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Recipes
Carrot Cake
By tlfrench_52
PREPARE BATTER 1. Preheat oven to 350 degrees
- CAKE
- 2 cups all-purpose flour
- 3/4 cups granulated sugar
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 1 (8 oz.) can crushed pineapple in juice, drained
- 1/4 cup vegetable oil
- 2 large eggs
- 2 egg whites
- 1 Tbsp. vanilla extraxt
- 3 cups grated carrots
- Vegetable cooking spray
- FROSTING
- 1/2 (8 oz.) package 1/3 less-fat cream cheese
- 2 Tbsp. butter, softened
- 1 tsp. vanilla extract
- 3 cups powdered sugar
- 1 to 2 tsp. fat-free milk
Spinach-Artichoke Dip Potato Salad
By tlfrench_52
1. Cook potatoes in boiling water 20-25 min
- 3 # small red potatoes
- 1 - 9 oz. pkg. frozen chopped spinach
- 1 - 8 oz. cream cheese, softened
- 3/4 cup mayo
- 1/2 cup buttermilk
- 1/4 cup chopped flat leaf parsley
- 2 Tbsp. white wine vinegar
- 2 garlic cloves, minced
- 2 tsp. dried Italian seasoning
- 1 tsp. salt
- 1.2 tsp. freshly ground pepper
- 2 - 6 oz. jars marinated artichoke hearts, drained & chopped
- 3/4 cup freshly grated Parmesan Cheese
- 3/4 cup chopped red onion
- 1-1/2 cup coarsely crushed kettle-cooked potato chips
Waffle Cookies
By tlfrench_52
1. Heat waffle iron. In a large bowl, whisk the butter and sugars until smooth
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 cup plus 2 Tbsp. unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. instant espresso powder
- 1 cup bittersweet chocolate chips or chunks
Grilled Buttermilk Chicken
By tlfrench_52
1. Combine buttermilk, garlic, herbs, 2 Tbsp
- 4 cups buttermilk
- 15 garlic cloves
- 1 cup fresh rosemary or thyme
- Coarse salt and freshly ground pepper
- 3 whole chickens (about 3 pounds each), cut into 8 pieces each (then halve breats on the diagonal)
- Safflower oil for brushing
Simply Deviled Eggs
By tlfrench_52
1. Place eggs in a single layer in a stainless steel saucepan
- 12 large eggs
- 1/3 cup fat-free Greek yogurt
- 2 oz. 1/3-less-fat cream cheese
- 1 tsp. Dijon mustard
- 1 Tbsp. chopped fresh parsley
- 1/8 tsp. salt
Almost-Famous Broccoli-Cheddar Soup
By tlfrench_52
Melt the butter in a large Dutch oven or pot over medium heat
- 6 Tbsp. unsalted butter
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 2 cups half and half
- 3 cups low-sodium chicken broth
- 2 bay leaves
- 1/4 tsp. freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 4 7-inch sourdough bread round loaves
- 4 cups broccoli florets (about 1 head)
- 1 large carrot, diced
- 2-1/2 cups (about 8 oz.) grated sharp white and yellow cheddar cheese, plus more for garnish
Greek Chicken Pasta
By tlfrench_52
Cook pasta according to package directions
- 2 cups uncooked penne pasta
- 1/4 cup butter, cubed
- 1 large onion, chopped
- 1/4 cup all-purpose flour
- 1 can (14-1/2 oz.) reduced-sodium chicken broth
- 3 cups cubed rotisserie chicken
- 1 jar (7-1/2 oz.) marinated quartered artichoke hearts, drained
- 1 cup (4 oz.) crumbled feta cheese
- 1/2 cup chopped oil-packed sun dried tomatoes
- 1/3 cup sliced pitted Greek olives
- 2 Tbsp. minced fresh parsley
Sausage and Herb Stuffing
By tlfrench_52
Preheat oven to 300 degrees
- 16 cups 1-inch bread cubes, white or sourdough (1.5#)
- 8 Tbsp. (1 stick) unsalted butter
- 2 cups medium-diced yellow onion (2 onions)
- 1 cup medium-diced celery (2 stalks)
- 2 Granny Smith apples, unpeeled, cored and large diced
- 2 Tbsp. chopped flat-leaf parsley
- 1 Tbsp. kosher salt
- 1 tsp. freshly ground black pepper
- 3/4 # sweet or spicy Italian sausage, casings removed
- 1 cup chicken stock
- 1 cup dried cranberries
Creamy Mediterranean Spread
By tlfrench_52
Spread cream cheese onto bottom of shallow dish
- 8 oz. cream cheese, softened
- 7 oz. jar roasted red peppers, drained, chopped
- 4 oz. Athenos Crumbled Feta cheese with basil & tomato
- 1/2 cup chopped kalamata olives
- 1/4 cup Kraft Balsamic Vinaigrette Dressing or Greek Vinaigrette Dressing
- 2 Tbsp. chopped fresh parsley
- Crackers
Light Sour Cream Coffee Cake
By tlfrench_52
In a large bowl, combine the first five ingredients
- Streusel:
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 2 eggs, beaten
- 1 cup (8 oz.) reduced-fat sour cream
- 1/2 cup vanilla yogurt
- 1/2 cup butter, melted
- 1 tsp. vanilla extract
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 2 Tbsp. butter, melted
- 1 tsp. ground cinnamon