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Recipes
Mini Honey-Wheat Muffins
By ldelmas
Makes 24 Muffins
- 1/2 cup wheat bran
- 1/4 cup wheat germ
- 2/3 cup nonfat Greek yogurt
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 4 Tbsp cinnamon applesauce
- 1 egg
- 1/3 cup honey
- 1/2 tsp pure vanilla extract
CHICKEN NACHO DIP
By ldelmas
Makes 10 servings
- INGREDIENTS
- 3/4 cup canned black beans, rinsed and drained
- 1/2 cup light tub-style cream cheese
- 1/2 cup light sour cream
- 1 1/2 teaspoons Mexican hot sauce (like Tapatio)
- 1 cup shredded cooked chicken breast
- 1/4 cup diced red bell pepper
- 3 tablespoons chopped green onion, divided
- 1/4 cup shredded reduced-fat cheddar cheese
- 1/2 cup diced tomato
- 2 tablespoons chopped cilantro
Baked Peach Pancake Recipe
By ldelmas
In a small bowl, combine peaches, sugar and lemon juice; set aside
- 2 cups fresh or frozen sliced peeled peaches
- 4 teaspoons sugar
- 1 teaspoon lemon juice
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 2 tablespoons butter [x] Affordable, Fresh, Cream Butter Daily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite. Try New Recipes >
- Ground nutmeg
- Sour cream, optional
BUFFALO WINGS WITH GORGONZOLA DIPPING SAUCE
By ldelmas
Dipping Sauce: 1/2 cup sour cream 1/4 cup mayonnaise 1/4 cup buttermilk 1 (1-oz) pkg ranch dressing and seasoning m
- Dipping Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 1 (1-oz) pkg ranch dressing and seasoning mix
- 1 Tbsp lemon juice
- 4 oz Gorgonzola cheese, crumbled
- Wings:
- 3 lbs chicken wings
- 1/4 cup rice flour
- 1/2 cup cayenne pepper hot sauce, room temperature
- 1/2 cup butter, melted
- Preparation:
- To prepare the dipping sauce, combine the sour cream, mayonnaise, buttermilk, ranch dressing mix, and lemon juice in a small mixing bowl. Fold in the Gorgonzola and refrigerate until ready to serve.
- To prepare the wings, heat up oil in a deep fryer or a Dutch oven to 375°F.
- In a large mixing bowl, toss the wings with the rice flour until coated.
- In 2 batches, fry the wings in the preheated oil for 10–12 minutes, or until a thermometer inserted in the wing reaches 165°F. Transfer them onto a baking sheet lined with paper towels to sop up any excess oil.
- While the wings are frying, whisk together the hot sauce and butter in a mixing bowl large enough to toss the wings in.
- Once both batches are complete, put the wings into the mixing bowl with the hot sauce mixture. Toss until coated and serve with the prepared dipping sauce.
THAI NOODLE SOUP
By ldelmas
Correction regarding my Power Pressure Cooking cookbook
- Thai Noodle Soup
- Serves 8-10
- Ingredients
- 3 (16 oz.) bags fresh or frozen Asian stir fry vegetables
- 1 (8 oz.) bag fresh or frozen shelled edamame
- 1 Thai chili pepper, sliced thin
- 2 (32 oz.) containers of Thai ginger broth
- 1 (13.5 oz.) can of coconut milk
- 1/2 lb. angel hair pasta, broken in half
- 1 cup cilantro leaves, chopped
- 1 cup basil leaves, chopped
- 1 cup thinly sliced scallions
- Juice of 2 limes (optional)
Cheesy Chicken Enchilada Dinner
By ldelmas
HEAT oven to 350°F. HEAT large nonstick skillet sprayed with cooking spray on medium-high heat
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
- 1-1/4 cups KRAFT Shredded Cheddar Cheese, divided
- 1/4 cup chopped fresh cilantro
- 10 flour tortillas (8 inch)
- 2-1/2 cups frozen corn
PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE
By ldelmas
Prep time: 1 hour (total time 4-5 hours) Serves 10-12
- Ingredients:
- Crust:
- 24 peanut butter sandwich cookies
- 5 Tbsp butter, melted
- Filling:
- 1 cup heavy cream
- 3 Tbsp peanut butter
- 1 cup chocolate chips
- 3/4 cup dry-roasted peanuts, chopped
- 2 medium bananas
- 1 (3.4-oz) box instant banana cream pudding
- 1-3/4 cups milk
- 1-1/2 cups whipped topping, divided
- 1/4 cup chocolate syrup
Double Crust Pie made in a Food Processor
By ldelmas
I am happy to share this recipe for a double crust
- Basic Pie Dough:
- 2 1/2 cups all-purpose flour pulse in 1/2 teaspoon salt
- 1/2 pound (2 sticks) cold unsalted butter, cut into cubes and placed
- in freezer for at least 1 hour
- 1/3 About 1/3 cup ice-cold water and 1 tablespoon white vinegar
FROSTED PUMPKIN BARS
By ldelmas
Instructions 1. Preheat oven to 350°F
- Cookie Bar Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 11/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon mace
- 6 tablespoons margarine, softened
- 1 2 1/2-ounce container baby food prunes (or prunes and apples blend)
- 1 15-ounce can 100 % pure packed pumpkin (like Libby’s)
- 2/3 cup no-calorie granulated sweetener*
- 2 tablespoons molasses
- 1 1/2 teaspoons vanilla
- 1 egg
- 1/4 cup raisins, finely chopped
- Frosting Ingredients
- 4 ounces tub-style light cream cheese
- 6 ounces nonfat cream cheese
- 1/4 cup no-calorie granulated sweetener*
- 2 tablespoons orange juice
Chris Kimball’s American Apple Pie Recipe
By ldelmas
*Note: This filling is loose which means that the individual slices will not be picture perfect
- For Foolproof Single-Crust Pie Dough (you’ll need to make two for this pie):
- Ingredients
- 3 tablespoons water
- 2 tablespoons cornstarch
- 1 cup plus 2 tablespoons (159 grams) all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 10 tablespoons salted butter, cut into 1/3-inch pieces and chilled
- 2 tablespoons sour cream
- For the filling:
- 4 Granny Smith and 4 Macintosh apples (about 8 cups)*
- 1 1/2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 3/4 cups granulated sugar
- 2 tablespoons flour (use only with very juicy apples)
- 1/4 teaspoon nutmeg, freshly ground preferred
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- For the glaze:
- Water
- 1 tablespoon sugar for topping