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Recipes
Coconut Cream Poke Cake
By Ckelley116
Prepare and bake cake according to package directions for a 9x13 pan
- 1 18 oz box white cake mix
- Ingredients to make cake (egg whites, oil, water)
- 1 15 oz can Cream of Coconut
- 1 8 oz container Cool Whip, thawed
- 1 8 oz package sweetened flaked coconut
Hazelnut Bars
By Ckelley116
1. Preheat oven to 350 F. Line a baking sheet with parchment paper
- Brown sugar
- 1 cup hazelnuts
- 1/2 16.5 oz package refrigerated sugar cookie dough
- Chocolate hazelnut spread, for dipping
Roast Chicken with Balsamic Bell Peppers
By Ckelley116
Ivy Manning, Cooking Light NOVEMBER 2012
- 5/8 teaspoon salt, divided
- 3/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 4 (6-ounce) skinless, boneless chicken breasts
- 2 tablespoons olive oil, divided
- Cooking spray
- 2 cups thinly sliced red bell pepper
- 1 cup thinly sliced yellow bell pepper
- 1/2 cup thinly sliced shallots (about 1 large)
- 1 1/2 teaspoons chopped fresh rosemary
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon balsamic vinegar
Mini Blueberry Cheesecakes
By Ckelley116
Carla Hall, Cooking Light JANUARY 2014
- 1/2 cup slivered almonds, finely ground
- 1/2 cup graham cracker crumbs (about 3 cookie sheets)
- 1 tablespoon sugar
- Dash of salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup sugar
- 2 teaspoons cornstarch
- 2 teaspoons vanilla extract
- Dash of salt
- 14 ounces 1/3-less-fat cream cheese, softened
- 2 large eggs
- 3 tablespoons sour cream
- 48 blueberries
- 2 cups blueberries
- 2 tablespoons sugar
- 1 tablespoon grated lemon rind
- 3 tablespoons fresh lemon juice
Cider-Glazed Chicken with Browned Butter-Pecan Rice
By Ckelley116
Cooking Light OCTOBER 2010
- 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
- 2 tablespoons butter, divided
- 1 pound chicken breast cutlets (about 4 cutlets)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup refrigerated apple cider
- 1 teaspoon Dijon mustard
- 1/4 cup chopped pecans
- 2 tablespoons chopped fresh flat-leaf parsley
Gooey Philadelphia German Butter Cake (Butterkuchen)
By Ckelley116
This is great breakfast cake
- Cake:
- 1/4 cup granulated sugar
- 1/4 cup butter flavor shortening or 1/4 cup butter
- 1/4 teaspoon salt
- 1 large egg
- 1 (1/4 ounce) packet active dry yeast
- 1/2 cup warm milk (105-115 degrees F)
- 2 1/4 cups flour
- 1 tablespoon vanilla extract
- Topping:
- 1 cup unsalted butter
- 2/3 cup flour
- 2 cups superfine sugar (Must use Extra Fine!!)
- 2 extra-large eggs
- 4 -5 tablespoons milk
- 1 teaspoon clear vanilla extract (optional)
Colcannon Potatoes Recipe
By Ckelley116
In a large saucepan, bring cabbage and water to a boil
- 2 pounds cabbage, shredded
- 2 cups water
- 4 pounds potatoes, peeled and quartered
- 2 cups milk
- 1 cup chopped green onions
- Salt and coarsely ground pepper to taste
- 1/4 cup butter, melted
- Crumbled cooked bacon and minced fresh parsley
Spiced Warm Muesli with Honeyed Ricotta
By Ckelley116
Sydney Fry, MS, RD, Cooking Light JANUARY 2014
- 2/3 cup Alpen Original All Natural Muesli
- 1/2 cup 1% low-fat milk
- 1/2 cup part-skim ricotta
- 1 1/2 teaspoons honey
- 1/2 teaspoon grated lemon rind
- Fresh mint
Lobster Mac and Cheese
By Ckelley116
Preheat the oven to 375 degrees F
- Kosher salt
- Vegetable oil
- 1 pound cavatappi or elbow macaroni
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 1 1/2 pounds cooked lobster meat
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Pumpkin Vanilla Applesauce
By Ckelley116
In a medium saucepan combine apples, water, spices and vanilla
- 2 pounds Apples, cleaned, cored and cut into chunky pieces
- 1/4-1/2 Cup Pumpkin (canned or fresh is good, use 100% unsweetened pumpkin not pumpkin pie mix)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1 teaspoon Stevia Powder or your favorite Natural Sweetener
- 3/4 cup Water