Pasta Recipe: Chicken and Mushrooms in Garlic White Wine Sauce – OH HEAVENS!


Chicken and Mushrooms in Garlic White Wine Sauce by Cooking Light (Image and Recipe)

Yet another fabulous recipe from Cooking Light magazine! This one will blow you away! I saw this in the magazine and quickly tore that page out and set it on my desk… MUST. GET. MUSHROOMS. I had everything else… We had this last night and oh, were we ever happy!

First, the recipe:


Chicken and Mushrooms in Garlic White Wine Sauce


Put this Chicken and Mushrooms in Garlic White Wine Sauce recipe together in less than 25 minutes, probably without a trip to the store. It’s adaptable to your pantry–if you don’t have egg noodles, use another kind of pasta, and if you’re out of tarragon, try basil, oregano, or thyme.

Cooking Light NOVEMBER 2012

  • Yield: 4 servings


  • 4 ounces uncooked medium egg noodles
  • 1 pound skinless, boneless chicken breast halves
  • 2 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon minced fresh garlic
  • 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 teaspoon chopped fresh tarragon
  • 1/4 cup shaved Parmesan cheese


Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Note:This recipe originally ran in Cooking Light November, 2006 and was updated for the November, 2012 25th anniversary issue.


I had taken step by step photos of this recipe, but since this recipe is so self explanatory I don’t think they were necessary. DO take time to read through this recipe a few times AND have all your ingredients ready to go (chicken dusted with flour, oil in pan, garlic minced (I used microplane), mushrooms sliced if you didn’t buy pre-sliced (I didn’t), wine measured, chicken broth measured,  1T flour measured, salt and pepper set out, tarragon chopped and ready. Oh, and water boiling for pasta… parmesan on counter so you don’t forget 😉 My recipe that was in the magazine says SUPER FAST 20-minute cooking. To that I say… No. Way. Unless you’re Cat Cora I don’t see how you’re going to pull that off… then again, I was taking photos of each and every step… and I bought cremini mushrooms that I had to clean and slice… I didn’t have chicken broth so I made a cup of chicken bouillon and only used half). So maybe it’s possible… next time I will see! Also, I didn’t have a chunk of parmesan, I only had grated which tasted great and worked fine but… the shaved parmesan pieces would have added a nice elegance. Next time, maybe even more mushroom, they were wonderful!

Catch you back here tomorrow!

Quick and delicious! Basil Shrimp with Feta and Orzo by Cooking Light magazine…


I’m sharing with you a great recipe from Cooking Light magazine… This is a relatively quick and easy meal. Each recipe makes 2 servings and believe me, the servings are generous. I pretty much followed the recipe, except I like to use grape tomatoes instead of regular tomatoes… If you have dinner for four make two packets then slide it into a pretty dish. Gorgeous, tasty and without the guilt… then you can indulge in dessert! I hope you enjoy this as much as we do! Catch you back here tomorrow!

Basil Shrimp with Feta and Orzo


  • 1 regular-size foil oven bag
  • Cooking spray
  • 1/2 cup uncooked orzo (rice-shaped pasta)
  • 2 teaspoons olive oil, divided 
  • 1 cup diced tomato  (I used grape tomatoes)
  • 3/4 cup sliced green onions
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 pound large shrimp, peeled and deveined
  • 1/4 cup chopped fresh basil


  1. Preheat oven to 450°.
  2. Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.
  3. Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Yield: 2 Servings

Cooking Light
MARCH 2000

Meatless Monday recipe… Penne with Spinach, Feta and Olives!


Here is a recipe that will make you flip. It’s so easy. It’s healthy. It’s QUICK and DELICIOUS. This is another good one from Cooking Light Magazine! If you need a meatless Monday meal, here it is! It’s great paired with a small salad… enjoy, it’s one of my favorites! Click HERE to go directly to the website so it’s quick and easy to print, or see below!

Penne with Spinach, Feta, and Olives


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 3 garlic cloves, crushed
  • 6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
  • 2 cups chopped spinach
  • 1/4 cup chopped pitted kalamata olives
  • 2 tablespoons capers
  • 3/4 cup (3 ounces) crumbled feta cheese


  • Combine first 3 ingredients in a large bowl. Add pasta, spinach, olives, capers, and cheese; toss well.

Cooking Light
MAY 1998

I said it was easy, didn’t I? Can’t get any easier than that! Catch you back here tomorrow!

Perfect summer recipe… ROASTED CORN SALAD!

Roasted Corn Salad, recipe by Cooking Light

This has been a favorite in our house for many years now, it’s quick to make and takes full advantage of all mother nature has to offer… you can make it your own by tossing in anything else that sounds tasty. The recipe calls for white balsamic vinegar, I used regular and it was fine. This salad side dish goes well with anything, and is best served at room temperature or warm. Often times I’ll make it early in the day so the house stays cool, then just take it out of the fridge for a little while, that works! This is a recipe from Cooking Light magazine… tasty!

Here’s the link to where it’s easy to print, otherwise, below is the recipe… ENJOY! ROASTED CORN SALAD   (Cooking Light)  YIELD: 4 servings (serving size: 3/4 cup)


  • 3 cups fresh corn kernels (about 6 ears)
  • 1 tablespoon vegetable oil, divided
  • Cooking spray
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped seeded tomato
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green onions


  • Preheat oven to 425°.
  • Combine corn and 1 teaspoon oil in a jelly-roll pan coated with cooking spray. Bake at 425° for 20 minutes or until browned, stirring occasionally.
  • Combine 2 teaspoons oil, vinegar, mustard, salt, and black pepper in a medium bowl; add corn mixture, stirring well. Stir in tomato, bell pepper, and onions. Serve warm or at room temperature.

Cooking Light
JULY 1998

Catch you back here tomorrow!

Pecan Chocolate Chip Cookies – THESE are seriously fabulous!


Whenever I make these cookies and take them somewhere, people go nuts! Seriously… These are too good, and when I give out the recipe, NO ONE can believe they’re “light”. This recipe is from Cooking Light magazine. Make no mistake, part of what makes them so light is the serving size (one). With 81 calories, 3 grams of fat, 1.4 gm saturated fat, and 0.5gm fiber you have to be careful to not eat more than one (or two), but if you exercise a lot and can burn off what you eat… by all means, have at it! I love the cookie dough (I’m aware of the safety issues… to me, the dough is worth risking my life for taking a wee bit of a risk… I’m happy to report that in my little world there is no calorie content in the dough UNTIL IT IS BAKED… (and if you believe that I have swamp land, I mean a deep water lot for sale, hee hee).

I do make a few modifications, ALTHOUGH they’re perfectly fine as the recipe indicates. Here are some of the changes I’ve made throughout the years.Leave out the brown sugar. OOPS… it happened once and I thought they turned out BETTER. But the difference between it being there and NOT being there is barely noticeable  (therefore why waste the extra calories?).I use regular chocolate chips instead of mini. I didn’t care for the mini chips, they were, ahhhh, TOO MINI… I like a hefty bite of chocolate not a tiny smear where you THINK you may have just gotten chocolate (or maybe not)…I usually use walnuts and I don’t always toast them. One reason, I’m almost always in a hurry. Another reason, I forget about them until I smell them burning. Soooo, since nuts are good for you I use a generous amount, usually a few handfuls. Same with chocolate chips… I put a few handfuls… I buy good chocolate chips, free of allergy causing soy and other miscellaneous ingredients that takes away from the flavor of the chocolate. I also use dark chocolate chips…I usually (not always) make the cookies SMALLER. I like them bite size. No crumbs that way, boy do I have things figured out or what? You just have to watch them closely because they won’t always take as long to bake. I think you tend to eat less when you think, HAVE I JUST EATEN FIVE COOKIES? When in reality it was probably 2.5… a way I mess with myself, ha ha…Lastly, I use a Silpat cookie sheet liner instead of parchment, but either way it’ll work just fine! Give these a whirl, I do believe they’ll quickly become your favorite! Click HERE for the recipe from where you can easily print (as well as see the full info on nutritional info) or see below…

 Oatmeal, Chocolate Chip, and Pecan Cookies

These easy drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.

YIELD: 3 dozen (serving size: 1 cookie)


  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 1 cup regular oats
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup semisweet chocolate minichips


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.

Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.

Julianna Grimes and Ann Taylor Pittman, Cooking Light

Catch you back here tomorrow! If you get a chance, check out my photo blog at !

Shrimp and Broccoli Stir Fry… Dinner this eve??


Shrimp & Broccoli Stir Fry

I made a few changes, one reason was that I was cooking for two and didn’t want leftovers… the other, I didn’t have any sesame oil… I made this a few times before I feel it was perfected. The first time I halved everything, BUT I kept the amounts for the sauce the same. There wasn’t enough. It was a tad dry… I didn’t measure the broccoli, so perhaps I had too much AND I had more shrimp… For two, I made these changes: 3/4# shrimp, and however much broccoli you want, it’s awesome so we ate quite a bit, probably close to 4cups… I used 1/3 cup of low sodium chicken broth, 2 1/2 Tablespoons rice wine vinegar and 2 1/2 Tablespoons soy sauce and 2 1/2 teaspoons of cornstarch.

If this sounds tasty to you, view the recipe below, or click HERE to go to their website for easy printing… NOTE: start your rice long before you start the stir fry because it goes quickly. I start the rice, and then start getting the other ingredients ready. Once the rice is almost done (or is done) THAT is when I start tossing ingredients into the wok!Enjoy!

Shrimp and Broccoli Stir-Fry

Stir-fry a zesty shrimp dish for a quick weeknight dinner. Spoon over basmati or jasmine rice. Try the recipe with chicken or steak, too.

  • YIELD: 4 servings (serving size: 1 cup)
  • COURSE: Main Dishes


  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1/2 teaspoon dark sesame oil
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon canola oil, divided
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon bottled minced garlic
  • 1 pound peeled and deveined large shrimp
  • 1/4 teaspoon salt
  • 4 cups small broccoli florets
  • 1 cup vertically sliced onion


Combine first 6 ingredients in a small bowl, stirring with a whisk.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.

Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

Jackie Mills, MS, RD, Cooking Light

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Hot Artichoke Cheese Dip!!


This is a fantastic dip! It was in the September 2008 issue of Cooking Light magazine, and it’s a keeper! They serve it with toasted baguette slices, I used Hint of Salt Triscuits and it was divine! Just like the full fat version, this is tasty as can be, and make no mistake, this isn’t super light, just a bit lighter!

You can click HERE to be taken directly to this recipe, so that it’s quick to print, it’s on the website where they have all the Cooking Light recipes or you can check it out from here:

Hot Artichoke-Cheese Dip

Cooking Light – September 2008

Yield: 12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)


2 garlic cloves (I didn’t use garlic)

1 green onion, cut into pieces

1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided (I used regular Parmesan)

1/3 cup reduced-fat mayonnaise (I used Canola Mayo)

1/4 cup (2 ounces) 1/3-less-fat cream cheese

1 tablespoon fresh lemon juice

1/4 teaspoon crushed red pepper

12 ounces frozen artichoke hearts, thawed and drained (the package I bought was 10oz and it was fine)


1. Preheat oven to 400°.

2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette, that I have heated in the oven and sliced fairly thin.

Nutritional Information

Calories: 126, Fat: 3.4g, Protein: 5.1g, Carbohydrate: 20.8g, Fiber: 2.3g, Cholesterol: 7mg, Iron: 1.1mg, Sodium: 334mg, Calcium: 59mg

Have a great day… catch you back here tomorrow!

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You can make Beef Bourguignonne even if your name isn’t Julia!

Image via

While the air still has a tad of a chill left to it, this is one HOT recipe to make… great when you have a group, or great to eat for a few nights. This is a Cooking Light recipe, therefore it’s not as fatty as the original recipe. I would never have known that it was lighter. My favorite part… the mushrooms! WOW!

Beef Bourguignonne (click HERE if you want to know how to pronounce it! Click on the little symbol that looks like a speaker and you will hear someone say it) is basically beef cooked in red wine with bacon, onions and mushrooms. It’s better if it sits a day… Click HERE if you want to be taken to to the actual recipe where it’s quick and easy to print, or here it is… You may want to rent Julie and Julia for more details… This was a dish made famous (in my eyes) by Julia Childs.

Yield: 9 servings (serving size: about 1 cup beef mixture, 3/4 cup noodles, and 1 teaspoon parsley)

Beef Bourguignonne with Egg Noodles

Yield: 9 servings (serving size: about 1 cup beef mixture, 3/4 cup noodles, and 1 teaspoon parsley)


  • 1/3  cup  all-purpose flour
  • 2  teaspoons  salt, divided
  • 3/4  teaspoon  freshly ground black pepper, divided
  • 2 1/4  pounds  beef stew meat
  • 3  bacon slices, chopped and divided
  • 1  cup  chopped onion
  • 1  cup  sliced carrot
  • 4  garlic cloves, minced
  • 1 1/2  cups  dry red wine
  • 1  (14-ounce) can less-sodium beef broth
  • 8  cups  halved mushrooms (about 1 1/2 pounds)
  • 2  tablespoons  tomato paste
  • 2  teaspoons  chopped fresh thyme
  • 2  bay leaves
  • 1  (16-ounce) package frozen pearl onions
  • 7  cups  hot cooked medium egg noodles (about 6 cups uncooked noodles)
  • 3  tablespoons  chopped fresh flat-leaf parsley


Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.

Cook half of bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining bacon and beef mixture. Remove beef from pan; cover and keep warm.

Add chopped onion, sliced carrot, and minced garlic to pan; sauté 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits. Add bacon, beef, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, tomato paste, chopped thyme, bay leaves, and pearl onions; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture over noodles; sprinkle with parsley.

Nutritional Information

Calories: 447, Fat: 14.6g (sat 5.1g,mono 6.1g,poly 1.5g), Protein: 32.7g, Carbohydrate: 45.7g, Fiber: 3.9g, Cholesterol: 117mg, Iron: 6mg, Sodium: 677mg, Calcium: 47mg

Recipe and Image via (Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth)

Baked Potato Soup with all the trimmings!


Sometimes when you’re chilly there is nothing like a nice hot bowl of soup to get your innards warmed up. Other than vacuuming, there really isn’t anything that is going to warm you up from the inside out!

This tasty soup is from Cooking Light, and although it uses lower fat ingredients, if no one told you there were lower fat ingredients, I promise you, you would never know. NEVER. KNOW. That’s part of what makes this such a good recipe. It’s a fairly quick soup to make after the potatoes are baked. Mmmm, this is looking too good right now!!

So, if you were sitting there thinking… Ugh, I’m in a rut and need to try something new but want it to be pretty healthy, hey, this is for you!

I use Cracker Barrel 2% Extra Sharp cheese, it’s great, and it’s my “go to” cheese for recipes. It’s in every grocery store in Charleston, but I know other areas don’t carry it (Algonac, MI, darnit!). Serving size is 1 1/2 cups and let me tell ya… you will be full! Especially after a little plop of reduced fat sour cream, some shredded 2% extra sharp cheese, some green onions and some crispy bacon… oh la la…



 (Click on the recipe title for the link to, where all the Cooking Light recipes are as well as Southern Living, Real Simple and a host of other magazines, its easiest way to print!)

Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)


  • 4  baking potatoes (about 2 1/2 pounds)
  • 2/3  cup  all-purpose flour (about 3 ounces)
  • 6  cups  2% reduced-fat milk
  • 1  cup  (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
  • 1  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1  cup  reduced-fat sour cream
  • 3/4  cup  chopped green onions, divided
  • 6  bacon slices, cooked and crumbled
  • Cracked black pepper (optional)

PreparationPreheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Nutritional Information

329 (30% from fat)
10.8g (sat 5.9g,mono 3.5g,poly 0.7g)

Black Bottom Banana Cream Pie… oh my!

This is a Cooking Light recipe, and it’s TO. DIE. FOR. I’m not kidding you! My husband says “It’s so good it’ll make your tongue beat your brains out!” or something like that. I have to admit, I haven’t heard that saying before, the images that flash before my eyes give me the willies, BUT, it’s a GOOD thing… means it’s soooo gooood!

Oh yeah, the BLACK BOTTOM BANANA CREAM PIE (click on that for direct link to My Recipes where it’s easily printed) is delish! It’s not difficult, bake a pie crust, melt some chocolate, make the banana cream custard filling, slap the sliced bananas on top of the chocolate, smear on the custard, then they top with “whipped topping” EEEEK, which just doesn’t happen to be in my vocabulary. Instead mine isn’t pretty until served, I make whipped cream or if in a time pinch use the canned REAL whipped cream, then using a microplane shred a little chocolate on top and whoooaaaa! Have you got yourself a masterpiece! But don’t take my word for it. Really. Ohhhh, please tell me I didn’t toss those overripe bananas!

Black Bottom Banana Cream Pie

Yield: 8 servings (serving size: 1 wedge)


  • (9-inch) Pastry Crust
  • 3  tablespoons  cornstarch, divided
  • 2  tablespoons  sugar
  • 2  tablespoons  unsweetened cocoa
  • Dash of salt
  • 1 1/3  cups  1% low-fat milk, divided
  • 1  ounce  semisweet chocolate, chopped
  • 1/2  cup  sugar
  • 1/4  teaspoon  salt
  • 2  large eggs
  • 1  tablespoon  stick margarine or butter
  • 2  teaspoons  vanilla extract
  • 2  ounces  block-style fat-free cream cheese, softened
  • 2  cups  sliced ripe banana (about 2 large bananas)
  • 1 1/2  cups  frozen fat-free whipped topping, thawed
  • Chocolate curls (optional)


Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack.

Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.

Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.

Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.

Nutritional Information


315 (29% from fat)
10.1g (sat 4.8g,mono 3.4g,poly 2.4g)

Greg Patent, Cooking Light, NOVEMBER 1998

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Image via – Becky Luigart-Stayner

Always trust your source…


Always trust your source! Especially when looking for a recipe online. There are many websites and blogs out in the cyber world, but when it comes to throwing costly ingredients together and having it turn into something fabulous, TRUST YOUR SOURCE. I have been a subscriber to Cooking Light magazine since the mid 90’s. It has changed over the years, but it has always been a great magazine FULL of fabulous recipes.

I read mine, fold down the pages of the recipes I like, then I go online to where I pull up the recipe and save it to my “recipe box”online. That way I can pull up a favorite recipe no matter where I am, a big plus for sure! Then I can pass the magazine on to a neighbor. You can also subscribe to their daily email which sends you a meal suggestion each day as well as a host of other emails targeted specifically to one type of food. This is done through, which has the recipes from Cooking Light, Southern Living and a host of other popular magazines.
If you haven’t picked up a copy of Cooking Light, I urge you to do so, or look at it at the library! Trust me, you’ll be copying down recipes like nobody’s business! It pays to subscribe, it’s much cheaper that way.
Remember to check out my photo blog at – Until tomorrow…

Death by lemon squares…

Image via Oxmoor House photo - Cooking Light

Everyone loves a good lemon square. Normally when I post a recipe I post it as I’ve made it with some changes, additions or subtractions. But this my friends is PERFECT JUST AS IT IS. It’s a Cooking Light recipe, click on this EASY LEMON SQUARES link to get the direct link to the recipe on the MyRecipes website, you have a variety of options for printing and saving. Or you can copy and paste the recipe below… Beware, this is “16 servings” which is really like “4 servings” in my book, so the calories, etc. do go up… but it’s worth every bite! Really…


 For the crust:

¼ cup sugar

3 tablespoons butter

1 cup flour

In a mixing bowl, beat the sugar and butter at medium speed until creamy. Gradually add flour to sugar mixture, mix on low until resembles fine crumbs. Gently press into the bottom of an 8” square baking pan. Bake at 350˚ for 15 minutes; cool pan on wire rack.

 For the topping:

3 large eggs

¾ cup sugar

2 teaspoons grated lemon rind

1/3 cup FRESH lemon juice

3 tablespoons flour

½ teaspoon baking powder

1/8 teaspoon salt

In a mixing bowl, beat eggs at medium speed until foamy. Add sugar, lemon rind, lemon juice, flour, baking powder and salt. Beat until well blended. Pour mixture of partially baked crust. Bake at 350˚ for 20-25 minutes or until topping is set. Cool on wire rack.

 Before serving:

Sift 2 teaspoons of powdered sugar evenly over the top once it has cooled.

Nutritional Information:

Calories 118, Fat 3.2g (sat 1.7g, mono 1g, poly 0.3g), Protein 2.2g, Carbs 20.5g, Fiber 0.3g, Cholesterol 47mg, Iron 68mg, Sodium 68mg, Calcium 16mg