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Recipes

Frozen Pineapple Upside-Down Cake

Frozen Pineapple Upside-Down Cake

By

211 cal/serving

  • 1 20oz can pineapple rings in juice, drained, juice reserved
  • 5 fresh cherries, pitted or raspberries
  • 3 large egg yolks, at room temp
  • 6 T packed light brown sugar
  • 2 large egg whites, at room temp
  • 1/2 C sugar
  • 1/2 t cream of tartar
  • 1/2 C heavy cream
  • 7 ounces angel food cake
  • To make it easier to thinly slice the angel food cake, place it in the freezer while preparing the filling
4.5/5 (27 Votes)

Cream Cheese Lemon Bows

Cream Cheese Lemon Bows

By

Recipe from Martha Stewart

  • 1 cup unsalted butter, (2 sticks) softened
  • 3 ounces cream cheese , room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons lemon zest, finely chopped
  • 2 tablespoons fresh lemon juice
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • Confectioners' sugar , for sprinkling
0/5 (0 Votes)

Moist Pumpkin Protein Muffins

Moist Pumpkin Protein Muffins

By

1. Preheat oven to 350 degrees

  • 1 cup Canned pumpkin
  • 1/2 cup Applesauce
  • 1/2 cup Plain lowfat Greek yogurt (I like Chobani)
  • 3 Egg whites
  • 1 3/4 cup Old Fashioned Oats
  • 1/4 cup Protein powder
  • 1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar *
  • 1 tsp Baking soda
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Pumpkin pie OR Apple pie spice
  • Optional add-Ins: 1/4 cup of chopped walnuts, pecans, or almonds, mini chocolate chips, raisins or dried cranberries!
  • I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 8-12, or adjust according to taste.
4.6/5 (37 Votes)

Sausage and Cheese Breakfast Casserole

Sausage and Cheese Breakfast Casserole

By

Recipe from Cooking Light 184 cal/serving (approx 1 cup)

  • 12 ounces turkey breakfast sausage
  • 2 cups 1% low-fat milk
  • 2 cups egg substitute
  • 1 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 3 large eggs
  • 16 (1-ounce) slices white bread
  • 1 cup (4 ounces) finely shredded reduced-fat extra sharp cheddar cheese
  • 1/4 teaspoon paprika
0/5 (0 Votes)

Emily's Pumpkin Spice Latte

Emily's Pumpkin Spice Latte

By

In a medium saucepan, over medium-low heat, combine the pumpkin puree and milk

  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 cup milk (I use soymilk)
  • 2 cups freshly brewed coffee
  • 1/4 cup pumpkin puree
  • **if you don’t have pumpkin puree… try pumpkin pie spice**
0/5 (0 Votes)

Garlic-and-Oil Sauce

Garlic-and-Oil Sauce

By

Recipe from Rachael Ray

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon finely chopped garlic
  • 3/4 teaspoon salt
  • 1 pound cooked pasta
0/5 (0 Votes)

Apple Pie Dessert Pizza

Apple Pie Dessert Pizza

By

Preheat oven to 350 degrees

  • Glaze Ingredients:
  • 1 pre-made, pre-cooked pizza crust (I used Mama Mary's Thin & Crispy Crust)
  • 1 (21 ounce) can apple pie filling
  • 1/2 cup old fashioned oatmeal
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup butter, softened to room temperature
  • 1 tablespoon ground cinnamon
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
0/5 (0 Votes)

Chocolate Shakeology Pudding

Chocolate Shakeology Pudding

By

Calories: 88 Fat: 2g Saturated Fat: 0g Cholesterol: 6mg Sodium: 134g Carbohydrate: 7g Fiber: 2g Sugar Total: 3g Pro

  • 2 envelopes unflavored gelatin (7g each)
  • 3/4 cup boiling water
  • 2 cups vanilla almond milk, unsweetened
  • 1 1/2 scoops Chocolate Shakeology
4.5/5 (10 Votes)

Raspberry, Nectarine, and Mango Crumble

Raspberry, Nectarine, and Mango Crumble

By

Recipe from Martha Stewart

  • 1 cup plus 1 1/2 tablespoons all-purpose flour
  • 1/2 cup dark-brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup rolled oats
  • 10 tablespoons cold unsalted butter, cut into small pieces
  • 4 nectarines (about 1 3/4 pounds)
  • 2 ripe mangoes, (about 1 1/2 pounds)
  • 1 pint raspberries
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh lime juice
  • 2 pints vanilla ice cream
0/5 (0 Votes)

Smarter Fettucine Alfredo

Smarter Fettucine Alfredo

By

Recipe from Kraft 290 cal/serving

  • 1/2 1/2 1/2 lb. fettuccine, uncooked
  • 1-1/4 1-1/4 1-1/4 cups fat-free reduced-sodium chicken broth
  • 4 4 4 tsp. flour
  • 1/3 1/3 1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
  • 3 3 3 Tbsp. KRAFT Grated Parmesan Cheese, divided
  • 1/4 1/4 1/4 tsp. ground nutmeg
  • 1/8 1/8 1/8 tsp. pepper
  • 2 2 2 Tbsp. chopped fresh parsley
  • Substitute
  • Prepare using whole wheat fettuccine.
  • Flavor Boost
  • 1/8 lovers can add 1/8 tsp. garlic powder.
  • Makeover - How We Did It
5/5 (1 Votes)