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Recipes
Lemon Cream Pie
By Jackie618
Recipe from Pillsbury 360 cal/serving
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 package (8 oz) cream cheese, softened
- 1 cup milk
- 1 box (4-serving size) lemon instant pudding and pie filling mix
- 1/2 cup lemon pie filling (from 15.75-oz can)
- 1 container (8 oz) frozen (thawed) whipped topping
- Small, round multi-colored candies, if desired
Lemon Mint Granita
By Jackie618
Recipe from Smitten Kitchen
- 4 lemons
- 4 cups water
- Sugar, to taste (we used 3 tablespoons, like a tart lemonade)
- Handful of fresh mint leaves
Grilled Chicken Sausage with Pears
By Jackie618
Recipe from Martha Stewart
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse salt
- Freshly ground pepper, to taste
- 4 firm, ripe pears, cut lengthwise into 1/4-inch-thick slices
- 8 precooked chicken-and-apple sausage links, pricked with a fork
- Fresh thyme, chutney, and assorted mustards, for serving
Mini Vanilla Wafer Cookies
By Jackie618
These mini vanilla wafer cookies are crispy, have a good vanilla flavor and are ridiculously addictive
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Slow-Cooker Pear and Apple Butter
By Jackie618
1. Peel, quarter, and core pears and apples
- 2 1/2 pounds Bartlett or Anjou pears (about 5)
- 2 1/2 pounds McIntosh or Gala apples (about 5)
- 1 cup packed dark-brown sugar
- 1/2 teaspoon coarse salt
- 1 cinnamon stick
Chocolate-Raspberry Torte
By Jackie618
HEAT oven to 350°F. SPRAY 9-inch round pan with cooking spray; cover bottom with waxed paper
- 1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, divided
- 3/4 cup butter or margarine
- 1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
- 1/2 cup sugar
- 3 eggs
- 1/3 cup flour
- 1/2 cup chopped PLANTERS Pecans, toasted
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1/2 cup fresh raspberries
- 1 Tbsp. powdered sugar
Butternut Squash Mac 'n Cheeze
By Jackie618
1. Preheat oven to 425F. Line a casserole dish with tin foil
- 1 fresh butternut squash* (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin
- Extra virgin olive oil, S & P
- 1 tbsp Earth Balance (or other non-dairy butter replacer)
- 3/4 cup unsweetened & unflavoured almond milk (revised from 1 cup)
- 1 tbsp arrowroot powder (or cornstarch)
- 6 tbsp nutritional yeast, or more to taste
- 2 tsp Dijon mustard
- 1/4-3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2-1 tbsp fresh lemon juice
- 1/2-1 tsp kosher salt (to taste) & ground black pepper, to taste
- 4 servings brown rice macaroni (8oz or half a 16oz package) makes 3 1/4 cup cooked
- Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)
Carrot Cake in a Bowl
By Jackie618
calorie approx the same as banana http://chocolatecoveredkatie
- 1 banana (I used frozen)
- 1 cup milk of choice
- 1 cup flake cereal (I used spelt flakes) (You can use gluten-free)
- 1 teaspoon pure vanilla extract
- 1 large carrot, peeled
- dash salt
- optional: you can also add some coconut butter or oil
Golden Twice Baked Potatoes
By Jackie618
Cut lengthwise slice from top of each potato, scoop out potato, leaving 1/8" shell
- 4 large potatoes (baked) at 400-425 degrees for 50-60 minutes
- 1 1/2 c. shredded sharp cheddar cheese
- 1/4 c. sour cream
- 1/4 c. milk
- 1 egg (optional)
- 1/2 tsp. salt
- dash pepper
- 1/4 c. green onion slices
- 4 crisply cooked bacon slices, crumbled
Raspberry-Lime Freeze
By Jackie618
Recipe from Martha Stewart This warm-weather dessert goes from blender to table in minutes
- 2 1/2 pints raspberries (about 7 cups)
- 1 pint raspberry sorbet, softened
- 1 tablespoon finely grated lime zest, plus more for garnish
- 1/4 cup fresh lime juice (from 2 or 3 limes)
- 1 cup vanilla ice cream, softened