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Recipes
Cranberry Mold
By JanF1201
Mix everything but cream. Fold in whipping cream
- 6 ounces cream cheese
- 1 No.1 tall can crushed pineapple, drained
- 1 No.1 tall can whole berry cranberries, get 1 extra for decoration
- 1/2 pint whipping cream, may substitute with large cool whip
Caprese Pizza
By JanF1201
1. Preheat oven to 425. For toppings, slice tomatoes into 1/4 inch slices
- Toppings:
- 3 Medium vine- ripened tomatoes
- 1 tsp salt
- 2 tbsp chopped fresh basil
- 1 tbsp Basil Oil or olive oil
- 8 oz fresh mozzarella cheese
- Coarsely ground black pepper
- Crust:
- 1 tsp plus 1 tbsp basil oil or olive oil, divided
- 1 package refrigerated pizza crust
- 1 garlic clove, pressed
- 1 oz Parmesan cheese
Milk Chocolate Espresso Truffles
By JanF1201
Stir first three ingredients in top of double boiler set over simmering water until smooth
- 1 lb milk chocolate, finely chopped
- 1/2 cup whipping cream
- 2 teaspoons instant espresso powder, or instant coffee powder
- 2 tablespoons Kahlua
- 1 cup unsweetened cocoa powder
Cauliflower and Zucchini Salad
By JanF1201
Combine first 8 ingredients
- 1 head cauliflower, cut into Florette
- 1 onion, cut into thinly sliced rings, then cut in half
- 6 zucchini, sliced 1/8 inch thick
- 1 green pepper, diced
- 1/2 cup celery, diced
- 1 6 oz. can pitted black olives
- 1 teaspoon parsley flakes
- 3/4 cup sugar, a little at a time and stir
- 3/4 cup oil
- 1/2 cup wine vinegar
- 1/2 cup cider vinegar
- 2 teaspoons sugar
- 1 tablespoon salt
- 1 teaspoon celery seed
- 1 teaspoon dry mustard
Mini Meringue Pie
By JanF1201
1. Preheat oven to 350 2. Coat a 24 well mini muffin tin generously with cooking spray and place 2 tsp cookie dough...
- Cooking Spray
- 12 oz refrigerated sugar cookie dough, chilled
- 3 egg whites at room temperature
- 1/4 tsp cream of tartar
- pinch of salt
- 3/4 sugar
- 1/2 cup lemon curd (or lemon pudding) chilled
Apricot Bars
By JanF1201
Sift flour, baking powder and salt
- 1 1/2 cups flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups quick cooking oats
- 1 cup brown sugar
- 3/4 cup margarine
- 3/4 cup apricot preserves or jam
Vegetable Frittata With Roasted Tomato Salsa
By JanF1201
Preheat oven to 350 degrees
- ROASTED TOMATO SALSA:
- 1 tablespoon vegetable oil
- 1 large onion halved, and sliced thin - (2 cups)
- 1 1/2 cups diced red pepper - (1 large)
- 1 pound cremini mushrooms trimmed, sliced
- 2 pounds firm tofu drained
- 1 cup egg whites - (abt 10 to 12 large) (or nonfat egg substitute)
- 1/2 teaspoon salt (or 1/4 cup umeboshi plum vinegar)
- 3 tablespoons chopped fresh basil (or 1 tbspn dried basil)
- 4 medium zucchini shredded - (4 cups)
- 12 ounces soy cheese or cheddar grated
- 4 ripe large tomatoes cored
- 1 large onion peeled
- 2 shallots peeled
- 1/4 cup chopped fresh chives
Champagne Punch
By JanF1201
Add together
- 2 frozen lemonade, cans
- 2 frozen pineapple juice, cans
- 4 water, cans
- 1 quart ginger ale
- 1/2 quart club soda
- 1 quart Champagne
Cheesy Quinoa Mac & Cheese
By JanF1201
Lightly sauté any veggies you would like in this dish cook quinoa to packaged instructions until fully cooked (Abo...
- 1 1/2 cups quinoa, rinsed and drained
- Veggies of your choice (optional)
- Good pinch of salt
- A few grinds of seasoning salt
- 2 cloves garlic, minced
- 1 large eggs
- 1 cup milk (per erica, add plain greek yogurt and melted butter to milk mixture)
- 1 1/2 cups grated cheddar cheese, more for sprinkling
Apricot Chicken
By JanF1201
Mix ingredients together. Pour over chicken in baking dish
- 1 12 oz. package apricot preserves
- 1 envelope Lipton Onion Soup mix
- 1 16 oz. jar Russian Dressing