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Alison's Rainier Bars

Alison's Rainier Bars

By

Preheat oven to 350 degrees F (175 degrees C)

  • 3 cups rolled oats
  • 1/4 cup sunflower seeds
  • 2 tablespoons wheat germ
  • 1 tablespoon sesame seeds
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chunky peanut butter
  • 3/4 cup honey
  • 1 cup dried fruit, chopped (apricots, prunes, raisins)
  • 1/2 cup chopped walnuts
  • 1/2 cup semi-sweet chocolate chips
4.7/5 (6 Votes)

Sweet Spicy Wings

Sweet Spicy Wings

By

Preheat an outdoor grill for high heat

  • 6 pounds chicken wings, separated at joints, tips discarded
  • 1 1/2 cups Louisiana-style hot sauce
  • 3/4 cup butter
  • 1 cup honey
  • 1 pinch garlic salt
  • 1 pinch ground black pepper
  • 1 teaspoon cayenne pepper, or to taste
4.5/5 (11 Votes)

Grilled Pork with Mango and Rum Sauce

Grilled Pork with Mango and Rum Sauce

By

Laraine Perri, Cooking Light AUGUST 2013

  • 1 tablespoon Jamaican jerk seasoning (such as Spice Islands)
  • 2 tablespoons fresh lime juice, divided
  • 1 1/2 teaspoons canola oil, divided
  • 1 (1-pound) pork tenderloin, trimmed
  • 2 ripe mangoes
  • Cooking spray
  • 1/4 cup packed dark brown sugar
  • 1/4 cup golden rum (such as Bacardi)
  • 2 teaspoons unsalted butter
  • 1/4 teaspoon kosher salt
4.5/5 (10 Votes)

Chicken with Mustard-White Wine Sauce and Spring Vegetables

Chicken with Mustard-White Wine Sauce and Spring Vegetables

By

Julianna Grimes, Cooking Light MARCH 2014

  • 4 large shallots, peeled and quartered
  • 12 baby carrots, peeled
  • 1 pound small red potatoes, halved lengthwise
  • 2 1/2 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 pounds skinless, boneless chicken thighs
  • 1 cup white wine
  • 2 thyme sprigs
  • 1 rosemary sprig
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups unsalted chicken stock (such as Swanson), divided
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh thyme leaves
4.4/5 (7 Votes)

Hawaiian Breakfast Pizza

Hawaiian Breakfast Pizza

By

Place crust on an ungreased 12-in

  • 1 prebaked 12-inch thin whole wheat pizza crust
  • 6 eggs
  • 1/4 teaspoon pepper
  • 1 cup cubed fully cooked ham
  • 1 cup unsweetened pineapple tidbits, drained
  • 3/4 cup shredded cheddar cheese
  • 1 tablespoon minced fresh parsley
  • Salsa and reduced-fat sour cream, optional
4.9/5 (8 Votes)

Meatball Subs

Meatball Subs

By

Julianna Grimes, Cooking Light SEPTEMBER 2013

  • 1/3 cup panko (Japanese breadcrumbs)
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 12 ounces ground sirloin (90% lean)
  • 3 garlic cloves, minced
  • 1 large egg
  • Cooking spray
  • 2 yellow bell peppers, halved and seeded
  • 1 1/3 cups lower-sodium marinara sauce
  • 3/4 cup sliced onion
  • 4 (2-ounce) hoagie sandwich buns
  • 2 ounces fresh mozzarella cheese, thinly sliced
  • Thinly sliced basil (optional)
4.5/5 (21 Votes)

Spiced tomato soup

Spiced tomato soup

By

For soup: 1. In a medium saucepan, heat oil over medium

  • For soup:
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, smashed and peeled
  • Coarse salt and ground pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 4 cups Whole Roasted Tomatoes (recipe below)
  • 1/2 teaspoon sugar
  • 1 tablespoon unsalted butter
  • Fresh cilantro leaves, for serving
  • Red-pepper flakes, for serving
  • For whole roasted tomatoes:
  • 8 pounds plum tomatoes
  • 6 sprigs of thyme
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
4.4/5 (7 Votes)

Loaded Garden Pizz’alad

Loaded Garden Pizz’alad

By

To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about...

  • 2/3 cup lukewarm water
  • 1 teaspoon instant or RapidRise yeast
  • 1 teaspoon sugar
  • 1 1/4 cups bread flour or all-purpose flour
  • 3/4 cup whole-wheat pastry flour or all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup shredded provolone cheese
  • 2 cups chopped romaine lettuce
  • 1 small red bell pepper, diced
  • 1 avocado, diced
  • 1 cup sliced button mushrooms
  • 1 cup cherry tomatoes, halved
  • 1 clove garlic, minced
  • 1/8 teaspoon salt
  • 1/3 cup reduced-fat sour cream
  • 1/3 cup buttermilk
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • 1/2 cup alfalfa sprouts
4.5/5 (8 Votes)

Grilled Chicken and Vegetable Quesadillas

Grilled Chicken and Vegetable Quesadillas

By

Mary Drennen, Cooking Light MAY 2013

  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1 small onion, cut into 1/2-inch-thick slices
  • 1 small orange bell pepper, cut into 1/2-inch-thick wedges
  • Cooking spray
  • 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
  • 4 (6-inch) flour tortillas
  • 1/4 cup reduced-fat sour cream
4.5/5 (35 Votes)

Rum-Raisin Bundt Cake

Rum-Raisin Bundt Cake

By

Deb Wise, Cooking Light DECEMBER 2013

  • 2/3 cup golden raisins
  • 3 tablespoons dark rum (such as Myers's)
  • 12 ounces cake flour (about 3 cups)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup canola oil
  • 1 1/3 cups granulated sugar, divided
  • 1 tablespoon grated orange rind
  • 1 tablespoon grated lemon rind
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup 2% reduced-fat milk
  • Baking spray with flour
  • 3 tablespoons light-colored corn syrup
  • 2 tablespoons water
  • 1 tablespoon powdered sugar
4.5/5 (8 Votes)