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Recipes
Creamy Pesto Dip
By Jackie618
An easy dip for veggies, chips, or crackers
- 1 (8oz.) container sour cream
- 1/4 c. basil pesto
- assorted vegetables/crackers
Raspberry Pastries
By Jackie618
Recipe from Martha Stewart
- 1 sheet frozen puff pastry, (8 1/2 ounces), thawed, cut into 5 equal strips
- 3 tablespoons raspberry jam
- 4 tablespoons sugar
Outrageous Chocolate Cookies
By Jackie618
Recipe from Martha Stewart Do not bake the cookies to a crisp; they are meant to be soft and chewy
- 8 ounces semisweet chocolate, roughly chopped
- 4 tablespoons unsalted butter
- 2/3 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1 teaspoon vanilla extract
- 1 package (12 ounces) semisweet chocolate chunks
Chocolate-Strawberry Truffle Pie
By Jackie618
In a bowl, cover the cashews with water and let sit at least 4 hours
- 2.5 cups strawberries, or other berries (250g) (I used frozen)
- 1/4 cup plus 2 tablespoons cocoa powder or cacao
- 1.5 cups cashews (150g)
- 1/2 tablespoon pure vanilla extract
- 1/3 cup virgin coconut oil
- 3 stevia packets (or 1/4 cup agave) (Plus extra as desired)
- 1/8 tsp salt
- pie crust- see hot chocolate crust recipe (fudge babies)
Fiber One Pie Crust
By Jackie618
Our F1 crust has evolved over the years
- 1 cup Fiber One Original bran cereal
- 2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces
- 3 tbsp. Splenda No Calorie Sweetener (granulated)
- 1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
Classic Hummus with Toasted Pine Nuts
By Jackie618
STEP 1: Toast the pine nuts (don’t skip this step, it really enhances their rich flavor)
- GARNISH:
- 15 oz. can chickpeas, drained and rinsed
- juice of one lemon
- 1 garlic clove, peeled
- 1/2 tsp salt
- 1/4 cup tahini (sesame seed paste)*
- 2 Tbsp olive oil
- 2 Tbsp water
- 1/4 cup parsley, finely minced
- 1/4 cup pine nuts
Chocolate Nutella Molten Lava Cake
By Jackie618
Recipe from Bell' Alimento
- 6 oz of bittersweet Chocolate Chips (I used Ghiardelli)
- 4 tbsp of Nutella
- 6 tbsp of Flour
- 11 tbsp of Unsalted Butter
- 3 whole eggs + 3 additional egg yolks
- 1/4 cup of sugar + 2 add. tbsp
- 1/4 cup of chopped Hazelnuts
- Strawberries
homemade pop tarts
By Jackie618
Savory Pop Tarts: Nix the sugar in the dough and halve the salt
- Pastry
- 2 cups (8 1/2 ounces) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
- 1 large egg
- 2 tablespoons (1 ounce) milk
- 1 additional large egg (to brush on pastry)
- Cinnamon Filling (enough for 9 tarts)
- 1/2 cup (3 3/4 ounces) brown sugar
- 1 to 1 1/2 teaspoons ground cinnamon, to taste
- 4 teaspoons all-purpose flour
- 1 large egg, to brush on pastry before filling
- Jam Filling
- 3/4 cup (8 ounces) jam
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- Alternate fillings: 9 tablespoons chocolate chips, 9 tablespoons Nutella or other chocolate-hazelnut paste or 9 tablespoons of a delight of your choice, such as salted caramel or a nut paste
- Whole Wheat Variation: I was itching to swap out 1/2 cup of the flour with whole wheat flour. I am sure it would make it more deliciously breakfast.
Endurance Crackers
By Jackie618
1. Preheat the oven to 325F and line a large baking sheet with parchment paper
- 1/2 cup chia seeds*
- 1/2 cup sunflower seeds
- 1/2 cup pepita seeds (or pumpkin seeds)
- 1/2 cup sesame seeds
- 1 cup water
- 1 large garlic clove, finely grated
- 1 tsp grated sweet onion
- 1/4 tsp kosher salt, or to taste
- Herbamare & kelp granules, to taste (optional)
Rocco's Fettuccine Alfredo
By Jackie618
CALORIES PER SERVING: 336 CARBS: 47 G PROTEIN: 18 G FAT: 10 G
- 8 ounces whole-wheat fettuccine
- 1 tablespoon butter
- 3 garlic cloves, minced
- 2 teaspoons cornstarch
- Pinch of ground nutmeg
- 3/4 cup low-fat, low-sodium chicken broth
- 3/4 cup grated Parmigiano-Reggiano cheese
- 3/4 cup 5 percent Greek yogurt
- Salt and freshly ground black pepper to taste