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Recipes
Fried Mushrooms
By VegasBartender
At my house, we don't like those fried mushrooms that are black and slimy where the breading slides easily off
- 10 ounces fresh white mushrooms, wiped clean
- 1 cup flour
- 1/2 cup cornstarch
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup water
- 2 cups breadcrumbs (Panko if you can find them)
Chicken and Bacon Roll-Ups
By VegasBartender
Made hearty with shredded chicken, these easy sandwiches can be endlessly adapted to suit any taste
- 1/2 cup reduced-fat mayonnaise
- 1 teaspoon minced fresh tarragon
- 2 teaspoons fresh lemon juice
- 4 (2.8-ounce) whole wheat flatbreads (such as Flatout)
- 2 cups shredded romaine lettuce
- 2 cups chopped tomato (about 2 medium)
- 4 center-cut bacon slices, cooked and drained
- 2 cups shredded skinless, boneless rotisserie chicken breast
Pumpkin Cheesecake Recipe
By VegasBartender
1) Preheat oven to 350 F (175 C)
- 2 cups of fresh cooked pumpkin OR 1 can of commercial canned pumpkin (about 12 ounces).
- 3 packages (8 ounces each) of cream cheese, at room temperature (I used the fat free cream cheese and it tasted GREAT, even my junk-food junkie friends raved about it)
- 2 cup sugar (or 2/3 cup Stevia if you prefer, or 2 cups of Splenda; or a mixture)
- 1 teaspoon vanilla extract
- A graham cracker pie crust in a 10 inch diameter, 3 inch deep springform cheesecake pan or in two 9-inch deep-dish pie plates, unbaked (make your own crust, easy and much better than store bought - click here for directions!)
- dash salt
- 2 teaspoon ground cinnamon*
- 1/2 teaspoon ground ginger*
- 1/2 teaspoon ground nutmeg* (or substitute 3 teaspoons of pumpkin pie spice for these spices)
- 2 cups evaporated milk (I use fat-free)
Blueberry Ice Cream Pie
By VegasBartender
1. Preheat oven to 350 degrees F
- Almond-Brown Sugar Crust:
- 1 1/2 cups slivered almonds
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
- Blueberry Sauce:
- 3 cups blueberries, rinsed, well drained, and carefully picked over for damaged berries
- 1/3 cup granulated sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon kosher salt
- 1 teaspoon grated lemon zest
- 2 teaspoons freshly squeezed lemon juice
- A few gratings of nutmeg (about 1/8 tsp.)
- 1 tablespoon water
- 1 homemade or purchased vanilla ice cream
- 3/4 cup of the Blueberry Sauce, chilled
- 1/2 cup creme fraiche or sour cream
- 1/2 cup heavy cream
- 1 tablespoon sugar
- 2 cups fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
- Remaining Blueberry Sauce, heated
Raspberry Coulis
By VegasBartender
Coulis (koo-LEE) is a French term for a puree and sauce
- 4 1/2 cups fresh raspberries (about 1 1/2 pints)
- 2 1/2 cups water, divided
- 3/4 cup sugar
- 1/4 cup fresh lime juice (about 4 limes)
- 2 tablespoons cornstarch
Frozen Peanut Butter Pie
By VegasBartender
Lightly coat hands with cooking spray to press the slightly sticky crust into the pie plate
- 1 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets)
- 7 tablespoons sugar, divided
- 2 large egg whites, lightly beaten
- Cooking spray
- 1 1/4 cups fat-free milk
- 2/3 cup reduced-fat crunchy peanut butter
- 1/2 teaspoon vanilla
- 1/2 cup (4 ounces) fat-free cream cheese, softened
- 1 (8-ounce) container frozen fat-free whipped topping, thawed
- 3 tablespoons finely chopped salted, dry-roasted peanuts
- 1/4 cup shaved milk chocolate (about 1 ounce)
Black and White Chocolate Chip Cookies
By VegasBartender
Kahlúa makes a subtle, yet delicious appearance in this chocolate chip cookie recipe
- 2 cups cake flour (about 8 ounces)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 tablespoons butter, softened
- 3 tablespoons vegetable shortening
- 1/4 cup water
- 2 tablespoons egg substitute
- 1 1/2 tablespoons Kahlúa (coffee-flavored liqueur)
- 1 teaspoon vanilla extract
- 6 tablespoons semisweet chocolate minichips
- 1/3 cup premium white chocolate chips
- 2 1/2 tablespoons finely chopped pecans, toasted
Chocolate Peanut Butter Cake with Bittersweet Ganache
By VegasBartender
A light, sheer chocolate glaze similar to ganache provides the finishing touch on this decadent cake
- Cake:
- Cooking spray
- 1 tablespoon cake flour
- 1/2 cup unsweetened cocoa
- 1/2 cup boiling water
- 1 (1-ounce) square bittersweet chocolate
- 3/4 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1/4 cup butter, softened
- 1/2 cup egg substitute
- 2 cups cake flour (about 8 ounces)
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup fat-free buttermilk
- 1/3 cup fat-free sour cream
- 2 teaspoons vanilla extract
- Filling:
- 3/4 cup peanut butter and milk chocolate chips
- 2 cups frozen reduced-calorie whipped topping, thawed
- Ganache:
- 2/3 cup granulated sugar
- 1/3 cup evaporated fat-free milk
- 1 tablespoon butter
- 1/8 teaspoon salt
- 2 (1-ounce) squares bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
Baja Fish Tacos
By VegasBartender
Fish tacos with a Baja flair are flavorful partners to the cabbage slaw, which adds crunch and a peppery bite
- 2 tablespoons taco seasoning
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh orange juice
- 1 pound mahimahi or other firm whitefish fillets, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 cups presliced green cabbage
- 1/2 cup chopped green onions
- 1/2 cup reduced-fat sour cream
- 8 (6-inch) corn tortillas
- 8 lime wedges
Weight Watchers Parmesan Chicken Cutlets
By VegasBartender
This chicken tastes so great that it is great to have for dinner even when you're not on a diet
- 1/4 cup parmesan cheese, grated
- 2 tablespoons dried Italian seasoned breadcrumbs
- 1/8 teaspoon paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fresh ground pepper
- 4 boneless skinless chicken breasts (about 1 pound)