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Turtle Cookie Cups

Turtle Cookie Cups

By

Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 Eggland's Best Eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups semisweet chocolate chips, divided
  • 1/2 cup chopped pecans
  • 1 cup Kraft caramel bits
  • 3 tablespoons heavy whipping cream
  • 48 pecan halves (about 3/4 cup)
4.4/5 (35 Votes)

To Die For Blueberry Muffins

To Die For Blueberry Muffins

By

Preheat oven to 400 degrees F (200 degrees C)

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 2/3 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2 T butter
  • 1/2 teaspoon ground cinnamon
4.5/5 (13 Votes)

Cheesy Pasta Bake

Cheesy Pasta Bake

By

Ann Taylor Pittman, Cooking Light MARCH 2012

  • 14 ounces uncooked ziti or mostaccioli
  • 12 ounces ground turkey breast
  • 8 ounces sweet turkey Italian sausage, casings removed
  • Cooking spray
  • 1 1/2 tablespoons olive oil
  • 2 cups chopped onion
  • 1/4 teaspoon crushed red pepper
  • 6 garlic cloves, minced
  • 1/2 cup red wine
  • 5 cups lower-sodium marinara sauce (such as McCutcheon's)
  • 1/2 cup chopped fresh basil
  • 6 ounces whole-milk mozzarella cheese, thinly sliced
  • 2 ounces grated Parmigiano-Reggiano cheese, divided (about 1/2 cup packed)
  • 2 tablespoons small basil leaves or torn basil
4.4/5 (26 Votes)

Chipotle Black Bean Dip with Corn Chips

Chipotle Black Bean Dip with Corn Chips

By

Jeanne Thiel Kelley, Cooking Light SEPTEMBER 2008

  • 6 (6-inch) corn tortillas
  • Cooking spray
  • 1/8 teaspoon salt
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 teaspoon cumin seeds
  • 1 garlic clove, minced
  • 1/4 teaspoon dried oregano
  • 1 (15-ounce) can black beans, undrained
  • 1/4 cup (about 1 ounce) shredded part-skim mozzarella cheese
  • 2 tablespoons crumbled queso fresco
  • 1/3 cup canned no-salt-added diced tomatoes, undrained
  • 1 chipotle chile, canned in adobo sauce
  • 2 tablespoons chopped fresh cilantro
4.5/5 (6 Votes)

Jennifer's Granola

Jennifer's Granola

By

Preheat the oven to 300 degrees F (150 degrees C)

  • 4 cups rolled oats
  • 1 cup wheat germ
  • 1/2 cup flax seed meal
  • 1/2 cup brown sugar
  • 1/2 cup raw sunflower seeds
  • 1/2 cup chopped pecans
  • 1/2 cup sliced almonds
  • 2 teaspoon ground cinnamon
  • 1 teaspoons salt
  • 1/3 cup canola oil
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 cup water
4.6/5 (16 Votes)

Dijon Vegetable Roast

Dijon Vegetable Roast

By

Maureen Callahan, Cooking Light MARCH 2008

  • 1 (1-ounce) slice white bread
  • 5 1/2 teaspoons olive oil, divided
  • 5 teaspoons country-style Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated lemon rind
  • 1 1/2 pounds small red potatoes, quartered
  • 1 medium onion, cut into 1/4-inch-thick wedges (about 8 ounces)
  • Cooking spray
  • 2 cups cherry tomatoes, halved
  • 12 pitted ripe olives, drained and halved (about 1/3 cup)
4.2/5 (5 Votes)

Coconut Granola

Coconut Granola

By

Preheat the oven to 350 degrees F (175 degrees C)

  • 8 cups quick-cooking oats
  • 1 cup oat bran
  • 1 cup unsweetened flaked coconut
  • 3/4 cup chopped almonds
  • 1/2 cup coconut milk
  • 1/4 cup virgin coconut oil
  • 1/4 cup vegetable oil
  • 1/2 cup barley malt syrup or maltose syrup
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries
4.6/5 (20 Votes)

Simple Scalloped Potatoes from Scratch

Simple Scalloped Potatoes from Scratch

By

Preheat oven to 350 degrees Fahrenheit

  • 2 1/2 cups whole milk
  • 4 Tablespoons cold butter, plus more to grease pan
  • 2 pounds white or yellow potatoes (about 6 medium – enough for 4 cups of sliced potatoes)
  • 1/4 cup thinly sliced onion
  • 3 tablespoons flour (unbleached all-purpose)
  • 1 teaspoon salt
  • 1/4 teaspoon cracked black pepper
4.6/5 (17 Votes)

Cumin and Chile Rice

Cumin and Chile Rice

By

Adam Hickman, Cooking Light OCTOBER 2013

  • 1 teaspoon cumin seeds
  • 1 teaspoon canola oil
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 3/4 cup uncooked long-grain white rice
  • 1 1/4 cups fat-free, lower-sodium chicken broth
4.3/5 (4 Votes)

Mustard Mashed Potatoes

Mustard Mashed Potatoes

By

Christine Burns Rudalevige, Cooking Light DECEMBER 2013

  • 1 pound chopped peeled baking potatoes
  • 1/4 cup 2% reduced-fat milk
  • 1/4 cup reduced-fat sour cream
  • 2 teaspoons country-style Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
4.5/5 (4 Votes)