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Recipes
Peachy Cheese Danish
By dashy_65
Separate dough into four rectangles; seal perforations
- GLAZE:
- 1 tube (8 ounces) refrigerated crescent rolls
- 4 ounces cream cheese, softened
- 1/4 cup sugar
- 2 tablespoons lemon juice
- 8 teaspoons peach preserves or flavor of your choice
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 teaspoons milk
Pear Cranberry Pie with Oatmeal Streusel
By dashy_65
Preheat oven to 350°. To prepare streusel, combine first 5 ingredients in a medium bowl; cut in butter with a pas...
- Filling:
- 3/4 cup regular oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash of salt
- 2 tablespoons chilled butter, cut into small pieces
- 3 cups (1/2-inch) cubed peeled Anjou pear (2 large)
- 2 cups fresh cranberries
- 2/3 cup packed light brown sugar
- 2 1/2 tablespoons cornstarch
- 1 unbaked 9" deep-dish pastry shell
Vegetable Medley Recipe
By dashy_65
In a small saucepan, heat bouillon and water for 1 minute; stir well
- 1 teaspoon chicken bouillon granules
- 1/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 teaspoon plus 1 tablespoon olive oil, divided
- 2 cups fresh broccoli florets
- 2 medium carrots thinly sliced
- 1 large onion, sliced and quartered
- 1 cup sliced celery
- 2 medium zucchini, halved lengthwise and thinly sliced
- 1 medium sweet red pepper, thinly sliced
- 1 cup sliced fresh mushrooms
- 2 cups thinly sliced cabbage
Quick Breakfast Tostada
By dashy_65
Liz Zack, Cooking Light JANUARY 2007
- 1/4 cup 1% low-fat milk
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 4 large egg whites
- 2 large eggs
- 4 (6-inch) corn tortillas
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- 1 cup canned black beans, rinsed and drained
- 1/4 cup chopped green onions
- 1/2 cup bottled salsa
- 1/4 cup fat-free sour cream
All-Bran Lemon Poppy Seed Muffins
By dashy_65
1. Stir together flour, sugar, baking powder, soda and salt
- Topping:
- 1 1/4 cups all-purpose flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups Kellogg's® All-Bran® Original cereal
- 1 1/4 cups fat-free milk
- 1 egg
- 3 tablespoons vegetable oil
- 2 tablespoons poppy seeds
- 2 teaspoons grated lemon peel
- 1 tablespoon lemon juice
- 1/2 cup powdered sugar
- 2 1/2 teaspoons lemon juice
Chinese Coleslaw
By dashy_65
Combine savoy cabbage and next 2 ingredients in a bowl
- 2 1/2 C. thinly sliced savoy cabbage
- 1/4 C. coarsely shredded carrot
- 2 T. thinly sliced green onions
- 1/4 C. seasoned rice vinegar
- 1 t. sugar
- 1 T. water
- 2 t. low-sodium soy sauce
- 1 t. dark sesame oil
- 1 clove garlic, minced
Brown Soda Bread
By dashy_65
1. Preheat oven to 325°. 2
- Cooking spray
- 11.25 ounces whole-wheat flour (about 2 1/2 cups)
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 1/2 cup steel-cut oats (such as McCann's)
- 2 tablespoons brown sugar
- 1 tablespoon wheat germ
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 1 large egg, lightly beaten
No Bake Peanut Butter Cookies
By dashy_65
Bring to boil sugar and syrup
- 1/2 c. sugar
- 1/2 c. white syrup
- 1 c. peanut butter
- 1 c. chow mein noodles
Warm Chocolate Almond Pudding
By dashy_65
In a saucepan, combine sugar, cocoa and cornstarch
- 1/2 cup sugar
- 1/3 cup HERSHEY®’S Cocoa
- 2 tablespoons cornstarch
- 2 cups fat-free milk
- 1 egg, lightly beaten
- 1/4 teaspoon vanilla extract
- 1/4 to 1/2 teaspoon almond extract
- 1/4 cup reduce-fat whipped topping
Crab Pasta Salad
By dashy_65
Cook pasta according to package directions; drain and rinse in cold water
- 8 ounces uncooked spiral pasta
- 1 package (8 ounces) imitation crabmeat, chopped
- 1 cup frozen peas, thawed
- 1 cup fresh broccoli florets
- 1/2 cup chopped green pepper
- 1/4 cup sliced green onions
- 3/4 cup fat-free mayonnaise
- 1/3 cup reduced-fat Italian salad dressing
- 3 tablespoons grated Parmesan cheese