Cecelia26_'s profile page
Recipes
California Raisin Harvest Pie
By cecelia26_
1. Preheat oven to 325°F
- Crust
- 1/2 c. hazelnuts, toasted and ground fine
- 1-1/4 c. graham cracker crumbs
- 1/4 c. light brown sugar
- 1/4 c. plus 1 Tbsp. butter, melted
- Filling
- 1 egg
- 1/2 c. light brown sugar
- 1/4 c. butter, melted
- 1/4 c. dark corn syrup
- 1/2 c. hazelnuts, chopped
- 1/2 c. California natural raisins
- 2 pkg. (3 oz. each) cream cheese, softened
- 1/2 c. granulated sugar
- 1 c. pumpkin purée
- 1/8 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 1/2 c. California golden raisins
- 1 container (8 oz.) whipped topping
Key Lime Coconut Bars
By cecelia26_
1. Preheat oven to 350°F
- 1 pkg. Duncan Hines® Lemon Supreme cake mix
- 2 large eggs
- 1/2 cup (1 stick) butter, melted
- 1/2 teaspoon coconut extract
- 1 cup + 1/2 cup sweetened flaked coconut, separated
- 1 can of Duncan Hines® frosting creations™ Frosting Starter
- 1 packet of Duncan Hines® frosting creations™ Key Lime Flavor Mix
Cranberry Walnut Cheesecake
By cecelia26_
Pour milk into large bowl
- 1 Ready Crust Graham Cracker Pie Crust (6 oz.)
- 1 1/4 cups cold milk
- 2 pkgs.(4-serving size)cheesecake
- flavor instant pudding & pie filling
- 1/2 tsp. grated lemon peel
- 1 tub(8 oz.)frozen nondairy
- whipped topping, thawed &
- divided
- 1 can(16 oz.)whole berry cranberry sauce, divided
- 1/2 cup toasted chopped walnuts,
- divided
Chocolate Angel Cake
By cecelia26_
Prepare cake mix according to package directions, mixing coca with dry ingredients
- 1 pkg. (16 oz.) angel food cake mix
- 1/2 cup unsweetened cocoa
- 1 1/2 cups plus 2 tablespoons hot fudge topping, divided
- 2 cups whipped topping, divided
- 1 can (21 oz.) cherry pie filling, divided
MEXICAN WEDDING CAKES
By cecelia26_
Preheat oven to 350 degrees
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cups flour
- dash of salt
- 3/4 cup finely chopped nuts
- powdered sugar
Low Fat Buttermilk Birthday Cupcakes
By cecelia26_
1.Preheat oven to 350°F. 2
- Fluffy Cocoa Frosting:
- 2-1/4 cups flour
- 1/4 cup Argo® Corn Starch
- 1 teaspoon baking soda
- 1/2 teaspoon Argo® Baking Powder
- Dash salt
- 1-1/2 cups sugar
- 1-1/3 cups low fat buttermilk OR sour milk*
- 2 eggs
- 2 egg whites
- 1/2 cup Karo® Light Corn Syrup
- 1/4 cup butter, melted
- 1 tablespoon Mazola® Corn Oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 3 egg whites, room temperature
- 3 tablespoons Karo Light Corn Syrup
- 3 tablespoons water
- 3/4 cup sugar
- Dash salt
- 1 teaspoon vanilla extract
- 3 tablespoons unsweetened cocoa powder, sifted
- Sprinkles, optional
Coffee Chip Drops
By cecelia26_
HEAT oven to 350°F. DISSOLVE coffee crystals in milk
- 1 tablespoon Folgers Classic Roast® Instant Coffee Crystals
- 2 tablespoons milk
- 1 1/4 cups firmly packed light brown sugar
- 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1 3/4 cups Pillsbury BEST® All Purpose Flour
- 1/8 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup coarsely chopped walnuts
- 30 to 40 chocolate kiss candies, unwrapped
SALTED CARAMEL CHOCOLATE CHIP COOKIES
By cecelia26_
In a large bowl, whisk together the flour, baking soda, cornstarch + salt
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/8 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, melted + slightly cooled
- 3/4 cup light brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup chocolate chips, divided
- 15 Rolo candies
- sea salt
Lighter Chicken Parmesan
By cecelia26_
Adjust an oven rack to the middle position and heat the oven to 475 degrees
- 1 1/2 cups panko (Japanese-style bread crumbs)
- 1 tablespoon olive oil
- 1 ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons garlic powder
- salt and ground black pepper
- 2 large egg whites
- 1 tablespoon water
- Vegetable cooking spray
- 3 large boneless, skinless chicken breasts sliced horizontally into 6 cutlets
- 2 cups quick tomato sauce, warmed (see below)
- 3 ounces shredded part-skim mozzarella cheese (about 3/4 cup)
- 1 tablespoon minced fresh basil
- Quick Tomato Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, pressed or finely minced
- 2 cans (15 ounces) crushed tomatoes in rich puree
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
Chocolate-Nut Caramel Tart
By cecelia26_
1. Preheat oven to 450 degrees
- 1 sheet refrigerated pie pastry
- 1 jar (13 ounces) Nutella
- 20 caramels
- 1/3 cup heavy whipping cream
- 1-3/4 cups chopped macadamia nuts, toasted
- Whipped cream, optional