Search Results for "Peach"
Recipe Results 110 of 212 pages
Pecan Pie Mini Muffin Mix submitted by Debbie Flinner
Ingredients: 1 cup pecan pieces 1 1/2 cups brown sugar 2 cups all purpose flour Layer the ingredients in the order given into a wide mouth 1-quart canning jar. Pack each layer into place before adding the next ingredient. Attach a gift tag with the mixing and baking directions. Pecan Pie Mini Muffins: Makes 2-3
BLT Bruschetta
Ingredients: 5 maple-flavored bacon strips, cooked and crumbled 1/2 cup finely chopped seeded tomato 1/2 cup finely chopped leaf lettuce 1/2 cup prepared pesto, divided 2 tablespoons minced fresh basil 1/4 teaspoon salt 1/4 teaspoon pepper 1 loaf (10-1/2 ounces) French bread baguette 3 tablespoons olive oil Directions: In a large bowl, combine the bacon,
Pecan Ice Cream Roll
Ingredients: 1/2 gallon vanilla ice cream, softened 1/2 cup chopped pecans 6 chocolate cookies, crushed Caramel or hot fudge topping Whipped cream 6 maraschino cherries, chopped Directions: Divide ice cream into 6 equal amounts and spread into an 8 by 8 inch square on plastic wrap. Sprinkle 2 tablespoons cookie crumbs down center of ice
OVEN-BAKED SWEET POTATO FRIES
Ingredients 1 – 1 1/2 lb. sweet potatoes 1/4 cup olive oil 1/2 teaspoon kosher salt 1/2 teaspoon paprika 1/4 teaspoon cinnamon Directions Preheat oven to 425°. Line a baking sheet with aluminum foil (preferably the easy release kind). Peel sweet potatoes. Cut into strips that are about 1/2 inch wide on each side. Place
Potato and Asparagus Salad
Ingredients 4 eggs (hard boiled) 6 cups new potatoes 12-20 spears fresh asparagus 3 generous handfuls fresh basil leaves 1/2 cup olive oil 1 tablespoon white wine vinegar 1 clove garlic 1?2 medium red onion, prepared for processor Directions Cook potatoes in their skins until tender. Let them cool a bit, cut into chunks. Cook
Turkey Reubens
Ingredients 1/4 nonfat Thousand Island salad dressing 8 slices dark rye or pumpernickel bread 8 ozs. thinly sliced low-fat, low-sodium cooked turkey or chicken or leftover turkey cut for sandwiches. 1/2 sauerkraut, rinsed and well drained 4 slices low-fat Swiss cheese (1 1/2 ounces) vegetable oil spray Directions Spread salad dressing on one side of
Shredded Brussel Sprouts
Ingredients 2 pints brussels sprouts 1 stick (4 ozs.) unsalted butter, room temperature 1 teaspoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 1/8 teaspoon cayenne pepper Directions With small sharp knife, cut each sprout into 3 or 4 slices. (The sprouts can be sliced, covered and refrigerated 1 day ahead
Snow-Capped Chocolate Drops
Ingredients 2 cups brown sugar, firmly packed 1 cup butter, melted 2 eggs 1 teaspoon soda 1 cup buttermilk or sour milk 4 squares chocolate, melted 3 cups flour 1 cup nutmeats Directions Combine brown sugar and melted butter. Add eggs, soda and milk. Mix well. Stir in melted chocolate. Add flour. Stir in nut
Zesty Skillet Zucchini & Veggies
Zesty Skillet Zucchini & Veggies Ingredients: 1/2 cup tomato juice, low-sodium (low sodium V8) 1/4 tsp. black pepper 1 onion (medium) 1 tomato (medium) 1 cup mushroom (canned) 2 zucchini (medium) 1 tsp. basil Directions: Peel the onion. Chop it into small pieces. Chop the tomato. Drain the water from the can of mushrooms. Cut
Avocado Super Summer Wrap
Ingredients: 1 ripe Avocado, seeded, peeled and cut into chunks 1/2 cup plain nonfat Greek yogurt 1 tsp. lime juice 1/2 cup blueberries 1/2 cup grated carrots 1/4 cup chopped red onion 2 cups chopped fresh arugula 12 oz. cooked chicken breast, cubed 4-8″ whole wheat tortillas Directions: Mash half the avocado chunks with yogurt
