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Recipes
Chocolate-and-Almond Macaroons
By fluteanjel
1. Stir together first 4 ingredients
- 3/4 cup sweetened condensed milk
- 1 (14-oz.) package sweetened flaked coconut
- 1/4 to 1/2 tsp. almond extract
- 1/8 teaspoon salt
- 24 whole unblanched almonds
- 1/2 cup dark chocolate morsels
Roasted Brussels Sprouts and Apples
By fluteanjel
1. Preheat oven to 375°. 2
- 1/2 cup diced apple
- 8 ounces Brussels sprouts, trimmed and quartered
- 2 tablespoons apple cider
- 2 teaspoons olive oil
- 1 teaspoon minced fresh thyme
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Caramel Popcorn
By fluteanjel
Preheat oven to 250°. Coat a large jelly roll pan with cooking spray
- Cooking spray
- 1 cup packed dark brown sugar
- 1/2 cup light-colored corn syrup
- 1/3 cup butter
- 1 tablespoon light molasses
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 cups popcorn (popped without salt or fat)
Loaded Potato Soup
By fluteanjel
1. Pierce potatoes with a fork
- 4 (6-ounce) red potatoes
- 2 teaspoons olive oil
- 1/2 cup prechopped onion
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 3 tablespoons all-purpose flour
- 2 cups 1% low-fat milk, divided
- 1/4 cup reduced-fat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 bacon slices, halved
- 1/3 cup shredded cheddar cheese
- 4 teaspoons thinly sliced green onions
Strawberry-Filled French Toast with Caramel and Pecans
By fluteanjel
To prepare sauce, combine granulated sugar and water in a medium, heavy saucepan
- Sauce:
- 1/2 cup granulated sugar
- 3 tablespoons water
- 1 tablespoon butter
- 1/2 cup evaporated fat-free milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- French Toast:
- Cooking spray
- 1 (12-ounce) loaf French bread, cut into 16 (1/4-inch-thick) slices
- 1/2 cup strawberry preserves
- 2 cups fat-free milk
- 3/4 cup egg substitute
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 large eggs
- 3 tablespoons chopped pecans
- 2 tablespoons powdered sugar
Hot-Smoked Salmon Quesadillas
By fluteanjel
Combine 2 tablespoons juice, onion, and next 5 ingredients (through salmon), stirring well
- 3 tablespoons fresh lime juice, divided
- 3/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2/3 cup no-salt-added whole-kernel corn, drained
- 1 jalapeño pepper, seeded and minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (4.5-ounce) package hot-smoked salmon, flaked
- 3/4 cup (3 ounces) shredded Monterey Jack cheese
- 1/3 cup (1 1/2 ounces) grated cotija cheese
- 6 (10-inch) flour tortillas
- Cooking spray
- 3/4 cup halved grape tomatoes
- 1/2 cup diced peeled avocado
- 1/4 cup reduced-fat sour cream
- 1/8 teaspoon salt
- Cilantro sprigs (optional)
- Lime wedges (optional)
Southern Red Velvet Cake
By fluteanjel
Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC
- Vegetable oil for the pans
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring (1 ounce)
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- Cream Cheese Frosting, recipe follows
- Crushed pecans, for garnish
- 1 pound cream cheese, softened
- 4 cups sifted confectioners' sugar
- 2 sticks unsalted butter (1 cup), softened
- 1 teaspoon vanilla extract
Spring Strawberry Pie
By fluteanjel
Preheat oven to 350°. Combine first 3 ingredients in a bowl, tossing with a fork until moist
- Crust:
- 1 1/3 cups graham cracker crumbs
- 3 tablespoons butter, melted
- 2 tablespoons sugar
- Cooking spray
- Filling:
- 2 cups sliced strawberries
- 2 tablespoons balsamic vinegar
- 1/4 cup sugar
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- 6 cups small strawberries
- Topping:
- 3 tablespoons graham cracker crumbs
- 1 tablespoon chopped hazelnuts or almonds
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons butter, melted
- 1/2 cup frozen reduced-calorie whipped topping, thawed
Old-Fashioned Oatmeal Honey Apple Cake
By fluteanjel
1. Preheat oven to 350°. 2
- Cake:
- 1 cup quick-cooking oats
- 1 cup hot water
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups packed light brown sugar
- 3/4 cup chunky applesauce
- 1/3 cup honey
- 2 large eggs
- Cooking spray
- Frosting:
- 1/4 cup butter
- 1/3 cup packed light brown sugar
- 1/4 cup honey
- 1/2 cup coarsely chopped almonds, toasted
- Remaining ingredients:
- 1 cup frozen fat-free whipped topping, thawed
- Ground cinnamon (optional)
Death by Caramel Bars
By fluteanjel
Combine first 4 ingredients in a large bowl; stir well
- 3 cups firmly packed light brown sugar
- 2 cups unsalted butter, melted
- 3 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- 1 cup uncooked regular oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 6 (2.07-oz.) chocolate-coated caramel-peanut nougat bars, chopped (we tested with Snickers)
- 1 (14-oz.) can dulce de leche*