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Recipe Results 40 of 142 pages
Pumpkin Peanut Butter Dip
Pumpkin Peanut Butter Dip Ingredients: 3/4 cup canned pumpkin puree 3/4 cup peanut butter 1-2 Tbsp. brown sugar, to taste 1 tsp. vanilla Directions: Mix peanut butter and brown sugar. Add vanilla and stir. Add pumpkin and stir until well blended. Refrigerate or serve immediately with graham crackers, apple slices, or celery sticks.
Extra Easy Oatmeal Muffins
Ingredients Directions Combine 1 slightly beaten egg, 2/3 cup reduced-fat biscuit mix, 1 envelope instant oatmeal with apples and cinnamon, and 1/3 cup skim milk. Fill 6 greased muffin cups 2/3 full. Bake in 375° oven 18 to 20 minutes.
Banana Waldorf
Ingredients: 3 banana (peeled and sliced) 1 apple (cored and sliced, with peel) 4 cups yogurt (nonfat vanilla) 1 pinch cinnamon 1/8 cup walnuts (ground) Directions: Mix all ingredients together in large mixing bowl. Place in individual serving dishes and chill until ready to serve, up to 1 hour. This dessert looks great when topped
Frosty Orange Cow Punch
Frosty Orange Cow Punch Ingredients: 2 cups cold milk 1 pint vanilla ice cream, softened 1 6-ounce can concentrated orange juice Directions: Place all ingredients in blender. Mix until smooth and frothy. Serve immediately. Makes 4 cups. Note: You can also use apple juice in place of orange juice. Then add 1/4 teaspoon cinnamon and
Wassail
Ingredients: 2 cups sugar 6-1/2 cups water, divided 1/4 tsp. allspice 1/8 tsp. ground cloves 1/8 tsp. ground ginger 12-oz. can frozen orange juice concentrate 6-oz. can frozen lemonade concentrate 2 qts. apple cider Directions: In a pan, boil the sugar with 4 cups of the water. Add remaining ingredients and heat thoroughly. Serve hot.
Chiles en Nogada
Chiles en Nogada Ingredients: 2 tablespoons vegetable oil 1 pound ground pork 1 small onion, chopped 1 1/2 teaspoons garlic powder 2 plum tomatoes, peeled, seeded and chopped 1 small apple, seeded and chopped 1/4 cup pine nuts, toasted and chopped 3 tablespoons chopped fresh parsley, divided 2 tablespoons raisins 1 teaspoon salt 1/4 teaspoon
Acorn Squash Stuffed With Cornbread
Ingredients Cornbread: 3/4 yellow cornmeal 1/2 whole wheat flour 1 1/2 teaspoons baking powder 1/2 skim milk 1/4 egg substitute* 1 tablespoon honey 1/4 chopped pecans Squash: 2 large acorn squash 2 tablespoons olive oil 1 teaspoon dried basil 1 teaspoon grated nutmeg 1/2 apple juice Directions Cornbread: In large bowl, mix cornmeal, flour and
No Mess S’mores
Ingredients: tortilla shells chocolate chips mini-marshmallows Directions: Take 1 tortilla and lay it in a pan or anything over the fire just until its warm. Once the tortilla is warm (don’t burn it), add chocolate and mini-marshmallows. If you want to experiment, add carmel and apples or bananas. Fold the tortilla over and let everything
Cider Baked Squash
Ingredients: 2 medium acorn squash 1/2 cup apple cider or juice 1/4 cup packed brown sugar 1/2 teaspoon salt 1/8 teaspoon ground cinnamon 1/8 teaspoon ground mace Directions: Place squash in a 15-inch by 10-inch by 1-inch baking pan. Pour cider over squash. Combine the brown sugar, cinnamon and mace; sprinkle over squash. Cover with
Wassail
Ingredients: 2 qt. apple juice 1 pt. cranberry juice 3/4 cup sugar 2 cinnamon sticks 1 tsp. allspice 1 sm. orange 5-8 whole cloves Directions: In a large crackpot, combine juices and sugar. Mix well. Add cinnamon sticks and allspice. Poke cloves into the orange and add to mixture. Cook on high for 1 hour,
