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Recipes
Brownie bottom cheesecake
By dhoffmanlatter
Special equipment: a 10-inch springform pan For the brownies: Preheat the oven to 350 degrees F
- Brownies:
- Nonstick baking spray
- 3/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoons fine salt
- 1 stick (8 tablespoons) unsalted butter
- 2 ounces semisweet or bittersweet chocolate, chopped
- 1 cup sugar
- large eggs, slightly beatenCheesecake:
- 16 ounces cream cheese, at room temperature
- 2/3 cup sugar
- 2/3 cup sour cream
- 3 large eggs, slightly beaten
- 1 teaspoon vanilla extract
- Chocolate syrup, for garnish
- Whipped cream, for garnish
Favorite Chicken Salad
By dhoffmanlatter
put together all the ingregients together
- cooked chicken
- romaine
- tomatoes
- avocado
- cheese
- 3 cooked eggs
- dressing: 2 T red wine vinegar, 1 T fresh lemon juice, 1 T dijon mustard, 3/4 c olive oil, salt and pepper
Chicken Hawaiian
By dhoffmanlatter
1. fry pepper and garlic in oil till tender 2
- 1 large pepper cut in strips
- 1 clove garlic minced
- 2 T oil
- 2 cans cream of chicken soup
- 1 can pineapple tidbits in juice
- 2 cups cooked cubed chicken
- 2 T soy sauce
- 2 c cooked rice
- toasted slivered almonds
Capon cooking times
By dhoffmanlatter
8 pound bird stuffed- 3 1/2 hours 9 pound bird NOT stuffed - 2 3/4 hours in a 325 degree oven butterball
- capon
- stuffing
Last Minute Sweet Potato Casserole- lightened up
By dhoffmanlatter
Preheat oven to 175°C | 350°F
- FOR THE SWEET POTATOES:
- Cooking oil spray
- 4 cups cooked, peeled and mashed sweet potatoes (*See Notes)
- 1/3 cup granulated sugar (or a natural granulated sweetener)
- 1/4 cup low-fat milk
- 1/4 cup light butter, melted
- 1 teaspoon pure vanilla extract
- 2 large eggs, whisked
- salt to taste (abut 1/2 teaspoon)
- PECAN TOPPING:
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 2 tablespoons melted butter
- 1/2 cup crushed pecans (blitz in a magic bullet or food processor for a smoother crumb)
SPINACH AND RICOTTA ZUCCHINI CANNELLON
By dhoffmanlatter
Preheat oven to 210°C | 410°F
- 2 large and wide Zucchini, washed and unpeeled
- 1 x 400g | 14oz can crushed tomatoes (or pasta sauce of choice/or Passata)
- 500 g | 18oz frozen spinach, thawed
- 500 g | 18oz Ricotta
- 2 eggs
- 3 garlic cloves, crushed (or 2 teaspoons garlic powder)
- 3/4 cup mozzarella cheese, divided
- Salt to taste
Chickpeas With Chard and Pan-Roasted Tomatoes
By dhoffmanlatter
1) Cook the rice according to the package directions
- 1/2 cup brown rice
- 1 tablespoons olive oil
- 2 small plum tomatoes, halved lengthwise
- 1/2 small bunch Swiss chard, thick stems and ribs removed and leaves torn (about 8 cups)
- 1/6 cup golden raisins
- 1 cloves garlic, thinly sliced
- kosher salt and black pepper
- 1/2 15-ounce can chickpeas, rinsed
- 1 tablespoons fresh lemon juice
Curried Chicken Salad
By dhoffmanlatter
1. combine mayo, lime juice, and curry powder into bowl and add chicken and tomatoes
- 1/3 cup low fat mayo
- 1 T lime juice
- 1-2 T curry powder
- 2 cups diced cooked chicken
- grape tomatoes
- lettuce
- avocado
- cashews
Chicken and Pesto
By dhoffmanlatter
Heat oven to 400 degrees
- 4-6 chicken thighs
- 1/2 c. mayonnaise (you might be able to use less mayo and pesto)
- 8 T pesto
- 1/4 tsp. freshly ground pepper
- 1/3 c. pine nuts
- 1/3 c. golden raisins
Lightened Up Basil Pesto
By dhoffmanlatter
Combine all ingredients except olive oil in bowl of food processor
- 3 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts (see NOTES)
- 2 small cloves garlic
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup extra-virgin olive oil