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    57 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    1 Reviews |  By nomnom

    This recipe makes a thick glaze. Add more water for a thinner glaze. Enough to glaze 42 (3.5 dozen) 2-inch cookies - such as my low-fat oatmeal spice cookies ;) Or try it on cakes, brownies, etc

    Recipe #65999

    5 Reviews |  By nomnom

    My adapted version of the sam name recipe from www.quakeroats.com. Changed some ingredients to make healthier and added some spices for extra flavor.

    Recipe #65998

    4 Reviews |  By nomnom

    Yummy yummy. Wholesome crab cakes. The only "filler" in this are pureed carrots, chickpeas, scallions, and asparagus. Not much bread-action going on, but plenty of flavor. Cook time accounts for cooking option 1 (skillet). Prep accounts for chopping. RSC4

    Recipe #64887

    4 Reviews |  By nomnom

    Great alternative. Got from Splenda's website: splenda.com

    Recipe #64680

    1 Reviews |  By nomnom

    You can also use this filling as a frosting, freeze it up for "ice cream" or just eat as is! I did! Perfect for our vegetarian friends! This recipe is long and involved, but it produces a delicious product (and healthier than deep-fried cannolis). Crepes are tricky little suckers - expect to lose a few (I did) - so it's hard to tell how much this recipe will yield. I made an estimate. I made a few mistakes (better me than you, right?): not chopping my pecans fine enough, baking the shells for too long (I shortened bake time significantly), and for not allowing my caramel to set at room temp. I adjusted my recipe accordingly. My creation for RSC4. Prep time includes recommended overnight sitting for caramel.

    Recipe #64678

    3 Reviews |  By nomnom

    You just can't stop eating this! Think of it as crab-artichoke dip, but with asparagus in place. The asparagus adds texture and color where artichokes get mushy and lost in the dip. I could eat the entire recipe as a meal. It may not make much, but it's worth it! Leftovers can be reheated the same way. RSC4

    Recipe #64386

    6 Reviews |  By nomnom

    Low in calories, creamy (even with nonfat milk), alcohol-free, kid-friendly, and nutritious. This was inspired by Heather Sullivan's Strawberry Julius #24088. Can be made vegan using soy milk or even tofu

    Recipe #64384

    An interesting twist on eggplant parmesan. Can be made ahead and kept refrigerated to be cooked the next day. Serve alone, over noodles, rice, or have as a sandwich. RSC4

    Recipe #64383

    4 Reviews |  By nomnom

    Simply addicting. I just polished off the leftovers standing in the kitchen! This is an ode to you spice lovers. My contribution to RSC4

    Recipe #64381

    My contribution to RSC4. Nummy. My version of Baba Ganoush. Yeah, there's a lot of "add and process again" steps, but it's to ensure that everything gets blended and evenly incorporated.

    Recipe #64166

    Mmmmmmmmm...just had this tonight and I STILL taste it! This is my new ABSOLUTE favorite salad of ALL time. Nothing beats roasted veggies, but it is TRULY the dressing that makes it! You might want to double it. I found myself dipping shrimp, potatoes, raw veggies (such as carrots) in it and even drizzled it on my corn on the cob! WARNING: The dressing has a real kick, so if you're not a spicy afficionado, cut back on the spices. Even my dad found this spicy, but I found it heavenly. I suggest using exotic greens or spinach (any dark, leafy green will do for elegance), but iceburg will do just fine (especially if you want to cut the spiciness.

    Recipe #64119

    1 Reviews |  By nomnom

    Go on: drool. I certainly am from this sandwich. My first contribution to RSC4

    Recipe #64089

    8 Reviews |  By nomnom

    I thought of the concept weeks ago, but tried it out for the first time this morning. It was good. I used only 1/4 tsp vanilla, but I could barely distinguish it, so I recommend using a tad more if you prefer bold flavors like myself. Can be easily doubled, tripled, etc. And experiement with extracts. I'm sure vegans (or non-ovos) can use tofu.

    Recipe #63751

    2 Reviews |  By nomnom

    Before I turned healthier and swore off candy, I LOVED Almond Joy and Mounds. Here's my compromise

    Recipe #63660

    3 Reviews |  By nomnom

    You can use my fiber crust recipe #58321 and add 2-3 tbsp cocoa powder. I got this recipe somewhere off the net - originally titled "Baker's Square French Silk Pie"

    Recipe #63658

    I made this up this weekend (Memorial Day weekend) because I was in the mood for experimentation, using my newly acquired extract collection, and for the taste of pina coladas. Feel free to adjust extracts to taste or even use the real things in the appropriate substitution amounts ;) I'm sure you can skip straight to step 7 if you wish; omitting the 3 cups water and first listed extract amounts. *Maybe try freezing it and bleding into a smoothie later or making sorbet (not a bad idea...)

    Recipe #63655

    2 Reviews |  By nomnom

    Technically, this is NOT a recipe - more of a CONCEPT or as a new venture and just a way to add more variety (and flavor and color in some delicious cases) to plain ole hot cereal. Feel free to use with oatmeal, farina (cream of wheat), cream of rice (which could use that extra punch), grits, or cornmeal mush (maybe even porridge)

    Recipe #63594

    3 Reviews |  By nomnom

    This is the ONLY sandwich I'd get at Subway. Now, I'd forgo the bologna and cheese, but at home I should try veggie bologna and cheese. Haven't yet, but it's worth a shot! I LOVED this sandwich! And it's simple (not to mention at tad weird with the olives) Nowadays, I'd probably add some tomatoes and peppers (roasted - yum!)

    Recipe #62798

    Another Nigella recipe that I got off nytimes.com and have yet to try. Again, I omitted the oil called for in the recipe. (If you have no prob using oil, she calls for 1/4 cup peanut oil to be heated in the saute pan with the cinnamon stick)

    Recipe #59448

    4 Reviews |  By nomnom

    Came across this recipe on nytimes.com in an article written by the Kitchen Goddess herself: Nigella Lawson. Haven't tried it yet, but I thought I'd share this. I'm drooling over the thought of it! :) I did omit the ghee to make it healthier.

    Recipe #59446

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