Search Results for "chocolate"
Recipe Results 108 of 232 pages
Honey-Orange Ginger Fizz
Honey-Orange Ginger Fizz Courtesy: Chef Rob Corliss made for the National Honey Board Yield: 4 servings Ingredients for Honey Berry Syrup: 1/2 cup blueberry honey 1/2 cup filtered cold water 2 cups 100% orange juice 1/4 cup fresh ginger root, peeled and minced 2 cups fresh strawberries, thinly sliced 3 cups sparkling water, chilled Ingredients
Chicken Taquitos
Chicken Taquitos Ingredients: nonstick cooking spray 1/2 tsp. cumin 1 tsp. chili powder 1 tsp. garlic powder 1/2 tsp. black pepper 8 oz. boneless, skinless chicken breast 1/2 cup Mexican-style cheese blend (shredded) 1/2 cup refried beans 8 corn tortillas (6-inch) 1 cup lettuce (shredded) 1/2 cup guacamole 1 cup tomatoes (diced) Directions: Preheat the
Honey Cream Pumpkin Pie
Honey Cream Pumpkin Pie Yield: 1 pie or 8 servings Ingredients: 1 frozen, unbaked 9″ deep dish pie shell For Honey Cream: 3 Tbsp. cream cheese, room temperature 2 Tbsp. honey 1 tsp. vanilla pinch of salt For Pumpkin Layer: 1 (15 oz.) can pumpkin puree 3 eggs 3/4 cup brown sugar 1 Tbsp. cornstarch
Angel Food Cake Supreme Champion Recipe
Angel Food Cake Supreme Champion Recipe Ingredients for Cake: 1 cup cake flour 1 ¼ cup powdered sugar ¼ cup ground walnuts 1 ¾ cups egg whites, room temperature 1 ½ teaspoon cream of tartar 1 teaspoon salt ½ teaspoon cinnamon flavoring Ingredients for Pumpkin Filling: 2 cups canned pumpkin pie filling ½ cup evaporated
Mixed Grain Bread
Ingredients: 1/4 cup cornmeal (yellow) 1/4 cup brown sugar (packed) 1 teaspoon salt 2 tablespoons vegetable oil 1 cup water (boiling) 1 package dry yeast (active) 1/4 cup water (warm 105 – 115 degrees) 1/3 cup whole wheat flour 1/4 cup rye flour 2-3/4 cups flour (all purpose) Directions: Mix cornmeal, brown sugar, salt and
Maple Ginger Snaps
Ingredients: 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1/2 teaspoon ground allspice 1 teaspoon ground cinnamon 2 teaspoons baking soda 1/2 teaspoon salt 1/4 teaspoon ground white pepper 3/4 cup granulated white sugar 1/2 cup light brown sugar 1 cup (2 sticks) unsalted butter, at room temperature 1 large egg 1/4 cup plus
Frozen Yogurt Sundae with Blueberry Compote and Glazed Walnuts
Ingredients 1/4 cup sugar, divided 1 teaspoon orange juice 1/4 teaspoon cinnamon 1 cup walnut halves 1/4 cup blueberry preserves 1 1/4 cups fresh blueberries, divided 2 cups frozen blueberry or vanilla yogurt (low-fat or fat free) Directions To make glazed walnuts, preheat oven to 350°. Spray rimmed cookie sheet with non-stick cooking spray. In
Mixed Dried Herb Vinegar
Ingredients 2 teaspoons dried basil 2 teaspoons dried oregano 1 teaspoon hot pepper flakes 4 cups white wine vinegar 4 (8 oz) half pint or 8 (4 oz) glass preserving jars with lids and bands Directions Place basil, oregano and hot pepper flakes in a clean quart jar and set in a bowl of hot
Pink Salad
Ingredients 1 can of cherry pie filling 1 can (drained) of pinapple chunks 1 large bag of pecans (chopped) 1 large container of Cool-Whip 1 can of sweetened condensed milk Directions Mix all ingredients together (in large bowl) and serve chilled as a dessert.
Orange Frosty
Ingredients 1/2 fat-free vanilla ice cream 1/2 orange juice 1 orange, peeled and frozen 1 teaspoon orange zest (optional) Directions Place all ingredients in blender and enjoy! From the Cool Fuel Cookbook for Kids
