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Cookies ’n’ Cream Angel Cake from Betty Crocker The Big Book of Cakes (Betty Crocker Big Book)

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Cooking Light

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June, 2003

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Alder-Planked Salmon in an Asian-Style Marinade

(Cooking Light, June, 2003)

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Angel Hair Pasta with Shrimp and Spinach

(Cooking Light, June, 2003)

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Argentinean Oak-Planked Beef Tenderloin with Chimichurri Sauce

(Cooking Light, June, 2003)

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Banana Blueberry Bread

(Cooking Light, June, 2003)

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Bittersweet Chocolate Pudding

(Cooking Light, June, 2003)

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Blue Cheese Salad Dressing

(Cooking Light, June, 2003)

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Blueberry Brunch Cake

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Blueberry Granita with Berry Compote

(Cooking Light, June, 2003)

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Bourbon-Glazed Pork Chops and Peaches

(Cooking Light, June, 2003)

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Breadcrumb-Baked Chicken

(Cooking Light, June, 2003)

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Cajun Cool Cheeseburgers

(Cooking Light, June, 2003)

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Cajun Scallops

(Cooking Light, June, 2003)

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Cardamom-Lemon Polenta Cookie

(Cooking Light, June, 2003)

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Cedar-Planked Halibut Tacos with Citrus Slaw

(Cooking Light, June, 2003)

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Cherry-Pecan Chicken Salad

(Cooking Light, June, 2003)

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Chicken and Asparagus Pasta Toss

(Cooking Light, June, 2003)

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Chicken Burgers with Peanut Sauce

(Cooking Light, June, 2003)

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Chicken Salad with Asparagus and Zucchini

(Cooking Light, June, 2003)

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Chicken with Lemon and Fennel Seeds

(Cooking Light, June, 2003)

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Chicken with Mandarin Oranges

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Chicken, Corn, and Tomato Salad

(Cooking Light, June, 2003)

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Chicken-Apple-Bacon Burgers

(Cooking Light, June, 2003)

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Lots of flavors and low fat

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Comments:

On November 20, 2007, 6:05 pm foodieprincess said:

I am always in search of a good burger and this one was a real winner. The recipe was quick, easy and the end result beyond flavorful. Perfect for a weeknight meal or for casual outdoor entertaining. A couple of things to note, I usually use store bought ground chicken instead of processing my own chicken breasts. If you don't have sage a little poultry seasoning will work too. Last, but certainly not least, I always top the burger with few pieces of good sharp cheddar cheese along with the apples. It takes the flavor to a whole new level.


Crème Anglaise with Brown-Sugared Strawberries

(Cooking Light, June, 2003)

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Creamy Fettuccine with Peas and Ham

(Cooking Light, June, 2003)

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Crisp Plum Ravioli with Lemon-Thyme Honey and Yogurt Cheese

(Cooking Light, June, 2003)

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