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Recipes
Pumpkin Harvest Cinnamon Chip Cookies
By sheilaolim
Preheat oven to 350 degrees
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 teaspoons cinnamon
- 1 teaspoon allspice
- 1 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 cup pumpkin
- 1 1/2 cups cinnamon chips
- 1 cup pecan pieces
Choc-Peanut Frozen cookies
By sheilaolim
If you love dark chocolate, you're bound to love these: a decadent way to cool off on a hot summer day
- 1/4 cup(s) fat-free skim milk
- 2 Tbsp unsweetened cocoa, powder
- 2 Tbsp sugar
- 1/4 cup(s) chunky peanut butter
- 1 cup(s) uncooked old fashioned oats
- 2 tsp canola oil
Lemon Oatmeal Sugar Cookies Recipe
By sheilaolim
In a large bowl, cream butter and sugar until light and fluffy
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons grated lemon peel
- 3 tablespoons lemon juice
- 2-3/4 cups all-purpose flour
- 1 cup quick-cooking oats
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Additional sugar
Char Siu Bao (Steamed Pork Buns
By sheilaolim
Nutritional Information Amount per serving Calories: 259 Calories from fat: 21% Fat: 6
- Filling:
- 1/2 teaspoon five-spice powder
- 1 pound pork tenderloin, trimmed
- Cooking spray
- 1 cup thinly sliced green onions
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons honey
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- Dough:
- 1 cup warm water (100° to 110°)
- 3 tablespoons sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 3 1/4 cups all-purpose flour (about 14 2/3 ounces)
- 3 tablespoons canola oil
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
Baked Spinach Artichoke Dip
By sheilaolim
Wow your friends with an easy but elegant hot dip you can make ahead
- 1 cup mayonnaise or salad dressing
- 1 cup freshly grated Parmesan cheese
- 1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
- 1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain
- 1/2 cup chopped red bell pepper
- 1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
- Toasted baguette slices or assorted crackers, if desired
Mocha-Dark Chocolate Brownies
By sheilaolim
Nutritional Information Amount per serving Calories: 113 Fat: 3
- Cooking spray
- 1 cup sugar
- 1/2 cup unsweetened cocoa
- 3 tablespoons butter, melted
- 1 1/2 tablespoons instant coffee granules
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- 2/3 cup all-purpose flour
- 1/2 (3-ounce) bar dark chocolate, chopped (such as Ghirardelli)
Brownies - Slimmed down
By sheilaolim
Recipe makes 16 2-inch by 2-inch servings
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 4 tablespoons unsalted butter, at room temperature
- 2/3 cup sugar
- 1 large egg
- 2 egg whites
- 1 teaspoon vanilla extract
- 2 tablespoons espresso
- 1/2 cup nonfat Greek yogurt
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts (optional)
Goji Berry and Pistachio Granola Bars
By sheilaolim
Recipe type: Breakfast / Snack Serves: 12
- 2 cups oats
- 1/4 cup shelled salted pistachios, chopped
- 3 tbsp flax seeds
- 1/3 cup honey organic or agave nectar (here we used Wholesome Sweeteners)
- 2 tsp pure vanilla extract
- 2 tbsp coconut oil
- 2 1/2 tbsp almond butter
- 1/4 cup dried Goji berries (here we used Navitas )
Risotto with Butternut Squash, Pancetta, and Jack Cheese
By sheilaolim
Preheat oven to 475°. Place squash on a nonstick jelly-roll pan coated with cooking spray
- 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
- Cooking spray
- 2 cups fat-free, less-sodium chicken broth
- 1 1/3 cups water
- 2 tablespoons Madeira wine or sweet Marsala
- 1 tablespoon minced fresh tarragon
- 4 ounces chopped pancetta
- 1 cup finely chopped onion
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 3/4 cup uncooked Arborio rice or other short-grain rice
- 2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons pine nuts, toasted
- Fresh tarragon sprigs (optional)
Emeril Lagasse's Coq Au Vin Blanc
By sheilaolim
Preheat the oven to 325 F
- 6 ounces thick-cut bacon, into thin strips
- Two 3-pound whole chickens, cut into 8 pieces
- 1 tablespoon plus 1 teaspoon salt
- 2 1/2 teaspoons freshly ground white pepper
- 1/2 cup plus 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 2 medium fennel bulbs, cored and cut into 1/2-inch wedges
- 2 cups 1/2 inch sliced leek, white part only
- 1 1/2 cups 1/2 inch slices parsnips
- 1 cup 1/4 inch sliced celery
- 3 cloves garlic, peeled and smashed
- One 750-ml bottle good-quality dry white wine, such as Chardonnay or Meursault
- 1 cup seedless green grapes
- 2 cups chicken stock or canned low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
- Cooked egg noodle, steamed rice or French bread for serving