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Blueberry Fruit Smoothie Recipe

Blueberry Fruit Smoothie Recipe

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In a blender, combine all ingredients; cover and process until smooth

  • 1 cup reduced-fat vanilla ice cream
  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped peeled fresh peaches or frozen unsweetened sliced peaches
  • 1/2 cup pineapple juice
  • 1/4 cup vanilla yogurt
0/5 (0 Votes)

CRACKER-CRUSTED MAC & CHEESE

CRACKER-CRUSTED MAC & CHEESE

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Serves 4-6

  • Ingredients:
  • 2 cups 2 cups cavatappi pasta
  • .25 lb butter
  • 3 Tbsp 3 Tbsp all-purpose flour
  • 2 cups 2 cups whole milk
  • 1/2 cup 1/2 cup heavy cream
  • 1 cup 1 cup sharp cheddar cheese, grated
  • 1 cup 1 cup whole-milk mozzarella cheese, grated
  • 1/2 cup 1/2 cup Velveeta cheese, diced
  • 2 Tbsp 2 Tbsp Parmesan cheese, grated
  • 1 Tbsp 1 Tbsp hot sauce
  • 1 Tbsp 1 Tbsp salt
  • 1/2 tsp 1/2 tsp black pepper
  • 1/2 tsp 1/2 tsp smoked paprika
  • 1/4 tsp 1/4 tsp Old Bay seasoning
  • 1/8 tsp 1/8 tsp dry mustard powder
  • 1 cup 1 cup sharp provolone, grated
  • 2 2 packs of cheese-filled crackers, roughly crumbled
0/5 (0 Votes)

Chicken & Dumpling Soup

Chicken & Dumpling Soup

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David's Note: Chicken & Dumplings is a popular comfort food dish commonly found in the South

  • Chicken:
  • 2 -1/2 — 3 lbs. chicken pieces with the skin removed
  • 4 cups of chicken broth
  • 2 Tbsp. olive oil
  • 1 can cream of chicken soup
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 3 medium carrots, chopped
  • 1 cup of peas, frozen or fresh
  • 1 bay leaf
  • 1-1/2 tsp. seasoned salt
  • 1/2 tsp. pepper
  • 1/2 tsp. rosemary
  • 1/2 tsp. thyme
  • Dumplings:
  • 2 cups baking mix (Bisquick or similar)
  • 1/2 cup milk
0/5 (0 Votes)

Summer Corn Salad

Summer Corn Salad

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Prep: 20 min. + standingYield: 4 Servings

  • 5 teaspoons olive oil, divided
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1-1/2 cups fresh or frozen corn, thawed
  • 1-1/2 cups cherry tomatoes, halved
  • 1/2 cup finely chopped cucumber
  • 1/4 cup finely chopped red onion
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 cup crumbled feta cheese
0/5 (0 Votes)

SHORT RIB & SWEET POTATO STEW

SHORT RIB & SWEET POTATO STEW

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Prep time 40 min. Serves 4-6

  • Ingredients:
  • 1 cup dried porcini mushrooms
  • 2 lbs boneless short ribs, trimmed of excess fat and cut into 1" to 1-1/2" pieces
  • 2 Tbsp flour
  • 2 tsp salt
  • 1 tsp black pepper
  • 2–4 Tbsp oil
  • 1 cup medium-diced yellow onion
  • 4 cups cremini mushrooms, quartered or halved
  • 1 Tbsp chopped fresh thyme
  • 2 tsp minced garlic
  • 1 cup white wine
  • 1 tsp whole grain mustard
  • 2 Tbsp soy sauce
  • 1 bay leaf
  • 1 Tbsp Worcestershire sauce
  • 2 cups beef broth
  • 4 cups diced sweet potatoes, cut into 3/4" pieces
  • 1/3 cup sour cream
  • Crusty bread, for serving
5/5 (1 Votes)

Pumpkin Pie Cheesecake Squares

Pumpkin Pie Cheesecake Squares

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Just imagine. Luscious pumpkin pie, and creamy cheesecake rolled into one—all for only 90 calories per serving

  • Crust
  • 3 tablespoons butter or margarine, melted
  • 1 cup graham cracker crumbs
  • 3 tablespoons no-calorie granulated sweetener*
  • Filling
  • 8 ounces light tub-style cream cheese
  • 2 large eggs, divided
  • 1/3 cup plus 1/2 cup no-calorie granulated sweetener*, divided
  • 1 teaspoon vanilla
  • 1 (15 ounce) can 100% packed pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves
0/5 (0 Votes)

Harvest Bread

Harvest Bread

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PREP TIME 15 Min TOTAL TIME 2 Hr 20 Min SERVINGS 16

  • 1 can (8 ounces) crushed pineapple in juice, drained and juice reserved
  • 1/4 cup fat-free cholesterol-free egg product or 1 egg
  • 2 tablespoons canola or soybean oil
  • 1 1/2 cups Gold Medal® all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 cup raisins
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup shredded carrots (1 1/2 medium)
  • 1 cup walnuts, chopped
0/5 (0 Votes)

Rachael Ray

Rachael Ray

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Makes one 10-inch cake Preheat the oven to 350°F

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1-1/2 cups sugar
  • 1/2 cup milk
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1 pound Italian plums, pitted and halved
  • 1 teaspoon cinnamon
  • Fresh herbs such as thyme or lemon verbena
0/5 (0 Votes)

Tri-Color Enchiladas

Tri-Color Enchiladas

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What You Need1-3/4 cups chicken broth, divided 2 poblano chiles, roasted, peeled, seeded and deveined 2 Tbsp

  • 1-3/4 cups chicken broth, divided
  • 2 poblano chiles, roasted, peeled, seeded and deveined
  • 2 Tbsp. chopped onions, divided
  • 2 cloves garlic, divided
  • 1 can (8 oz.) tomato sauce
  • 1 Tbsp. canned chipotle peppers in adobo sauce
  • 1 tsp. dried oregano leaves
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA, divided
  • 12 corn tortillas (6 inch), warmed
  • 3 cups shredded cooked chicken, warmed
0/5 (0 Votes)

Apricot Raspberry Crumble

Apricot Raspberry Crumble

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Use organic ingredients, if available Wash all fruit

  • 2 cups fresh raspberries
  • 6 fresh apricots
  • 1/2 cup plain whole oatmeal, uncooked
  • 1 tbsp. butter
  • 1 cup plain nonfat yogurt
  • 1/2 tsp. vanilla
  • 1-3 packets Stevia sweetener
0/5 (0 Votes)