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Recipes
Chocolate and Caramel Dipped Pretzel Rods
By goldens64
Line a baking sheet with parchment paper
- 1 1/2 (11-ounce) packages caramel bits
- 3 tablespoons heavy whipping cream
- 1 (10-ounce) bag pretzel rods
- 4 (4-ounce) bars semisweet chocolate, chopped
- Melted white chocolate (optional)
Sesame Chicken Salad (CL)
By goldens64
Alison Lewis, Cooking Light AUGUST 2004
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 2 tablespoons creamy peanut butter
- 1 teaspoon dark sesame oil
- 1 teaspoon bottled minced fresh ginger
- 1 teaspoon bottled minced garlic
- 2 1/2 cups chopped cooked chicken breast
- 2 cups thinly sliced napa (Chinese) cabbage
- 1 cup red bell pepper strips
- 1 cup fresh bean sprouts
- 1 cup grated carrot
- 2 tablespoons chopped green onions
- 1 teaspoon sesame seeds, toasted
Date Bread
By goldens64
A Thanksgiving tradition
- 1 cup chopped dates
- 3/4 cup boiling water
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup shortening
- 1 cup sugar
- 1/2 tsp vanilla
- 2 eggs
- 3/4 cup chopped walnuts (optional)
Classic Pecan Pie
By goldens64
Pecan pie is a classic dessert for the holidays
- 1 cup Karo® light OR dark corn syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 1 1/2 cups pecans
- 1 (9-inch) unbaked or frozen deep-dish pie crust
Chai-Buttermilk Spice Cake (CL)
By goldens64
Carole Bloom, Cooking Light OCTOBER 2003
- 1/2 cup boiling water
- 6 chai tea bags
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup (3 ounces) block-style fat-free cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup granulated sugar, divided
- 1/2 cup packed light brown sugar
- 1/4 cup vegetable oil
- 1 cup fat-free buttermilk
- 2 large egg whites
- 1/2 teaspoon cream of tartar
- Cooking spray
- 1/4 cup powdered sugar
Ultimate Party Meatballs
By goldens64
Combine sauces in a large saucepan
- 1 (12-ounce) Jar Grape Jelly)
- 1 (12-ounce) bottle Heinz® Chili Sauce
- 1 (2-pound) bag frozen, pre-cooked, cocktail-size meatballs
Angel Hair Pasta with Shrimp and Spinach (CL)
By goldens64
Robyn Webb, Cooking Light JUNE 2003
- 8 ounces uncooked angel hair pasta
- 1 1/2 pounds peeled and deveined large shrimp
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup finely chopped shallots
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons lemon juice
- 6 cups coarsely chopped spinach
- 2 tablespoons capers
Chiles Rellenos Made Easy (CL)
By goldens64
Daniel Croddy, Portland, Maine, Cooking Light JUNE 2011
- Cooking spray
- 1 1/4 cups coarsely chopped onion
- 2 cups chopped tomatoes
- 1/2 cup low-sodium salsa verde
- 1/4 teaspoon salt
- 1/4 cup fresh cilantro
- 4 poblano chiles
- 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
- 2 tablespoons goat cheese, divided
- 3 large egg yolks
- 3 large egg whites
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons cornmeal
- 1/4 cup canola oil
Coconut-Cardamom Macaroons (CL)
By goldens64
Ann Taylor Pittman, Cooking Light DECEMBER 2011
- 2 large egg whites
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon ground cardamom
- 1 1/2 cups flaked sweetened coconut
Spicy Peanut Noodles with Shrimp (CL)
By goldens64
Allison Fishman, Cooking Light AUGUST 2003
- 1/3 cup creamy peanut butter
- 1/4 to 1/3 cup water
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 to 2 teaspoons chile paste with garlic
- 1/2 teaspoon sugar
- 1/2 teaspoon salt, divided
- 1 pound medium shrimp, peeled and deveined
- Cooking spray
- 4 cups cooked thick udon noodles or linguine (8 ounces uncooked)
- 1 red bell pepper, cut into julienne strips
- 3/4 cup chopped seeded cucumber
- 1/4 cup diagonally cut green onions
- 3 tablespoons chopped roasted peanuts
- 2 tablespoons cilantro leaves
- 4 lime wedges (optional)