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Recipes
Kiwi lemon cheesecake
By duckieq
using electric mixer, whip lemon curd and cream cheese til doubled in size, about 3 minutes
- 11oz jar lemon curd
- 4 oz cream cheese, softened
- graham cracker pie crust
- 4 kiwis
Avacado pasta
By duckieq
Make pasta according to packaging instructions
- 1 package pasta
- 1 avacado
- juice of lemon
- zest of lemon
- 1-2 cloves garlic
- handful basil
- 2 green onions
- 1/4 tsp each salt and pepper
Autumn Crunch Pasta Salad
By duckieq
Cook the pasta according to package directions
- 5 ounces 5 ounces fresh spinach half a 10 ounce bag
- 1 1 and 1/2 cups dry small pasta
- 3/4 cup 3/4 cup chopped celery
- 3/4 cup 3/4 cup dried cranberries
- 1 can 1 can (15 ounces) can mandarin oranges
- 1 large 1 large Granny Smith Apple
- 1 teaspoon 1 teaspoon lemon juice
- 1/3 cup 1/3 cup pecans, coarsely chopped*
- Optional: Feta cheese
- Dressing
- 2 tablespoons 2 tablespoons apple cider vinegar
- 2 tablespoons 2 tablespoons white wine vinegar
- 2-4 tablespoons 2-4 tablespoons white sugar
- 1/8 teaspoon 1/8 teaspoon each: paprika & onion powder
- 4 tablespoons 4 tablespoons olive oil or vegetable oil
- 1/2 tablespoon 1/2 tablespoon poppyseeds
Brownie Batter Dip
By duckieq
In large bowl, mix yogurt, pudding mix, milk, baking cocoa and powdered peanut butter with whisk until smooth
- 2 containers (5.3 oz each) Yoplait® Greek 100 yogurt vanilla
- 1/2 1/2
- cup chocolate sugar-free instant pudding and pie filling mix (from 4-serving box)
- 1 cup fat-free (skim) milk
- 2 tablespoons unsweetened baking cocoa
- 1/4 cup powdered peanut butter
- Graham crackers and fresh fruit for dipping, if desired
Nutella Grand Marnier Cake
By duckieq
Cake Preparation: 1) Add one room temperature stick of butter into a stand mixer
- Cake Batter:
- 1 Jar of Nutella (375 Gr.)
- 1 Stick of butter (113 Gr.)
- 6 Eggs separated
- 1/2 Cup - Semi-sweet chocolate morsels
- 1/2 Cup - Chopped toasted hazelnuts
- Grand Marnier
- 1 Orange
- Pinch of salt
- Ganache:
- 1/2 Cup - Heavy whipping cream
- 1/2 Cup - Semi-sweet chocolate morsels
- Grand Marnier
- 1/4 Cup - Whole hazelnuts
- 1 Orange
Beef Shank (Osso Bucco)
By duckieq
Season and sear the shanks in two batches: Trim all the fat you can from the outside of the beef shanks, then (opti...
- 1 teaspoon vegetable oil
- 6 thick beef shank slices (1 1/2 to 2 inches thick), about 3 pounds
- 3 teaspoons Diamond Crystal kosher salt
- 1 1/2 teaspoon fresh ground black pepper
- 1 large onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 4 cloves garlic, crushed
- 1 tablespoon tomato paste
- 2 sprigs thyme (or 1 teaspoon dried thyme)
- 1/2 teaspoon kosher salt
- 1 cup chicken stock (preferably homemade)
- 1/2 cup dry white wine
- 15 oz can diced tomatoes
- Gremolata
- 1 clove garlic, minced
- zest of 1 lemon
- 1 cup parsley leaves
Wild rice with fruit and nuts (slow cooker)
By duckieq
1) combine first 5 ingredients in slow cooker 2) combine broth, juice, butter and cumin in medium bowl
- 2 c rinsed wild rice
- 1/2 c each: dried cranberries, chopped raisins, dried chopped apricots and toasted slivered almonds
- 5-6 c chicken broth
- 1 c orange juice
- 2 t melted butter
- 1 tsp ground cumin
- 2 green onions thinly sliced
- 3 t chopped fresh parsley
- salt and pepper
Chocolate stout cupcakes
By duckieq
8 points
- For the Bailey’s frosting:
- 5.5 oz 1/3 less fat Philly Cream Cheese, softened
- 1/2 cup powdered sugar
- 4 tsp Bailey’s Irish Cream
- For the cupcakes:
- 3/4 cup + 1 tbsp sugar
- 1 cup flour
- 7 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 egg
- 1/2 cup stout
- 4 oz unsweetened apple sauce
- 1/4 cup unsweetened vanilla almond milk
- 1/4 cup reduced fat sour cream
- 1 tsp vanilla
- 1 1/2 tbsp canola oil
- cooking spray
- Read more at https://www.skinnytaste.com/chocolate-stout-cupcakes-with-baileys/#2YMK9FSLpWusBwf7.99
Lemon garlic chicken
By duckieq
Preheat oven to 375º F and pound chicken breasts out to 1/2-inch thickness
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1/3 cup heavy cream
- 1/4 cup red onion, finely chopped
- 3-4 cloves garlic, minced
- 3 tablespoons lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons basil, finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper, to tast
- Lemon slices, garnish
Spiced veal sauce over mostaccioli
By duckieq
1) preheat oven to 425. spray 8" sqaure pan with pam 2) in md
- 1 T. + 1 tsp. olive oil
- 2 T. finely chopped onion
- 2 garlic cloves, finely chopped
- 5oz lean ground veal
- 1/2 tsp. paprika
- pinch ground cinnamon
- pinch ground cloves
- 1 bay leaf
- 1/2 c. dry white wine
- 1 c. canned tomatoes, crushed
- salt & pepper to taste
- 6oz mostaccioli (or rigatoni) cooked, drained
- 2T. grated romano