1 c ricotta cheese
3/4 c cream cheese (6 oz)
1/2 c sugar
24 ladyfingers
1/2 c Kahlua
1 Tbsp unsweetened cocoa
Combine ricotta, cream cheese and sugar in a food processor until smooth.
Split ladyfingers in half lengthwise. Arrange 24 halves in a single layer in an 11"x7" baking dish. Drizzle with 1/4 c Kahlua; let stand 5 minutes. Spread 1/2 cheese mixture evenly over ladyfingers/ Repeat with remaining ladyfingers, Kahlua and cheese. Sprinkle with cocoa.
NOTES
From Cooking Light.
Untried.
Wednesday, March 11, 2009
Mocha Double-Fudge Brownies
2/3 c all-purpose flour
1 c sugar
1/2 c unsweetened cocoa powder
1/4 c butter, melted
2 Tbsp water
1 Tbsp instant coffee granules
1 tsp vanilla extract
1/2 tsp baking powder
1 egg
1 egg white
1/4 c semi-sweet chocolate mini-chips
1/4 c hot fudge
Combine sugar with next 8 ingredients. Add flour and mini-chips, stirring until just blended. Spread half of batter in greased 8" square baking pan. Spread hot fudge over batter (will not completely cover batter). Spread remaining batter over fudge. Bake in a 350 degree oven for 35 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
1 c sugar
1/2 c unsweetened cocoa powder
1/4 c butter, melted
2 Tbsp water
1 Tbsp instant coffee granules
1 tsp vanilla extract
1/2 tsp baking powder
1 egg
1 egg white
1/4 c semi-sweet chocolate mini-chips
1/4 c hot fudge
Combine sugar with next 8 ingredients. Add flour and mini-chips, stirring until just blended. Spread half of batter in greased 8" square baking pan. Spread hot fudge over batter (will not completely cover batter). Spread remaining batter over fudge. Bake in a 350 degree oven for 35 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
Raspberry Cream Cheese Brownies
Filling:
1/3 c sugar
1/3 c cream cheese, softened (3 oz)
2 tsp all purpose flour
1/2 tsp vanilla extract
1 egg white
Brownies:
3/4 c all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 c sugar
2/3 c unsweetened cocoa powder
1/4 c butter, melted
1 Tbsp water
1 tsp vanilla extract
1 egg
2 egg whites
3 Tbsp raspberry preserves
Beat all filling ingredients with a mixer on medium speed until well-blended; set aside.
Combine flour, baking powder, baking soda and salt. Separately, combine sugar with next 6 ingredients, stirring well with whisk. Add to flour mixture; stir until just moist. Spread 2/3 batter in the bottom of a greased 8" square pan. Pour filling over batter, spreading evenly. Carefully drop remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.
Bake in a 350 degree oven for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
1/3 c sugar
1/3 c cream cheese, softened (3 oz)
2 tsp all purpose flour
1/2 tsp vanilla extract
1 egg white
Brownies:
3/4 c all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 c sugar
2/3 c unsweetened cocoa powder
1/4 c butter, melted
1 Tbsp water
1 tsp vanilla extract
1 egg
2 egg whites
3 Tbsp raspberry preserves
Beat all filling ingredients with a mixer on medium speed until well-blended; set aside.
Combine flour, baking powder, baking soda and salt. Separately, combine sugar with next 6 ingredients, stirring well with whisk. Add to flour mixture; stir until just moist. Spread 2/3 batter in the bottom of a greased 8" square pan. Pour filling over batter, spreading evenly. Carefully drop remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.
Bake in a 350 degree oven for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
Chewy Coconut-Butterscotch Bars
1 1/4 c all-purpose flour
1 1/4 tsp baking powder
1/8 tsp salt
1 c packed dark brown sugar
3 Tbsp vegetable oil
1 tsp vanilla extract
1 egg
1 egg white
1/4 c sweetened flaked coconut
2 Tbsp semisweet chocolate mini-chips
2 Tbsp butterscotch chips
Preheat oven to 350 degrees; grease bottom, but not sides, of an 8" square baking dish.
Combine flour, baking powder and salt. Combine sugar, oil, vanilla, egg and egg white in a large bowl; whisk until well-blended. Add flour mixture; stir until just blended. Spread in pan; bake at 350 degrees for 15 minutes. Remove from oven. Combine coconut and chips; sprinkle over brownies. Bake 10 more minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
1 1/4 tsp baking powder
1/8 tsp salt
1 c packed dark brown sugar
3 Tbsp vegetable oil
1 tsp vanilla extract
1 egg
1 egg white
1/4 c sweetened flaked coconut
2 Tbsp semisweet chocolate mini-chips
2 Tbsp butterscotch chips
Preheat oven to 350 degrees; grease bottom, but not sides, of an 8" square baking dish.
Combine flour, baking powder and salt. Combine sugar, oil, vanilla, egg and egg white in a large bowl; whisk until well-blended. Add flour mixture; stir until just blended. Spread in pan; bake at 350 degrees for 15 minutes. Remove from oven. Combine coconut and chips; sprinkle over brownies. Bake 10 more minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
Peanut Butter Chocolate Chip Brownies
1 c all-purpose flour
1/4 c semisweet chocolate mini-chips
1/4 tsp baking soda
1/8 tsp salt
3/4 c granulated sugar
1/4 c packed dark brown sugar
1/4 c creamy peanut butter
1 Tbsp vegetable oil
1 tsp vanilla extract
1 egg
1 egg white
Preheat oven to 350 degrees; grease bottom, but not sides, of an 8" square pan.
Combine flour, chips, soda and salt. Combine sugars with the remaining ingredients; stir until well-blended. Add flour mixture; stir until just blended. Spread in pan. Bake 25 minutes at 350 degrees or until wooden pick inserted in center comes out almost clean. Cook on a wire rack.
NOTES
From Cooking Light.
Untried.
1/4 c semisweet chocolate mini-chips
1/4 tsp baking soda
1/8 tsp salt
3/4 c granulated sugar
1/4 c packed dark brown sugar
1/4 c creamy peanut butter
1 Tbsp vegetable oil
1 tsp vanilla extract
1 egg
1 egg white
Preheat oven to 350 degrees; grease bottom, but not sides, of an 8" square pan.
Combine flour, chips, soda and salt. Combine sugars with the remaining ingredients; stir until well-blended. Add flour mixture; stir until just blended. Spread in pan. Bake 25 minutes at 350 degrees or until wooden pick inserted in center comes out almost clean. Cook on a wire rack.
NOTES
From Cooking Light.
Untried.
White Chocolate Apricot Muffins
1 3/4 c all-purpose flour
1/2 c sugar
1 Tbsp minced crystallized ginger (optional)
1 1/2 tsp baking powder
1/2 tsp salt
2 oz white baking chocolate, finely chopped
3/4 c milk
3 Tbsp butter, melted
1 egg, lightly beaten
1/2 c apricot preserves
1 Tbsp sugar
Combine first 6 ingredients in a medium bowl; whisk well. Make a well in the center of the mixture. Combine milk, butter, and egg; mix well. Add to flour mixture, stirring until just moist. Spoon about 1 Tbsp batter into each of 12 prepared muffin cups. Spoon 2 tsp preserves into center of each (do not spread); top with remaining batter. Sprinkle evenly with sugar. Bake at 400 degrees for 22 minutes or until muffins spring back when touched lightly in the center. Remove from pan; cool completely on wire rack.
NOTES
From Cooking Light.
Untried.
1/2 c sugar
1 Tbsp minced crystallized ginger (optional)
1 1/2 tsp baking powder
1/2 tsp salt
2 oz white baking chocolate, finely chopped
3/4 c milk
3 Tbsp butter, melted
1 egg, lightly beaten
1/2 c apricot preserves
1 Tbsp sugar
Combine first 6 ingredients in a medium bowl; whisk well. Make a well in the center of the mixture. Combine milk, butter, and egg; mix well. Add to flour mixture, stirring until just moist. Spoon about 1 Tbsp batter into each of 12 prepared muffin cups. Spoon 2 tsp preserves into center of each (do not spread); top with remaining batter. Sprinkle evenly with sugar. Bake at 400 degrees for 22 minutes or until muffins spring back when touched lightly in the center. Remove from pan; cool completely on wire rack.
NOTES
From Cooking Light.
Untried.
Blackberry Lemon Upside-Down Cake
2 tsp butter, melted
1/3 c packed brown sugar
1 1/2 tsp grated lemon rind
2 c fresh blackberries
1 1/4 c all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 c granulated sugar
2 Tbsp butter, softened
1 egg
3/4 tsp vanilla extract
1/2 c milk
Pour 2 tsp melted butter into bottom of 9" round cake pan; sprinkle with brown sugar and lemon rind and top with blackberries.
Combine flour, baking powder and salt in a small bowl. Beat sugar and butter in a large bowl with a mixer on medium speed until well-blended. Add egg and vanilla; beat well. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour; mix well.
Spoon batter over berries. Bake in a 350 degree oven for 40 minutes. Cool in pan 5 minutes. Loosen edges with knife; invert onto plate.
NOTES
From Cooking Light.
Untried.
1/3 c packed brown sugar
1 1/2 tsp grated lemon rind
2 c fresh blackberries
1 1/4 c all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 c granulated sugar
2 Tbsp butter, softened
1 egg
3/4 tsp vanilla extract
1/2 c milk
Pour 2 tsp melted butter into bottom of 9" round cake pan; sprinkle with brown sugar and lemon rind and top with blackberries.
Combine flour, baking powder and salt in a small bowl. Beat sugar and butter in a large bowl with a mixer on medium speed until well-blended. Add egg and vanilla; beat well. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour; mix well.
Spoon batter over berries. Bake in a 350 degree oven for 40 minutes. Cool in pan 5 minutes. Loosen edges with knife; invert onto plate.
NOTES
From Cooking Light.
Untried.
Linzertorte
1 1/2 c all-purpose flour
1/2 c ground blanched almonds
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp baking powder
1/2 c granulated sugar
1/4 c cream cheese
1/2 tsp vanilla extract
1 egg
1 1/4 c seedless blackberry jam
1 tsp sifted powdered sugar
Combine flour, almonds, cinnamon, salt and baking powder in a bowl. Combine sugar and cream cheese in a food processor; pulse 4 times. Add vanilla and egg; pulse 3 times. Add flour mixture; pulse 10 times or until combined. Gently press 2/3 of dough into a 4" circle on heavy duty plastic wrap; cover with additional plastic wrap and chill 30 minutes. Gently press remaining 1/3 of dough into a 4" circle on heavy duty plastic wrap; cover with additional plastic wrap. Roll into a 9" circle and chill 30 minutes.
Roll larger portion of dough, still covered, into an 11" circle. Chill 10 minutes or until plastic wrap can be easily removed. Working with larger portion of dough, remove 1 sheet of plastic wrap and fit dough into a 9" round removable-bottom greased tart pan. Remove top sheet of plastic wrap; fold edges under. Spoon blackberry jam into prepared crust.
Working with smaller portion of dough, remove 1 sheet of plastic wrap. Cut dough into 1/2" strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over preserves. Seal dough strips to edge of crust.
Place tart on a baking sheet. Bake in a 325 degree oven for 50 minutes or until crust is browned and filling is bubbly. Cool on a wire rack. Sprinkle with powdered sugar.
NOTES
From Cooking Light.
Untried.
1/2 c ground blanched almonds
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp baking powder
1/2 c granulated sugar
1/4 c cream cheese
1/2 tsp vanilla extract
1 egg
1 1/4 c seedless blackberry jam
1 tsp sifted powdered sugar
Combine flour, almonds, cinnamon, salt and baking powder in a bowl. Combine sugar and cream cheese in a food processor; pulse 4 times. Add vanilla and egg; pulse 3 times. Add flour mixture; pulse 10 times or until combined. Gently press 2/3 of dough into a 4" circle on heavy duty plastic wrap; cover with additional plastic wrap and chill 30 minutes. Gently press remaining 1/3 of dough into a 4" circle on heavy duty plastic wrap; cover with additional plastic wrap. Roll into a 9" circle and chill 30 minutes.
Roll larger portion of dough, still covered, into an 11" circle. Chill 10 minutes or until plastic wrap can be easily removed. Working with larger portion of dough, remove 1 sheet of plastic wrap and fit dough into a 9" round removable-bottom greased tart pan. Remove top sheet of plastic wrap; fold edges under. Spoon blackberry jam into prepared crust.
Working with smaller portion of dough, remove 1 sheet of plastic wrap. Cut dough into 1/2" strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over preserves. Seal dough strips to edge of crust.
Place tart on a baking sheet. Bake in a 325 degree oven for 50 minutes or until crust is browned and filling is bubbly. Cool on a wire rack. Sprinkle with powdered sugar.
NOTES
From Cooking Light.
Untried.
Lemon Poppy Seed Cake
Cake:
2 c all-purpose flour
1 1/2 tsp baking powder
1/8 tsp salt
1 1/2 c granulated sugar
6 oz cream cheese
1/2 c butter, softened
3 eggs
1/4 c poppy seeds
1 Tbsp grated lemon rind
1 1/2 tsp vanilla extract
Frosting:
2 oz cream cheese, chilled
2 Tbsp butter, chilled
1 tsp grated lemon rind
1 1/2 c powdered sugar
Preheat oven to 325 degrees; grease 9" tube pan.
To make cake: Combine flour, baking powder and salt; whisk well. Beat sugar, cream cheese and butter with a mixer on medium speed until well-blended. Add eggs, one at a time, beating well after each. Add flour mixture; beat on low until just blended. Stir in poppy seeds, lemon rind and vanilla.
Spoon batter into prepared pan; bake 40 minutes at 325 degrees or until a wooden pick inserted in center comes out clean. COol in pan 10 minutes on wire rack; remove from pan and cool completely on wire rack.
To make frosting: Beat cream cheese, butter and lemon rind until light and fluffy. Gradually add powdered sugar, beating until just blended (do not overbeat). Spread over cake.
*Cake may also be baked in a 9"x5" loaf pan for 1 hour at 325 degrees.
NOTES
From Cooking Light.
Untried.
2 c all-purpose flour
1 1/2 tsp baking powder
1/8 tsp salt
1 1/2 c granulated sugar
6 oz cream cheese
1/2 c butter, softened
3 eggs
1/4 c poppy seeds
1 Tbsp grated lemon rind
1 1/2 tsp vanilla extract
Frosting:
2 oz cream cheese, chilled
2 Tbsp butter, chilled
1 tsp grated lemon rind
1 1/2 c powdered sugar
Preheat oven to 325 degrees; grease 9" tube pan.
To make cake: Combine flour, baking powder and salt; whisk well. Beat sugar, cream cheese and butter with a mixer on medium speed until well-blended. Add eggs, one at a time, beating well after each. Add flour mixture; beat on low until just blended. Stir in poppy seeds, lemon rind and vanilla.
Spoon batter into prepared pan; bake 40 minutes at 325 degrees or until a wooden pick inserted in center comes out clean. COol in pan 10 minutes on wire rack; remove from pan and cool completely on wire rack.
To make frosting: Beat cream cheese, butter and lemon rind until light and fluffy. Gradually add powdered sugar, beating until just blended (do not overbeat). Spread over cake.
*Cake may also be baked in a 9"x5" loaf pan for 1 hour at 325 degrees.
NOTES
From Cooking Light.
Untried.
Sunday, March 8, 2009
Salmon with Dill-Citrus Sauce
4 (6 oz) skinned salmon fillets, 1 1/2" thick
1/2 tsp salt
1/4 tsp pepper
2/3 c julienne-cut red bell peppers
1/2 c thickly-sliced shallots
1/2 c fresh orange juice (about 2 oranges)
2 tsp fresh lime juice
2 tsp fresh lemon juice
2 tsp chopped fresh dill (1/2 tsp dried)
4 lemon wedges
Sprinkle salmon with salt and pepper. Heat a large nonstick skillet over medium-high heat. Place fillets flat-side up in pan; cook 2 minutes on each side or until browned. Add bell pepper and shallots; reduce heat and cook 2 minutes. Add juices; cover and simmer 8 minutes or until fish flakes easily with a fork. Remove fish from the pan; keep warm. Bring vegetable mixture to a boil; cook, uncovered, 3 minutes or until slightly thickened. Top each fillet with 3 Tbsp vegetable mixture, sprinkle with dill, and serve with lemon wedges.
NOTES
From Cooking Light.
Untried.
1/2 tsp salt
1/4 tsp pepper
2/3 c julienne-cut red bell peppers
1/2 c thickly-sliced shallots
1/2 c fresh orange juice (about 2 oranges)
2 tsp fresh lime juice
2 tsp fresh lemon juice
2 tsp chopped fresh dill (1/2 tsp dried)
4 lemon wedges
Sprinkle salmon with salt and pepper. Heat a large nonstick skillet over medium-high heat. Place fillets flat-side up in pan; cook 2 minutes on each side or until browned. Add bell pepper and shallots; reduce heat and cook 2 minutes. Add juices; cover and simmer 8 minutes or until fish flakes easily with a fork. Remove fish from the pan; keep warm. Bring vegetable mixture to a boil; cook, uncovered, 3 minutes or until slightly thickened. Top each fillet with 3 Tbsp vegetable mixture, sprinkle with dill, and serve with lemon wedges.
NOTES
From Cooking Light.
Untried.
Roasted Vegetable Pot-pie with Feta
Vegetables:
6 c cubed peeled eggplant (about 1 1/4 lb)
2 c cubed zucchini
2 c (1") pieces red bell pepper
2 c (1") pieces yellow bell pepper
2 c sliced carrots
1 large sweet onion, cut into 8 wedges
20 slices portobello mushrooms (about 2 large)
4 plum tomatoes, halved lengthwise
1 large garlic clove, minced
Pastry:
1 c all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/4 c buttermilk
2 Tbsp butter, melted and cooled
1 tsp cider vinegar
Remaining Ingredients:
1/2 c (2 oz) crumbled feta cheese
1/3 c thinly-sliced fresh basil
1/4 c chicken broth
1 Tbsp balsamic vinegar
1/2 tsp dried rosemary
salt and pepper
1 egg white, lightly beaten
Vegetables: Combine first 6 ingredients on a greased jelly-roll pan. Bake at 450 degrees for 40 minutes, stirring once. Add mushrooms, tomatoes and garlic; bake 30 minutes more or until vegetables are tender. Remove from oven; reduce oven temperature to 400 degrees.
Pastry: Combine flour, baking powder and salt in a small bowl. Add buttermilk, butter and vinegar; toss with fork until moist. Place dough between two sheets of plastic wrap; roll into a 12"x7" rectangle. Freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable.
Assembly: Combine vegetables with all remaining ingredients except egg white in an 11"x7" baking dish. Fir dough over filling; remove top sheet of plastic wrap. Brush dough with egg white; cut slits in top of dough to allow steam to escape.
Bake at 400 degrees for 35 minutes or until golden brown and bubbly around edges. Let stand 10 minutes before serving.
NOTES
From Cooking Light.
Untried.
6 c cubed peeled eggplant (about 1 1/4 lb)
2 c cubed zucchini
2 c (1") pieces red bell pepper
2 c (1") pieces yellow bell pepper
2 c sliced carrots
1 large sweet onion, cut into 8 wedges
20 slices portobello mushrooms (about 2 large)
4 plum tomatoes, halved lengthwise
1 large garlic clove, minced
Pastry:
1 c all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/4 c buttermilk
2 Tbsp butter, melted and cooled
1 tsp cider vinegar
Remaining Ingredients:
1/2 c (2 oz) crumbled feta cheese
1/3 c thinly-sliced fresh basil
1/4 c chicken broth
1 Tbsp balsamic vinegar
1/2 tsp dried rosemary
salt and pepper
1 egg white, lightly beaten
Vegetables: Combine first 6 ingredients on a greased jelly-roll pan. Bake at 450 degrees for 40 minutes, stirring once. Add mushrooms, tomatoes and garlic; bake 30 minutes more or until vegetables are tender. Remove from oven; reduce oven temperature to 400 degrees.
Pastry: Combine flour, baking powder and salt in a small bowl. Add buttermilk, butter and vinegar; toss with fork until moist. Place dough between two sheets of plastic wrap; roll into a 12"x7" rectangle. Freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable.
Assembly: Combine vegetables with all remaining ingredients except egg white in an 11"x7" baking dish. Fir dough over filling; remove top sheet of plastic wrap. Brush dough with egg white; cut slits in top of dough to allow steam to escape.
Bake at 400 degrees for 35 minutes or until golden brown and bubbly around edges. Let stand 10 minutes before serving.
NOTES
From Cooking Light.
Untried.
Cheddar-Asparagus Pot-pie
4 c (about 1 lb) sliced asparagus
2 c diced red potato
1/2 c all-purpose flour
1 1/2 tsp paprika
3/4 tsp salt
1/8 tsp ground red pepper
1 garlic clove, minced
2 1/2 c milk
1 c shredded Cheddar cheese
3/4 c diced ham
1/2 c sliced green onions
4 sheets frozen phyllo dough, thawed
1 Tbsp butter, melted
Cook asparagus in boiling water 2 minutes or until crisp tender. Remove from pan; set aside. Add potatoes to pan and cook in boiling water 5 minutes or until tender. Drain; add to asparagus.
In a large saucepan, combine flour and next 4 ingredients. Gradually add milk; whisk until blended. Cook over medium heat until thickened (about 10 minutes), stirring constantly. Add cheese; stir until cheese melts. Remove from heat; stir in asparagus, potato, ham and onion. Spoon into a greased 11"x7" baking dish.
Place 1 sheet of phyllo dough on a large cutting board or work surface (cover remaining dough to keep from drying out) and gently brush 1 side of phyllo with about 1 tsp melted butter. Fold phyllo in half crosswise and place over filling. Repeat with remaining phyllo and butter. Trim excess phyllo from edges of dish. Lightly coat phyllo with cooking spray.
Bake in a 350 degree oven for 25 minutes or until crust is golden brown and bubbly around the edges. Let stand 10 minutes before serving.
NOTES
From Cooking Light.
Have successfully made without ham.
Have successfully made with standard pie crust in place of phyllo (in round pie dish instead of rectangular baking dish).
2 c diced red potato
1/2 c all-purpose flour
1 1/2 tsp paprika
3/4 tsp salt
1/8 tsp ground red pepper
1 garlic clove, minced
2 1/2 c milk
1 c shredded Cheddar cheese
3/4 c diced ham
1/2 c sliced green onions
4 sheets frozen phyllo dough, thawed
1 Tbsp butter, melted
Cook asparagus in boiling water 2 minutes or until crisp tender. Remove from pan; set aside. Add potatoes to pan and cook in boiling water 5 minutes or until tender. Drain; add to asparagus.
In a large saucepan, combine flour and next 4 ingredients. Gradually add milk; whisk until blended. Cook over medium heat until thickened (about 10 minutes), stirring constantly. Add cheese; stir until cheese melts. Remove from heat; stir in asparagus, potato, ham and onion. Spoon into a greased 11"x7" baking dish.
Place 1 sheet of phyllo dough on a large cutting board or work surface (cover remaining dough to keep from drying out) and gently brush 1 side of phyllo with about 1 tsp melted butter. Fold phyllo in half crosswise and place over filling. Repeat with remaining phyllo and butter. Trim excess phyllo from edges of dish. Lightly coat phyllo with cooking spray.
Bake in a 350 degree oven for 25 minutes or until crust is golden brown and bubbly around the edges. Let stand 10 minutes before serving.
NOTES
From Cooking Light.
Have successfully made without ham.
Have successfully made with standard pie crust in place of phyllo (in round pie dish instead of rectangular baking dish).
White Chocolate Raspberry Cheesecake
Crust:
1 1/3 c graham cracker crumbs
1/4 c sugar
1 Tbsp butter, melted
3 c fresh raspberries
Filling:
24 oz cream cheese, softened
1 c sugar
1/4 c amaretto
2 Tbsp flour
2 tsp vanilla extract
1/4 tsp salt
3 oz white chocolate, melted
3 eggs
fresh raspberries
Preheat oven to 325 degrees.
To make crust: Combine graham cracker crumbs, sugar and butter; press unto bottom and 1" up sides of a greased 9" springform pan. Wrap outside of pan with foil. Arrange berries in crust.
To make filling: Beat cream cheese until smooth. Add next 6 ingredients and beat until smooth. Add eggs, one at a time; beat well after each. Pour into pan. Place pan in a large shallow pan with 1" hot water in the bottom.
Bake for 1 hour and 10 minutes at 325 degrees or until almost set. Cool to room temperature; cover and chill at least 4 hours. Garnish with fresh berries.
NOTES
From Cooking Light.
Untried.
1 1/3 c graham cracker crumbs
1/4 c sugar
1 Tbsp butter, melted
3 c fresh raspberries
Filling:
24 oz cream cheese, softened
1 c sugar
1/4 c amaretto
2 Tbsp flour
2 tsp vanilla extract
1/4 tsp salt
3 oz white chocolate, melted
3 eggs
fresh raspberries
Preheat oven to 325 degrees.
To make crust: Combine graham cracker crumbs, sugar and butter; press unto bottom and 1" up sides of a greased 9" springform pan. Wrap outside of pan with foil. Arrange berries in crust.
To make filling: Beat cream cheese until smooth. Add next 6 ingredients and beat until smooth. Add eggs, one at a time; beat well after each. Pour into pan. Place pan in a large shallow pan with 1" hot water in the bottom.
Bake for 1 hour and 10 minutes at 325 degrees or until almost set. Cool to room temperature; cover and chill at least 4 hours. Garnish with fresh berries.
NOTES
From Cooking Light.
Untried.
Apricot-Stuffed Spice-Rubbed Pork Loin
1 Tbsp ground cumin
1 Tbsp brown sugar
1 tsp salt
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp five-spice powder
1/2 tsp ground red pepper
1 1/3 c finely chopped dried apricots (6 oz)
2 Tbsp capers
1 (3 lb) boned pork loin roast
Preheat oven to 350 degrees. Spray a broiler pan with cooking spray.
Combine first 7 ingredients in a small bowl.
Combine apricots and capers; set aside.
Trim fat from pork. Cut a 1 1/2"-wide horizontal slit into end of pork; cut through to other end of pork using a long, thin knife. Spoon apricot mixture into the pork pocket; pack using handle of a wooden spoon. Rub surface of pork with spice mixture.
Place pork on broiler pan; insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).
NOTES
From Cooking Light.
Untried.
1 Tbsp brown sugar
1 tsp salt
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp five-spice powder
1/2 tsp ground red pepper
1 1/3 c finely chopped dried apricots (6 oz)
2 Tbsp capers
1 (3 lb) boned pork loin roast
Preheat oven to 350 degrees. Spray a broiler pan with cooking spray.
Combine first 7 ingredients in a small bowl.
Combine apricots and capers; set aside.
Trim fat from pork. Cut a 1 1/2"-wide horizontal slit into end of pork; cut through to other end of pork using a long, thin knife. Spoon apricot mixture into the pork pocket; pack using handle of a wooden spoon. Rub surface of pork with spice mixture.
Place pork on broiler pan; insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).
NOTES
From Cooking Light.
Untried.
Jamaican Banana Bread
2 Tbsp butter, softened
2 Tbsp (1 oz) cream cheese, softened
1 c granulated sugar
1 egg
2 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 c mashed ripe banana
1/2 c milk
2 Tbsp dark rum (or 1/4 tsp imitation rum extract)
2 Tbsp water
1/2 tsp grated lime rind
2 tsp lime juice
1 tsp vanilla extract
1/4 c sweetened flaked coconut
Topping:
1/4 c packed brown sugar
2 tsp butter
2 tsp lime juice
2 tsp dark rum (or 1/8 tsp imitation rum extract)
2 tsp water
2 Tbsp sweetened flaked coconut
Preheat oven to 375 degrees; grease an 8"x4" loaf pan.
To make bread: Beat butter and cream cheese with mixer on medium speed. Add sugar; beat well. Add egg; beat well. Combine flour, baking powder, baking soda and salt; mix well. Combine banana with next 6 ingredients, stirring well. Add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in coconut. Pour batter into loaf pan; bake at 375 degrees for 1 hour. Cool in pan 10 minutes; remove from pan and cool on wire rack.
To make topping: Combine first 5 topping ingredients in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat; stir in coconut; spoon over loaf.
NOTES
From Cooking Light.
Untried.
2 Tbsp (1 oz) cream cheese, softened
1 c granulated sugar
1 egg
2 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 c mashed ripe banana
1/2 c milk
2 Tbsp dark rum (or 1/4 tsp imitation rum extract)
2 Tbsp water
1/2 tsp grated lime rind
2 tsp lime juice
1 tsp vanilla extract
1/4 c sweetened flaked coconut
Topping:
1/4 c packed brown sugar
2 tsp butter
2 tsp lime juice
2 tsp dark rum (or 1/8 tsp imitation rum extract)
2 tsp water
2 Tbsp sweetened flaked coconut
Preheat oven to 375 degrees; grease an 8"x4" loaf pan.
To make bread: Beat butter and cream cheese with mixer on medium speed. Add sugar; beat well. Add egg; beat well. Combine flour, baking powder, baking soda and salt; mix well. Combine banana with next 6 ingredients, stirring well. Add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in coconut. Pour batter into loaf pan; bake at 375 degrees for 1 hour. Cool in pan 10 minutes; remove from pan and cool on wire rack.
To make topping: Combine first 5 topping ingredients in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat; stir in coconut; spoon over loaf.
NOTES
From Cooking Light.
Untried.
Potatoes Primavera
2 lb small red potatoes, quartered
1 1/2 c chicken broth
1/2 c dry white wine
2 Tbsp fresh lemon juice
2 garlic cloves, minced
1/2 tsp salt, divided
3 c (8 oz) sugar snap peas, trimmed
3 c (1 lb) diagonally-sliced asparagus
2 c (8 oz) baby carrots, halved lengthwise
1 Tbsp olive oil
2 tsp grated lemon rind
1/8 tsp black pepper
1/3 c small fresh mint leaves
1/3 c fresh cilantro leaves
1/3 c fresh flat-leaf parsley leaves
Combine first 5 ingredients in a large saucepan and bring to a boil. Reduce heat; simmer 5 minutes. Remove potatoes with a slotted spoon. Bring liquid back to a boil; cook until reduced to 1/2 c (about 8 minutes). Combine liquid with potatoes and 1/4 tsp salt in a bowl; set aside.
Steam peas, covered, 2 minutes or until crisp-tender. Rinse peas with cold water; drain. Steam asparagus, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain. Steam carrots, 4 minutes or until crisp-tender. Rinse with cold water; drain.
Combine 1/4 tsp salt, peas, asparagus, carrots, oil, lemon rind and pepper in a large bowl.
Combine potato mixture, vegetable mixture and herbs, tossing well to coat.
NOTES
From Cooking Light.
Untried.
1 1/2 c chicken broth
1/2 c dry white wine
2 Tbsp fresh lemon juice
2 garlic cloves, minced
1/2 tsp salt, divided
3 c (8 oz) sugar snap peas, trimmed
3 c (1 lb) diagonally-sliced asparagus
2 c (8 oz) baby carrots, halved lengthwise
1 Tbsp olive oil
2 tsp grated lemon rind
1/8 tsp black pepper
1/3 c small fresh mint leaves
1/3 c fresh cilantro leaves
1/3 c fresh flat-leaf parsley leaves
Combine first 5 ingredients in a large saucepan and bring to a boil. Reduce heat; simmer 5 minutes. Remove potatoes with a slotted spoon. Bring liquid back to a boil; cook until reduced to 1/2 c (about 8 minutes). Combine liquid with potatoes and 1/4 tsp salt in a bowl; set aside.
Steam peas, covered, 2 minutes or until crisp-tender. Rinse peas with cold water; drain. Steam asparagus, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain. Steam carrots, 4 minutes or until crisp-tender. Rinse with cold water; drain.
Combine 1/4 tsp salt, peas, asparagus, carrots, oil, lemon rind and pepper in a large bowl.
Combine potato mixture, vegetable mixture and herbs, tossing well to coat.
NOTES
From Cooking Light.
Untried.
French Toast Souffle
10 c cubed sturdy white bread (about 16 slices)
8 oz cream cheese, softened
8 eggs
1 1/2 c milk
2/3 c half-and-half
1/2 c maple syrup
1/2 tsp vanilla extract
2 Tbsp powdered sugar
Place bread cubes in a greased 9"x13" baking dish. Beat cream cheese with a mixer on medium speed until smooth. Add eggs, one at a time, mixing well after each. Add milk, half-and-half, maple syrup and vanilla; mix until smooth. Pour mixture over bread; cover and refrigerate overnight.
Remove pan from refrigerator and let stand 30 minutes at room temperature. Bake in a 375 degree oven for 50 minutes or until set.
Sprinkle souffle with powdered sugar and serve with maple syrup.
NOTES
From Cooking Light.
Delicious, but feels reeeaaally bad for you.
8 oz cream cheese, softened
8 eggs
1 1/2 c milk
2/3 c half-and-half
1/2 c maple syrup
1/2 tsp vanilla extract
2 Tbsp powdered sugar
Place bread cubes in a greased 9"x13" baking dish. Beat cream cheese with a mixer on medium speed until smooth. Add eggs, one at a time, mixing well after each. Add milk, half-and-half, maple syrup and vanilla; mix until smooth. Pour mixture over bread; cover and refrigerate overnight.
Remove pan from refrigerator and let stand 30 minutes at room temperature. Bake in a 375 degree oven for 50 minutes or until set.
Sprinkle souffle with powdered sugar and serve with maple syrup.
NOTES
From Cooking Light.
Delicious, but feels reeeaaally bad for you.
Creamy Rice with Asparagus
3 c water
1/2salt, divided
3 c sliced asparagus (about 12 oz)
1 1/2 c uncooked long-grain rice
1 Tbsp butter
2 eggs
1 c grated Parmesan cheese, divided
1/4 c chopped fresh chives, divided
3 Tbsp chopped fresh basil
1 tsp grated lemon rind
1/4 tsp black pepper
Bring 3 c water and 1/4 tsp salt to a boil in a large saucepan. Add asparagus and cook 5 minutes or until crisp-tender. Remove asparagus with a slotted spoon, rinse with cold water and set aside.
Add rice and butter to cooking liquid; cover and simmer 15-20 minutes or until rice is done. Set aside.
Combine 1/4 tsp salt and eggs in a small bowl; whisk until well-blended. Add 3/4 c cheese, 3 Tbsp chives, basil, lemon rind and pepper; stir well. Stir egg mixture into hot rice. Stir in asparagus; cook 1 minutes over low heat or until heated through. Top each serving with remaining cheese and chives.
NOTES
From Cooking Light.
Untried.
1/2salt, divided
3 c sliced asparagus (about 12 oz)
1 1/2 c uncooked long-grain rice
1 Tbsp butter
2 eggs
1 c grated Parmesan cheese, divided
1/4 c chopped fresh chives, divided
3 Tbsp chopped fresh basil
1 tsp grated lemon rind
1/4 tsp black pepper
Bring 3 c water and 1/4 tsp salt to a boil in a large saucepan. Add asparagus and cook 5 minutes or until crisp-tender. Remove asparagus with a slotted spoon, rinse with cold water and set aside.
Add rice and butter to cooking liquid; cover and simmer 15-20 minutes or until rice is done. Set aside.
Combine 1/4 tsp salt and eggs in a small bowl; whisk until well-blended. Add 3/4 c cheese, 3 Tbsp chives, basil, lemon rind and pepper; stir well. Stir egg mixture into hot rice. Stir in asparagus; cook 1 minutes over low heat or until heated through. Top each serving with remaining cheese and chives.
NOTES
From Cooking Light.
Untried.
Brown Sugar Pound Cake
cooking spray
3 Tbsp bread crumbs
3 c flour
1 tsp baking powder
1/4 tsp salt
3/4 c butter, softened
2 c packed brown sugar
1 Tbsp vanilla extract
3 eggs
1 c milk
1 Tbsp powdered sugar
Preheat oven to 350 degrees. Spray a 10" tube pan and dust with bread crumbs.
Combine flour, baking powder and salt; whisk.
Beat butter with a mixer on medium speed in a large bowl until light and fluffy. Gradually add brown sugar and vanilla, beating until well-blended. Add eggs, one at a time, beating well after each. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan and cool completely on wire rack. Sift powdered sugar over top of cake.
NOTES
From Cooking Light.
Untried.
3 Tbsp bread crumbs
3 c flour
1 tsp baking powder
1/4 tsp salt
3/4 c butter, softened
2 c packed brown sugar
1 Tbsp vanilla extract
3 eggs
1 c milk
1 Tbsp powdered sugar
Preheat oven to 350 degrees. Spray a 10" tube pan and dust with bread crumbs.
Combine flour, baking powder and salt; whisk.
Beat butter with a mixer on medium speed in a large bowl until light and fluffy. Gradually add brown sugar and vanilla, beating until well-blended. Add eggs, one at a time, beating well after each. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan and cool completely on wire rack. Sift powdered sugar over top of cake.
NOTES
From Cooking Light.
Untried.
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