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Recipes
Chocolate Truffle Egg Ganache Tortes
By fluteanjel
Adapted from Martha Stewart The original recipe is for one large cake but I halved it and had enough batter for fo...
- For the truffle eggs:
- 4 oz. bittersweet chocolate, finely chopped
- 3 tbsp. heavy cream
- 1 tbsp. unsalted butter, at room temperature
- Chopped white chocolate or white candy melts, for coating (about 8 oz.)
- Candy colors and pearl dust (optional)
- For the cake:
- 1/4 cup cocoa powder, plus more for dusting
- 8 tbsp. unsalted butter
- 1 1/2 tsp. espresso powder
- 6 tbsp. water
- 1 cup sugar
- 1 large egg
- 1/4 cup buttermilk
- 1 tbsp. vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- For the ganache:
- 6 oz. bittersweet chocolate, finely chopped
- 2/3 cup heavy cream
- 1 1/2 tbsp. light corn syrup
- For the nests:
- Chocolate shavings
French Onion Soup
By fluteanjel
Heat olive oil in a Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 4 cups thinly vertically sliced Walla Walla or other sweet onion
- 4 cups thinly vertically sliced red onion
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup dry white wine
- 8 cups less-sodium beef broth
- 1/4 teaspoon chopped fresh thyme
- 8 (1-ounce) slices French bread, cut into 1-inch cubes
- 8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
"Lucky You" Mint Pie
By fluteanjel
Directions MICROWAVE 1 cup morsels and 1/3 cup evaporated milk in medium, uncovered, microwave-safe bowl on HIGH ...
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 tablespoon butter
- 1 prepared 9-inch (6 oz.) chocolate crumb crust
- 1 package (3.4 oz.) vanilla instant pudding and pie filling mix
- 1/3 cup water
- 1 teaspoon peppermint extract
- 3 to 4 drops green food coloring (optional)
- 1 container (8 oz.) frozen whipped topping, thawed, divided
- Additional NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, fresh mint sprigs (optional)
Baked Chicken Tortillas
By fluteanjel
Preheat oven to 350°. Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla
- 1 cup bottled salsa, divided
- 1 (8-ounce) carton low-fat sour cream
- 6 (10-inch) flour tortillas
- 1 1/2 cups chopped cooked chicken breast (about 3/4 pound)
- 1/3 cup chopped tomato
- 1/3 cup chopped green or red bell pepper
- 1/4 cup chopped onion
- Cooking spray
- 3/4 cup (3 ounces) shredded reduced-fat cheddar cheese
Hummingbird Cake
By fluteanjel
Courtesy of Food Network Magazine
- Unsalted butter, for greasing
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 cup pecan pieces
- 3 ripe bananas, chopped
- 1/2 cup finely chopped fresh pineapple
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 2 packages cream cheese (8 ounces each), at room temperature
- 12 tablespoons unsalted butter, cubed, at room temperature
- 2 cups confectioners' sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
Peanut Butter-Banana Cream Pie
By fluteanjel
Preheat oven to 350°. Place cookies in a food processor; process until finely ground
- Crust:
- 1 cup vanilla wafer cookies (about 20 cookies)
- 1/3 cup packed brown sugar
- 2 1/2 tablespoons butter, melted
- Cooking spray
- Filling:
- 3/4 cup packed brown sugar
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 1/2 cup reduced-fat peanut butter
- 1/2 teaspoon vanilla extract
- 1 (8-ounce) container frozen fat-free whipped topping, thawed
- 1 1/2 cups sliced banana (about 2 bananas)
- 1/4 cup fat-free chocolate sundae syrup
Low-Fat Strawberry-Cinnamon Muffins
By fluteanjel
Preheat oven to 375º. Lightly spoon flour into dry measuring cups, and level with a knife
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup vanilla fat-free yogurt
- 1/4 cup butter, melted
- 3 tablespoons 1% low-fat milk
- 1 large egg, lightly beaten
- Cooking spray
- 1/4 cup strawberry jam
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
Stuffed French Toast
By fluteanjel
Trim crusts from bread. Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray
- 24 (1-ounce) slices cinnamon-raisin bread
- Cooking spray
- 3 cups 1% low-fat milk
- 2 cups egg substitute, divided
- 1 cup half-and-half
- 1 cup sugar, divided
- 1 tablespoon vanilla extract
- 1/8 teaspoon ground nutmeg
- 1 (8-ounce) block fat-free cream cheese, softened
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- Bottled cinnamon-sugar (optional)
Loaded M&M Oreo Cookie Bars
By fluteanjel
These dense bars are a texture lover's dream
- Ingredients:
- 8x8 9 to 12 9 to 12 generous squares
- 5 Time: 5 minutes
- 20 Time: about 20 minutes
- 30 Time: 30 minutes
- 1/2 1/2 1/2 cup unsalted butter (1 stick), melted
- 1 1 1 large egg
- 1 1 1 cup light brown sugar, packed
- 1 1 1 tablespoon vanilla extract
- 1 1 1 cup all-purpose flour
- 1/2 1/2 about 1/2 cup M&M's (I used plain, use your favorite flavor or other chopped candy)
Golden Potato-Leek Soup with Cheddar Toasts
By fluteanjel
Preheat oven to 375°. To prepare soup, melt butter in a Dutch oven over medium heat
- Soup:
- 1 tablespoon butter
- 3 cups thinly sliced leek (about 3 medium)
- 6 cups cubed peeled Yukon gold potato (about 2 1/4 pounds)
- 2 cups water
- 1/2 teaspoon salt
- 2 (14-ounce) cans organic vegetable broth (such as Swanson Certified Organic)
- 2 thyme sprigs
- Cheddar Toasts:
- 8 (1/4-inch-thick) slices diagonally cut sourdough French bread baguette
- Cooking spray
- 1/2 cup (2 ounces) shredded sharp cheddar cheese
- 1/8 teaspoon ground red pepper
- Remaining Ingredients:
- 1/3 cup whipping cream
- 1/4 teaspoon freshly ground black pepper
- Thyme sprigs (optional)