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    445 Recipes

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    When I first found this recipe on the Weight Watchers website, I was amused by the idea of a Moroccan dish featuring pork as most of the natives I know from this country are Muslim. Though I will never serve this dish to them, I love the flavors of the marinade and have made some changes that make this truly delicious.

    Recipe #134050

    I recently purchased a muffin and bread book at a used bookstore. Came upon this recipe and recalled the jar of maraschino cherries leftover from Easter and thought it was a tasty way of using up what I otherwise use strictly as garnish. It initially stuck me as odd to use maraschino cherries in an otherwise healthy recipe, but the results are so tender and tasty I think of this is redemption for the poor dyed and preserved fruit. What is presented here includes my changes to the original.

    Recipe #134040

    I recently tried PaulaG’s Pumpkin Fruit and Nut Muffins (#116356) and loved the wonderful moistness given to these by the apricots and raisins. So much so, I went looking through my cookbooks for recipes that might capture that same delightful quality. The original comes from “The 250 Best Muffin Recipes” but I’ve already started tweaking it a bit here. This has been updated since Roosie's review.

    Recipe #132532

    Another entry in my collection of oatmeal ideas. My guess is this would also work well with apricots or some other flavored creamer.

    Recipe #132453

    Molten chocolate cakes are just wonderful with their crispy exteriors and gooey centers. Unfortunately, that effect is usually achieved using lots of butter. Found this recipe in Cooking Light magazine and was thrilled that I could have my cake and eat it too. The original recipe called for pistachio nuts. While those offer a great color contrast, I prefer the flavor of almonds. Note that cooking time does not include 2 hour chilling time.

    Recipe #132449

    I found this recipe in a circular a long time ago and have adapted it over time. Can’t remember which part of it is part of the original and what parts are my additions. This is a quick and easy side that perks up a basic grilled chicken breast or as a companion to tortilla chips. Sometimes I will top a bed of greens with leftover grilled chicken and this salsa for an easy and flavorful lunch.

    Recipe #131641

    This slaw was originally inspired by one prepared by Bobby Flay on Food TV. I've tinkered with it a bit and added a bit more fusion between Asian and Southwestern flavors. This side salad is ideal for picnics and barbecues as it contains no mayonnaise.

    Recipe #131640

    Recently had an extra pint of cherry tomatoes on hand and was in search of comfort food. Devised this soup in a pinch and thought it was worth sharing. Mine was a quick soup for one but the recipe has been scaled up and uses the more economical Roma tomato. If you have lots of cherry or grape tomatoes -- they have a sweetness that pairs beautifully with the vinegar -- use them or do a mix with the roma tomatoes. If you are making this Kosher, skip the cheese or be sure to use vegetable broth.

    Recipe #131639

    Mom clipped this one and makes it periodically for Thanksgiving as a cake with cream cheese frosting. I like mine with a gentle dusting of powdered sugar. The clip is so old and yellowed I can’t figure out which president was a fan of this bread.

    Recipe #130435

    Love to entertain and recently was given Martha Stewart’s Hor D’Oeuvres Handbook. Most people eat first with their eyes and Martha's fantabulous dishes offer a visual feast. This original recipe was modeled on her approach to food both in look and flavor. You can simplify the making of these Greek inspired treats by simply quartering the pita bread or using the small ones. Either way, its a treat.

    Recipe #129882

    I recently acquired a copy of Martha Stewart’s Hor D’Oeuvres Handbook and became taken with her flair for small bites with beautiful presentation. The onion relish here was inspired by Dancer’s Chicken with Balsamic Onions. You can prepare the onions a day or so ahead of time and finish the tarts just before serving. I tend to offer a lot of variety so I keep the batches of each hors d’oeuvre small, but this can be easily doubled. Don't let the preparation time scare you, its mostly simmering time that frees you to attend to other things. These tarts are just wonderful served along with a zesty red wine.

    Recipe #128661

    Many years ago I traveled to Cancun with a friend for a little fun and sun. Rather than frequenting the Americanized restaurants on the beach strip, we ate our meals downtown in places frequented by locals. One particular morning, we tried chilaquiles for breakfast and I was in heaven. On returning, I went looking for a recipe to replicate the flavors and this one comes close. Though this recipe makes the dish from scratch, typically these are made largely from leftovers from the night before.

    Recipe #128647

    Incredibly easy but lovely enough for company. The assortment of condiments allows guest to tailor the entry to taste.

    Recipe #128604

    The Strawberry Swap of 2005 inspired me to create my own recipe using these wonderful berries. This light and airy dessert is sinless, delicious and satisfying. For those on Weight Watchers the souffle is Core plus a half point for the fruit spread (you can always omit). For Flexers, it's 2 points total.

    Recipe #124144

    I found this on healthdiscovery.net and began making a few changes to suit my own tastes and preferences. The original was for lemon biscotti and can easily be switched back. One point per cookie.

    Recipe #123863

    Nothing is better in the summer than a frosty frozen fruit treat. Even better when its is light and luscious like this one. The lime heightens the natural sweetness of the mango while the whipped egg whites make the dessert light and airy. I ran across this one in a local newspaper and recently decided to try it in my ice cream maker. The directions and preparation time here are for conventional freezer preparation without an appliance.

    Recipe #123861

    The original recipe comes from one of my favorite Italian cookbooks. Adapted to my own tastes and availability of ingredients, this comforting stew packs lots of flavor and can easily be thrown together for a mid-week meal. I usually serve mine with a nice green salad on the side.

    Recipe #123854

    Recently purchased some barley malt for a dish and was delighted with its wonderful flavor. A great sweetner with a lovely smokey taste. Then went in search of other recipes using the malt and found this one on chanadet.com. I've tweaked it a bit for my owm taste.

    Recipe #123325

    When my nephew was just three, I made potatoes Dauphinoise for Mother’s Day. He spent the evening nibbling on "dolphin potatoes." That memory came back to me as this was in the oven and has been named for him. The preparation of this Italian-French inspired dish goes quickly and leaves you with a lovely company worthy dish, but don’t let that stop you from making it for the family. The best part is no one will know that the sinfully rich sauce is light and low-fat.

    Recipe #116362

    Recipe by Gale Gand. I adopted this recipe in Septembe 2006 but it combines favorite flavor in one of my favorite treats.

    Recipe #115418

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