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Recipes
Pumpkin Muffins
By nancyjcanzi
Directions 1. Spray twelve 2-1/2-inch muffin cups with nonstick coating; set pan aside
- Nonstick spray coating
- 1-1/3 cups all-purpose flour
- 3/4 cup buckwheat flour
- 1/4 cup sugar plus 2 packets heat-stable sugar substitute, or 1/3 cup sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 slightly beaten eggs
- 1 cup canned pumpkin
- 1/2 cup fat-free milk
- 2 tablespoons cooking oil
- 1/2 teaspoon finely shredded orange peel
- 1/4 cup orange juice
Cobb Salad
By nancyjcanzi
1. Preheat oven to 400F. Scrub beets
- 1 pound assorted fresh beets without tops (4 medium)
- 8 cups torn romaine lettuce
- 1-1/2 cups red, yellow, and/or green pear or cherry tomatoes, halved
- 3 hard-cooked eggs, peeled and coarsely chopped
- 1 avocado, halved, pitted, peeled, and chopped
- 2 slices turkey bacon, cooked and crumbled
- 2 tablespoons crumbled blue cheese
- 1/2 cup bottled light Italian salad dressing or desired light salad dressing
Mediterranean Quinoa Salad
By nancyjcanzi
BRING broth and quinoa to boil in saucepan on high heat; simmer on medum-low heat 15 min
- 2 cups 25%-less-sodium chicken broth
- 1 cup quinoa, uncooked
- 1 cup cherry tomatoes, halved
- 1 small English cucumber, chopped
- 1 small red onion, cut crosswise in half, thinly sliced
- 1/2 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing, divided
- 10 cups torn romaine lettuce
- 1/2 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked peppercorns Cheese
Strawberry & Creme Angel Cake
By nancyjcanzi
CHOP enough strawberries to measure 2 cups
- 3 cups fresh strawberries, divided
- 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
- 2 Tbsp. sugar
- 1-1/2 tsp. zest and 1 Tbsp. juice from 1 orange
- 2 cups thawed Cool Whip Whipped Topping
- 1 store-bought angel food cake (284 g), cut horizontally in half
Pork Chops with Herb-Tomato Sauce
By nancyjcanzi
1. Trim fat from chops. Coat 12-inch skillet with cooking spray; heat over medium-high heat
- 4 pork rib chops (with bone), cut 3/4 inch thick (about 1 3/4 pounds)
- Nonstick cooking spray
- 1 small onion, chopped
- 2 teaspoons quick-cooking tapioca, crushed*
- 1-1/2 teaspoons bottled minced garlic (3 cloves)
- 1 teaspoon dried Italian seasoning, crushed
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 14-1/2-ounce cans no-salt-added stewed tomatoes, undrained
Berry Pudding Cake
By nancyjcanzi
1. Preheat oven to 400 degree F
- 2 eggs
- 1/4 cup sugar
- 1 teaspoon vanilla
- Dash salt
- 1 cup fat-free milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3 cups assorted fresh berries (such as raspberries, blueberries, and/or sliced strawberries)
Caramel-Hazelnut Brownies
By nancyjcanzi
Directions 1. Preheat oven to 350 degrees F
- Nonstick cooking spray
- 3 cups all-purpose flour
- 1-1/2 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2-2/3 cups sugar
- 1-1/2 cups butter, melted
- 4 eggs, lightly beaten
- 2 teaspoons vanilla
- 1 14-ounce package vanilla caramels, unwrapped
- 2 tablespoons milk
- 2 tablespoons hazelnut liqueur (Frangelico)
- 1 cup hazelnuts (filberts), toasted* and chopped
- 2 cups dark or bittersweet chocolate pieces
Herbed Tomatoes, Chicken & Rice
By nancyjcanzi
HEAT dressing in large skillet on medium heat
- 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
- 4 small boneless skinless chicken breasts (1 lb./450 g)
- 2 cloves garlic, minced
- 1 can (28 fl oz/796mL) no-salt-added diced tomatoes, undrained
- 1-1/2 cups instant brown rice, uncooked
- 1 cup water
- 1 cup Kraft Part Skim Mozzarella Shredded Cheese
- 1 fresh tomato, chopped
- 2 Tbsp. chopped cilantro
Funnel Cakes
By nancyjcanzi
1. In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C)
- Ingredients:
- "You don't need to wait for the county fair to enjoy delicious old fashioned funnel cakes. You will need a funnel with a 1/2 inch opening that can hold a cup of batter."
- 8 cups vegetable oil for frying
- 1 1/2 cups milk
- 2 eggs
- 2 cups all-purpose flour 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup confectioners' sugar
BEST BLUEBERRY MUFFINS
By nancyjcanzi
1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside
- If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.
- Ingredients
- Lemon-Sugar Topping
- 1/3 cup sugar (2 1/3 ounces)
- 1 1/2 teaspoons finely grated zest from 1 lemon
- Muffins
- 2 cups fresh blueberries (about 10 ounces), picked over
- 1 1/8 cups sugar (8 ounces) plus 1 teaspoon
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 2 1/2 teaspoons baking powder
- 1 teaspoon table salt
- 2 large eggs
- 4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
- 1/4 cup vegetable oil
- 1 cup buttermilk (see note)
- 1 1/2 teaspoons vanilla extract