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Recipes
Coconut-Bourbon Sweet Potatoes
By Jac_M
In a large bowl, combine the first nine ingredients; add molasses and cardamom if desired
- TOPPING:
- 8 cups mashed sweet potatoes
- 3/4 cup half-and-half cream
- 1/2 cup packed brown sugar
- 1/2 cup bourbon
- 2 eggs
- 1/4 cup honey
- 3 teaspoons vanilla extract
- 1-1/4 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon molasses, optional
- 1/2 teaspoon ground cardamom, optional
- 1 cup flaked coconut
- 3/4 cup golden raisins
- 1-1/2 cups miniature marshmallows
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/3 cup butter, melted
- 1 cup chopped pecans
All-American Bacon Cheeseburgers
By Jac_M
In a large bowl, combine the first seven ingredients
- 2 tablespoons finely chopped onion
- 2 tablespoons ketchup
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon steak sauce
- 1/4 teaspoon cider vinegar
- 1 pound ground beefXKick-up the flavor With Johnsonville Italian Sausage.Featured Sponsor
- 4 slices sharp cheddar cheese
- 4 hamburger buns, split and toasted
- 8 cooked bacon strips
- Optional toppings: lettuce leaves and tomato, onion and pickle slices
Chicago Deep-Dish Pizza
By Jac_M
Cooking Light OCTOBER 2009
- 2 teaspoons sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 cup warm water (100° to 110°)
- 1 tablespoon extra-virgin olive oil
- 12.38 ounces all-purpose flour (about 2 3/4 cups), divided
- 1/4 cup yellow cornmeal
- 1/2 teaspoon salt
- Cooking spray
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 2 precooked mild Italian chicken sausages (about 6 ounces), casings removed, chopped
- 1 (28-ounce) can whole tomatoes, drained
- 1 1/2 teaspoons chopped fresh oregano
- 1 1/2 teaspoons chopped fresh basil
- 2 cups thinly sliced mushrooms (about 6 ounces)
- 3/4 cup chopped green bell pepper
- 3/4 cup chopped red bell pepper
Pineapple and Orange Salad with Toasted Coconut
By Jac_M
David Bonom, Cooking Light DECEMBER 2012
- 2 cups orange sections (about 4 oranges)
- 1/2 cup pomegranate arils
- 4 sliced peeled kiwifruit
- 1 (4-pound) pineapple, peeled and cut into 1-inch cubes
- 1 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh orange juice
- 1/8 teaspoon ground red pepper
- 1/2 cup flaked sweetened coconut, toasted and divided
Chicken Breast with Pancetta Cream and Peas
By Jac_M
Julianna Grimes, Cooking Light MARCH 2014
- 1 tablespoon olive oil
- 4 garlic cloves, thinly sliced
- 1 1/2 ounces pancetta, chopped
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup unsalted chicken stock (such as Swanson)
- 2 tablespoons mascarpone cheese
- 2 tablespoons water
- 2 teaspoons all-purpose flour
- 1 cup frozen green peas, thawed
Broccoli & Cheese Potato Soup
By Jac_M
In a large saucepan, combine the first seven ingredients; bring to a boil
- 3 cups cubed peeled potatoes
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cups reduced-sodium chicken broth
- 1-3/4 cups water
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 3 cups frozen broccoli florets
- 3 tablespoons all-purpose flour
- 1/3 cup fat-free milk
- 1/2 cup shredded reduced-fat sharp cheddar cheese
- Minced fresh parsley
Tangy Italian Beef Sandwiches
By Jac_M
Deb Wise, Cooking Light DECEMBER 2013
- 3 banana peppers
- Cooking spray
- 1/2 cup white vinegar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 1/2 teaspoons crushed red pepper
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 7 bottled pepperoncini peppers, chopped
- 2 1/4 pounds chuck roast, trimmed and halved
- 8 (1 1/2-ounce) sandwich rolls, toasted
Jalapeno Popper Chicken Chili
By Jac_M
Instructions In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sa
- 3 tbsp extra virgin olive oil
- 1 small onion, diced
- 5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)
- 3 cloves garlic, minced
- salt and fresh ground black pepper
- 4 boneless chicken breasts, cut into bite-sized pieces
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- pinch of crushed red pepper
- 1 (10 oz) can diced tomatoes with green chiles (Rotel)
- 1 + 1/2 cups chicken broth
- 1 (14 oz) can cannelloni or navy beans, drained
- 1 (14 oz) can corn, drained
- 8 ounces cream cheese
- 1 pound bacon, cooked crispy and crumbled, divided
- cheddar cheese
Breakfast Sausage Patties
By Jac_M
In a large bowl, combine buttermilk and seasonings
- 3/4 cup buttermilk
- 2-1/4 teaspoons kosher salt
- 1-1/2 teaspoons rubbed sage
- 1-1/2 teaspoons brown sugar
- 1-1/2 teaspoons pepper
- 3/4 teaspoon dried marjoram
- 3/4 teaspoon dried savory
- 3/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 2-1/2 pounds ground turkey
Cornbread Crusted Chicken with Bacon Jalapeno Popper Sauce
By Jac_M
Instructions In a skillet, fry bacon until crisp, drain on paper towels, and chop the bacon Set that skillet asid
- 4 boneless, skinless chicken breast halves
- vegetable oil
- 1 egg, beaten
- 1 cup cornmeal
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/2 tsp salt
- 3 pieces bacon chopped
- 3 jalapenos, seeded and chopped
- salt and pepper to taste
- 2 cloves garlic, minced
- 2 cups chicken broth
- 8 oz light cream cheese, softened
- 3/4 cup shredded cheddar cheese