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Recipes
Spinach Artichoke Dip - joanne's
By wing118677
Here is a delicious Spinach Artichoke Dip!!!
- 2 cups parmesan cheese
- 1 (10 ounce) box frozen chopped spinach , thawed
- 1 (14 ounce) can artichoke hearts , drained and chopped
- 2/3 cup sour cream
- 1 cup cream cheese
- 1/3 cup mayonnaise
- 2 teaspoons garlic , minced
Pumpkin Swirl Cheesecake
By wing118677
DIRECTIONS Preheat oven to 325°F
- For Crust:
- INGREDIENTS
- 1 cup gingersnap cookie crumbs (about 20 cookies)
- 1 tablespoon canola oil
- For Filling:
- 20 ounces low-fat cottage cheese (2 1/2 cups)
- 12 ounces reduced-fat cream cheese (1 1/2 cups), softened
- 1 cup sugar
- 4 tablespoons cornstarch, divided
- 1 large egg
- 2 large egg whites or 4 teaspoons dried egg whites, reconstituted according to package directions
- 8 ounces reduced-fat sour cream (1 cup)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 3/4 cup unseasoned pumpkin puree
- 3 tablespoons dark brown sugar
- 2 tablespoons unsulfured molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
Almond Sour Cream Pound Cake
By wing118677
Spray a 10 inch tube pan with cooking spray
- Click here to find out more!
- If you like the taste of almond extract, you should love this one. You can also serve this with a strawberry sauce. This pound cake is very large and will serve at least 16 people. It keeps very well for up to a week without refrigeration.
- INGREDIENTS
- 2 sticks room temp butter (no substitute)
- 3 cups sugar
- 6 eggs, separated
- 3 cups all purpose flour
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 cup sour cream
- 3 table. almond extract
- slivered almonds
Biscuits: Cheddar cheese Biscuits
By wing118677
PREHEAT oven to 400 F. Lightly grease baking sheet
- 2 cups all-purpose flour plus additional for kneading
- 1 1/2 cups (6 oz.) shredded cheddar cheese
- 1/2 cup dry NESTLE" CARNATION" Instant Nonfat Dry Milk
- 1/4 cup chopped chives (optional)
- 2 tablespoons granulated suga;
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter
- 1 cup plus 1 tablespoon water
Pork-Spicy Asian Pork Cabbage Rolls
By wing118677
1. Preheat oven to 400 degrees F
- Nonstick cooking spray
- 1 large head green cabbage
- 1 teaspoon salt
- 1 egg, lightly beaten
- 1 cup cooked brown rice
- 1/2 cup finely chopped stemmed fresh shiitake mushrooms
- 1/2 cup frozen shelled sweet soybeans (edamame), thawed
- 1/2 cup snipped fresh cilantro
- 1/3 cup finely chopped carrot (1 small)
- 2 tablespoons finely chopped green onion (1)
- 2 tablespoons chopped pickled ginger
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 8 ounces lean ground pork
- 1 recipe Asian Braising Sauce
- Fresh cilantro sprigs (optional)
- 1 8 ounce can tomato sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons tomato paste
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon Asian chili sauce (Sriracha sauce)
Caramel Apple Cake
By wing118677
This Caramel Apple Cake recipe is excellent! Very tasty and enjoyed by all! It's best to bake this cake the day be...
- 3 cups all-purpose flour
- 1 1/3 cups sugar, plus 1/4 cup for the apples
- 1 1/2 teaspoons ground apple or pumpkin pie spice blend
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 4 large golden delicious apples, peeled, cored, and roughly chopped (about 5-cups)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- Zest from 1 orange, finely grated
- Juice of 1 orange (about 1/3 cup)
- 1 tablespoon pure vanilla extract
- 1/2 cup sugar
- 1 tablespoon light corn syrup
- 2 tablespoons water
- 1/2 cup heavy cream
- 3/4 cup pecans, toasted and roughly chopped
- 1/2 teaspoon pure vanilla extract
- Pinch salt
- Special equipment: 10 cup bundt pan
Pound Cake-Brown Sugar Carmel Pound Cake
By wing118677
Ummmm
- Carmel Drizzel:
- 1 1/2 cups butter softened
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 8oz bag toffee chips
- 1 cup pecans, chopped
- 1 – 14 oz can sweetened condensed milk
- 1 cup brown sugar
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
Whipped Pumpkin Cream
By wing118677
Directions Add the heavy cream to a large bowl
- 1 1/2 cups heavy whipping cream, chilled
- 1 tablespoon plus 1 1/2 teaspoons stevia sugar substitute, such as Truvia
- 1/4 cup canned or homemade pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- Sugar-free cheesecake, for serving
Strawberry Lemonade
By wing118677
Make lemon syrup: Combine zest, 1 1/2 c
- zest of one lemon
- 2 cups of sugar
- 2 cups sliced strawberries
- 2 cup fresh lemon juice ( about 10 lemons)
- 1/4 tsp. salt
Scalloped Potatoes -Make Ahead
By wing118677
- 3 tablespoons butter
- 1 small white or yellow onion, peeled and thinly sliced
- 4 large garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 cup chicken stock or vegetable stock
- 2 cups milk (I recommend 2% or whole milk)
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves, divided
- 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
- 2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)
- 1/2 cup freshly-grated Parmesan cheese, plus extra for serving