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Recipes
Tagalong Cupcakes
By molpel
Preheat oven to 350* Place liners in cupcake pan
- Tagalong Cupcakes
- 1 vanilla cake mix (unless you want to channel your inner Martha)
- Tagalongs
- Honey Peanut Butter Cream
- 1 c. butter, softened
- 1/2 c. peanut butter
- 2 tbsp. water
- 2-4 tbsp. honey
- 1 tsp. vanilla
- 1/8 tsp. salt
- 4 c. powdered sugar
Chicken and Mushrooms in Garlic White Wine Sauce
By molpel
Cook noodles according to package directions, omitting salt and fat
- 4 ounces uncooked medium egg noodles
- 1 pound skinless, boneless chicken breast halves
- 2 tablespoons all-purpose flour, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon bottled minced garlic
- 1/2 teaspoon dried tarragon
- 1 (8-ounce) package presliced mushrooms
- 1/2 cup dry white wine
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup grated Parmesan cheese
Classic Beef Wellington
By molpel
Saute mushrooms in 2 tablespoons butter over medium-high heat until softened, 8 to 10 minutes
- 1 pound mushrooms sliced
- 1/2 cup butter plus
- 2 tablespoons butter softened
- 4 pounds beef tenderloin fat trimmed
- 1 tablespoon salt
- 1 teaspoon freshly-ground black pepper
- 1/8 teaspoon dried rosemary
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1 bay leaf broken
- 1 cup pate de foie gras with truffles
- 1 package frozen puff pastry - (17.3 oz) thawed
- Flour for rolling
- 1 egg yolk
- 1 tablespoon water
WW Chicken Teriyaki and Broccoli
By molpel
points value: 7
- 1 spray(s) cooking spray
- 2 clove(s) (medium) garlic clove(s), minced
- 1 pound(s) Chicken, breast, raw, without skin & bone, cut into 1-inch cubes
- 4 medium scallion(s), chopped (green and white parts)
- 1/2 cup(s) fat-free chicken broth
- 2 Tbsp teriyaki sauce
- 2 cup(s) cooked brown rice, regular or instant, kept hot
- 4 cup(s) broccoli, fresh, florets, steamed*
Cream Cheese Frosting
By molpel
Double recipe for Martha's Red Velvet Cake
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 (8-ounce) bar cream cheese, room temperature
- 1 cup confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/4 cup finely chopped walnuts
Tiny Rib Lamb Chops with Minted Vinegar Dipping Sauce
By molpel
Make the dipping sauce: In a small saucepan combine the vinegar and the sugar and cook the mixture over moderate he...
- For the dipping sauce
- 1/3 cup white-wine vinegar
- 1/4 cup sugar
- 1/4 cup plus 1 teaspoon minced fresh mint leaves
- 12 single New Zealand baby rib lamb chops, wholly frenched to the eye (about 2 pound)
- 1 garlic clove, halved crosswise
- 1/2 teaspoon crumbled dried thyme
- White pepper to taste
Coq au Vin
By molpel
Combine flour and thyme in a shallow bowl
- 2 tablespoons plus 1 teaspoon all-purpose flour
- 1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme
- 1/2 pound skinned, boned chicken breast, cut diagonally into 1-inch-wide strips
- 2 bacon slices
- 1 1/4 cups thinly sliced carrot
- 1 cup frozen pearl onions, thawed
- 1 cup sliced mushrooms
- 3/4 cup dry red wine
- 1/2 cup fat-free, less-sodium chicken broth
- 1 1/2 teaspoons tomato paste
- 1/4 teaspoon salt
- 1 cup hot cooked wide egg noodles
Smores Stuffed Cookies
By molpel
Preheat oven to 375 degrees and line a baking sheet with parchment
- 3/4 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 cup graham cracker crumbs (I like the cinnamon kind)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups mini marshmallows
- 1 cup chocolate chips or about 12 little Hershey’s Bar pieces
Lavender-Scented Strawberries with Honey Cream
By molpel
Showcase the season's first berries in this rich, not-too-sweet dessert
- 1/3 cup water
- 1/3 cup sugar
- 1/2 teaspoon dried lavender (such as McCormick)
- 1/2 teaspoon unflavored gelatin
- 1 tablespoon water
- 1/4 cup honey
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 large egg yolks
- 1 cup 2% reduced-fat milk
- 1 (6-ounce) container 2% Greek-style plain yogurt
- 2 cups quartered strawberries
Mini Gingerbread Cupcakes
By molpel
Heat oven to 350° F. Coat 36 mini muffin tins with the cooking spray
- nonstick cooking spray
- 1 14.5-ounce box gingerbread or spice cake mix (plus the ingredients called for in the package directions)
- 1 8-ounce bar cream cheese, at room temperature
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sliced candied ginger