Search Results for "Dill"
Recipe Results 107 of 118 pages
Lemon Poppy Seed Muffins
Ingredients 3/4 cups all-purpose flour 1/2 cup granulated sugar 1 T. poppy seeds 1 T. finely shredded lemon peel 2 tsp. baking powder 1/2 tsp. salt 3/4 cup fat-free milk 1/4 cup refrigerated or frozen egg product, thawed, or 1 beaten egg 1/4 cup cooking oil 2 T. coarse sugar Directions Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups
Strawberry Jam Cookie Recipe
Ingredients 1 stick (4 ounces) butter, softened to room temperature 1/3 cup sugar 1 egg yolk 1 teaspoon vanilla extract 1 1/3 cups flour 1/3 cup jam, jelly or marmalade (strawberry, of course) 1/3 cup slivered blanched almonds Directions Preheat oven to 350°. Lightly grease baking sheet. In large bowl, cream butter until smooth and
Fudgey Pecan Pie
Ingredients 1/3 butter 2/3 white sugar 1/2 cocoa powder 3 eggs 1 light corn syrup 1/4 teaspoon salt 1 chopped pecans 1 9-inch unbaked pie crust 1/2 heavy cream, chilled 1 tablespoon confectioner’s sugar 1/4 teaspoon vanilla extract Directions Heat oven to 375°. Melt butter in medium saucepan over low heat; add sugar and cocoa,
Marvelous Morning Muffins
Ingredients Muffins: 1 1/2 s all-purpose flour 1 cup oats (quick or old-fashioned, uncooked) 1/2 brown sugar, firmly packed 1/3 raisins 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt (optional) 1 (8 oz.) can crushed pineapple in juice, undrained 1/2 carrots, shredded 1/2 fat-free milk 1/3 vegetable oil
White Rabbit Fried Mozzarella Bites
White Rabbit Fried Mozzarella Bites Ingredients: 20 mozzarella string cheese sticks 1 cup Italian bread crumbs 1 cup plain Panko crumbs 1 cup flour 1 egg 1 cup buttermilk ¼ tsp. Cayenne pepper, optional peanut or vegetable oil for fryer Directions: Cut each of your cheese sticks into 3 pieces. In a medium sized bowl,
Veggie & Quinoa Stuffed Peppers
Veggie & Quinoa Stuffed Peppers Ingredients: 1 yellow onion, chopped 1 clove garlic, chopped 3 tablespoons extra virgin olive oil ½ teaspoon kosher salt 1 pint grape tomatoes 2 cups coarsely chopped collard greens 1 cup quinoa ¼ teaspoon crushed red pepper flakes 1 cup fresh corn kernels ¼ teaspoon freshly ground black pepper 4 bell peppers
Potato Skins with Buffalo Chicken
Ingredients: 12 ounces boneless, skinless chicken breast 1 cup water 4 medium russet potatoes (about 6 oz each) 3 tablespoons hot pepper sauce 1/4 cup non-fat milk 1/4 cup fat-reduced sour cream 2 tablespoons margarine 1/4 cup crumbled blue cheese 2 green onions 2 medium tomatoes 4 celery stalks Directions: Center oven rack and preheat
Potato Skins with Buffalo Chicken
Ingredients: 12 ounces boneless, skinless chicken breast 1 cup water 4 medium russet potatoes (about 6 oz each) 3 tablespoons hot pepper sauce 1/4 cup non-fat milk 1/4 cup fat-reduced sour cream 2 tablespoons margarine 1/4 cup crumbled blue cheese 2 green onions 2 medium tomatoes 4 celery stalks Directions: Center oven rack and
Chocolate Cobbler
Ingredients: 6 tablespoons butter, softened 1 cup sugar 1 teaspoon vanilla extract 1/4 cup cocoa powder 1/4 cup butter 1 cup sugar 2 cups water 1 1/2 cups Martha White® Self-Rising Flour 1/2 cup Crisco® All-Vegetable Shortening 1/3 cup milk Heavy cream, whipped or ice cream, if desired Directions: HEAT oven to 350°F. For filling:
Easy Green Velvet Cupcakes
Who says red gets to have all the fun? Think Green Velvet Cupcakes for St. Paddy’s Day!
