Football Party Recipes

January 30, 2015 at 6:39 AM | Posted in Cooking Light | Leave a comment
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Just in time for your upcoming Super Bowl Party it’s Football Party Recipes from the Cooking Light website!
Football Party Recipes

 

 

 

Cooking Light
Touchdown! Football fans won’t just be cheering for their favorite teams when you serve up our game day grub.

 
Healthy Football Recipes
Whether your football fans are impromptu or planned, we have recipes to keep your crowd in high spirits no matter how the pig skin matchup plays out. From turkey chili to super simple guacamole, your game day just got a whole lot more delicious.
First up, Pulled Pork Sandwiches with Mustard Sauce.

Barbecue guru Steve advises, “[Hickory is] rich-flavored, with an earthy sweetness that goes well with pork.” This is a pulled pork sandwich unlike any other…..

 

 

Caramelized Onion, Gruyère, and Bacon Spread
Serve this dip to your football crowd with crackers or bread slices. If you can’t find Gruyère, substitute raclette, fontina, or Swiss cheese…….

 

 

Tex-Mex Hash Brown Casserole
This simple skillet dish uses shredded potatoes as a base. The potato mixture cooks on the stove top first to get it browned and crisp on the bottom. Use a cast-iron skillet to get the potatoes perfectly crusted on the bottom, then bake them with smoky chorizo under a blanket of gooey cheese. Football fans will cheer…..

 

 

* Click the link below to get all the Football Party Recipes

 
http://www.cookinglight.com/entertaining/holidays-occasions/football-party-recipes?iid=newsletter-ck-012815

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Quick Bread – Peanut Butter–Banana Bread

January 16, 2015 at 11:30 AM | Posted in Cooking Light | 2 Comments
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Another Quick Bread Classic from Cooking Light! http://www.cookinglight.com/

 

Peanut Butter Banana Bread
Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch.

 

Cooking Light

Yield: 16 servings (serving size: 1 slice)
Hands-on: 18 Minutes
Total: 1 Hour, 33 Minutes
Ingredients
Bread:
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray
Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter

 
Preparation
1. Preheat oven to 350°.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Nutritional Information
Amount per serving
Calories: 198 Fat: 7.4g Saturated fat: 2.3g Monounsaturated fat: 2.7g Polyunsaturated fat: 1.8g Protein: 4.7g Carbohydrate: 29.7g Fiber: 1.9g Cholesterol: 28mg Iron: 1.1mg Sodium: 200mg Calcium: 27mg

 

http://www.myrecipes.com/recipe/peanut-butter-banana-bread

Tuscan Lemon Muffins

January 11, 2015 at 6:30 AM | Posted in Cooking Light | Leave a comment
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Another tasty Quick Bread recipe from Cooking light, Tuscan Lemon Muffins. http://www.cookinglight.com/

 

Tuscan Lemon Muffins

 

Using ricotta cheese ensures a light and fluffy texture while resulting in a moist and delicious muffin. Enjoy these lemony treats for breakfast or a sweet snack.
Yield: 12 servings (serving size: 1 muffin)Cooking Light

Ingredients
7.9 ounces all-purpose flour (1 3/4 cups)
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup part-skim ricotta cheese
1/2 cup water
1/4 cup olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 large egg, lightly beaten
Cooking spray
2 tablespoons turbinado sugar

 
Preparation
1. Preheat oven to 375°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.

3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Nutritional Information
Amount per serving
Calories: 186 Fat: 6.2g Saturated fat: 1.5g Monounsaturated fat: 3.4g Polyunsaturated fat: 0.6g Protein: 4g Carbohydrate: 29.5g Fiber: 0.6g Cholesterol: 21mg Iron: 1mg Sodium: 160mg Calcium: 81mg

 

 

http://www.cookinglight.com/food/top-rated-recipes/quick-bread-recipes/tuscan-lemon-muffins

Maple-Stout Quick Bread

January 6, 2015 at 6:29 AM | Posted in Cooking Light, dessert | Leave a comment
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Another Quick Bread Classic from Cooking Light, Maple-Stout Quick Bread.

 
Maple-Stout Quick Bread
Stout beer—think of Guinness, with its black color and intense richness—gives this bread a slightly bitter background note and gorgeous nut-brown hue.

 

IngredientsCooking Light
7.88 ounces all-purpose flour (about 1 3/4 cups)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup packed dark brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup stout beer
1/2 cup fat-free sour cream
5 tablespoons maple syrup, divided
Baking spray with flour (such as Baker’s Joy)
5 tablespoons powdered sugar

 
Preparation
1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine beer, sour cream, and 1/4 cup syrup, stirring well with a whisk. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture, beginning and ending with flour mixture; beat just until combined.

3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 43 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.

4. Place powdered sugar in a small bowl. Add remaining 1 tablespoon syrup; stir until smooth. Drizzle glaze over cooled bread; let stand until set, if desired.

Nutritional Information
Amount per serving
Calories: 190 Fat: 5.7g Saturated fat: 3.3g Monounsaturated fat: 1.6g Polyunsaturated fat: 0.4g Protein: 2.9g Carbohydrate: 31.9g Fiber: 0.4g Cholesterol: 40mg Iron: 1mg Sodium: 247mg Calcium: 33mg

 
http://www.myrecipes.com/recipe/maple-stout-quick-bread

100 Ideas for Appetizers

January 1, 2015 at 10:02 AM | Posted in Cooking Light | Leave a comment
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100 Ideas for Appetizers
Start the party with these delicious bites that are sure to enliven everyone’s appetite.

 

 

Cooking Light

100 Appetizer Ideas
When it comes time to plan your next menu, don’t let the first course fall to the wayside. Our extensive collection of appetizer recipes will give you all the inspiration you need to “wow” your guests from their very first bite. In a time crunch? We made sure to include a few superfast and make-ahead options for when you need a hors d’oeuvre in a flash.
First up: Crunchy phyllo-wrapped asparagus makes great pick-up bites for a party. You can also chop the prosciutto and sprinkle it on the phyllo if you want…

 

 

Polenta Squares with Gorgonzola and Pine Nuts
Our polenta squares will have your meal off to an impressive start. These are also tasty with chopped, dried figs or cranberries in place of the currants…..

 

 

Apple-Blue Cheese Chutney
Prepare and refrigerate the chutney up to three days ahead; bring to room temperature before serving. For a prettier presentation, top crostini with chutney, and sprinkle the cheese on top instead of stirring it into the chutney…..

 

 

* Click the link below to see all 100 Ideas for Appetizers

 
http://www.cookinglight.com/food/recipe-finder/ideas-for-appetizers?iid=newsletter-ck-123114

Orange-Pecan Tea Bread

December 25, 2014 at 10:08 AM | Posted in Cooking Light | Leave a comment
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Another good one from Cooking Light, Enjoy. Merry Christmas!

 

Orange-Pecan Tea Bread
A small amount of salt in a quick bread or cake batter balances its sweetness.

Cooking Light APRIL 2004

Yield: 14 servings (serving size: 1 slice)
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup granulated sugar
1/2 cup low-fat buttermilk
1/4 cup chopped pecans, toasted
3 tablespoons 1% low-fat milk
3 tablespoons vegetable oil
3 tablespoons orange marmalade
2 teaspoons grated orange rind
2 large eggs
Cooking spray
1/2 cup powdered sugar
2 teaspoons fresh orange juice
1 1/2 teaspoons chopped pecans, toasted
Preparation
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through allspice) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and the next 7 ingredients (sugar through eggs), stirring with a whisk; add to flour mixture, stirring just until moist.

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1 1/2 teaspoons pecans.

Nutritional Information
Amount per serving
Calories: 171 Calories from fat: 29% Fat: 5.6g Saturated fat: 0.9g Monounsaturated fat: 2g Polyunsaturated fat: 2.4g Protein: 3.2g Carbohydrate: 27.4g Fiber: 0.7g Cholesterol: 31mg Iron: 1mg Sodium: 144mg Calcium: 44mg
http://www.myrecipes.com/recipe/orange-pecan-tea-bread

Garden Harvest Cake

December 24, 2014 at 12:14 PM | Posted in Cooking Light | Leave a comment
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Garden Harvest Cake
Cooking Light APRIL 2009

Yield: 9 servings (serving size: 1 slice)Cooking Light
Ingredients
4.5 ounces all-purpose flour (1 cup)
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated peeled Granny Smith apple (about 1 medium)
1/2 cup grated carrot (about 1 medium)
1/2 cup shredded zucchini
1/4 cup chopped walnuts, toasted
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 large eggs
Cooking spray
Preparation
1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

 

Nutritional Information
Amount per serving
Calories: 223 Fat: 9.7g Saturated fat: 1g Monounsaturated fat: 4.4g Polyunsaturated fat: 3.6g Protein: 3.8g Carbohydrate: 31.4g Fiber: 1.3g Cholesterol: 47mg Iron: 1.2mg Sodium: 233mg Calcium: 30mg
Search for Recipes by Nutrition Data
http://www.myrecipes.com/recipe/garden-harvest-cake

Saturday’s Chili – Green Chile Chili

December 13, 2014 at 6:34 AM | Posted in chili, Cooking Light | Leave a comment
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I found this one on the Cooking Light website, and it sounds delicious!

 

Green Chile Chili

 

Cooking Light
Ingredients
1 tablespoon canola oil
12 ounces ground sirloin
1 1/2 cups chopped onion
1 tablespoon chili powder
1 teaspoon hot paprika
5 garlic cloves, minced
1 (12-ounce) bottle dark beer
1/2 cup salsa verde
1 (4-ounce) can diced green chiles, undrained
1 (15-ounce) can no-salt-added tomatoes, undrained and crushed
1 (15-ounce) can organic kidney beans, rinsed and drained
1/4 cup (1 ounce) shredded sharp cheddar cheese
1 green onion, sliced

 
Preparation
1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add beef; sauté for 5 minutes or until no longer pink, stirring to crumble. Add chopped onion, chili powder, and paprika; sauté 4 minutes, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly.
2. Stir in beer; bring to a boil. Cook 15 minutes or until liquid almost evaporates. Add salsa and the next 3 ingredients (through beans); bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Ladle 1 1/4 cups chili into each of 4 bowls, and top each serving with 1 tablespoon cheese. Sprinkle with green onion.

 

 

http://www.myrecipes.com/recipe/green-chile-chili-0

Fall Recipes

October 12, 2014 at 5:22 AM | Posted in Cooking Light | Leave a comment
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Fall Recipes

The Fall Recipes keep coming, these are from the Cooking Light website. http://www.cookinglight.com/

 

 

Cooking Light

Fall Recipes
When the air is crisp and the leaves start to fall, you’ll love these recipes that showcase the season’s best flavors.

 

 

Healthy Fall Recipes
It’s time to settle in with warm and comforting recipes that are bursting with the fresh flavors we all love this time of year. Sweet potatoes, apples, sage, cinnamon, and cider–there’s somthing here to satisfy all of your autumnal cravings.
First, this rustic fall meal will soon become a family favorite. Round out the plate with Haricots Verts and Mustard Vinaigrette.

 

 

 

Sautéed Carrots with Sage
You can easily double, triple, or quadruple this small-yield recipe to feed more hungry diners. A few simple fall ingredients turn carrots into a star side dish…….

 
Cider and Sage Pork
The classic ingredient combination of cider and sage allow the delicious flavor of the pork to shine through. Serve with steamed green beans…..

 
* Click the link below to get all the Fall Recipes

 

 

http://www.cookinglight.com/food/in-season/fall-recipes

Summer Slow-Cooker Recipes – from Cooking Light

July 24, 2014 at 9:17 AM | Posted in Cooking Light | 2 Comments
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I use the Crock Pot when ever I can! So here’s some delicious and healthy tips and recipes from the Cooking Light website.

 
Summer Slow-Cooker RecipesCooking Light
For delicious, make-ahead, summertime meals, nothing beats a slow cooker for transforming simple ingredients and lean cuts of meat into filling, flavorful dishes.

 

 

Slow-Simmered Goodness
Looking for a way to serve your family slow-simmered goodness without spending hours over the cooktop? Our collection of summer slow-cooker recipes uses fresh produce and ingredients for delicious dishes, which highlight the vibrant flavors of the season.
First up are our Pulled Chicken Sandwiches. You already love pulled chicken, so why not try it in a slow cooker? Savor this tender, melt-in-your-mouth chicken sandwich with ketchup-based sauce for lunch or dinner……

 

 

Gruyère-Bacon Dip
Serve this dip with assorted vegetable dippers. It’s also tasty as a condiment spread on turkey burgers…….

 
* Click the link below to get all the Summer Slow-Cooker Recipes – from Cooking Light

 

http://www.cookinglight.com/food/recipe-finder/summer-slow-cooker-recipes?iid=newsletter-ck-072314&PromKey=XET

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