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Recipes
Cranberry Pumpkin Seed Granola
By Jackie618
Preheat the oven to 250°F
- Dry:
- 6 cups rolled oats (not quick or instant)
- 1 cup raw sunflower seeds
- 1 cup raw pumpkin seeds
- 1 cup wheat bran
- 1 cup wheat germ
- 1 cup oat bran
- 1 cup unsweetened shredded coconut
- 1 cup raw nuts (I prefer pecans and almonds) *I doubled the nuts
- 1 ⁄3 cup raw sesame seeds
- 1 Tbsp cinnamon
- Wet:
- 1/2 cup local honey (warmed for easier pouring)
- 1 ⁄3 pure maple syrup
- 1 cup sunflower oil or other cold-pressed oil
- 2 tsp pure vanilla extract
- 1 cup dried cranberries, to be added later
Jelly Roll
By Jackie618
Recipe from Martha Stewart
- Vegetable oil cooking spray
- 1/2 cup plus 2 tablespoons sifted cake flour (not self-rising) plus more for sheet
- 3 tablespoons finely ground toasted blanched almonds
- 1/8 teaspoon salt
- 3 large eggs plus 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter melted
- Confectioners' sugar for dusting
- 1 cup heavy cream
Cucumber Salad
By Jackie618
Recipe from Elise of Simply Recipes food blog
- 1-2 large cucumbers (or 4-5 lemon cucumbers), peeled, quartered lengthwise, then sliced crosswise
- 1-2 Tbsp chopped fresh dill, basil, or Thai basil*
- 2-3 Tbsp seasoned rice vinegar
- Salt and pepper to taste
- *To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.
Cinnamon Apple Cranberry Crunch
By Jackie618
Recipe from Whole Living This dish goes great with a dollop of yogurt or ice cream
- 1 1/2 cups cranberries (fresh or partially defrosted frozen)
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- Coarse salt
- 1/2 cup honey
- 3 small or 2 large McIntosh apples (about 1 pound), peeled if desired, cored and cut into 1 1/2 inch wedges
- 2 tablespoons unsalted butter
- 6 sheets phyllo dough
Chunky Gingered Applesauce
By Jackie618
Recipe from Eat Better America 60 calories/serving
- 1/2 cup per serving
- 4 medium unpeeled cooking apples, coarsely chopped (4 cups)
- 1/2 cup water
- 2 tablespoons finely chopped crystallized ginger
- 1 tablespoon packed brown sugar
- 1/4 teaspoon ground cinnamon, if desired
Apple-Cardamom Cakes with Apple Cider Icing
By Jackie618
Recipe from Country Living 178 calories/serving
- 2 1/4 cup(s) flour
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1 teaspoon(s) ground cardamom
- 2 eggs
- 1 1/2 cup(s) sugar
- 1 1/2 teaspoon(s) vanilla extract
- 1 cup(s) applesauce
- 1/2 cup(s) butter, melted
- 2 tablespoon(s) butter, melted
- 1/2 cup(s) sour cream
- 1 1/2 teaspoon(s) lemon zest
- 1 1/2 cup(s) peeled and chopped Granny Smith apple
- 1 1/4 cup(s) confectioners' sugar
- 3 tablespoon(s) apple cider
- Tip: Cardamom is a fragrant spice that pairs well with apples, but this cake batter will also work well with cinnamon, nutmeg, ginger, or a combination of all four spices. Experiment and customize thi
Chicken Fettuccine with Pesto Cream Sauce
By Jackie618
Recipe from Martha Stewart
- Prep: 30 minutes
- Total: 30 minutes
- 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1/2 pound fettuccine
- 4 cubes (1/2 cup) frozen Basil Pesto
- 1/4 cup heavy cream
You Won't Be Single For Long Vodka Cream Pasta
By Jackie618
Recipe from Rachael Ray
- 1 tablespoon extra virgin olive oil (EVOO), once around the pan in a slow stream
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 can crushed tomatoes (32 ounces)
- Coarse salt and pepper
- 16 ounces pasta, such as penne rigate
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Crusty bread, for passing
Nutella Yogurt Fruit Dip
By Jackie618
Mix the yogurt and Nutella together in a small bowl until completely combined
- 1 cup plain, nonfat Greek yogurt
- 1/2 cup Nutella
Pollo alla Valdostana
By Jackie618
Recipe from CHOW This dish hails from the Val d’Aosta region of northern Italy and combines three local ingred...
- 4 (6- to 8-ounce) boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter (1/2 stick)
- 1/4 cup dry white wine
- 4 thin slices prosciutto (about 2 ounces total)
- 4 thin slices fontina cheese (2 to 3 ounces total)