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Recipes
Easy Drop Danish
By dashy_65
Mix bisquick, butter, sugar until crumbly, stir in milk
- Glaze:
- 2 cups. Bisquick
- 1/4 cup. butter softened
- 2 Tbs. sugar
- 2/3 cup. milk
- Preserves or Jam
- 2/3 cup. powered sugar
- 1 Tbs. warm water
- 1/4 tsp. vanilla
Herbed Potato Wedges
By dashy_65
Directions Cut potatoes into quarters; place in a large bowl
- 1-1/4 pounds small red potatoes
- 2 teaspoons butter, melted
- 2 teaspoons lemon juice
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Rainbow Fruit Salad
By dashy_65
In a small bowl, combine the first five ingredients; mix well
- 1/2 cup honey
- 1/3 cup orange juice
- 2 tablespoons lemon juice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 5 cups cubed cantaloupe
- 1 cup fresh blueberries
- 2 large firm bananas, sliced
- 2 medium nectarines, peeled and sliced
- 2 cups sliced fresh strawberries
- 2 cups halved seedless grapes
Two-Apple Salad
By dashy_65
Combine first 5 ingredients in a medium bowl; toss well, and set aside
- 1 small fennel bulb, trimmed and cut into julienne strips
- 1 medium Red Delicious apple, quartered and cut into julienne strips
- 1 medium Granny Smith apple, quartered and cut into julienne strips
- 1/4 cup finely shredded carrot
- 1/4 cup sliced green onions
- 1 tablespoon water
- 1 tablespoon white wine vinegar
- 2 teaspoons vegetable oil
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- Fennel fronds, chopped (optional)
White Beans with Tomato, Basil and Parmesan
By dashy_65
In 12" skillet, saute oil and garlic over medium heat for 3 minutes
- 1 T. olive oil
- 1 t. minced garlic
- 1 (24oz) jar Great Northern Beans, rinsed and drained
- 1 large ripe tomato, chopped
- 1/4 C. fresh minced parsley (optional)
- 1 t. basil
- 1/2 C. Parmesan cheese
- 1 T. lemon juice
Chicken on a Diet
By dashy_65
Place chicken in 13X9X2" baking dish
- 2 1/2 lb chicken pieces, skinned
- 1 1/2 C. sugar free orange soda
- 1/4 C. low sodium soy sauce
Confetti Bean Salad
By dashy_65
In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 package (10 ounces) frozen corn, thawed
- 1/2 cup minced fresh cilantro
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 1 small jalapeno pepper, seeded and finely chopped, optional
- 2 garlic cloves, minced
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon sugar
Frozen Cranberry Salad
By dashy_65
In a food processor or blender, process cranberries, sugar and pineapple until the cranberries are finely chopped
- 1 cup fresh or frozen cranberries
- 1/4 cup sugar
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup whipped topping
- Chopped pecans
- Additional cranberries and fresh mint, optional
Apple Upside-Down Banana Cake
By dashy_65
Coat bottom of 9" round cake pan with melted butter
- 1 T. butter or margarine, melted
- 1/4 c. firmly packed brown sugar
- 1 1/2 c. thinly sliced peeled Granny Smith apple
- 1 1/4 c. flour
- 1 t. B.P.
- 3/4 t. cinnamon
- 1/2 t. soda
- 1/4 t. nutmeg
- 1/8 t. salt
- 1/4 c. butter or margarine, softened]
- 1/3 c. sugar
- 1/3 c. firmly packed brown sugar
- 1/2 c. mashed ripe bananas
- 1 t. vanilla
- 1 large egg
- 1/4 c. orange juice
- 2 T. finely chopped pecans, toasted
Moroccan Chickpea Stew
By dashy_65
Heat olive oil in a large saucepan over medium-high heat
- 2 teaspoons olive oil
- 1 cup diced yellow onion (about 1 medium)
- 1 cup diced carrot (about 1 large)
- 2 garlic cloves, minced
- 1 jalapeño pepper, minced
- 1 1/2 cups cubed peeled Yukon gold potato, about 1 large
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon salt
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
- 3 cups hot cooked brown rice
- 1/2 cup plain low-fat yogurt