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Recipes
Grab 'n Go Cookies
By Cindy
Directions Preheat the oven to 375 degrees F
- 1/4 cup high-fiber bran cereal twigs (recommended: Fiber One Original)
- 1/2 cup old-fashioned oats
- 1/4 cup plus 2 tablespoons whole-wheat flour
- 1/4 cup granulated no-calorie sweetener (recommended: Splenda)
- 2 tablespoons brown sugar (not packed)
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 teaspoons sugar-free French vanilla powdered creamer
- 1/3 cup pureed peaches
- 1/4 cup canned pure pumpkin
- 1/4 cup fat-free liquid egg substitute
- 1 tablespoon golden raisins
- 1 tablespoon dried sweetened cranberries
Pumpkin Cheesecake Trifles
By Cindy
1. In a medium bowl, combine Biscoff Cookie crumbs and butter
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Skillet Bacon Mac and Cheese
By Cindy
Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet
- Bechamel Sauce:
- Bechamel sauce, recipe follows
- 1 pound dry pasta (recommended: elbow macaroni, shells, penne, etc.)
- 1 teaspoon dry mustard, or to taste
- 1/4 teaspoon ground cayenne pepper
- 2 cups grated sharp Cheddar cheese
- 1 cup grated Gruyere cheese
- 1 cup, plus 1/2 cup grated Parmesan cheese
- 1 cup milk
- 1/4 cup heavy cream
- 1 1/2 cups panko (Japanese) bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 6 slices bacon, cooked, reserve 1/4 cup rendered bacon fat
- 1/4 cup unsalted butter
- 1/4 cup flour
- 3 cups hot whole milk
- 1/4 teaspoon nutmeg
- Salt and freshly ground pepper, to taste
Lemon Profiteroles
By Cindy
In a small saucepan, bring the milk and lemon zest to a boil over medium heat
- 1 cup whole milk
- 2 tablespoons lemon zest (from 2 large lemons)
- 4 egg yolks
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon butter, at room temperature
- 1/4 teaspoon pure vanilla extract
- 3 tablespoons fresh lemon juice (from 1 large lemon)
- 18 (1 1/2-inch diameter) profiterole (cream puff) shells*
- Can be found at gourmet food stores or bakeries
Banana Pudding Cake ***
By Cindy
This cake is delicious and it's fast and easy to make too!!
- 1 or 2 very ripe bananas
- 1 pkg. yellow cake mix
- 1 pkg. banana cream pudding (4 serv. size)
- 4 eggs
- 1 cup water
- 1/4 cup oil (canola or vegetable)
- 1/2 cup chopped walnuts or pecans (optional)
Beef with Snow Peas
By Cindy
In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger
- 1/2 cup low-sodium soy sauce
- 3 tablespoons sherry or cooking sherry
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon peeled and minced fresh ginger
- 1 1/2 pounds flank steak, trimmed of fat and sliced very thin against the grain
- 3 tablespoons peanut or olive oil
- 8 ounces fresh snow peas, trimmed
- 5 whole scallions, cut into 1/2-inch pieces on the diagonal
- Crushed red pepper
- Salt, as needed (use sparingly!)
- Jasmine or long grain rice, cooked according to package directions
Southern Italian-Style Short Ribs
By Cindy
Directions Preheat the oven to 500 degrees F
- 10 bone-in beef short ribs, trimmed of excess fat
- Salt and freshly ground pepper
- 2 tablespoons EVOO, plus more for drizzling
- 3 to 4 anchovy fillets
- 4 cloves garlic, sliced
- 2 bay leaves
- 2 onions, cut into wedges with root end attached
- 1 large or 2 medium bulbs fennel, cut into wedges, plus 1/2 cup fennel fronds
- 1/4 cup tomato paste
- Scant palmful chopped golden raisins
- Pinch ground cloves
- 1 bottle Nero d'Avola or other spicy red wine
- 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
- Orange or lemon zest (or both), for garnish
- Shaved pecorino cheese, for garnish
- Ciabatta bread, for serving
Coffee Liqueur Ice Cream Pie
By Cindy
Preheat oven to 350 degrees F
- 1 package chocolate wafers, crushed
- 5 tablespoons unsalted butter, melted
- 1/2 gallon coffee ice cream, softened (on counter for 15 to 20 minutes)
- 6 tablespoons coffee-flavored liqueur, divided (recommended: Kahlua)
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 2 tablespoons hot fudge sauce
Orzo Stuffed Peppers
By Cindy
Preheat the oven to 400 degrees F
- 1 (28-ounce) can Italian tomatoes
- 2 zucchini, grated
- 1/2 cup chopped fresh mint leaves
- 1/2 cup grated Pecorino Romano, plus more for sprinkling
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 cups chicken broth
- 1 1/2 cups orzo (rice-shaped pasta)
- 6 sweet bell peppers (red or yellow)
Italian Wedding Soup
By Cindy
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend
- 1 small onion, grated
- 1/3 cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice fresh white bread, crust trimmed, bread torn into small pieces
- 1/2 cup grated Parmesan
- 8 ounces ground beef
- 8 ounces ground pork
- Freshly ground black pepper
- 12 cups low-sodium chicken broth
- 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
- 2 large eggs
- 2 tablespoon freshly grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper