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Recipes
Zucchini Chocolate Chip Cake
By urbcindy
1 piece = 286 cal; 13 gm fat; 152 mg sodium; 2gm fiber
- 1 3/4 C sugar
- 1/2 C canola oil
- 2 eggs
- 2/3 C unsweetened applesauce
- 1 tsp vanilla
- 2 1/2 C flour
- 1/2 C baking cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 C 1% buttermilk
- 2 C shredded zucchini
- 1 C (6oz) mini chocolate chips
- 1/2 C toasted chopped pecans
Basil Garlic Bread
By urbcindy
1. Place all ingredients into bread machine in order listed by manufacturer - use basic bread setting 2
- 2/3 C warm milk (70 - 80 degrees)(that is two thirds of a cup - this demy does not fraction in thirds!)
- 1/4 C warm water (70 - 80 degrees)
- 1/4 C warm sour cream
- 1 1/2 tsp sugar
- 1 T softened butter
- 1 T grated Parmesian cheese
- 1 tsp salt
- 1/2 tsp minced garlic
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 3 C bread flour
- 2 1/4 tsp yeast
Coffe Hot Fudge Sauce
By urbcindy
1 T = 71 ca; 3 gm fat
- 3/4 C mini chips
- 1/4 C butter
- 2/3 C sugar
- 4 tsp instant coffee granules
- 5 oz evaporated milk
Peanut Buitter Tandy Cake
By urbcindy
1. Heat oven to 350°F for shiny metal pan (or 325°F for dark or nonstick pan)
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 eggs
- 1 1/2 cups creamy peanut butter
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter or margarine
- 1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
Pink Champagne Cupcakes
By urbcindy
1. Heat oven to 350°F (325°F for dark or nonstick pan)
- Champagne Cupcakes
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups champagne
- 1/3 cup vegetable oil
- 3 egg whites
- 4 to 5 drops red food coloring
- Champagne Frosting
- 1/2 cup butter or margarine, softened
- 4 cups powdered sugar
- 1/4 cup champagne
- 1 teaspoon vanilla
- 4 to 5 drops red food coloring
- Garnish
- Pink decorator sugar crystals
- Edible pink pearls
Baked Pasta
By urbcindy
- Line a 13X9 inch pan or 2 8X8 pans with nonstick foil - If using butter, combine it with hot pasta until it coat
- 8 oz pasta cooked and drained
- 2 T butter or margarine (opt.)
- 1 C grated parmesian cheese, divided
- 24 oz ricotta cheese (may use lite)
- 1/2 lb browned ground beef
- 28 oz jar prepared pasta sauce
- 8 oz mozarella cheese
Spring Green Guacamole
By urbcindy
1/4 C without chips = 63 cal
- 10 oz frozen peas
- 1 C cubed peeled avocado
- 1/2 c FF sour cream
- 1/4 C chopped green onions
- 2 T minced fresh cilantro (opt)
- 4 1/2 tsp lime juice
- 1 T canned chopped green chilis, drained
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/8 tsp pepper
- Baked tortilla chips
Cranberry Orange Bread
By urbcindy
1. Combine first 4 dry ingredients in bowl 2
- 2 C flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 - 1 C sugar
- 2 T softened butter
- 1 large egg
- 1 C orange juice
- 1 C chopped fresh or frozen cranberries (or 1/3 C dried)
- 1/2 C chopped nuts
- 2 T grated orange rind
Key Lime Cupcakes
By urbcindy
1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups
- Cupcakes
- 1 box Betty Crocker® SuperMoist® lemon cake mix
- 1 box (4-serving size) lime-flavored gelatin
- 3/4 cup water
- 1/3 cup Key lime juice
- 1/3 cup vegetable oil
- 3 eggs
- 2 or 3 drops green food color, if desired
- Glaze
- 1 cup powdered sugar
- 2 to 2 1/2 tablespoons Key lime juice
- Frosting
- 1 package (8 oz) cream cheese, softened
- 1/4 cup butter or margarine, softened
- 1 teaspoon vanilla
- 3 1/2 cups powdered sugar
- Grated lime peel, if desired
Apple Loaf
By urbcindy
1. Mix apples and sugar. Leave at room temp
- 4 C diced or shredded peeled (McIntosh)apples
- 2 C sugar (use an additional 2 tsp for topping)
- 1 C butter melted and cooled (2 sticks)- may use 1/2 C unsweetened applesauce and 1/2 C butter
- 2 C flour
- 1 C WW Pastry flour
- 2 tsp each - baking soda and cinnamon
- 2 lg eggs
- 1 tsp vanilla