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Recipes
Smashed Potato Cake
By Totlxtc
Recipe courtesy Paula Deen
- 6 cups cubed (1-inch) Yukon gold potatoes
- 3 1/2 cups panko, divided
- 1 large egg, lightly beaten
- 1/2 cup shredded Cheddar
- 1/2 cup cooked and crumbled bacon
- 1/2 cup chopped green onion
- 1/4 cup butter
- 1/4 cup sour cream
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil
Key Lime Mousse Pie
By Totlxtc
Recipe courtesy Paula Deen (Xmas 06, Divine Desserts, pg
- 2 cups crushed graham crackers
- 1/4 cup sugar
- 1/2 cup (1 stick) butter, melted
- 6 tablespoons fresh key lime juice
- 1 1/4 ounces (1 envelope) package unflavored gelatin
- 2 1/2 cups heavy cream, divided
- 10 (1-ounce) squares white chocolate, chopped
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 1/2 tablespoons lime zest
- 1 1/2 ounces white chocolate, grated or shaved into curls, for garnish
- Candied Lime Peel, for garnish, recipe follows
- 4 limes, peels removed and sliced into strips
- 2 cups sugar, plus more for rolling
- 2 cups water
Chicken Breast with Sun-Dried Tomatoes
By Totlxtc
* Bring 1/2 cup broth to a boil; remove from the heat
- 1/2 * 1/2 cup plus 3 tablespoons reduced-sodium chicken broth
- 1/4 * 1/4 cup chopped dry-packed sun-dried tomatoes
- 1/2 * 1/2 cup sliced fresh mushrooms
- 1 * 1 green onion, thinly sliced
- 2 * 2 teaspoons minced garlic, divided
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 teaspoon olive oil
- 2 * 2 teaspoons cornstarch
- 1/2 * 1/2 teaspoon dried basil
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1/2 * 1/2 cup fat-free milk
- * Hot cooked pasta, optional
Lemon Chicken Soup
By Totlxtc
Recipe courtesy Sandra Lee
- 3 (10.75-ounce) cans condensed chicken and rice soup (recommended: Campbell's)
- 3 cups low-sodium chicken broth (recommended: Swanson's)
- 1/3 cup lemon juice
- 3 egg yolks, lightly beaten
- 1 cooked, store-bought roasted chicken breast, shredded
- 1 tablespoon finely chopped fresh parsley leaves
Grilled Chicken with Peaches
By Totlxtc
* In a small bowl, combine the first eight ingredients; set aside
- 1 * 1 cup 100% peach spreadable fruit
- 2 * 2 tablespoons olive oil
- 4 * 4 teaspoons reduced-sodium soy sauce
- 1 * 1 tablespoon ground mustard
- 1 * 1 garlic clove, minced
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1/4 * 1/4 teaspoon cayenne pepper
- 8 * 8 boneless skinless chicken breast halves (4 ounces each)
- 8 * 8 medium ripe peaches, halved and pitted
Peanut Butter Fudge Cups
By Totlxtc
Recipe courtesy
- 1 (18-ounce) package refrigerated sugar cookie dough, softened
- 1/2 cup creamy peanut butter
- Prepared chocolate frosting
Grilled Cheese Dippers with Spicy Tomato-Cheese Soup
By Totlxtc
Recipe courtesy Sandra Lee
- 1 can condensed Southwest-style pepper jack soup
- 8 ounces Mexican-style shredded cheese
- 1 baguette French bread, sliced 1/2-inch thick
- 1/2 stick butter, softened
- Spicy Tomato-Cheese Soup, recipe follows
Ginger Chicken with Green Onions
By Totlxtc
* Sprinkle chicken with salt and pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 3 * 3 teaspoons olive oil, divided
- 3 * 3 garlic cloves, minced
- 2 * 2 teaspoons minced fresh gingerroot
- 1 * 1 teaspoon grated lemon peel
- 3/4 * 3/4 cup reduced-sodium chicken broth, divided
- 1/2 * 1/2 teaspoon sugar
- 1/8 * 1/8 teaspoon cayenne pepper
- 1/2 * 1/2 medium lemon, cut into thin slices
- 1 * 1 tablespoon cornstarch
- 1/2 * 1/2 cup thinly sliced green onions
Raspberry Dressing (Vinaigrette), No Added Sugar
By Totlxtc
1Whisk raspberry jam, and raspberry vinegar together
- 2 tablespoons raspberry vinegar
- 2 tablespoons no-sugar-added raspberry jam (I use President's Choice Blue Menu 50% fruit raspberry, sweetened with sucralose)
- 1/3 cup canola oil
Corn 'n' Cucumbers Salad
By Totlxtc
* Combine all ingredients in a large bowl
- 2 * 2 medium cucumbers, peeled and thinly sliced
- 2 * 2 cups fresh corn, cooked
- 1/2 * 1/2 medium onion, thinly sliced
- 1/2 * 1/2 cup vinegar
- 2 * 2 tablespoons sugar
- 2 * 2 tablespoons water
- 1 * 1 teaspoon dill weed
- 1 * 1 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- * Pinch cayenne pepper