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Recipes
Espresso Toffee Fudge
By Totlxtc
Recipe courtesy Sandra Lee
- Butter-flavored cooking spray
- 1 stick butter
- 4 cups sugar
- 1 (12-ounce) can evaporated milk
- 2 tablespoons instant espresso powder
- 1 (12-ounce) package semisweet chocolate chips
- 30 large marshmallows
- 3/4 cup toffee bits
Honey Poppy Seed Dressing
By Totlxtc
* In a jar with a tight-fitting lid, combine the first five ingredients
- 1/3 * 1/3 cup canola oil
- 1/4 * 1/4 cup honey
- 2 * 2 tablespoons cider vinegar
- 2 * 2 teaspoons poppy seeds
- 1/2 * 1/2 teaspoon salt
- * Fresh fruit or mixed greens
Cantaloupe Chicken Salad
By Totlxtc
* In a large bowl, combine the chicken, apples, celery, onions and pecans
- 3 * 3 cups cubed cooked chicken breast
- 2 * 2 cups chopped tart green apples
- 3/4 * 3/4 cup chopped celery
- 1/4 * 1/4 cup sliced green onions
- 1/4 * 1/4 cup chopped pecans
- 1/2 * 1/2 cup fat-free reduced-sugar vanilla yogurt
- 1/4 * 1/4 cup reduced-fat mayonnaise
- 1/2 * 1/2 teaspoon curry powder
- 1/4 * 1/4 teaspoon salt
- 1 * 1 medium cantaloupe
- 6 * 6 lettuce leaves
Fontina-Fruit Chicken Breasts
By Totlxtc
* In a large resealable plastic bag, combine the first six ingredients
- 1/3 * 1/3 cup olive oil
- 3 * 3 tablespoons cider vinegar
- 2 * 2 tablespoons red wine vinegar
- 2 * 2 teaspoons honey
- 1 * 1 teaspoon Dijon mustard
- 1/2 * 1/2 teaspoon ground mustard
- 8 * 8 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 large tart apple, peeled and chopped
- 1 * 1 teaspoon butter
- 1/2 * 1/2 cup shredded fontina cheese
- 1/2 * 1/2 cup dried cherries, coarsely chopped
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
Marshmallow Lime Salad
By Totlxtc
* In a bowl, dissolve both packages of gelatin in boiling water
- 1 * 1 package (3 ounces) lime gelatin
- 1 * 1 package (3 ounces) lemon gelatin
- 2 * 2 cups boiling water
- 2 * 2 cups miniature marshmallows
- 1 * 1 can (20 ounces) crushed pineapple, undrained
- 1 * 1 cup (8 ounces) 4% cottage cheese
- 1 * 1 cup mayonnaise
Tangy Chicken
By Totlxtc
* In a large nonstick skillet, cook chicken in 1 teaspoon oil for 5-10 minutes or until no longer pink
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 3 * 3 teaspoons olive oil, divided
- 1/2 * 1/2 small onion, chopped
- 3/4 * 3/4 cup canned unsweetened pineapple tidbits, drained
- 2 * 2 tablespoons reduced-sodium soy sauce
- 1 * 1 tablespoon ketchup
- 1 * 1 teaspoon brown sugar
- 1 * 1 small tomato, chopped
- 1 * 1 tablespoon minced fresh parsley
- * Hot cooked rice, optional
Quinoa with Sweet Potato and Mushrooms
By Totlxtc
Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes
- 1/3 cup quinoa
- 1 cup water
- 1 pinch salt
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 small sweet onion, chopped
- 1 cup crimini mushrooms, sliced
- 1 small sweet potato, peeled and diced
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1/4 cup chopped, toasted pecans
Cheesy Quinoa Pilaf with Spinach
By Totlxtc
Bring a pot of lightly salted water to a boil over high heat
- 1/4 cup quinoa
- 3 tablespoons olive oil
- 2 tablespoons raw sunflower seeds
- 2 cloves garlic, minced
- 1/2 cup fresh spinach leaves
- 2 teaspoons lemon juice
- 1/3 cup grated goat gouda cheese
Gelatin Christmas Ornaments
By Totlxtc
* In a saucepan, bring grape juice to a boil
- 3-1/4 * 3-1/4 cups white grape juice
- 1 * 1 package (6 ounces) lime gelatin
- 1 * 1 package (6 ounces) raspberry gelatin
- 6 each * 6 each red and green maraschino cherries with stems
- * Mayonnaise, sour cream or whipped cream in a can
Pumpkin Muesli
By Totlxtc
Combine pumpkin and oats in a bowl
- 1/4 * 1/4 cup pumpkin puree
- 1/4 * 1/4 cup quick-cooking oats
- 1/2 * 1/2 cup nonfat plain yogurt
- 2 * 2 tablespoons honey
- 1 * 1 teaspoon grated lemon zest
- 1 * 1 sliced fresh strawberry
- 2 * 2 tablespoons slivered almonds