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Easy Jam-Filled Cookies

Easy Jam-Filled Cookies

By

PREHEAT oven to 350ºF. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium...

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2-1/2 cups flour
  • 1/2 tsp. CALUMET Baking Powder
  • 1/3 cup PLANTERS Walnut Pieces, finely chopped
  • 3/4 cup strawberry preserves
  • 1 tsp. powdered sugar
5/5 (1 Votes)

Fettuccine with Tomato-Cream Sauce

Fettuccine with Tomato-Cream Sauce

By

Julianna Grimes, Cooking Light AUGUST 2012

  • 8 ounces uncooked fettuccine
  • 4 quarts boiling water
  • 1/2 teaspoon kosher salt, divided
  • 1 tablespoon olive oil
  • 3 tablespoons coarsely chopped garlic
  • 1 (28-ounce) can whole peeled tomatoes, drained and crushed
  • 3 ounces 1/3-less-fat cream cheese
  • 1/4 cup oil-cured olives, pitted and coarsely chopped
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup small fresh basil leaves
  • 1/2 ounce Parmigiano-Reggiano cheese, shaved
0/5 (0 Votes)

Fennel, Blood Orange, and Watercress Salad

Fennel, Blood Orange, and Watercress Salad

By

Joan Nathan, Cooking Light DECEMBER 2009

  • 3 cups thinly sliced fennel bulb (about 1 large bulb)
  • 3 cups trimmed watercress
  • 1 1/2 cups blood orange sections (about 6 oranges)
  • 3/4 cup pomegranate seeds
  • 3/4 teaspoon grated lemon rind
  • 2 1/2 tablespoons fresh lemon juice
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • 1/4 teaspoon black pepper
0/5 (0 Votes)

Chocolate-Caramel Nut Bars

Chocolate-Caramel Nut Bars

By

PREHEAT oven to 350°F. Line 15x10x1-inch baking pan with aluminum foil, with ends of foil extending over sides of...

  • 1 cup (2 sticks) butter, softened
  • 1/2 cup firmly packed brown sugar
  • 2 cups flour
  • 1/4 tsp. salt
  • 1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks
  • 1 bag (14 oz.) KRAFT Caramels (about 50)
  • 1/4 cup whipping cream
  • 1 cup chopped PLANTERS Walnut Pieces
0/5 (0 Votes)

Gina's Spicy Corn Chowder

Gina's Spicy Corn Chowder

By

In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered

  • 4 pieces thick-sliced bacon, chopped
  • 1 medium Vidalia onion, finely chopped
  • 1 medium red bell pepper, chopped
  • Salt and freshly ground black pepper
  • 1 small jalapeno, chopped seeds and ribs removed
  • 3 cloves garlic, finely chopped
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 2 large red potatoes, well scrubbed and small diced
  • 1 cup heavy cream
  • 16 ounces frozen corn
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
0/5 (0 Votes)

Summer Pea, Watermelon, and Farro Salad

Summer Pea, Watermelon, and Farro Salad

By

Adam Hickman, Cooking Light AUGUST 2011

  • 1 cup uncooked farro or wheat berries
  • 1 cup shelled green peas (about 3/4 pound unshelled)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup cubed seeded watermelon
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup (1 1/2 ounces) shaved fresh pecorino Romano cheese
0/5 (0 Votes)

Pumpkin Banana Mousse Tart

Pumpkin Banana Mousse Tart

By

Preheat the oven to 350 degrees F

  • 2 cups graham cracker crumbs (14 crackers)
  • 1/3 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 pound (1 stick) unsalted butter, melted
  • 1/2 cup half-and-half
  • 1 (15-ounce) can pumpkin puree
  • 1 cup light brown sugar, lightly packed
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 extra-large egg yolks
  • 1 package (2 teaspoons) unflavored gelatin
  • 1 ripe banana, finely mashed
  • 1 teaspoon grated orange zest
  • 1/2 cup cold heavy cream
  • 2 tablespoons sugar
  • 1 cup (1/2 pint) cold heavy cream
  • 1/4 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • Orange zest, optional
5/5 (1 Votes)

Holiday Shortbread Bites

Holiday Shortbread Bites

By

Preheat oven to 325º. In a food processor, pulse flour, sugar, salt, vanilla, and butter until combined

  • 1 1/4 c.all-purpose flour
  • 3 tbsp.powdered sugar
  • 1 /4 tsp.kosher salt
  • 1 /2tsp. vanilla extract
  • 1 /2 c.(1 stick) butter, softened
  • 1 tbsp.red and green nonpareils or sprinkles
0/5 (0 Votes)

The Ultimate Jerk Chicken

The Ultimate Jerk Chicken

By

Begin by making the jerk marinade

  • 2 teaspoons allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 onion
  • 8 cloves garlic or 1 whole head
  • 1 (1-inch) piece fresh ginger, sliced
  • 3 scallions, sliced
  • 3 limes, juiced
  • Splash low-sodium soy sauce
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 6 sprigs fresh thyme, leaves picked
  • 1 Scotch bonnet pepper, halved, plus more to taste
  • 1/4 cup packed light brown sugar
  • 1 whole free-range chicken (about 5 pounds), cut into 10 pieces
  • Limes, for garnish
  • Parsley, for garnish
  • Smoking chips, soaked in water for 15 minutes
5/5 (1 Votes)

Red Lentil-Pumpkin Soup

Red Lentil-Pumpkin Soup

By

Jackie Mills, Cooking Light NOVEMBER 2012

  • 2 teaspoons canola oil
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 3 1/2 cups organic vegetable broth, divided
  • 1 cup dried small red lentils
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1 cup water
  • 3/4 cup canned pumpkin
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons plain low-fat yogurt
  • 1/4 cup unsalted pumpkinseed kernels, toasted
  • 1/4 cup chopped fresh cilantro
0/5 (0 Votes)