Search Results for "apple"
Recipe Results 137 of 142 pages
Grape Caterpillars
Grape Caterpillars Ingredients: 1½ cups seedless green grapes, bodies 6 seedless red grapes, heads 6 wooden skewers 12 mini chocolate chips white writing icing tube Directions: Remove stems from grapes, wash and dry well. Thread grapes onto skewers. Trim points from skewers with scissors. Dot writing icing onto the back of the coated chocolate chips
Spicy Summer Salsa
Ingredients: 5 ripe tomatoes, cored and diced 1 small red onion, peeled and finely chopped 2 cloves garlic, peeled and minced 1 bell pepper of any color, seeded and chopped 1 jalapeño chile, seeded and finely chopped 1/4 cup finely chopped fresh cilantro leaves 1/4 teaspoon cayenne 1/4 teaspoon salt 1 tablespoon fresh lime juice
Baked Spinach Artichoke Yogurt Dip
Ingredients: 1 (14-ounce) can artichoke hearts, drained and chopped 1 (10-ounce) package frozen chopped spinach, thawed and drained 1 (8-ounce) container plain Greek yogurt 1 cup shredded Mozzarella cheese 1/4 cup chopped green onion 1 garlic clove, minced 2 tablespoons chopped red pepper Directions: Combine all ingredients except red pepper and mix well. Pour mixture
Bacon-Wrapped Corn on the Cob
Bacon-Wrapped Corn on the Cob Ingredients: 6 corn on the cob, husked and ends cut As needed olive oil or butter flavored non-stick spray To taste pepper or choice seasoning 12 slices bacon, one for each half ear Directions: Cut clean corn cobs in half. Apply olive oil to the corn to help seasoning stick.
Philly Cheesesteak Sheet-Pan Nachos
Philly Cheesesteak Sheet-Pan Nachos Ingredients: 1 pound beef ribeye steak Salt and pepper 2 tablespoons olive oil, divided 1 medium onion, halved and thinly sliced 1 each medium green pepper and sweet red bell pepper, cut into strips 1 bag (9 ounces) tortilla chips 12 ounces part-skim Mozzarella cheese, shredded and divided (3 cups) 12
Tomato Eggplant Bread Pudding
Ingredients: 1 eggplant (about 1 1/2 pounds), peeled and cut into 1-inch cubes 1 1/2 tablespoons olive oil 1 large onion, sliced 1 tablespoon all purpose flour 1 tablespoon light brown sugar 1 (14.5 ounce) can whole tomatoes 2 tablespoons chopped fresh basil or 1/2 teaspoon dried basil 1/2 teaspoon salt 1/4 cup butter 3
Italian Chicken Flatbread
Ingredients: 2 tablespoons green, yellow, and red peppers, diced 6 multigrain flatbread 1 pound Frozen spinach, chopped 1 teaspoon butter 2 teaspoons all-purpose flour 1/16 teaspoon ground nutmeg 4-1/2 ounces skim milk 1/16 teaspoon black pepper 3 ounces light mozzarella cheese, shredded 1 ounces light mozzarella cheese, shredded 9 ounces fully cooked chicken, diced Directions:
Cheese Ball
Ingredients: 2 8-ounce tubs light or non-fat cream cheese 1 8.5-ounce can crushed pineapple (in natural juice), drained 1/4 cup chopped green pepper 2 tablespoons chopped onion 3/4 teaspoon Lawry’s seasoned salt Directions: Mix all ingredients except nuts. Divide into two balls. Chill 30 minutes for easier handling. Note: Spray hands with vegetable spray
Pumpkin Fluff Dip
Ingredients: 1 can (15 oz.) pumpkin 1 pkg. (3.4 oz.) vanilla flavor instant pudding 1 tsp. pumpkin pie spice 1 tub (8 oz.) whipped topping, thawed Directions: Mix pumpkin, dry pudding mix and spice in large bowl with whisk until blended. Stir in whipped topping. Refrigerate 1 hour.
Festive Red Berry Crostini
Ingredients for the slow-cooked red raspberry cranberry sauce: 12 ounce package of frozen red raspberries 12 ounce pakcage of fresh cranberries 1/4 cup water 1 cup sugar Ingredients for the crostini: 1 French baguette, sliced into 1/4 inch slices (about 60) 3/4 cup olive oil(for brushing) sea salt 2 cups red raspberry cranberry sauce (above) 12
