Search Results for "Grapes"
Recipe Results 112 of 143 pages
Salsa Bean Dip
Salsa Bean Dip Yield: 1 1/2 cups Ingredients: 1/2 cup peach salsa 1 Tbsp. lemon juice 1/4 cup minced fresh parsley 1/4 tsp. pepper 1 can (15 oz.) can garbanzo beans or chickpeas (rinsed and drained) Tortilla chips and/or fresh veggies for dipping Directions: In food processor or blender, combine the salsa, lemon juice, beans,
Strawberry and Goat Cheese Bruschetta
Strawberry and Goat Cheese Bruschetta From: Florida Strawberry Growers Association Yield: 8 Servings Ingredients: 1 whole baguette 1 tablespoon extra-virgin olive oil Freshly-cracked pepper 1 cup of sliced strawberries 1/4 cup fresh basil leaves 2 tablespoons of balsamic vinegar 4 ounces fresh goat cheese Directions: Preheat oven to 350°F. Slice baguette into four pieces and
Hawaiian Pizza Dip
http://goboldwithbutter.com/hawaiian-pizza-dip/ Ingredients: 4 tablespoons (1/2 stick) unsalted butter 1 small red onion, diced 2 garlic cloves, minced 1 jalapeño, seeded and chopped 1 6-ounce package Canadian bacon, diced 1 8-ounce can pineapple chunks, drained 4 strips of bacon, cooked until crispy and chopped 1 8-ounce package cream cheese, softened 1/2 cup mayonnaise 1 1/2 cup
Creamy Peanut Butter Dip
Ingredients: 1/4 cup peanut butter 1 Tablespoon frozen orange juice concentrate 1/2 cup low fat vanilla yogurt Directions: Mix peanut butter and orange juice until well mixed. Stir in yogurt. Mix until smooth. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve. Great with bananas and
Southwestern Salsa Meatballs
Ingredients 1 pound Bob Evans Original Recipe Roll Sausage 1 (16 oz) jar prepared salsa, medium heat 1 1/4 cups plain bread crumbs 1 egg 1 1/4 teaspoons granulated sugar 3/4 to 1 cup red bell pepper, diced 3/4 cup green bell pepper, diced 1/2 cup scallions, sliced (green part only) 1 1/2 teaspoons ground
Cream Cheese Apple Pie with Oatmeal Pecan Streusel Topping
Ingredients Pie crust: 1 cup plus 2 tablespoons unbleached flour 2 tablespoons water 1/4 heaping teaspoon sea salt 1/3 cup Crisco Pure Canola oil Filling: 4 large Michigan Northern Spy or 5 Michigan Ida Red apples, peeled and sliced 1 cup plus 2 tablespoons sugar (reserve 6 tablespoons) 4 tablespoons butter, melted 3 tablespoons flour
Stuffed Pizza Rolls
Stuffed Pizza Rolls Ingredients: 12 frozen rolls 1 cup mozzarella cheese, shredded 1 cup cooked sausage or pepperoni 5 Tbsp. melted butter 2 tsp. Italian seasoning 1 tsp. garlic powder 1/4 cup. grated parmesan cheese Parsley flakes Directions: Allow rolls to thaw for about 2 hours, until they are thawed but haven’t risen. Preheat the
Pumpkin Ricotta Stuffed Shells
Pumpkin Ricotta Stuffed Shells Ingredients: 12 jumbo pasta shells (about 6 ounces) 1 1/4 cups ricotta cheese, part skim 3/4 cup pumpkin 1/2 teaspoon garlic powder (or 2 cloves garlic, minced) 2 tablespoons basil 1/4 teaspoon sage, dried 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup grated parmesan cheese, divided 1 cup spaghetti sauce (low
Tailgate Chili
Tailgate Chili Ingredients: 1 lb. ground beef 1 medium onion, chopped 1 medium green bell pepper, chopped 1 medium jalapeño, chopped, optional 4 clove minced, fresh garlic OR 2 tsp. jarred, minced garlic 1 Tbsp. chili powder 1 Tbsp. ground cumin 1/2 tsp. ground coriander 15.5 oz. can kidney beans, rinsed, drained 14.5 oz. can
Slow Cooker French Onion Soup
Slow Cooker French Onion Soup Yield: Makes 1-1/2 quarts or 6-1 cup servings. Ingredients: 2 pounds yellow onions, trimmed, halved and sliced (2 quarts) 1 box (32 ounces) beef broth (1 quart) 2 teaspoons dried thyme 1/2 cup white wine or water 2 tablespoons flour 6 thick slices sour dough bread or rustic loaf, crusts
