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Recipes
Pumpkin Biscotti
By Jackie618
Recipe from Simply Recipes, posted by Garrett McCord of Vanilla Garlic
- 2 1/2 cups of flour
- 1 cup of sugar
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- Pinch of ginger
- Pinch of cloves
- Pinch of salt
- 2 eggs
- 1/2 cup of pumpkin purée
- 1 teaspoon of vanilla extract
Limoncello Raspberry Torte
By Jackie618
Recipe from The Food Network, courtesy of Claire Robinson
- 2 cups (1 pint) raspberries, divided
- 2 tablespoons confectioners' sugar
- 2 tablespoons Limoncello (Italian lemon dessert liqueur)
- 1 brick, 8 ounces, Neufchatel cheese, at room temperature
- Shortbread cookies for serving (recommended: Walker's Shortbread Triangles)
Classic Cheeseburger
By Jackie618
Recipe from Martha Stewart
- 2 pounds ground beef, preferably chuck
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 3 ounces cheddar or Monterey Jack cheese, sliced 1/4 inch thick
- 4 hamburger buns
- 2 tomatoes (12 ounces), sliced
- 8 leaves Bibb lettuce (1 small head)
- 1 small red onion, sliced
Vanilla Cardamom Milkshake Shooters
By Jackie618
Recipe from McCormick Gourmet Collection 118 calories/serving Makes 6 servings, 1/2 cup each
- 1 pint (2 cups) vanilla ice cream
- 1 cup milk
- 1 tablespoon McCormick® Gourmet Collection Organic Vanilla Extract, Pure Madagascar or 1 tablespoon McCormick® Pure Vanilla Extract
- 1/4 teaspoon McCormick® Gourmet Collection Cardamom, Ground
Homemade French Vanilla Coffee Creamer
By Jackie618
Pour all of the ingredients into your mason jar
- 14 oz sweetened condensed milk
- 14 oz milk (whole, lowfat, or skim – doesn’t matter)
- 2 teaspoons vanilla extract OR Vanilla Coffee Syrup for a stronger flavor
- a mason jar (quart is perfect)
Chicken with Smashed Potatoes, Pot Pie Style
By Jackie618
Recipe from Good Housekeeping 460 calories/serving
- 1 1/2 pound(s) baby red potatoes, each cut in half
- 1 tablespoon(s) vegetable oil
- 4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) ground black pepper
- 1 1/2 cup(s) (about half 10-ounce bag) matchstick-thin carrots
- 1 cup(s) chicken broth
- 1/4 cup(s) heavy or whipping cream
- 1/2 teaspoon(s) dried tarragon, crumbled
- 1 cup(s) tiny frozen peas, thawed
- 1 tablespoon(s) margarine or butter
- Tarragon sprigs for garnish
- For a leaner version that cuts the fat by 6 grams, increase broth by 1/4 cup and omit cream.
Four-Cheese Stuffed Shells
By Jackie618
Recipe from Rachael Ray This tasty recipe is easy to prepare for four or forty
- * Salt
- 8 * 8 jumbo pasta shells
- 1 1/2 * 1 1/2 pounds ricotta cheese or part skim ricotta cheese
- 1 * 1 pound mozzarella, diced
- 1/2 * 1/2 cup grated Parmigiano Reggiano cheese
- 1 * 1 cup shredded Asiago cheese
- 1/4 * 1/4 cup chopped flat leaf parsley
- 2 * 2 tablespoons extra virgin olive oil (EVOO), about 2 turns of the pan
- 3 * 3 cloves garlic, chopped
- 1 * 1 small onion, finely chopped
- 1 * 1 large can crushed tomatoes (28 ounces)
- * Salt and freshly ground black pepper
- 6 * 6 or 7 leaves fresh basil, torn or shredded
Clean Eating Freedom Brownies
By Jackie618
Calories: 106 Total Fat: 7 gm Saturated Fats: 5 gm Trans Fats: 0 gm Cholesterol: 70 mg Sodium: 25 mg Carbohydrates
- 1/3 cup coconut flour
- 1/3 cup unsweetened cocoa powder
- 1/3 cup coconut oil
- 5 whole eggs
- 1/2 cup maple syrup
- 2 tsp. pure vanilla extract, no sugar added
Lemon-Ginger Apple Pie Squares
By Jackie618
240 cal/serving recipe from Pillsbury
- Crust:
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons grated lemon peel
- 2/3 cup butter
- 2/3 cup shortening
- 2 egg yolks
- 3/4 to 1 cup milk
- 1 1/2 cups corn flakes cereal, crushed to 2/3 cup
- Filling and Topping:
- 6 medium apples, peeled, thinly sliced (8 cups)
- 3/4 cup sugar
- 1/4 cup finely chopped crystallized ginger
- 2 tablespoons lemon juice
- 2 egg whites, beaten
- 3 tablespoons sugar
Garlic-Marinated Chicken Cutlets with Grilled Potatoes
By Jackie618
Recipe from Martha Stewart
- Vinaigrette:
- 3 pounds baby red new potatoes, halved or quartered if large
- 2 tablespoons olive oil, plus more for grates
- 6 garlic cloves, minced
- 1/4 cup white-wine vinegar
- 3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
- Coarse salt and ground pepper
- 3 pounds chicken cutlets (about 12)
- 1 tablespoon butter
- Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
- 2 tablespoons Vinaigrette
- 1/3 cup white-wine vinegar
- 1/4 cup Dijon mustard
- 2 teaspoons honey
- 1/2 cup olive oil
- Coarse salt and ground pepper