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Cooking Light Annual Recipes
Cooking Light Annual Recipes 2007 Cookbook
Get a whole year’s worth of the most flavorful, healthy, good-for-you recipes from
Cooking Light
in
Cooking Light
Annual Recipes 2007
! Dig into some of our trendiest desserts, soups, salads, stews, one-dish meals, sandwiches, breads, rolls, muffins, biscuits, sides, and international dishes, bursting with unforgettable flavors.
Try elegant
Roast Chicken with Mint-Cilantro Pesto
…crunchy
Crab Cakes with Red Pepper Mayonnaise
…chic
Oven-Roasted Tomatoes with Goat Cheese
…comforting, down-home
Pork Chops with Country Gravy
…and creamy
Café au Lait Chiffon Pie
.
And you’ll also get:
More than 1,000 healthy
Cooking Light
recipes
Secrets, tips, and how-tos from the magazine
Luscious, full-color recipe photos that look good enough to eat
Three recipe indexes, so you can find what you need…fast!
Recipes judged best-of-the-best by the editors at
Cooking Light
Detailed nutritional analysis for every recipe
Item#
Product
Qty
Price
543975
Cooking Light Annual Recipes 2007 Cookbook
$34.95
Dimensions - 8-3/4" x 11-1/8"
496 Pages
HardcoverMore than 1,000 Recipes
Avocado-Tomatillo Dip with Cumin Pita Chips
(See photo in more views)
make ahead
Chips:
3 (6-inch) pitas, split in half horizontally
Cooking spray
1 teaspoon cumin seeds, crushed
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Dip:
1/2 pound tomatillos (about 5 large)
1/2 cup chopped onion
2 tablespoons chopped fresh cilantro
1 teaspoon finely chopped seeded jalapeño pepper
1/2 teaspoon salt
1/3 cup fat-free sour cream
2 ripe peeled avocados, seeded and coarsely chopped
1. Preheat oven to 375°.
2. To prepare chips, coat rough side of each pita half with cooking spray; sprinkle evenly with cumin seeds, oregano, and kosher salt. Cut each pita half into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 375° for 15 minutes or until golden brown.
3. To prepare dip, discard husks and stems from tomatillos. Place tomatillos in a small saucepan; cover with water. Bring to a boil; cook 5 minutes or until tender. Drain and cool to room temperature. Place tomatillos, onion, cilantro, jalapeño, and 1/2 teaspoon salt in a blender or food processor, and process until smooth. Add sour cream and avocado; process until smooth. Serve with chips. Yield: 12 servings (serving size: about 2 1/2 tablespoons dip and 4 chips).
CALORIES 106 (42% from fat); FAT 5g (sat 0.7g, mono 2.9g, poly 0.8g); PROTEIN 2.6g; CARB 13.9g; FIBER 2.8g; CHOL 1mg; IRON 0.9mg; SODIUM 266mg; CALC 33mg
One-Bowl Chocolate Mocha Cream Cake
(See photo in more views)
Category Winner-Desserts
"Cake is my favorite dessertespecially frosted cake." -Anna Ginsberg, Austin, Texas
Cake:
2 cups all-purpose flour (about 9 ounces)
1 cup granulated sugar
1 cup packed dark brown sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat mayonnaise
3 tablespoons canola oil
1 cup hot strong brewed coffee
2 teaspoons vanilla extract
1/3 cup semisweet chocolate morsels
Cooking spray
Mocha Cream:
1/4 cup boiling water
1 tablespoon instant coffee granules
1 (7-ounce) jar marshmallow creme
1 (8-ounce) container frozen light whipped topping, thawed
1/3 cup light chocolate syrup (such as Hershey's Lite Syrup)
1. Preheat oven to 350°.
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9 inch baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
3. To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve. Yield: 16 servings.
CALORIES 315 (23% from fat); FAT 8.1g (sat 3.2g, mono 2.6g, poly 1.9g); PROTEIN 2.6g; CARB 60g; FIBER 1.8g; CHOL 0mg; IRON 1.8mg; SODIUM 390mg; CALC 46mg
Specs
Sample Recipe 1
Sample Recipe 2
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