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Recipes
Mounds Cake
By dashy_65
Bake cake mix according to directions
- 1 duncan hines Devil Food Cake Mix
- 24 large marshmallows
- 1 cup sugar
- 1 cup milk
- 14 oz coconut
- 1 tsp vanilla
- 1 stick oleo
- 1/2 cup evaporated milk
- 1 1/2 cup sugar
- 1 1/2 cup chocolate chips
Venezuelan Black Beans
By dashy_65
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in
- 2 cups (1 pound) black beans
- 1/4 cup ketchup
- 1/4 cup chopped onion
- 1 teaspoon beef or 1/2 vegetable bouillon cube
- 1 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
Chickpea-Vegetable Salad with Curried Yogurt Dressing
By dashy_65
To prepare the dressing, combine the first 8 ingredients in a small bowl; stir mixture with a whisk
- Dressing:
- 1/3 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 1/2 teaspoons curry powder
- 3/4 teaspoon salt
- 1/2 teaspoon bottled minced garlic
- 1/4 teaspoon freshly ground black pepper
- 1 (8-ounce) carton plain fat-free yogurt
- Salad:
- 2 cups finely shredded carrot
- 1 1/2 cups thinly sliced yellow or red bell pepper
- 1 1/2 cups chopped plum tomato
- 1/2 cup golden raisins
- 1/4 cup finely chopped red onion
- 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
- 12 cups chopped romaine lettuce
Summer Squash Casserole
By dashy_65
Place squash in a large saucepan and cover with water
- 6 small yellow summer squash (3 pounds), cut into chunks
- 2 eggs, beaten
- 1/2 cup plus 2 tablespoons dry bread crumbs, divided
- 1-1/2 teaspoons dried minced onion
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons butter, melted
Pumpkin Gingerbread
By dashy_65
In a large bowl, beat eggs and egg substitute
- ICING:
- 2 eggs
- 1/2 cup egg substitute
- 1 can (15 ounces) solid-pack pumpkin
- 1-1/2 cups honey
- 1/2 cup butter, melted
- 1/2 cup fat-free plain yogurt
- 1 cup toasted wheat germ
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 3/4 cup confectioners' sugar
- 2 teaspoons fat-free milk
- 1/4 teaspoon vanilla extract
Jam Crumb Cake
By dashy_65
Combine first 5 ingds. in a bowl
- Filling and topping:
- 1 1/2 c. flour
- 1/2 c. wheat bran
- 1/2 c. sugar
- 1 1/2 t. B.P.
- 1 t. soda
- 3/4 c. low-fat buttermilk
- 2 T. butter or margarine, melted
- 2 1/2 t. almond extract
- 1 large egg
- 1 large egg white
- 1 (9 oz) jar reduced calorie raspberry and cranberry preserves, divided
- 2 T. flour
- 2 T. sugar
- 1 T. butter or margarine, softened
Hawaiian Wedding Cake
By dashy_65
In a large bowl, combine the cake mix, buttermilk, egg whites and egg beat on low speed for 30 seconds
- 1 package (18-1/4 ounces) yellow cake mix
- 1-1/4 cups buttermilk
- 4 egg whites
- 1 egg
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 1 cup cold 2% milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 2 cans (one 20 ounces, one 8 ounces) unsweetened crushed pineapple, drained
- 1 carton (8 ounces) frozen fat-free whipped topping, thawed
- 1/2 cup flaked coconut, toasted
All-Bran Chocolate Chip Cookies
By dashy_65
Stir together dry ingds. Set aside
- 2 1/2 C. flour
- 1 t. soda
- 1/4 t. salt
- 3/4 C. butter, softened
- 3/4 C. sugar
- 3/4 C. brown sugar, firmly packed
- 2 eggs
- 1 t. vanilla
- 1/4 C. hot water
- 1/2 C. All-Bran cereal
- 1/2 C. chopped walnuts
- 1 pkg. (6 oz, 1 Cup) semi-sweet chocolate chips
Citrus Cream Cannolis
By dashy_65
Combine marmalade, ricotta, powdered sugar, vanilla, cinnamon and orange peel in medium bowl
- 1/3 cup Smucker's® Orange Marmalade Simply Fruit
- 1 (15 oz.) container ricotta cheese, drained
- 1/4 cup powdered sugar
- 1/2 tsp. vanilla extract
- Ground cinnamon
- 1 tbsp. grated fresh orange peel
- 12 to 18 cannoli shells, purchased
- GARNISH
- Mini chocolate chips or candy bits
- Additional powdered sugar
Santa Fe Rice Salad
By dashy_65
In a nonstick skillet, saute peppers and onion in oil for 6-7 minutes or until tender
- 1 medium green pepper, julienned
- 1 medium sweet red pepper, julienned
- 1 small onion, thinly sliced
- 2 teaspoons canola oil
- 2 cups cooked rice
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (11 ounces) Mexicorn, drained
- 1 jar (8 ounces) picante sauce
- 6 cups shredded lettuce
- 3/4 cup shredded reduced-fat cheddar cheese
- 6 tablespoons reduced-fat sour cream
- Tortilla chips