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Recipes

Apple crumble

Apple crumble

By

Preheat oven to 350 degrees

  • Chef Rocco's healthy alternative to traditional apple pie.
  • 120 Calories/serving
  • Yield: Serves 6-7
  • Ingredients
  • Apples
  • 10 Granny Smith Apples
  • 2 pints fresh Raspberries
  • 1 Tbsp Brown Sugar
  • 1/4 tsp Vanilla Extract
  • 1/4 tsp Cinnamon
  • 4 oz. Apple Juice
  • 1/2 a Lemon, Juiced
  • Crumble Topping
  • 3 cups Low Fat Granola
  • 2 Tbsp. Canola Oil
  • 1/2 cup Whipped Egg White
  • Other
  • Pam
  • Mint
  • Fat Free Greek yogurt
0/5 (0 Votes)

Buffalo Chicken Fingers

Buffalo Chicken Fingers

By

Preheat oven to 400 degrees F (205 degrees C)

  • 4 skinless, boneless chicken breast halves - cut into finger-sized pieces
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 3/4 cup bread crumbs
  • 2 egg whites, beaten
  • 1 tablespoon water
5/5 (1 Votes)

Salsa Roll-Ups

Salsa Roll-Ups

By

MIX cream cheese and salsa; spread onto tortillas

  • 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
  • 3 Tbsp. salsa
  • 2 large spinach-flavoured tortillas
  • 1/2 cup shredded Cracker Barrel Light Cheddar Cheese
  • 1/2 tsp. chili powder
0/5 (0 Votes)

Kettle Corn

Kettle Corn

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Heat the vegetable oil in a large pot over medium heat

  • 1/4 cup vegetable oil
  • 1/4 cup white sugar
  • 1/2 cup unpopped popcorn kernels
0/5 (0 Votes)

Ghirardelli Crispy Crunchy Chocolate Chip Cookies

Ghirardelli Crispy Crunchy Chocolate Chip Cookies

By

Position racks in the upper and lower thirds of the oven

  • 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips or Ghirardelli Semi-Sweet Chocolate Chips
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons unsalted butter, melted and cooled 1/3 cup lightly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons light corn syrup, plus
  • 2 teaspoons light corn syrup
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pecans or walnuts, or more to taste
0/5 (0 Votes)

Mexican Sour Cream Rice

Mexican Sour Cream Rice

By

In a large pot, bring the rice and chicken broth to a boil

  • 1 cup uncooked long grain white rice
  • 1 (14 ounce) can chicken broth
  • 1 cup reduced fat sour cream
  • 1 (4 ounce) can diced green chile peppers
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 (8.75 ounce) can whole kernel corn, drained
  • 1/4 cup finely chopped fresh cilantro
  • salt and ground black pepper to taste
  • garlic if desired
0/5 (0 Votes)

Buffalo Chicken Fingers

Buffalo Chicken Fingers

By

Preheat oven to 400 degrees F (205 degrees C)

  • 4 skinless, boneless chicken breast halves - cut into finger-sized pieces
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 3/4 cup bread crumbs
  • 2 egg whites, beaten
  • 1 tablespoon water
4/5 (1 Votes)

BBQ Chicken Pizzeria Pizza

BBQ Chicken Pizzeria Pizza

By

ItHEAT oven to 450ºF. ROLL Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface

  • 1/4 recipe Perfect Parmesan Pizza Dough (enough for 1 crust)
  • 1/2 cup pizza sauce
  • 3 Tbsp. Kraft Original BarBQ Sauce
  • 1 cup shredded rotisserie chicken
  • 2 thick red onion slices, separated into rings
  • 2 cups Kraft Mozza-Cheddar Light Shredded Cheese
5/5 (1 Votes)

Amazing Peanut Butter-Chocolate Molten Cake

Amazing Peanut Butter-Chocolate Molten Cake

By

HEAT oven to 425°F. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min

  • 4 oz. Baker's Semi-Sweet Chocolate
  • 1/2 cup butter
  • 1 cup icing sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 Tbsp. flour
  • 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
  • 3 Tbsp. Kraft Smooth Peanut Butter
  • 2 Tbsp. brown sugar
  • 1/4 tsp. vanilla
  • 1/2 cup thawed Cool Whip Whipped Topping
0/5 (0 Votes)

Herbed Apricot Pork Loin Roast

Herbed Apricot Pork Loin Roast

By

Directions 1. Season pork roast well with salt and pepper

  • 1 3-pound boneless pork top loin roast (double loin, tied)
  • Salt and ground black pepper
  • 1 10-ounce jar apricot spreadable fruit
  • 1/3 cup finely chopped onion
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon brandy
  • 1 teaspoon finely shredded lemon peel
  • 1 teaspoon snipped fresh rosemary
  • 1 teaspoon snipped fresh sage
  • 1 teaspoon snipped fresh thyme
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons water
  • 4 teaspoons cornstarch
  • Fresh apricots (optional)
  • Fresh thyme, sage, and/or rosemary (optional)
0/5 (0 Votes)