-style corn
- 2 T. flour
- 1 T. yellow cornmeal
- 1 c. skim milk
- 1 (4 oz) carton egg substitute
- 2 T. roasted red bell pepper, chopped
- 1/4 t. dried cilantro or 1 t. fresh
- 1/2 t. salt
- 1/4 t. chili powder
- 1/4 t. pepper
- 4 egg whites at room temperature
- 1/2 t. cream of tartar
Chocolate Sauce
By dashy_65
Combine first 4 ingredients in small saucepan; bring to boil, stirring constantly with a whisk
- 1/2 c. 2% milk
- 3 T. sugar
- 1 T. unsweetened cocoa
- dash of salt
- 1/4 c. 60% cacao chocolate chips (Ghiradelli)
- 1/4 t. vanilla
Mexican Corn Strips
By dashy_65
Combine first 5 ingredients in a large zip-lock bag; set aside
- 1 tsp. chili powder
- 1/4 tsp. salt
- 1/4 tsp. ground cumin
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
- 12 (6-inch) corn tortillas
- Cooking spray
Raspberry Lemon Trifle
By dashy_65
In mixing bowl, combine milk and pudding mix
- 1 c. cold milk
- 1 (4.6 oz) instant vanilla pudding mix
- 1 jar (10 oz) Dickinson's Lemon Curd
- 1 angel food cakd (10") cut into 1" pieces
- 1 jar (10 oz) Dickinson's Red Raspberry Preserves or Organic Raspberry Fruit Spread
- 1 (8 oz) Cool Whip, thawed
- Raspberries, optional
Barley Risotto
By dashy_65
In a small saucepan, bring water to a boil; add bouillon and stir until dissolved
- 3 cups water
- 3 teaspoons sodium-free chicken bouillon granules
- 3/4 cup medium pearl barley
- 1/4 cup finely chopped onion
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 1/2 cup white wine or additional water
- 3 tablespoons minced fresh parsley
- 2 teaspoons grated lemon peel
- 1/8 teaspoon salt
Freezer Peanut Butter Pie
By dashy_65
Spread half of the ice cream into crust
- 1 qt. vanilla ice cream, softened
- 1 9-inch graham cracker crust
- 1/2 c. peanut butter
- 1/3 c. light corn syrup
- Chocolate syrup
- Chopped walnuts
Chicken Turnovers
By dashy_65
In a small bowl, combine the chicken, cheese, celery, onion, salt and pepper
- 1 cup diced cooked chicken breast
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- 1/4 cup chopped celery
- 1 tablespoon finely chopped onion
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tube (8 ounces) refrigerated reduced-fat crescent rolls
Lima Bean Medley
By dashy_65
In a large nonstick skillet, saute the green pepper and onion in oil until tender
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1-1/2 cups chopped fresh tomatoes
- 1 cup fresh or frozen lima beans
- 1 cup fresh or frozen corn
- 1/2 cup minced fresh basil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Chilie-Cheese Cornbread
By dashy_65
Preheat oven to 375°. Combine softened butter and sugar in a large bowl
- 1/3 cup butter, softened
- 2 tablespoons sugar
- 1/2 cup egg substitute
- 1/3 cup nonfat buttermilk
- 2 large eggs
- 3/4 cup all-purpose flour (about 3 1/3 ounces)
- 1 3/4 cups cornmeal
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup (3 ounces) shredded reduced-fat extrasharp cheddar cheese
- 1 (14 3/4-ounce) can cream-style corn
- 1 (4 1/2-ounce) can chopped green chiles, undrained
- Cooking spray
Peanut Butter Custard Bars
By dashy_65
1.Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray
- 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
- 1 bag (10 oz) peanut butter chips
- 3 eggs
- 1/2 cup packed light brown sugar
- 3 tablespoons peanut butter
- 2 containers (6 oz each) Yoplait® Thick & Creamy crème caramel yogurt
- 4 Nature Valley® peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*