Search Results for "chocolate"
Recipe Results 131 of 232 pages
Homemade Potato Chips
Ingredients 2 medium-size baking potatoes (about 1 lb.), sliced 1/16-inch thick 1 tablespoon grated Parmesan cheese 1 teaspoon paprika Directions Preheat oven to 350°. Lightly grease two nonstick baking sheets. Arrange potato slices in 1 layer on baking sheets and bake, turning occasionally, until golden brown, about 45 minutes. In small bowl, combine cheese and
Quiche Lorraine From Elizabeth Dole
Ingredients 1/4 diced cooked ham* 1 (9-inch) frozen deep-dish pie shell, thawed 3 eggs, beaten 1 cup (4 ozs.) shredded Cheddar or Swiss cheese 1 cup milk 1 tablespoon green onion, thinly sliced salt and pepper to taste Directions Preheat oven to 350°. Sprinkle ham in pie shell. Stir together eggs and remaining ingredients. Pour
Caramel Apple Crumb Cheesecake
Cheesecake Recipe Yield: One 10-inch (25 cm) cheesecake Apple Ingredients: 1 tablespoon (14 g) unsalted butter 2 Granny Smith apples, peeled and cut into 1/2-inch (1.3 cm) dice 1 teaspoon ground cinnamon Cheesecake Ingredients: 1 pound (454 g) cream cheese 1 pound (454 g) goat cheese 1/2 cup (100 g) granulated sugar 4 large eggs 1
Orange Rolls
Orange Rolls Ingredients: 1 1/4 cups sugar, divided 1/2 cup water 2 cups cranberries 1 tsp. grated orange zest 2 packages active dry yeast 1/2 cup warm water (110° to 115°) 1/2 cup butter, softened 1/2 cup whole milk 2 large egg, room temperature 1 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg
Pasta Primavera Salad
Ingredients: 12 ounces pasta (any shape) 1 package frozen mixed vegetables 1 package dry vegetable soup mix 1 cup low-fat salad dressing, unsalted 1⁄2 cup cheese, reduced-fat (shredded) 3 hard boiled eggs (sliced) Directions: Cook pasta according to package directions. Rinse in cold water to stop cooking and prevent sticking. Drain. Cook vegetables until just
Peaches ‘n’ Cream Cupcakes
Peaches ‘n’ Cream Cupcakes Ingredients: 1/2 cup (1 stick) butter, softened 1 cup sugar 2 eggs 2 teaspoons vanilla 1/2 cup half & half 1 1/2 cups + 2 tablespoons flour, divided 1 3/4 teaspoon baking powder 1/4 teaspoon salt 3 peaches, peeled, pitted & chopped 1 peach, sliced for garnish For the whipped cream
Pickled Eggs and Beets
Pickled Eggs and Beets Ingredients: 12 hard boiled eggs, peeled 4 cans beets, sliced or small whole 2 cups cider vinegar 1 cup brown sugar 1 cups water 1 Tbsp. salt Directions: In a large container, I use an empty glass gallon mayonnaise jar, place hard boiled eggs on the bottom. Open each can of
Broccoli Salad
Broccoli Salad Ingredients: 3 slices bacon ¼ cup sour cream ¼ cup mayonnaise 4 tsp. rice vinegar or cider vinegar ¼ tsp. ground pepper 4 cups finely chopped broccoli florets (11 ounces) ½ cup sliced scallions ½ cup shredded extra-sharp Cheddar cheese Directions: Cook bacon in a large skillet over medium heat until crisp, 5
Unicorn Popsicles
Unicorn Popsicles Ingredients: 2 cups non-fat vanilla yogurt 1 cup strawberries hulled 1 cup blueberries 1/4 cup coconut milk Directions: Wash your hands and clean your preparation area. Run your strawberries, blueberries and the top of the can of coconut milk under cool running water. Blend 1 cup of the yogurt and the strawberries together
Peanut Honey Huggers
Peanut Honey Huggers Yield: 4 cups Ingredients: 1/2 cup honey 2 Tbsp. butter or margarine 1 tsp. ground cinnamon 4 cups roasted, salted peanuts Directions: Combine honey, butter and cinnamon in a 2-quart microwave-safe container; microwave at HIGH (100%) 4 to 5 minutes or until microwave-safe candy thermometer reaches 235°F Stir in nuts; mix thoroughly
