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Recipes
Upside-Down Fudge-Almond Tart
By Ckelley116
Carole Walter, Cooking Light JANUARY 2010
- Cooking spray
- 1 cup coarsely chopped almonds, toasted
- 4 ounces bittersweet chocolate, coarsely chopped
- 6 tablespoons unsalted butter
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 3 tablespoons sifted Dutch process cocoa
- 1/4 teaspoon salt
- 2 large eggs
- 6 tablespoons sugar
- 2 tablespoons golden cane syrup (such as Lyle's Golden Syrup)
- 3/4 teaspoon vanilla extract
Simple Roasted Fingerlings
By Ckelley116
Bruce Weinstein and Mark Scarbrough, Cooking Light OCTOBER 2003
- 1 tablespoon olive oil
- 1 1/2 pounds red- or yellow-fleshed fingerling potatoes
- Cooking spray
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
Curried Chicken Salad
By Ckelley116
1. Fill a pot with water and bring to a boil
- 1 lb boneless, skinless chicken breasts, trimmed of fat
- 6 tablespoons plain, nonfat Greek yogurt
- 2 tsp curry powder
- 1/4 cup chutney (Major Grey's)
- 1/4 cup whole roasted, salted cashews, chopped
- 1 small Granny Smith apple, cored and chopped
- 3/4 tsp kosher salt
- freshly ground pepper
Hershey's Perfectly Chocolate Frosting
By Ckelley116
Melt butter. Stir in cocoa
- 1/2 cup (1 stick) butter or margarine
- 2/3 cup HERSHEY'S Cocoa
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Honey Cake
By Ckelley116
Preheat oven to 350 degrees
- 2 eggs (2 tbsp ground flax seed mixed with 1/2 cup water)
- 1/4 cup agave nectar or 3/4 cup sugar (1/4 cup maple syrup)
- 1/2 cup honey or maple syrup
- 3 tbsp vegetable oil
- 2 tsp. instant coffee mixed with 1/2 cup warm water (1/2 cup coffee)
- 1/3 cup frozen orange juice concentrate (thawed)
- 1/2 tsp vanilla
- 1 3/4 cup flour
- 1 tsp baking soda
- 1/4 tsp cinnamon
Baked Chicken Breasts with Parmesan Crust
By Ckelley116
Preheat the oven to 450 degrees F
- 2 tablespoons dijon mustard
- 1/2 teaspoon thyme leaves, chopped
- Kosher salt
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breast halves (about 8 ounces each)
- 3/4 cup freshly grated parmesan cheese
- 3/4 cup panko or dried coarse baguette breadcrumbs
- Cooking spray
Crispy Pork Medallions
By Ckelley116
Vanessa Pruett, Cooking Light NOVEMBER 2011
- 2 tablespoons Dijon mustard
- 1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
- 1/2 cup panko (Japanese breadcrumbs)
- 1 tablespoon chopped fresh thyme
- 1 tablespoon minced fresh parsley
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Red Velvet Cheesecake
By Ckelley116
1. Make the crust: Preheat the oven to 350 F
- For the Crust:
- 1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
- 5 tablespoons unsalted butter, melted
- 1/3 cup sugar
- Pinch of salt
- For the Filling:
- 4 8-oz packages cream cheese, softened
- 1 1/4 cup sugar
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 4 large eggs
- 1 tbsp unsweetened cocoa powder
- 1 tsp red food coloring
Quick and Easy Pizza Dough
By Ckelley116
1. Mix 1 cup of flour with all other ingredients
- 2 cups flour
- 1 tbsp yeast
- 1/4 tsp salt
- 1 tbsp sugar
- 2/3 cup lukewarm water (plus an additional 2 tbsp)
Skinnytaste Cheesy Baked Spaghetti Squash
By Ckelley116
It can be prepared ahead, then baked just before ready to serve
- 5 1/2 cups cooked spaghetti squash (from about 2 small)
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup minced onion
- 1/4 cup flour (use 2 tbsp corn starch for gf)
- 2 cups skim milk
- 1 cup fat free chicken broth (vegetable broth for vegetarian)
- 8 oz Sargento 2% reduced fat mild cheddar
- salt and pepper, to taste
- 4 cups (about 4 oz) baby spinach
- 1/8 cup grated parmesan