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Recipes
15 Minute Chicken and Rice Dinner
By phowley
Heat oil in skillet. Add chicken and cook until lightly browned
- 1 tbsp oil
- 4 boneless, skinless chicken breast halves
- 1 can (10 3/4 oz) Campbell's cream of chicken soup
- 1 1/2 c water
- 1/4 tsp paprika
- 1/4 tsp pepper
- 2 c Minute white rice
- 2 c broccoli flowerets
Turkey Noodle Bake
By phowley
Preheat oven to 375. In medium saucepan, combine milk, flour, and bouillon
- 8 oz Pennsylvania Dutch wide egg noodles, cooked per package directions
- 2 1/2 c skim milk
- 3 tbsp flour
- 1 tbsp Wyler's chicken-flavor bouillon granules or 3 cubes
- 1/2 c nonfat plain yogurt
- 2 c cubed cooked turkey
- 2 c frozen broccoli cuts, thawed
- 1 c shredded reduced-fat cheddar cheese
Pepperoni Pizza Bread
By phowley
Jane Swartman
- 1 tbsp olive oil
- 1 tube Pillsbury Pizza Crust
- 1/2 lb sliced pepperoni
- 8 oz grated mozzarella cheese
- 1/2 tbsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp onion flakes
- 1/4 c grated parmesan cheese
- 1 egg, beaten
Corn and Blueberry Salad
By phowley
1) In Dutch oven bring salted water to boiling
- 6 ears fresh sweet corn, husked
- 1 cup fresh blueberries
- 1 small cucumber, sliced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro (I omitted)
- 1 jalapeno pepper, seeded and finely chopped (I omitted)
- 2 TBSP lime juice
- 2 TBSP olive oil
- 1 TBSP honey
- 1/2 TSP ground cumin (I omitted)
Portuguese Cream Puffs
By phowley
Preheat oven to 450. Partially thaw pastry just until sheets can be unfolded but dough is still quite stiff
- Pastry:
- 1 (17 1/ oz) pkg frozen puff pastry (2 sheets)
- Custard:
- 1 c sugar
- 2 tbsp flour
- 2 1/2 c heavy cream
- 1 1/4 tsp finely grated zest of 1 lemon
- 8 large egg yolks
- 1/4 tsp salt
- 1 tsp vanilla
- Topping:
- 1 tbsp confectioner's sugar
- 1/2 tsp cinnamon
- Special Equipment:
- 2 - 12 cup muffin pans (1/3 cup) each 2 5/8" wide by 1" deep
Candied Fruit Cookies
By phowley
Preheat oven to 375. In a mixing bowl, cream butter and sugar
- 1/2 c soft butter or margarine
- 3/4 c sugar
- 1 egg
- 1 1/4 c all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 1/2 c pitted dates, chopped
- 1/2 c each candied cherries and pineapple
- 3/4 c coarsely chopped Brazil nuts, toasted
- 3/4 c chopped almonds, toasted
Banana Pudding
By phowley
Preheat oven to 325. Combine flour and salt in a medium saucepan
- 1/3 c all-purpose flour
- dash of salt
- 2 1/2 c 1% low-fat milk
- 1 (14 oz) can fat-free sweetened condensed milk
- 2 egg yolks
- 2 tsp vanilla extract
- 3 c sliced ripe banana
- 45 reduced-fat vanilla wafers
- 4 egg whites
- 1/4 c sugar
Chewy Oatmeal Toffee Crunch Cookies
By phowley
Preheat oven to 350. Lightly grease 2 cookie sheets
- 3/4 c pecan halves (about 2 1/2 oz)
- 3/4 c firmly packed dark brown sugar
- 3/4 c (1 1/2 sticks) unsalted butter, cut into 6 pieces, at room temperature
- 1/2 c sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 c old-fashioned (not instant) oatmeal
- 1 c all-purpose flour
- 1/8 tsp salt
- 6 (1.2 oz) pkg chocolate covered toffee bars (Heath) chopped into 1/2" pieces
- 1/2 tsp baking soda
Circular Toasting Bread
By phowley
In large bowl, dissolve yeast in warm water with 1 tbsp sugar
- 1 pkg dry yeast
- 1/2 c warm water
- 1/2 c sugar
- 1 (13 oz) can evaporated milk
- 1 egg
- 1 tsp salt
- 4 c flour plus enough to make it knead
- 4 tbsp melted butter
- 1 c raisins
Angel Lush Cake
By phowley
Mix pudding mix and pineapple in medium bowl
- 1 pkg (4 serving size) Jello vanilla sugar free fat free instant pudding and pie filling
- 1 can (20 oz) crushed pineapple in juice, drained
- 1 c thawed Cool Whip free topping
- 1 pkg (8.5 oz) angel food cake