Search Results for "Peach"
Recipe Results 164 of 212 pages
Spinach Dip in Bread Bowl
Spinach Dip in Bread Bowl Ingredients: 2 boxes (10 oz) frozen spinach leaves, chopped (do not use fresh, frozen only!) 1 cup regular mayonnaise 1 envelope onion soup mix powder (from 2 oz box) 1 container (16 oz) sour cream 2 cans (8 oz each) water chestnuts (chopped or diced) 3 green onions (finely chopped)
Meatball Subs
Meatball Subs Ingredients: 1 pound ground beef (93% lean or leaner) 1/4 cup seasoned dry bread crumbs 2 egg whites or 1 egg, beaten 2 tablespoons water 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups pasta sauce 4 crusty Italian bread rolls (5 to 6-inches each), split 4 tablespoons giardiniera, drained (optional) Directions: Preheat oven
Halloween Pumpkin Pancakes
Halloween Pumpkin Pancakes Ingredients for Syrup: 1/2 cup granulated sugar 1/2 cup packed light brown sugar 2 tablespoons unbleached all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon vanilla 1 cup water Black food color Ingredients for pancakes: 2 cups baking/biscuit mix 1 cup milk 2 eggs 1/2 cup canned pumpkin (not pumpkin pie mix) 2
Grilled Bacon Apple Sandwich
Grilled Bacon Apple Sandwich Ingredients: 6 slices maple-cured bacon 5 tablespoons peanut butter 4 slices whole wheat bread 5 tablespoons apricot jelly cayenne pepper to taste 1 Granny Smith apple, cored and thinly sliced 3 tablespoons softened butter Directions: Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until
Prosciutto Cheese Straws
Ingredients: 1-1/2 cups sharp white Cheddar cheese, shredded 1 cup flour 6 tablespoons cold butter, cubed 1/2 teaspoon salt 1/4 teaspoon Italian seasoning 1-1/2 tablespoons milk 1 cup prosciutto, chopped Directions: Preheat oven to 350°F, then line a baking sheet with parchment paper and set aside. Combine shredded cheese, flour, butter, salt and Italian seasoning
Grilled Corn Salad with Basil Vinaigrette
Ingredients: 4 ears sweet corn, shucked 2 tablespoons butter 2 vine-ripened tomatoes, seeded & chopped 1 avocado, chopped 1/2 small red onion, minced salt & pepper For the Basil Vinaigrette: 1 small shallot, chopped 1 garlic clove 1 teaspoon honey salt & pepper 1/2 cup fresh basil, roughly chopped 1/4 cup fresh lemon juice 3/4
Pesto Pull-Apart Bread
Ingredients: 1 loaf of sourdough bread (around 26 ounces) 1 jar (6.25 ounces) ready-made pesto 3 ounces grated gruyere or swiss cheese 1/2 cup unsalted butter, melted Coarse sea salt for sprinkling 2 teaspoons chopped fresh rosemary Directions: Preheat the oven to 350°F. Set bread loaf on top of large sheet of aluminum foil. Cut
Eggplant Parmesan
Ingredients: 3 large eggs, beaten 2-1/2 cups panko crumbs 3 medium eggplants, cut into 1/4-inch rounds 2 jars (4-1/2 ounces each) sliced mushrooms, drained 1/2 tsp parsley flakes 1/8 teaspoon dried oregano 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1 jar (28 ounces) spaghetti sauce Directions: Preheat oven to 350°. Place eggs
Pumpkin Trifle
Ingredients: 2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread 2 1/2 cups cold milk 1 can (15 ounces) solid-pack pumpkin 4 packages (3.4 ounces each) instant butterscotch pudding mix 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 2 cups heavy whipping cream Maraschino
Rocky Road Pie
Ingredients 3 cups chocolate ice cream, slightly softened 1 cup fudge ripple ice cream, slightly softened 1 9? graham cracker crust 1 cup marshmallow creme 1 cup miniature marshmallows 1 cup chocolate covered peanuts 1 cup frozen whipped topping, thawed 1 cup hot fudge ice cream topping 1 cup candy coated chocolate pieces Directions Place
