Cook Without Book

Yield:  38 servings (serving size: 1 cookie)                  Ingredients 1/2 cup   margarine, softened 1/3 cup   sugar 1/2 cup   "measures-like-sugar" brown sugar calorie-free sweetener (such as Brown Sugar Twin) 1/2 cup   egg substitute 1 teaspoon   vanilla extract 2 1/4 cups   all-purpose flour 1 teaspoon   baking powder 3/4 teaspoon   baking soda 1/4 teaspoon   salt 1/3 cup   unsweetened cocoa 2/3 cup   finely crushed sugar-free peppermint candies (about 30 candies) Cooking spray Preparation Preheat oven to 350°. Beat margarine with a mixer at medium speed until creamy; gradually add sugar and sweetener, beating well. Add egg substitute and vanilla; beat well. Combine flour and next 4 ingredients. Add to margarine mixture, stirring just until blended. Stir in crushed candy. Drop dough by level tablespoonfuls onto wax paper. Roll into balls; place ba...

Yield:  16 servings (serving size: 1 square)                 Ingredients 3/4 cup   sugar 1/4 cup   plus 2 tablespoons reduced-calorie stick margarine, softened 1  large egg 1  large egg white 1 tablespoon   vanilla extract 1/2 cup   all-purpose flour 1/4 cup   unsweetened cocoa Cooking spray 1  (8-ounce) block 1/3-less-fat cream cheese, softened 1/4 cup   "measures-like-sugar" calorie-free sweetener 3 tablespoons   1% low-fat milk Preparation Preheat oven to 350°. Beat sugar and margarine with a mixer at medium speed until light and fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into an 8-inch square pan coated with cooking spray. Beat cream cheese and sweetener with a mixer at high speed until smooth. Add milk; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knif...

Yield:  6 servings (serving size: 1 wedge)                 Ingredients 2 cups   cooked long-grain rice 3/4 cup   (3 ounces) shredded reduced-fat sharp Cheddar cheese, divided 3/4 cup   egg substitute, divided 1 teaspoon   dried dillweed 1/2 teaspoon   salt 1  small garlic clove, crushed Cooking spray 1  (14-ounce) can quartered artichoke hearts, drained 3/4 cup   fat-free milk 1/4 cup   sliced green onions 1 tablespoon   Dijon mustard 1/4 teaspoon   ground white pepper Green onion strips (optional) Preparation Preheat oven to 350°. Combine rice, 1/4 cup cheese, 1/4 cup egg substitute, dillweed, salt, and garlic; press into a 9-inch pieplate coated with cooking spray. Bake at 350° for 5 minutes. Arrange artichoke quarters on bottom of rice crust; sprinkle evenly with remaining 1/2 cup cheese. Combine remaining 1/2 cup egg substitute, milk, and next 3 ingre...

                    Ingredients 2  zucchini 1  egg white 1/4 cup   milk 1/2 cup   shredded Parmesan cheese 1/2 cup   seasoned breadcrumbs Vegetable cooking spray Preparation Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.

                       Ingredients 1 pound   fresh lump crabmeat, picked over for cartilage 1  egg, whisked 1/2 cup   chopped scallions (optional) 2 tablespoons   mayonnaise 1 tablespoon   Dijon mustard 1/4 teaspoon   salt 1/2 teaspoon   black pepper 2 tablespoons   breadcrumbs, preferably whole-grain (use more as needed) 2 tablespoons   olive oil Lemon wedges (optional, for serving) Cherry Tomato and Corn Salad Preparation 1. Combine crabmeat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook. 2. Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as nec...

              Ingredients 2 cups   cooked long-grain rice 3/4 cup   (3 ounces) shredded reduced-fat sharp Cheddar cheese, divided 3/4 cup   egg substitute, divided 1 teaspoon   dried dillweed 1/2 teaspoon   salt 1  small garlic clove, crushed Cooking spray 1  (14-ounce) can quartered artichoke hearts, drained 3/4 cup   fat-free milk 1/4 cup   sliced green onions 1 tablespoon   Dijon mustard 1/4 teaspoon   ground white pepper Green onion strips (optional) Preparation Preheat oven to 350°. Combine rice, 1/4 cup cheese, 1/4 cup egg substitute, dillweed, salt, and garlic; press into a 9-inch pieplate coated with cooking spray. Bake at 350° for 5 minutes. Arrange artichoke quarters on bottom of rice crust; sprinkle evenly with remaining 1/2 cup cheese. Combine remaining 1/2 cup egg substitute, milk, and next 3 ingredients; pour over cheese. Bake at 350° for 50 minutes or u...

                        Ingredients Tropical Granita: 1  vanilla bean, split lengthwise 2 tablespoons   granulated sugar 1/2 cup   pineapple juice, divided 1/2 cup   orange juice 2 tablespoons   passion fruit juice French Meringue: 3  egg whites 6 tablespoons   granulated sugar 5 tablespoons   sifted powdered sugar, divided Sauce: 2 tablespoons   passion fruit juice 2  cubed, peeled ripe mangoes 1 tablespoon   sugar (optional) 1  thinly sliced, peeled mango Preparation 1. Granita: Scrape vanilla bean seeds into bowl. Add sugar; mash with fork. 2. In a small saucepan, warm 1/4 cup pineapple juice and sugar mixture until sugar is melted. Cool. 3. Combine mixture with remaining juices; freeze overnight in shallow pan. Remove from freezer 5–10 minutes before serving. Rake with fork to serve. 4. Meringues: In a medium bowl, whip egg whites, ...

                    Ingredients 1 1/2 tablespoons   butter 2 ounces   bittersweet chocolate, coarsely chopped 2 ounces   unsweetened chocolate, coarsely chopped 1 tablespoon   instant coffee granules 1 tablespoon   hot water 1 teaspoon   vanilla extract 1 1/2 cups   all-purpose flour (about 6 3/4 ounces) 1/2 cup   unsweetened cocoa 2 teaspoons   baking powder 1/8 teaspoon   salt 2 1/2 cups   sugar 1/2 cup   egg substitute 2  large eggs 1/2 cup   chopped walnuts 1/4 cup   semisweet chocolate minichips Preparation Preheat oven to 350°. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture. ...

Prep Time:  4 minutes Cook Time:  18 minutes Yield:  4 servings (serving size: 1 wedge)                Ingredients Olive oil-flavored cooking spray 1 cup   CHICKEN-VEGETABLE TOSS 1  (14.5-ounce) can no-salt-added diced tomatoes, drained 1  (8-ounce) carton egg substitute 2  large eggs, lightly beaten 1 tablespoon   chopped fresh oregano 1/4 teaspoon   salt 1/4 teaspoon   freshly ground black pepper 1/2 cup   shredded part-skim mozzarella cheese Preparation Preheat oven to 450°. Heat a medium (10-inch) ovenproof skillet coated with cooking spray over medium-high heat. Add Chicken-Vegetable Toss and tomatoes; sauté 2 minutes. Combine egg substitute, eggs, oregano, salt, and pepper. Add egg mixture to pan; reduce heat to medium, and cook, uncovered, 5 minutes (do not stir). Sprinkle cheese over egg mixture, and place pan in oven. Bake at 450° for 10 minutes or until ...

                Ingredients 1  recipe prepared Perfect Pie Dough 2 1/2 pounds   mixed pears (such as Bosc and Barlett), peeled, cored, and cut into eighths 1/2 cup   dried cranberries 1/3 cup   granulated sugar 3 tablespoons   all-purpose flour 1 tablespoon   fresh lemon juice 1/4 teaspoon   freshly ground nutmeg 1/4 teaspoon   salt 1/4 cup   cranberry granola 1  large egg white 2 tablespoons   turbinado or raw sugar 2 tablespoons   honey, warmed Preparation 1. Preheat oven to 375°. Lightly flour your fingers. With one hand, bring your thumb and index finger together on the edge of the crust of the prepared dough to form small peaks all the way around. Use your other hand to stabilize the pie plate. Freeze 10 minutes or until firm. 2. Toss together pears and next 6 ingredients (through salt) in a bowl. Spoon filling into dough, and sprinkle with cranberry granola....

                Ingredients 2 1/2 cups   water 1 cup   dried lentils 2  bay leaves 1 teaspoon   olive oil 1 cup   finely chopped onion 1/2 cup   finely chopped carrot 1 cup   (4 ounces) shredded smoked cheddar cheese 1/2 cup   dry breadcrumbs 2 teaspoons   chopped fresh thyme 1 1/4 teaspoons   salt 3/4 teaspoon   garlic powder 3/4 teaspoon   paprika 1/2 teaspoon   freshly ground black pepper 1/4 teaspoon   ground red pepper 3  large egg whites, lightly beaten Cooking spray 8 teaspoons   stone-ground mustard 8  (2-ounce) whole wheat sandwich buns, toasted 8  (1/4-inch-thick) slices tomato 2 cups   trimmed arugula Preparation Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl; partially mash with...

              Ingredients 1  large garlic clove, chopped 1/2 pound   cremini mushrooms, stems removed 1 tablespoon   fresh thyme leaves 2 tablespoons   olive oil, divided 1  large onion, chopped (about 3 cups) 1 cup   canned lentils, rinsed and drained 3/4 cup   whole-wheat breadcrumbs 1  large egg, whisked 1 teaspoon   salt 1/2 cup   yellow cornmeal 2 ounces   goat cheese, crumbled (about 1/4 cup) 6  whole-grain buns 8  tomato slices (optional) Fresh basil leaves (optional) Preparation 1. Pulse first 3 ingredients in food processor until finely chopped. 2. Heat 1 tablespoon oil over medium-high heat in a skillet; turn down to medium, and cook onion, stirring occasionally, about 15 minutes or until golden brown. Add mushroom mixture, and cook, stirring, about 2-3 minutes or until liquid evaporates. Remove from heat, and let cool. 3. Stir cooled mushroom mixt...