Butter pecan ice cream/26 recipes

If you like key lime pie, you will definitely like this key lime cake, instead of using whipping cream, we use meringue, it is much lower fat and calories, and the flavour is absolutely delicious!

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A moist, fluffy and delicious carrot cake, and it is very easy to make, it's always a hit at my family dinner table.

This well balanced casserole has everything you need in supper. Creamy sauce, cheesy topping, and the yummy combination of broccoli and chicken make a delicious and filling meal that's also full of goodness.

These raspberry-fig bars are perfect for grab-go breakfast, delicious, packed with goodness. They will for sure energize you to start a fresh day.

It is a simple to make corn flatbread, and it can be severed as a side-dish or appetizer with some sauce or dip.

This delicious savory onion tart is tasty, creamy, and absolutely delicious, a great way to impress your family or your guest.

Juicy chicken breast stuffed with cheese, shallots and cheese. The phyllo really helps hold in the moisture to keep the chicken breast moist. This is a reduced fat version of a popular recipe and it's equally as tasty in my opinion. If you wish to reduce the fat even further omit the cheese altogether.

A soft and delicious bread made from shredded mozzarella cheese and sundried tomatoes. Super easy to make in your bread machine.

Slow-cooked beef patties in a creamy mushroom and onion gravy. Real comfort food.

Nothing can compete with a homemade ice cream, especially with all these juicy blueberries being added. A perfect treat in summer.

I didn't use quinoa flour, instead I added about 1 1 /2 cups cooked quinoa. I used walnuts, also added about 1/4 cup of bittersweet chocolate chips, and the sweetness was just right

A classic German style potato salad that is served warm. Perfect for Octoberfest.

Diabetic Peanut Butter Cookies recipe

Pretty darn easy and tasty. I had all ingredients on hand and didn't have to worry about a trip to the store. I didn't use any cayenne because we have small children, but it still came out great. The sauce was tasty over rice!

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)