Search Results for "chocolate"
Recipe Results 184 of 232 pages
Sugar Cookies
Ingredients 2 1/2 s all-purpose flour 3/4 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted butter, softened 3/4 sugar 1 large egg 1 teaspoon vanilla Decorating Icing 1 (1 lb.) box confectioners? sugar 4 teaspoons powdered egg whites (no reconstituted), such as Just White 1/3 water 1 tablespoon fresh lemon juice 1 teaspoon vanilla Directions
Chili Cornbread Salad
Chili Cornbread Salad Ingredients: 8½ oz. pkg. cornbread/muffin mix 4 oz. can chopped green chiles, undrained 1/8 tsp. ground cumin 1/8 tsp. dried oregano Pinch sage 1 cup mayonnaise 1 cup sour cream 1 envelope ranch salad dressing mix 2 cans pinto beans, rinsed and drained 2 cans whole kernel corn, drained 3 medium tomatoes,
Lemon Strawberry Blondies
Lemon Strawberry Blondies Ingredients for the Bars: 1 cup (2 sticks) butter softened 1 cup white sugar 1 large egg ¼ cup fresh squeezed lemon juice 1 Tbsp. Lemon zest 2 1/3 cup flour ½ tsp. Baking soda 1 ¼ cup fresh strawberries, diced Ingredients for the Glaze: 1 ¼ cups powdered sugar 1/3 cup
Beef Teriyaki
Beef Teriyaki Ingredients: 1/4 cup sake 1/4 cup light soy sauce 1/4 cup Juice of 1 lemon 1 Tbsp. sesame oil 1 Tbsp. agave nectar 1 fresh ginger (1-inch piece thinly sliced) 3 cloves large garlic (peeled) 2 green onion (scallion) (trimmed and knotted together or lightly crushed) 1 tsp. freshly crushed black pepper 1
Sweet Potato Noodle Kugel
Sweet Potato Noodle Kugel Originally published on: April 13, 2006 Ingredients: 8 oz. egg noodles made for Passover 1/4 cup butter 2 medium sweet potatoes, peeled and grated (about 4 cups) 2 large eggs 2 large egg whites 1/2 cup sour cream 1/2 cup apricot jam 1 tsp. salt 1/4 cup chopped pecans, toasted Directions:
Corn Pudding
Corn Pudding Ingredients: 2 1/3 cups Milk 3/4 cup medium cornmeal 2 tsp. sugar 1 tsp. salt 1 cup corn kernels 3 tbsp. butter, diced 1/2 cup Parmesan, grated 6 eggs Freshly ground salt and pepper, to taste 1/2 tsp. cayenne pepper Chives, sliced thinly Directions: Preheat oven 400 °F (200 °C). Butter an 8-inch
Greek Pasta Salad
Ingredients: 4 oz. cavatappi 3 tbsp. olive oil 2 tbsp. red wine vinegar 1 clove garlic, minced 1 tsp. Dijon mustard 1 tsp. dried oregano 1/2 tsp. honey 1/4 tsp. each salt and pepper 3 tbsp. chopped fresh parsley 1 cup/5 oz. chopped cucumber 1 cup/6 oz. chopped tomato 1/2 cup chopped red pepper 1/4
Pumpkin Walnut Bread
Ingredients: 2 eggs 1 cup brown sugar 1/2 cup oil 1/3 cup water 1 can pumpkin puree (15-oz.) 1 3/4 cups flour 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. nutmeg 1/2 tsp. cinnamon 1 tsp. pumpkin pie spice 1/2 cup chopped walnuts Topping: 1 Tbsp. butter (not margarine) 1/4
No-Bake Cheesecake
Ingredients: 2 cups graham cracker crumbs 1/2 cup butter 1/2 cup sugar 2 envelopes unflavored gelatin 1/2 cup cold water 1 1/2 cups cottage cheese, cream style 1 1/2 cups rich milk 6-oz. cream cheese 1 pkg, instant vanilla pudding mix (5.5oz.) 1/2 cup sugar 3 Tbsp. fresh lemon juice 1/2 tsp. grated lemon peel
Orchard Medley Pie
Ingredients 1 1/2 cups diced apples 3/4 cup red raspberries 3/4 cup blackberries 3/4 cup blueberries 3/4 cup chopped rhubarb 1 cup sugar 3 tablespoons quick-cooking tapioca 1 tablespoon lemon juice 1 box Pillsbury® refrigerated pie crusts, softened as directed on box 1 1/2 tablespoons butter or margarine Directions Heat oven to 400°F. In large
