Search Results for "chocolate"
Recipe Results 198 of 232 pages
Cornbread Stuffing
Cornbread Stuffing Ingredients: 4 cups day-old cornbread, crumbled 1 (4 oz.) Italian sausage 1 cup chopped green bell pepper 1/2 cup minced onion 1/2 cup chopped celery 1 T minced parsley 1 tsp. dried thyme leaves, crushed 1 tsp. salt 1/4 tsp. ground black pepper 1/3 cup chicken broth 2 T honey Directions: In large
Sweet Potato Bread
Sweet Potato Bread Bread Ingredients: ¼ cup margarine ½ cup brown sugar 2 eggs 1 cup cooked mashed sweet potatoes 3 tablespoons milk 1 tablespoon grated orange peel 1 ½ cups self-rising flour ½ cup whole wheat flour ¼ teaspoon allspice ¼ teaspoon nutmeg 2 tablespoons chopped pecans Glaze: 1 tablespoon margarine 1 tablespoon reduced
Sugar Free Rugelach
Ingredients: 1 cup butter 8 ounces cream cheese, softened 2 3/4 cups flour 2 teaspoons vanilla extract 1 cup chopped raisins 1 cup chopped walnuts 2 tablespoons ground cinnamon 1 cup apricot spreadable fruit Directions: Cream together the margarine and cream cheese in the bowl of an electric mixer. Blend in the vanilla. Mix in
Creamy Eggnog
Ingredients for the Soft Custard: 3 eggs, slightly beaten 1/3 cup granulated sugar Dash salt 2 1/2 cups milk 1 teaspoon vanilla Ingredients for the Eggnog: 1 cup whipping cream 2 tablespoons powdered sugar 1/2 teaspoon vanilla 1 or 2 drops yellow food color, if desired Ground nutmeg Directions: In 2-quart heavy saucepan, stir eggs,
Spaghetti Squash and Sausage Casserole
Ingredients: 1 spaghetti squash (about 4 pounds) 4 (about 12 ounce) Italian-style sausage links, casings removed 2 tablespoons Parmesan cheese 2 teaspoons (salt-free) garlic and herb seasoning, such as Mrs. Dash 1 medium tomato, diced 1 cup chopped baby spinach Directions: Preheat oven to 350°. Spray a 9 by 13 baking pan with nonstick cooking
Winter Squash Soup
Ingredients: 4 pounds sorted winter squash 4 tablespoons unsalted butter 2 medium onions, halved and thinly sliced 2 tablespoons minced shallots 4 to 5 cups chicken/vegetable stock 1 teaspoon freshly ground nutmeg Salt and white pepper to taste Sour cream for garnish Directions: Preheat oven to 325° and line a baking sheet with foil. Quarter
Cran-Orange Muffins
Ingredients 1/4 cup light brown sugar, packed 1/2 cup whole wheat flour 1/2 cup all purpose flour 1 1/4 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 3/4 cup orange juice (any type except canned) 1 egg 2 tablespoons vegetable oil 1/2 cup cranberries, dried and sweetened Non-stick cooking spray or paper muffin liners
Peanut Butter Cupcakes
Ingredients Topping: 3 tablespoons brown sugar 3 tablespoons all-purpose flour 2 tablespoons peanut butter 1 tablespoon butter or margarine Cupcakes: 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 cup peanut butter 3 tablespoons butter or margarine 3/4 cup brown sugar 1 egg 1/2 cup reconstituted nonfat dry
Apricot Breakfast Muffins
Ingredients 1 soybean oil cooking spray 1 cup all purpose flour 2 teaspoons low sodium baking powder 1 egg 2 tablespoons canola oil 2 tablespoons fat free milk 4 oz. apricot preserves with sugar substitute (plus extra to spread on tops) 1/4 teaspoon almond extract 1/4 teaspoon salt 1/4 cup SPLENDA® No Calorie Sweetener, granulated
Make Ahead Grilled Ribs
Ingredients 6lbs. pork spareribs 6oz. can frozen lemonade concentrate, thawed 1 1/4 cups barbecue sauce 5 tablespoons honey 1/4 teaspoon pepper 3 tablespoons ketchup 3 tablespoons mustard Directions Cut spareribs into serving size pieces. Place in large 4-quart saucepan or Dutch oven and cover ribs with cold water. Bring to boil over high heat; lower
