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Recipes
Pixley on a stick
By cindymoo
1. Preheat oven to 375 degrees F (190 degrees C)
- 1 pound sliced bacon
- 5 pounds boneless skinless chicken
- breast halves, cut into 2-inch chunks
- 60 wooden toothpicks
- 1 cup white sugar
- 1 (1 ounce) envelope ranch dressing
Chicken Parmesan with Linguine
By cindymoo
1. Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray
- 1/2 cup Fiber One® original bran cereal
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon garlic salt
- 1 egg white
- 2 teaspoons fat-free milk
- 1 lb boneless skinless chicken breasts, cut into 1-inch-thick strips
- 1 tablespoon canola or olive oil
- 6 oz uncooked whole grain or regular linguine
- 2 cups Muir Glen® organic garden vegetable pasta sauce
- Chopped fresh parsley, if desired
- 1 . Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (o
- 2 . In shallow bowl, mix cereal, cheese, Italian seasoning and garlic salt. In another shallow bowl, mix egg white and milk until blended. Dip chicken pieces in egg white mixture, then coat well with c
- 3 . Bake 15 to 20 minutes or until crisp and chicken is no longer pink in center.
- 4 . Meanwhile, cook linguine as directed on package; drain. In 2-quart saucepan, heat pasta sauce over medium heat until hot.
- 5 . Place drained linguine on serving platter; top with pasta sauce and chicken. Sprinkle with parsley.
Overnight Cinnamon-Pecan Coffee Cake
By cindymoo
1. Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sour cream
- 3/4 cup firmly packed brown sugar
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
Luscious But Low-Fat Cheesecake
By cindymoo
Time: 2 1/2 hours, plus at least 4 hours to chill
- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 2 cups plus 2 tbsp. sugar, divided
- 1 container (32 oz.) low-fat cottage cheese
- 2 packages (8 oz. each) neufch�l cheese
- 1/4 cup flour
- 1 teaspoon vanilla extract
- 1 teaspoon finely shredded lemon zest
- 1/4 teaspoon salt
- 3 large eggs
- 3 large egg whites
- 1 cup low-fat (1%) Greek yogurt
Mrs. Milman's Chocolate Frosting
By cindymoo
One of our all-time favorites, this recipe for Mrs
- 24 ounces Nestle semisweet chocolate morsels
- 4 cups whipping cream
- 1 teaspoon light corn syrup
Blackened Chicken Recipe #
By cindymoo
Preheat oven to 350�F (175�C)
- 1/2 �teaspoon paprika
- 1/8 �teaspoon salt
- 1/4 �teaspoon cayenne pepper
- 1/4 �teaspoon ground cumin
- 1/4 �teaspoon dried thyme
- 1/8 �teaspoon white pepper
- 1/8 �teaspoon onion powder
- 2 boneless skinless chicken breast halves
- 1 �tablespoon vegetable oil
Garlicky Baked Butternut Squash
By cindymoo
DIRECTIONS: 1. In a large bowl, combine the parsley, oil, garlic, salt and pepper
- 2 tablespoons minced fresh parsley
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 1/2 pounds butternut squash, peeled and
- cut into 1-inch cubes
- 1/3 cup grated Parmesan cheese
VIDALIA ONION DIP
By cindymoo
Combine ingredients, put in a casserole dish and bake at 350 degrees for 45 minutes
- 2 c. Vidalia onions, chopped
- 2 c. shredded Swiss cheese
- 1 3/4 c. mayonnaise
Hash Brown Quiche
By cindymoo
Recipes courtesy Paula Deen, 2007
- 3 cups, shredded frozen hash browns, thawed and drained
- 4 tablespoons (1/2 stick) butter, melted
- 3 large eggs, beaten
- 1 cup half-and-half
- 3/4 cup diced cooked ham
- 1/2 cup diced green onions
- 1 cup shredded Cheddar
- Salt and freshly ground black pepper
Carrot-Cake Mini Cupcakes
By cindymoo
These irresistible carrot-cake mini cupcakes are simple to make and are sure to please everyone's sweet tooth
- 1 cup sugar
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 teaspoon pure vanilla extract
- 1/4 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups grated carrots
- 1/2 cup raisins
- Maple Cream Cheese Frosting