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Recipes
Chocolate Chip Cookie Dough Brownies
By fluteanjel
1. Prepare the Brownies: Preheat oven to 325 degrees F
- For the Brownie:
- 4 ounces unsweetened chocolate, finely chopped
- 1 cup unsalted butter, at room temperature
- 2 cups light brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- Prep Time: 40 minutes | Bake Time: 25 minutes
- 1 cup all-purpose flour
- For the Cookie Dough:
- 3/4 cup unsalted butter
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 3 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups mini chocolate chips
Grasshopper Ice Cream Pie
By fluteanjel
Combine crumbs and butter in a small bowl; stir with a fork until moist
- 1 cup chocolate wafer crumbs (about 20 cookies; such as Nabisco's Famous Chocolate Wafers)
- 2 tablespoons butter, melted
- 2 tablespoons 1% low-fat milk
- 1 (7-ounce) jar marshmallow creme
- 1/4 cup green crème de menthe
- 2 tablespoons white crème de cacao
- 1 (8-ounce) container frozen fat-free whipped topping, thawed
- 3 cups vanilla low-fat ice cream, softened
- 2 teaspoons chocolate syrup
Peanut Butter Banana Bread
By fluteanjel
1. Preheat oven to 350°. 2
- Bread:
- 1 1/2 cups mashed ripe banana
- 1/3 cup plain fat-free yogurt
- 1/3 cup creamy peanut butter
- 3 tablespoons butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 tablespoons chopped dry-roasted peanuts
- Cooking spray
- Glaze:
- 1/3 cup powdered sugar
- 1 tablespoon 1% low-fat milk
- 1 tablespoon creamy peanut butter
Italian Meatball Burgers
By fluteanjel
Prepare grill. Remove casings from sausage
- 8 ounces sweet turkey Italian sausage
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon fennel seeds, crushed
- 1/8 teaspoon garlic powder
- 1 pound ground sirloin
- Cooking spray
- 2 ounces fresh mozzarella cheese, thinly sliced
- 6 (2-ounce) Italian bread rolls, split
- 3/4 cup fat-free tomato-basil pasta sauce (such as Muir Glen)
Minestrone Soup
By fluteanjel
Recipe courtesy Ellie Krieger for Food Network Magazine
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 1 28-ounce can no-salt-added diced tomatoes
- 1 14-ounce can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 15-ounce can low-sodium kidney beans, drained and rinsed
- cup elbow pasta
- 1/3 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh basil
Baklava
By fluteanjel
Recipe courtesy Michael Symon for Food Network Magazine
- 1pound pistachios and/or walnuts, coarsely ground, plus more for garnish
- 1/2teaspoon ground cinnamon, or to taste
- 1cup ground zwieback crackers or breadcrumbs
- 4sticks unsalted butter, melted
- 16sheets phyllo dough (thawed, if frozen), cut in half
- 3cups sugar
- 16-to-8-ounce jar honey
- 1 to 2 tablespoons fresh lemon juice
Coconut Shrimp with Pineapple Salsa
By fluteanjel
Preheat oven to 400°. To prepare shrimp, peel and devein shrimp, leaving tails intact
- Shrimp:
- 28 large shrimp (about 1 1/2 pounds)
- 1/3 cup cornstarch
- 3/4 teaspoon salt
- 1/2 to 3/4 teaspoon ground red pepper
- 3 large egg whites
- 1 1/2 cups flaked sweetened coconut
- Cooking spray
- Salsa:
- 1 cup finely chopped fresh pineapple
- 1/3 cup finely chopped red onion
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup pineapple preserves
- 1 tablespoon finely chopped seeded jalapeño pepper
- 1 1/2 tablespoons fresh lime juice
- 1/4 teaspoon black pepper
Sausage and Cheese Breakfast Casserole
By fluteanjel
1. Heat a large nonstick skillet over medium-high heat
- Cooking spray
- 12 ounces turkey breakfast sausage
- 2 cups 1% low-fat milk
- 2 cups egg substitute
- 1 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 3 large eggs
- 16 (1-ounce) slices white bread
- 1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese
- 1/4 teaspoon paprika
Frozen Peanut Butter Pie
By fluteanjel
Preheat oven to 350°. Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist
- 1 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets)
- 7 tablespoons sugar, divided
- 2 large egg whites, lightly beaten
- Cooking spray
- 1 1/4 cups fat-free milk
- 2/3 cup reduced-fat crunchy peanut butter
- 1/2 teaspoon vanilla
- 1/2 cup (4 ounces) fat-free cream cheese, softened
- 1 (8-ounce) container frozen fat-free whipped topping, thawed
- 3 tablespoons finely chopped salted, dry-roasted peanuts
- 1/4 cup shaved milk chocolate (about 1 ounce)
Butterscotch Blondies
By fluteanjel
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife
- 2 cups all-purpose flour (about 9 ounces)
- 2 1/2 cups firmly packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 10 tablespoon unsalted butter
- 3/4 cup egg substitute
- Cooking spray