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Recipes
Warm Fudge-Filled Cheesecake
By nurseliz
Preparation Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well
- 1/2 cup butter or margarine, softened
- 1/3 cup sugar
- 1 cup all-purpose flour
- 1 tablespoon vanilla, divided
- 2/3 cup chopped pistachios
- 4 (8-ounce) packages cream cheese, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1 (12-ounce) package semisweet chocolate mini-morsels
- Sweetened whipped cream (optional)
- Garnish: chocolate shavings
Caramel Cashew Clusters
By nurseliz
Line baking sheets with waxed paper and butter the paper; set aside
- 2 pounds milk chocolate candy coating, coarsely chopped, divided
- 1 cup salted cashew halves
- 28 caramels
- 2 tablespoons heavy whipping cream
Olive Garden Garden Fresh Salad Recipe:
By nurseliz
Place bag of salad in bowl
- Olive Garden Salad Dressing:
- 1/2 C. Mayonnaise
- 1/3 C. White Vinegar
- 1 tsp. Vegetable Oil
- 2 Tbsp. Corn Syrup
- 2 Tbsp. Parmesan Cheese
- 2 Tbsp. Romano Cheese
- 1/4 tsp. Garlic Salt - or one clove garlic minced
- 1/2 tsp. Italian Seasoning
- 1/2 tsp. Parsley Flakes
- 1 Tbsp. Lemon Juice
- Blend all ingredients together and chill until ready to use. The dressing will be a white color, but will taste very similar to Olive Garden's House Dressing.
- Olive Garden Salad Mix:
- 1 bag American Blend Dole Salad
- 4-5 slices Red Onion
- 4-6 Black Olives
- 2-4 Banana Peppers
- 1/2 C. Croutons
- 1 small Tomato Quartered
- Freshly grated Parmesan Cheese
Baked Blueberry & Peach Oatmeal
By nurseliz
comfort food diet weight watchers point 7
- Ingredients
- 3 cups old-fashioned oats
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 egg whites
- 1 egg
- 1-1/4 cups fat-free milk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 can (15 ounces) sliced peaches in juice, drained and chopped
- 1 cup fresh or frozen blueberries
- 1/3 cup chopped walnuts
- Additional fat-free milk, optional
Tuscan Chicken for Two
By nurseliz
comfort food diet weight watchers points 5
- Ingredients
- 2 boneless skinless chicken breast halves (5 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove, sliced
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon dried thyme
- 1 tablespoon olive oil
Pepperoni & Mozzarella Pull Apart
By nurseliz
1. Preheat oven to 375 degrees F 2
- 1/3 cup favorite flavored dipping oil
- 2 teaspoons garlic powder
- 2 (16 ounce) pkgs pre-made pizza dough or homemade pizza dough
- 1 (7 oz) pkg sliced pepperoni
- 1 (8 oz) pkg shredded mozzarella cheese
Stuffed Hot Sausage Meatball Subs
By nurseliz
Directions: Preheat the oven to 425°
- Ingredients
- 2 pounds bulk Italian hot sausage
- 1/2 pound smoked mozzarella cheese, cut into 12 cubes
- 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- One 28-ounce can Italian crushed tomatoes
- 1/4 cup oil-cured sun-dried tomatoes, chopped
- 1/4 cup pitted kalamata olives, chopped
- Salt and pepper
- Four 7- to 8-inch-long crusty sub rolls
- 1/3 cup basil leaves (a generous handful), torn or shredded
- Freshly grated pecorino-romano cheese, for topping
Creamy Chicken and Rigatoni
By nurseliz
1. Heat oil in Dutch oven over medium-high heat
- 1 tablespoon olive or vegetable oil
- 1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
- 2 cloves garlic, finely chopped
- 2 teaspoons dried basil leaves
- 2 teaspoons dried oregano leaves
- 2 cans (14 1/2 ounces each) Muir Glen® organic diced tomatoes, well drained
- 2 cups whipping (heavy) cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon ground red pepper (cayenne)
- 2 1/2 cups rigatoni pasta (8 ounces)
- 1 package (16 ounces) frozen broccoli, red pepper, onions and mushrooms, thawed and well drained
- Shredded Parmesan cheese, if desired
Turkey Breast
By nurseliz
Guy Fieri---foolproof
- For Brine:
- Ingredients
- 1 * 1 (14 to 16-pound) fresh turkey
- * Brine, recipe follows
- 1 * 1 tablespoon dry rubbed sage
- 1/2 * 1/2 teaspoon granulated garlic
- 1/2 * 1/2 teaspoon granulated onion
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon pepper
- 1 * 1 teaspoon oregano
- 1 * 1 teaspoon thyme
- 1 * 1 lemon, zested
- 1 * 1 tablespoon canola oil
- 6 * 6 quarts water
- 8 * 8 cups ice cubes
- 1 * 1 cup kosher salt
- 1/3 * 1/3 cup brown sugar
- 1/2 * 1/2 cup molasses
- 7 * 7 fresh sage leaves
- 1 * 1 tablespoons black peppercorns
Chicken and Mushroom Casserole with Homemade Pastry Top
By nurseliz
Rachael Ray
- For the pastry:
- 1 1/2 cups flour, plus some for rolling out the dough
- Fine sea salt
- 1 1/2 teaspoons ground sage (about a 1/3 palmful)
- 3 tablespoons butter, cut into small pieces
- 1/2-2/3 cup whole milk or half-and-half
- For the filling:
- 2 bone–in, skin-on chicken breasts (about 2 1/2 pounds)
- 2 carrots, peeled and coarsely chopped
- 2 ribs celery, coarsely chopped
- 1 onion, quartered
- 1 large fresh bay leaf
- 1 herb bundle of parsley and thyme
- Salt
- 1 tablespoon extra virgin olive oil (EVOO)
- 3 tablespoons butter
- 1 pound button mushrooms, quartered
- 2 large shallots, finely chopped
- 1/3 pound green beans, trimmed and cut into 1-inch pieces on the bias
- 2 rounded tablespoons flour
- 1/2 cup dry white wine
- 1/4 cup half-and-half or heavy cream
- 2 tablespoons Dijon mustard
- 3 tablespoons fresh tarragon, chopped
- A few grates of nutmeg
- 1 egg, beaten with a splash of water