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Recipes
Skinny Mini Fettuccine
By polledl
1.In a medium saucepan over low heat, combine all ingredients except fettuccine
- 1 cup skim milk
- 1 tablespoon buttery spread
- 1 (6-ounce) package low-fat processed cheese
- 2 tablespoons grated Parmesan cheese, plus extra for sprinkling
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 8 ounces spinach fettuccine
Tropical Island Chex® Mix (Gluten Free)
By polledl
1 In large microwavable bowl, mix cereal, coconut, banana chips, tropical three-fruit mix and nuts
- 8 cups Rice Chex® cereal
- 1 cup shredded coconut, if desired
- 1 cup dried banana chips
- 1 package (7 oz) dried tropical three-fruit mix
- 1 jar (3 oz) macadamia nuts
- 3 tablespoons butter or margarine
- 1/4 cup packed brown sugar
- 1/4 cup frozen (thawed) pineapple or orange juice concentrate
Rich German Chocolate Brownies
By polledl
OMG! These brownies, like the title says are very rich and a great cure for any sweet tooth craving!
- 1 (12 ounce) bag semisweet chocolate chips, about 2 cups
- 1/2 cup butter or margarine
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs, beaten
- 1 container Betty Crocker® Rich & Creamy coconut pecan frosting
- 1 cup semisweet chocolate chips, about 6 oz
- 1/2 cup chopped walnuts
Panko-Crusted Pork Chops with Creamy Herb Dressing
By polledl
Dunk crunchy bites of breaded pork chops into the sour cream dressing for a kid-friendly serving
- Pork:
- 2 teaspoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground red pepper
- 1 teaspoon low-sodium soy sauce
- 1 large egg white
- 1/3 cup panko (Japanese breadcrumbs)
- 2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
- 1 teaspoon canola oil
- Cooking spray
- Dressing:
- 1 tablespoon chopped green onions
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons fat-free sour cream
- 1 tablespoon fat-free milk
- 1 tablespoon reduced-fat mayonnaise
- 1 teaspoon cider vinegar 1/4 teaspoon garlic powder
Hearty Pasta Casserole
By polledl
1Preheat the oven to 400°F
- 1 (16-ounce) package penne pasta
- 1 (12-ounce) package fresh mushroom
- 2 tablespoons olive oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 (14.5-ounce) can stewed tomatoes, undrained
- 1 (8-ounce) can tomatos sauce
- 2 teaspoons dried basil
- 1/2 cup heavy cream
- 1/2 up grated Parmesan cheese, divided
Chicken Florentine
By polledl
To make chicken pinwheels for special occasions, Grandma pounded the chicken-breast halves with a meat mallet or a ...
- 6 boneless, skinless chicken-breast halves (about 5 ounces each)
- 1/2 cup all-purpose flour3 large eggs, beaten
- 3/4 cup seasoned bread crumbs
- 7 tablespoons butter, divided
- 1/4 cup white wine or chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 2 1/2 pounds spinach, torn, cooked
Holiday Shortbread
By polledl
1Preheat oven to 350°F. Grease a 13 × 9-inch baking pan
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 egg yolk1 teaspoon vanilla extract
- 1 egg white
- 1/2 cup sliced almonds
- 1/4 cup red and/or green tinted sugar
Buffalo Chicken Dip
By polledl
Joe's recipe from Kathryn Zbanek
- 8 oz cream cheese
- Rotisserie chicken
- Frank's hot sauce
- 1 bottle blue cheese dressing
- Swiss cheese, thinly sliced
Mini-Mexi Nachos
By polledl
A "poppable" version of everyone's favorite party food that's very neat to eat
- 1 pound ground beef (lean 90%)
- 1 1/3 cup prepared salsa
- 1 packet French’s® Chili-O® Seasoning Mix
- 1/2 pound Velveeta® cheese, cubed
- 1 cup small black olives, chopped
- 1 bag Tostitos® Scoops®
Jeweled Fruitcake Miniatures
By polledl
These colorful Jeweled Fruitcake Miniatures are adorable! They pack a fruity punch of apricots, dates, cherries, Br...
- 1 package (8 ounce) dried apricots, cut up
- 1 package (8 ounce) pitted dates, cut up
- 2 1/2 cups Brazil nuts, chopped
- 1 cup drained red and green maraschino cherries, cut into halves
- 1/3 pound red and green candied pineapple, cut up (about 1 cup)
- 3/4 cup Gold Medal flour (if using self-rising flour, omit baking powder and salt)
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 1/2 teaspoon vanilla