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Recipes
Pecan Sweet Potato Bake
By dashy_65
In a large bowl, combine the first seven ingredients; beat until light and fluffy
- TOPPING:
- 3 cups mashed sweet potatoes
- 2 eggs
- 1/2 cup sugar
- 1/4 cup half-and-half cream
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/4 cup cold butter, cubed
- 1/2 cup chopped pecans
Roasted Asparagus with Dijon-Lemon Sauce
By dashy_65
Preheat oven to 425°. Combine asparagus, 2 teaspoons olive oil, salt, and garlic in a large bowl, tossing well to...
- 2 pounds asparagus spears, trimmed
- 4 teaspoons extravirgin olive oil, divided
- 1/2 teaspoon kosher salt
- 2 garlic cloves, minced
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley
Frosty Peach Pie Supreme
By dashy_65
Finely chop half of the peaches; place in a bowl
- 1 cup sliced fresh or frozen peaches, divided
- 2 cups (16 ounces) fat-free reduced-sugar peach yogurt
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 1 reduced-fat graham cracker crust (8 inches)
Aw Maw's Potatoes
By dashy_65
Place potatoes in a Dutch oven, and cover with water
- 4 pounds unpeeled baking potatoes
- Cooking spray
- 1/3 cup butter
- 3 cups fat-free milk
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
Sweet Potato Pancakes
By dashy_65
In a bowl, combine the sweet potatoes, onions, eggs, flour, salt and pepper; mix well
- 1 pound sweet potatoes, peeled and shredded
- 2 green onions, chopped
- 2 eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 tablespoons reduced-fat sour cream
- Finely chopped sweet red pepper and sliced green onions, optional
Easy Schnitzel
By dashy_65
Maureen Clancy, Cooking Light AUGUST 2005
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons Dijon mustard
- 1 large egg, lightly beaten
- 1/2 cup dry breadcrumbs
- 1 1/2 tablespoons grated fresh Parmesan cheese
- 2 teaspoons finely chopped fresh parsley
- 2 teaspoons chopped fresh chives
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 4 lemon wedges (optional)
Vidalia Onion Pizza
By dashy_65
1. Combine contents of roll mix and enclosed yeast packet in a large bowl; stir well
- 1 (16-ounce) box hot roll mix
- 1-1/3 cups very warm water (120 degrees to 130 degrees degrees)
- 1/4 cup all-purpose flour
- Cooking spray
- 2-1/2 teaspoons olive oil, divided
- 6 cups vertically sliced Vidalia or other sweet onion (about 1-1/2
- pounds)
- 1-1/2 cups (6 ounces) grated Jarlsberg or Swiss cheese
- 1/2 cup (2 ounces) grated Asiago or Parmesan cheese
Caramel Cream Crepes
By dashy_65
In a blender, combine the milk, egg substitute, butter and vanilla; cover and process until blended
- 6 tablespoons fat-free milk
- 6 tablespoons egg substitute
- 1-1/2 teaspoons butter, melted
- 1/2 teaspoon vanilla extract
- 6 tablespoons all-purpose flour
- 6 ounces fat-free cream cheese
- 3 tablespoons plus 6 teaspoons fat-free caramel ice cream topping, divided
- 2-1/4 cups reduced-fat whipped topping
- 1-1/2 cups fresh raspberries
- 1/3 cup white wine or unsweetened apple juice
- 3 tablespoons sliced almonds, toasted
Tomato-Broccolini Soup
By dashy_65
In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium heat
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 small carrot, chopped
- 2 small ribs celery, finely chopped
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon dried oregano or marjoram
- Salt and pepper
- One 28-ounce can diced or whole fire-roasted tomatoes
- One 14.5-ounce can stewed tomatoes
- 2 cups chicken or vegetable stock
- 2 bunches Broccolini, cut into 2 1/2-inch florets
- 8 to 10 basil leaves, torn
- Grated pecorino-romano cheese, for topping
- Crusty bread, for serving
Cheesy Chicken Quesadillas
By dashy_65
Heat 12" skillet over medium-high heat
- 1 C. chopped cooked chicken
- 1/4 C. fat-free ranch dressing
- 2 t. chili powder
- 1/2 t. grated lime peel
- 4 (8 to 10") flour tortillas
- 1/2 C. shredded Mexican cheese blend
- 2 medium green onions, sliced thinly
- 2 T. olive or veg. oil
- Sour cream, if desired