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Recipes
Minty Cool Meltaway Cookies
By goldens64
Preheat oven to 400 degrees Cream butter, powdered sugar, vanilla, peppermint oil and a few drops of green food ...
- 1 C/2 sticks of unsalted organic butter
- 1/2 C sifted powdered sugar
- 2 teaspoons of vanilla
- 3 teaspoons of peppermint oil
- A few drops of green food coloring
- 2-1/4 C cake flour
- 1/4 teaspoon salt
Grilled Ginger-Sesame Chickeen Chopped Salad
By goldens64
For the marinade: In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, h...
- Dressing and Marinade
- 1/4 c low-sodium soy sauce
- 2 Tbsp finely minced ginger
- 3 Tbsp canola oil
- 2 Tbsp hoisin sauce
- 1 Tbsp toasted sesame oil (I used regular un-toasted since it's all I had)
- 1 tsp Sriracha (I didn't even notice it, so if you like heat add a little more)
- 1/2 tsp salt, then more to taste as desired
- 1/4 cup red wine vinegar
- 1/4 cup chopped green onions, green and white parts
- Salad
- 2 (9 oz) boneless skinless chicken breasts
- 1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
- 1 1/2 - 2 cups matchstick carrots, or 2 medium carrots cut into matchsticks
- 2/3 cup slivered or sliced almonds, toasted
- 1/2 cup cilantro leaves, chopped
- 3 chopped green onions, green and white parts
- 1 tsp white sesame seeds, toasted
- 1 tsp black sesame seeds (or an additional 1 tsp white, toasted)
Scallop Piccata with Sautéed Spinach
By goldens64
Ivy Manning, Cooking Light NOVEMBER 2009
- 1 1/2 pounds sea scallops (about 12)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 5 teaspoons canola oil, divided
- 1 garlic clove, chopped
- 1/2 cup vermouth
- 3 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- 4 teaspoons capers
- 1 (10-ounce) package fresh baby spinach
Grilled Stuffed Portobello Mushrooms (CL)
By goldens64
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010
- 2 (4 1/2-inch) portobello mushroom caps
- 2 teaspoons olive oil, divided
- 1 garlic clove, minced
- 3/4 cup minced onion (1 small)
- 1 1/2 teaspoons chopped fresh oregano
- 1/2 cup bagged baby spinach leaves
- 1/4 cup grated Parmesan cheese
- 1/3 cup Italian-seasoned panko (Japanese breadcrumbs)
- 1 1/2 teaspoons balsamic vinegar
- 1/2 teaspoon black pepper
Licorice Caramels
By goldens64
In a large heavy saucepan, combine sugar, corn syrup, butter and condensed milk
- 1 cup butter
- 2 cups sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 1/2 cup light corn syrup
- 2 1/2 teaspoons licorice or anise extract
- 1/2 teaspooon black paste food coloring
Chai-Spiced Cookies
By goldens64
Heat oven to 350°F. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on low speed until b...
- Cookies
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 2 cups Gold Medal® all-purpose flour
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 teaspoons vanilla
- 2 egg yolks
- Coating
- 1 1/2 cups powdered sugar
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
Sour Cream-Hazelnut Bundt Cake (CL)
By goldens64
Martha Condra, Cooking Light NOVEMBER 2004
- Cooking spray
- 1 tablespoon dry breadcrumbs
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (16-ounce) carton fat-free sour cream
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chopped hazelnuts, toasted
- 2 tablespoons chocolate-hazelnut spread (such as Nutella)
- 1 teaspoon powdered sugar
Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese
By goldens64
Stuff everyday chicken breasts with goat cheese and artichokes for a sophisticated dinnertime favorite that's both ...
- 2 teaspoons olive oil, divided
- 3/4 cup frozen artichoke hearts, thawed and chopped
- 1/4 cup shallots, minced
- 1/4 cup (1 ounce) goat or feta cheese, crumbled
- 1 teaspoon dried herbes de Provence or thyme, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 4 (4 ounce) chicken breast halves, skinned, boned
- 1 cup fat-free, less-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch
- Fresh parsley, Chopped (optional)
- Lemon rind strips (optional)
Orange Cardamom Cake (CL)
By goldens64
David Bonom, Cooking Light DECEMBER 2007
- Cooking spray
- 3 cups plus 1 tablespoon all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1 3/4 teaspoons ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup fresh orange juice
- 2/3 cup canola oil
- 1 tablespoon grated orange rind
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup powdered sugar
- 4 1/2 teaspoons fresh orange juice
- 1/2 teaspoon fresh lemon juice
Magic Cookie Bars
By goldens64
Instructions HEAT oven to 350°F
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 2 cups (12 oz. pkg.) semi-sweet chocolate chips
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts