Search Results for "chocolate"
Recipe Results 132 of 232 pages
Fruit Salad
Originally published November 14, 1919 Ingredients: 5 slices pineapple 2 bananas 1 1/2 cups grated coconut 2 oranges sugar Directions: Cut pineapple slices into thin strips; peel oranges and divide into their natural sections, cut these in halves and sprinkle with sugar, place on ice or in a cool place. When ready to serve, sprinkle
Granola Bars
Ingredients: 1 cup honey 1 cup peanut butter 3 1/2 cups rolled oats 1/2 cup raisins 1/2 cup grated carrots 1/2 cup coconut Directions: Preheat oven to 350 degrees. Peel and grate the carrots. Put the honey and peanut butter in a large saucepan. Cook on low heat
French Toast Popcorn
Ingredients Cooking Spray 8 cups popcorn (popped without butter, oil or salt) 1/2 cup maple syrup 1 tablespoon butter 1/2 teaspoon salt 1/2 teaspoon cinnamon Directions: Preheat oven to 300º. Coat a large baking pan and a large mixing bowl with cooking spray. Place popcorn in the bowl. Combine syrup, butter, salt, and cinnamon over
Steak and German Potato Salad
Ingredients 1 can (15 oz.) German potato salad 2 tablespoons coarse ground Dijon-style mustard 1/2 lb. boneless top sirloin steak, cut 1 inch thick 1 bag (10 oz.) hearts of romaine lettuce Directions Stir mustard through potato salad in bowl; set aside. Heat medium nonstick skillet over medium heat until hot. Place steak in skillet
Fudgey Honey Brownies
Fudgey Honey Brownies Yield: 12 Brownies Ingredients 1 (21 oz.) pkg. fudge brownie mix 2 tablespoons honey 1/3 vegetable oil 1 egg 1/4 water Honey Drip Icing Ingredients 3/4 confectioners’ sugar 2 tablespoons honey 2 tablespoons water 3 teaspoons vanilla Directions Combine all ingredients; mix and spread into prepared baking pan. Bake according to package
Rhubarb Ice Cream
Ingredients 3 s fresh or frozen rhubarb, thinly sliced 2 s sugar 1 teaspoon lemon juice 1 heavy whipping cream Directions Place rhubarb in ungreased 13x9x2-inch baking dish; sprinkle with sugar; toss to coat. Cover and bake at 375° 30 to 40 minutes or until tender, stirring occasionally. Cool slightly. Process in batches in blender
Rhubarb Ice Cream
Ingredients 3 s fresh or frozen rhubarb, thinly sliced 2 s sugar 1 teaspoon lemon juice 1 heavy whipping cream Directions Place rhubarb in ungreased 13x9x2-inch baking dish; sprinkle with sugar; toss to coat. Cover and bake at 375° 30 to 40 minutes or until tender, stirring occasionally. Cool slightly. Process in batches in blender
Pizza Dip
Pizza Dip Ingredients: 8 oz. cream cheese softened 2 cups mozzarella cheese, shredded, divided ½ cup cheddar cheese shredded ½ tsp. dried oregano ¼ tsp dried basil 1 cup pizza sauce ¼ cup fresh parmesan cheese shredded pepperoni slices to taste, approx. ¼ cup 1 loaf of sourdough bread cut into cubes for serving Directions:
Peanut Butter Fudge From The Recipe Box Of Grandpa Winings
Peanut Butter Fudge From The Recipe Box Of Grandpa Winings Ingredients: 2 1/2 cups sugar 1/2 cup margarine 2/3 cup evaporated milk pinch salt 4 heaping tbsp. marshmallow creme 2/3 cup creamy peanut butter Directions: Over medium heat, bring sugar, margarine, evaporated milk and salt to boil until candy thermometer reads 240°f. Remove from heat
Beef and Cheese Calzone
Ingredients: 1 (10 ounce) can refrigerated pizza crust 1/3 lb lean roast beef or ham thinly sliced, cooked, lower sodium 4 ounce sliced mushrooms 1/2 cup shredded mozzarella cheese Directions: Heat oven to 350°. Lightly grease cookie sheet. Unroll pizza crust on cookie sheet; gently stretch to form a 12-inch circle. Layer beef or ham,
