1 bottle Italian dressing
Boneless, skinless chicken breasts
Parmesan cheese
Garlic powder
Season Italian dressing with garlic powder. (use enough dressing to thoroughly coat chicken). Marinate chicken breasts in seasoned Italian dressing several hours or overnight. Drain chicken in a strainer to remove extra dressing. Place chicken breasts in a baking dish or pan. Sprinkle chicken with parsley flakes.
Bake, uncovered, at 350 degrees F for 20 minutes. Cover chicken, reduce temperature to 325 degrees F and continue to bake for 30 minutes. Sprinkle with Parmesan cheese before serving.
Wednesday, March 30, 2016
Monday, March 28, 2016
Black Forest Chocolate Cheesecake Recipe
1 1/2 cups chocolate cookie crumbs
3 tablespoons butter or margarine, melted
16 ounces cream cheese, softened
1 (14 ounce) can Eagle Brand Creamy Chocolate Sweetened Condensed Milk
3 eggs
3 tablespoons cornstarch
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling, chilled
Preheat oven to 300 degrees F.
Combine crumbs and butter; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, cornstarch and almond extract; mix well. Pour into prepared pan.
Bake 55 minutes, or until center is set. Cool; chill. Top with cherry pie filling before serving. Refrigerate leftovers.
3 tablespoons butter or margarine, melted
16 ounces cream cheese, softened
1 (14 ounce) can Eagle Brand Creamy Chocolate Sweetened Condensed Milk
3 eggs
3 tablespoons cornstarch
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling, chilled
Preheat oven to 300 degrees F.
Combine crumbs and butter; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, cornstarch and almond extract; mix well. Pour into prepared pan.
Bake 55 minutes, or until center is set. Cool; chill. Top with cherry pie filling before serving. Refrigerate leftovers.
Saturday, March 26, 2016
New York Cheesecake Recipe
1 1/4 cups vanilla wafer crumbs
4 tablespoons butter or margarine, melted
2 tablespoons Equal? Spoonful*
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal? Spoonful**
2 eggs
2 eggs whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional) Strawberry Sauce (optional)
*May substitute 3 packets Equal sweetener
**May substitute 18 packets Equal? sweetener
Mix vanilla wafer crumbs, butter and 2 tablespoons Equal Spoonful in bottom of 9-inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan.
Bake in preheated 325 degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese and 3/4 cup Equal Spoonful in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan. " Bake in preheated 325 degree F oven just until set in the center, 45 to 50 minutes.
Remove cheesecake from oven, sprinkle with reserved crumbs. Cool completely on wire rack. Refrigerate 8 hours or overnight. " Remove side of pan; place cheesecake on serving plate.
Serve with strawberries and Strawberry Sauce.Makes 16 servingsNutrition information per serving: 160 cal., 7 g pro., 10 g carb., 10 g fat, 58 mg chol., 208 mg sodiumFood exchanges: 1 milk, 2 fat
46% calorie reduction from traditional recipe
More New York Cheesecake Recipes at Best-Cheesecake-Recipes.com
Thursday, March 24, 2016
Krystal's Hamburgers Recipe
- 2 pounds lean ground beef
- 1/4 cup dry minced onion
- 1/4 cup hot water
- 1 (3 ounce) jar strained beef baby food
- 2/3 cup clear beef broth
- Hot dog buns
Sunday, March 20, 2016
Buffalo Wings
Chicken Wings with Curry Dip
24 chicken wing drumettes
1/4 cup prepared mustard
1 tablespoon melted butter
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Curry Dip
In bowl, mix mustard, butter, honey, Worcestershire sauce and onion. Dip drumettes in mixture, covering completely. Arrange on a large baking pan. Bake at 425 degrees F for 10 minutes.
Reduce heat to 350 degrees F and continue to bake for about 30 minutes or until fork can be inserted with ease.
Serve hot or cold with Curry Dip.
Makes 24.
Curry Dip
1/2 cup pineapple yogurt
1/2 cup mayonnaise
1 tablespoon dry orange flavored gelatin
3/4 teaspoon curry powder
Mix all ingredients and refrigerate 30 minutes. Serve drumettes on tray with bowl of Curry Dip.
24 chicken wing drumettes
1/4 cup prepared mustard
1 tablespoon melted butter
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Curry Dip
In bowl, mix mustard, butter, honey, Worcestershire sauce and onion. Dip drumettes in mixture, covering completely. Arrange on a large baking pan. Bake at 425 degrees F for 10 minutes.
Reduce heat to 350 degrees F and continue to bake for about 30 minutes or until fork can be inserted with ease.
Serve hot or cold with Curry Dip.
Makes 24.
Curry Dip
1/2 cup pineapple yogurt
1/2 cup mayonnaise
1 tablespoon dry orange flavored gelatin
3/4 teaspoon curry powder
Mix all ingredients and refrigerate 30 minutes. Serve drumettes on tray with bowl of Curry Dip.
Wednesday, March 16, 2016
Microwave Chocolate Fudge
3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter or margarine, diced
1 cup chopped walnuts
Combine first 3 ingredients in a 2-quart glass bowl. Microwave at MEDIUM (50% power) 4 to 5 minutes, stirring at 1 1/2 minute intervals.
Stir in chopped walnuts, and pour mixture into a buttered 8-inch square dish. Chill at least 2 hours.
Cut into squares.
Makes 2 pounds.
1 (14 ounce) can sweetened condensed milk
1/4 cup butter or margarine, diced
1 cup chopped walnuts
Combine first 3 ingredients in a 2-quart glass bowl. Microwave at MEDIUM (50% power) 4 to 5 minutes, stirring at 1 1/2 minute intervals.
Stir in chopped walnuts, and pour mixture into a buttered 8-inch square dish. Chill at least 2 hours.
Cut into squares.
Makes 2 pounds.
Monday, March 14, 2016
Baked Potato Salad
Baked Potato Salad
2 pounds red potatoes, washed
2 ounces canola oil
2 teaspoons kosher salt
8 ounces bacon, cooked and diced
1 cup sour cream
1 bunch green onion, chopped
8 ounces sharp Cheddar cheese, grated
4 ounces butter
2 teaspoons kosher salt
2 tablespoons cracked black pepper
Preheat oven to 350 degrees F.
In a large bowl toss potatoes in canola oil and kosher salt until well coated. Place potatoes on a sheet pan and bake at 350 degrees F until potatoes are tender.
While potatoes are baking cook bacon in a small pan until crisp, then drain excess bacon fat and set aside.
When potatoes are done and cool enough to work with, cut potatoes in large chunks and place in a large mixing bowl. Add in bacon, sour cream, green onions, cheddar cheese and butter. Season with salt and black pepper and fold all ingredients together, being careful to leave the potatoes chunky.
2 pounds red potatoes, washed
2 ounces canola oil
2 teaspoons kosher salt
8 ounces bacon, cooked and diced
1 cup sour cream
1 bunch green onion, chopped
8 ounces sharp Cheddar cheese, grated
4 ounces butter
2 teaspoons kosher salt
2 tablespoons cracked black pepper
Preheat oven to 350 degrees F.
In a large bowl toss potatoes in canola oil and kosher salt until well coated. Place potatoes on a sheet pan and bake at 350 degrees F until potatoes are tender.
While potatoes are baking cook bacon in a small pan until crisp, then drain excess bacon fat and set aside.
When potatoes are done and cool enough to work with, cut potatoes in large chunks and place in a large mixing bowl. Add in bacon, sour cream, green onions, cheddar cheese and butter. Season with salt and black pepper and fold all ingredients together, being careful to leave the potatoes chunky.
Thursday, March 10, 2016
Recipe for Artichoke Heart Dip
Recipe for Artichoke Heart Dip
Serve this warm with crackers, tortilla chips or bread croutons
1 can artichoke hearts, drained
1 cup mayonnaise
1 1/2 cups Parmesan cheese, grated
1 cup mozzarella cheese, shredded
Dash of red pepper
1 clove garlic, minced
Cut up artichoke hearts very small. (If you prefer a smooth dip, rather than chunky, you can process them in a food processor or blender.) Mix all ingredients thoroughly. Bake in a casserole dish at 375 degrees F for 20 to 30 minutes.
Serve this warm with crackers, tortilla chips or bread croutons
1 can artichoke hearts, drained
1 cup mayonnaise
1 1/2 cups Parmesan cheese, grated
1 cup mozzarella cheese, shredded
Dash of red pepper
1 clove garlic, minced
Cut up artichoke hearts very small. (If you prefer a smooth dip, rather than chunky, you can process them in a food processor or blender.) Mix all ingredients thoroughly. Bake in a casserole dish at 375 degrees F for 20 to 30 minutes.
Tuesday, March 8, 2016
Chocolate Cream Pudding Recipe
Chocolate Cream Pudding Recipe
1 (10.5 ounce) package lite tofu, extra firm
3/8 cup honey or rice syrup, heated
1/4 cup cocoa powder
1 teaspoon vanilla extract
Blend the tofu in a food processor until creamy smooth. In a microwave-safe bowl, heat honey in microwave for 90 seconds, or until very hot.
In a small mixing bowl, pour the heated honey over the cocoa powder and stir until smooth and fully dissolved. Add vanilla extract. Add to tofu in food processor and process until smooth and fully blended. Chill for 2 hours.
Makes 4 servings.
1 (10.5 ounce) package lite tofu, extra firm
3/8 cup honey or rice syrup, heated
1/4 cup cocoa powder
1 teaspoon vanilla extract
Blend the tofu in a food processor until creamy smooth. In a microwave-safe bowl, heat honey in microwave for 90 seconds, or until very hot.
In a small mixing bowl, pour the heated honey over the cocoa powder and stir until smooth and fully dissolved. Add vanilla extract. Add to tofu in food processor and process until smooth and fully blended. Chill for 2 hours.
Makes 4 servings.
Saturday, March 5, 2016
Caramelized Garlic Chicken Recipe
Caramelized Garlic Chicken Recipe
2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless, skinless chicken breast halves
Preheat oven to 500 degrees F. Line a cookie sheet or shallow roasting pan with foil; spray foil with nonstick cooking spray.
Heat olive oil in a small nonstick skillet over medium-low heat until hot. Add garlic; cook 1-2 minutes or just until garlic begins to soften. Remove softened garlic from heat; stir in brown sugar until well-mixed. Place chicken breast halves in strayed foil-lined pan; spread garlic mixture evenly over meat. Bake for 10 to 15 minutes or until chicken is fork-tender and juices run clear.
Yields 4 servings.
2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless, skinless chicken breast halves
Preheat oven to 500 degrees F. Line a cookie sheet or shallow roasting pan with foil; spray foil with nonstick cooking spray.
Heat olive oil in a small nonstick skillet over medium-low heat until hot. Add garlic; cook 1-2 minutes or just until garlic begins to soften. Remove softened garlic from heat; stir in brown sugar until well-mixed. Place chicken breast halves in strayed foil-lined pan; spread garlic mixture evenly over meat. Bake for 10 to 15 minutes or until chicken is fork-tender and juices run clear.
Yields 4 servings.
Wednesday, March 2, 2016
Low Fat Baked Chicken Recipe
Low Fat Baked Chicken Recipe
2 chicken breasts, halved
1 cup fresh bread crumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon ground ginger
1/3 cup plain low-fat yogurt
Preheat oven to 400 degrees F. Lightly spray a medium size shallow baking dish with vegetable spray.
Rinse chicken and pat dry.
In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 minutes, or until tender.
2 chicken breasts, halved
1 cup fresh bread crumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon ground ginger
1/3 cup plain low-fat yogurt
Preheat oven to 400 degrees F. Lightly spray a medium size shallow baking dish with vegetable spray.
Rinse chicken and pat dry.
In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 minutes, or until tender.
