VampCora RLE FE 2 xtremesaint's blog: "Recipes"

1 bag (10 oz) peanut butter chips 1 stick (1/2 cup) butter 6 1/2 cups crisp rice cereal 1 bag (12 oz) semisweet chocolate chips 1/2 cup light corn syrup 1/2 cup honey-roasted peanuts, chopped 1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan. 2. Melt peanut butter chips and butter in a large bowl in microwave or in a heavy saucepan over low heat, stirring often, until thoroughly blended and smooth. Remove from heat, add cereal and stir until evenly coated. 3. Scrape into prepared pan, spread evenly, then cover with wax paper. Use another 13 x 9-in. pan or heavy book on top to press into an evenly compact layer, then remove wax paper. Place pan in freezer 10 minutes or until firm. 4. Melt chocolate chips as directed on bag. Add corn syrup and stir until well blended. Spread chocolate evenly on cereal mixture, then sprinkle with nuts. Top with wax paper and lightly press nuts into chocolate. Remove wax paper; refrigerate pan 1 hour or until firm. 5. Lift foil by ends onto cutting board. Cut crosswise in 10 strips, then cut each strip into 6 bars.

Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Ingredients cooking spray 1/4 cup(s) butter 2/3 cup(s) sugar, granulated 1/2 cup(s) water 1 teaspoon vanilla 1 cup(s) flour, all-purpose 1/4 cup(s) cocoa powder, unsweetened 1 teaspoon baking powder 1/4 cup(s) chocolate chips, semisweet miniature 2 teaspoon sugar, powdered Preparation 1. Preheat oven to 350°F. Lightly coat the bottom of a 9x9x2-inch baking pan with nonstick cooking spray, being careful not to coat sides of pan. 2. In a medium saucepan, melt butter; remove from heat. Stir in granulated sugar, the water, and vanilla. Stir in flour, cocoa powder, and baking powder until combined. Stir in chocolate pieces. Pour batter into prepared pan. 3. Bake for 15 to 18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Remove from pan. Cut into 16 bars. Sprinkle with the powdered sugar.

Ingredients 1 pounds beef, lean top round steak 2 teaspoon oil, vegetable 3/4 tablespoon onion(s) 1 pounds mushrooms 1/4 teaspoon salt 1/4 teaspoon nutmeg, ground 1/2 teaspoon basil, dried 1/4 cup(s) wine, white 1 cup(s) yogurt, low-fat plain 6 cup(s) pasta, elbow macaroni Preparation 1. Cut beef into 1-inch cubes. 2. Heat 1 teaspoon oil in nonstick skillet. Sauté onion for two minutes. 3. Add beef and sauté for five minutes more. Turn to brown evenly. Remove from pan and keep hot. 4. Add remaining oil to pan and sauté mushrooms. 5. Add beef and onions to pan with seasonings. 6. Add wine and yogurt, and gently stir in. Heat, but do not boil.* 7. Serve with macaroni. * If thickening is desired, use 2 teaspoons of cornstarch. The calorie content is the same as for flour, but cornstarch has double the thickening power. The calories for cornstarch are not included in the nutrients per serving given above. To add cornstarch, take a small amount of wine and yogurt broth and put aside to cool. Stir in cornstarch. Add some warm broth to cornstarch paste and stir. Then, add cornstarch mixture to pan.

Ingredients 1 cup(s) sour cream, light or fat-free 2 teaspoon dill weed, dried 3 tablespoon scallion(s) (green onions) 2 tablespoon mustard, dijon-style 2 tablespoon lemon juice 1 1/2 pounds fish, salmon fillet 1/2 teaspoon garlic powder 1/2 teaspoon pepper, black Preparation 1. Whisk sour cream, dill, onion, mustard, and lemon juice in a small bowl. 2. Preheat oven to 400 degrees F. Lightly oil baking sheet with cooking spray. 3. Place salmon, skin-side down, on prepared sheet. Sprinkle with garlic powder and pepper, then spread with the sauce. 4. Bake salmon until just opaque in the center, about 20 minutes.

Ingredients 1/2 cup(s) milk, lowfat 1 teaspoon poultry seasoning 1 cup(s) cornflakes 1 1/2 tablespoon onion powder 1 1/2 tablespoon garlic powder 2 teaspoon pepper, black 2 teaspoon pepper, red, crushed 1 teaspoon ginger, ground 4 chicken, drumsticks 4 chicken, breast 1 dash(es) paprika 1 teaspoon oil, vegetable Preparation 1. Preheat oven to 350 degrees F. 2. Add half teaspoon of poultry seasoning to milk. 3. Combine all other spices with cornflake crumbs and place in plastic bag. 4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs. 5. Refrigerate for one hour. 6. Remove from refrigerator and sprinkle lightly with paprika for color. 7. Evenly space chicken on greased baking pan. 8. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30 to 40 minutes or until meat can be easily pulled away from bone with fork. Drumsticks may require less baking time than breasts. (Do not turn chicken during baking.) Crumbs will form crispy "skin."

Ingredients 6 cup(s) water 2 cinnamon sticks 1 cup(s) rice 3 cup(s) milk, lowfat 2/3 cup(s) sugar 1/2 teaspoon salt Preparation 1. Put water and cinnamon sticks in medium saucepan. Bring to boil. 2. Stir in rice. Cook on low heat for 30 minutes until rice is soft and water has evaporated. 3. Add skim milk, sugar, and salt. Cook for another 15 minutes until mixture thickens.

Ingredients 1/2 teaspoon cinnamon, ground 1 tablespoon vanilla extract 2 tablespoon cornstarch 1 cup(s) peach nectar or apricot nectar 1/4 cup(s) pineapple juice, unsweetened 32 ounce(s) peaches, canned in juice 1 tablespoon margarine 1 cup(s) biscuit mix 2/3 cup(s) flour, all-purpose 1/2 cup(s) sugar 2/3 cup(s) milk, fat-free evaporated 1 tablespoon sugar, brown Preparation 1. Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in saucepan over medium heat. Stir constantly until mixture thickens and bubbles. 2. Add sliced peaches to mixture. 3. Reduce heat and simmer for five to 10 minutes. 4. In another saucepan, melt margarine and set aside. 5. Lightly spray 8-square-inch glass dish with cooking spray. Pour hot peach mixture into dish. 6. In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk. Quickly spoon this over peach mixture. 7. Combine nutmeg and brown sugar. Sprinkle on top of batter. 8. Bake at 400 degrees F for 15 to 20 minutes or until golden brown. 9. Cool and cut into eight pieces.

Ingredients 3/4 cup(s) nuts, almonds, slivers 6 ounce(s) artichoke hearts 1/4 cup(s) almond oil 2 tablespoon parsley 1 clove(s) garlic 1/4 teaspoon Italian seasoning, dried 1/4 teaspoon pepper, black 1 package(s) cheese, goat cheese, crumbled 1 pounds asparagus 1/2 cup(s) onion(s), red 1/2 cup(s) pepper(s), red, bell 1 quart(s) lettuce, butter 2 cup(s) watercress 1/4 cup(s) vinegar, balsamic Preparation Spread almonds in shallow pan. Roast at 350°F for 6-7 minutes or until lightly browned; stir once or twice; cool. Set aside 1/2 cup almonds; grind remaining1/4 cup almonds finely. Combine ground almonds in a small bowl with marinade from artichokes, almond oil, parsley, garlic, Italian herb seasoning and pepper; whisk to blend. Pour over sliced goat cheese. Cover and let stand at least 1 hour for flavors to blend. Refrigerate if standing several hours. Remove woody stems from asparagus; cut into diagonal, bite-size pieces. Blanch in boiling water 1 minute, drain and cool. Toss asparagus, red onion rings, red pepper strips, artichoke hearts and remaining 1/2 cup almonds with butter lettuce and watercress. Top with marinated goat cheese. Blend balsamic vinegar into marinade and drizzle over salad.

Ingredients 1 chicken, breast 12 Lahvosh round(s) 1/2 cup(s) cottage cheese, low-fat 1 teaspoon tarragon, dried 1/2 teaspoon pepper, white 2 tablespoon onion(s), green 1 small tomato(es) 1 cup(s) spinach leaves 1/4 cup(s) nuts, almonds, toasted Preparation Poach chicken breast in boiling water until cooked through; drain and cool. Shred chicken and set aside. Soften Lahvosh rounds according to package directions. Combine cottage cheese, tarragon and pepper in small bowl. Spread mixture over 1/2 of each softened cracker. Top with green onions, shredded chicken, tomato, spinach and almonds. Fold rounds in half to serve.

Ingredients 1 envelope(s) gelatin, unflavored 3 tablespoon sugar 2 cup(s) whipped dessert topping, light 1 tablespoon liqueur, almond-flavored 1/2 teaspoon vanilla extract 1 1/2 cup(s) milk, fat-free 2 cup(s) rice, hot cooked 3 tablespoon cocoa powder, unsweetened 1/2 cup(s) buttermilk 3 tablespoon sugar 1 tablespoon liqueur, almond-flavored Preparation Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened. Cook over low heat, stirring constantly, until gelatin dissolves. Add sugar and stir until dissolved. Add rice; stir until well blended. Chill until the consistency of unbeaten egg whites. Fold in whipped topping, liqueur and vanilla. Spoon into 4-cup mold coated with cooking spray. Cover and chill until firm. To serve, unmold onto serving platter. Spoon chocolate sauce over rice pudding. Sprinkle with toasted almonds. Bittersweet Chocolate Sauce: Combine cocoa and sugar in small saucepan. Add buttermilk, mixing well. Place over medium heat, and cook until sugar dissolves. Stir in liqueur; remove from heat.