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Recipes
Zucchini Bread
By dashy_65
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup egg substitute
- 1/3 cup canola oil
- 1 teaspoon grated lemon rind
- 2 teaspoons vanilla extract
- 1 large egg, lightly beaten
- 1 1/2 cups sugar
- 3 cups shredded zucchini (12 ounces)
- 1/4 cup coarsely chopped walnuts, toasted
Cherry Fluff
By dashy_65
In a large bowl, beat cream cheese and pineapple
- 1 package (8 ounces) cream cheese, softened
- 1 can (20 ounces) crushed pineapple, undrained
- 1 can (21 ounces) cherry pie filling
- 1/2 cup chopped pecans
- 1 carton (8 ounces) frozen whipped topping, thawed
- Additional whipped topping and cherries, optional
Roasted Pumpkin and Winter Squash Soup
By dashy_65
Preheat oven to 400°. Combine first three ingredients in a large bowl; toss well
- 2 cups (1/2-inch) cubed peeled fresh pumpkin (about 2 pounds)
- 2 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
- 1 tablespoon olive oil
- Cooking spray
- 3 cups sliced yellow onion (about 2)
- 2 teaspoons minced garlic
- 4 cups water
- 3/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- Dash of ground allspice
Parmesan Basil Biscuits
By dashy_65
In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper
- 2-1/2 cups all-purpose flour
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup buttermilk
- 3 tablespoons olive oil
Sweet Corn Chowder with Hot-Smoked Salmon
By dashy_65
Melt butter in a large saucepan over medium-high heat
- 1 tablespoon butter
- 2 cups chopped onion
- 1 1/2 cups cubed peeled baking potato
- 3 cups fat-free, less-sodium chicken broth
- 1 1/2 cups fresh corn kernels
- 1 (15-ounce) can no-salt-added cream-style corn
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 2 (4.5-ounce) packages hot-smoked salmon, flaked
- 4 teaspoons chopped fresh chives
- 1 - 2 t. Old Bay Fish Seasoning
Diabetic Spiced Beets
By dashy_65
In a saucepan, bring the vinegar, water, bay leaf, clove, pepper and salt to a boil
- 1/2 cup white wine vinegar
- 1/4 cup water
- 1 bay leaf
- 1 whole clove
- 1/2 to 1 teaspoon pepper
- 1/2 teaspoon salt
- 3 tablespoons Splenda
- 1 can (15 ounces) sliced beets, drained
Peach Ice Cream
By dashy_65
Place the peaches in a blender or food processor; process until finely chopped
- 3 cups sliced peeled peaches (about 1 1/2 pounds)
- 1 cup half-and-half
- 1/2 cup sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Chipotle-Cheddar Scones
By dashy_65
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife
- 2 cups all-purpose flour (about 9 ounces)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 3/4 cup fat-free sour cream
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- 1 tablespoon water
- 1 tablespoon minced chipotle chile, canned in adobo sauce
- 1 large egg, lightly beaten
- Cooking spray
Half-the-Fat Carrot Cake with Cream Cheese Frosting
By dashy_65
Preheat oven to 350°. To prepare the cake, spoon the applesauce into a fine sieve over a bowl; let stand 15 min...
- Cake:
- 3/4 cup applesauce
- 5 cups shredded carrot (about 1 pound)
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 large eggs
- 2 large egg whites
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup golden raisins
- Cooking spray
- Frosting:
- 4 cups sifted powdered sugar
- 2 teaspoons vanilla extract
- 1 (8-ounce) block fat-free cream cheese, chilled
- 1 (8-ounce) block 1/3-less-fat cream cheese, chilled
Pumpkin Cheesecake Bars
By dashy_65
In a small bowl, combine cracker crumbs and sugar; stir in butter
- FILLING:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup reduced-fat butter, melted
- 2 packages (8 ounces each) reduced-fat cream cheese
- 1 package (8 ounces) fat-free cream cheese
- 3/4 cup sugar
- 1 can (15 ounces) solid-pack pumpkin
- 2 tablespoons all-purpose flour
- 3/4 teaspoon pumpkin pie spice
- 3/4 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 20 walnut halves