Search Results for "Corn"
Recipe Results 66 of 102 pages
Christmas Morning Casserole
Ingredients: 12 eggs 1 carton (15 oz.) ricotta cheese OR cottage cheese 1/2 cup all-purpose flour 1 tsp. baking powder 2 cups shredded Italian cheese blend (8 oz.) 2 cups chopped cooked ham (8 oz.) 1/4 cup minced green onions Directions: HEAT oven to 350°F. BEAT eggs in large bowl until blended. ADD ricotta
Stuffed Squash with Pears and Cheese
Ingredients: 2 medium acorn squash 1 tablespoon olive oil 2 medium pears (2 cups), cored 4 green onions sliced (1/2 cup) 1 clove garlic, minced 1 (15-ounce) container ricotta cheese 1/2 cup (2 ounces) shredded cheddar cheese 1/4 cup raisins chopped 1/4 cup chopped pecans 1 teaspoon finely shredded lemon peel 1/4 teaspoon ground nutmeg
Fresh Tomato Linguini
Ingredients: 2 pounds of ripe tomatoes 3 garlic cloves, minced 1/2 bunch fresh basil, hand torn or 1 tablespoon dried 1/2 cup olive oil 1 lemon, zested and juiced 1 pound linguini (or your favorite pasta) Freshly grated Parmesan cheese Salt and fresh ground pepper to taste Directions: Wash and rinse tomatoes. Dry tomatoes, then
Christmas Morning Juice
Submitted by Dee Fletcher of Farm and Dairy Ingredients: orange juice orange sherbet stemmed glassware Directions: In a blender, mix 10 ounces of orange juice and add a scoop of orange sherbet for each serving. Blend until frothy and smooth. Pour into STEMMED glassware, and top with additional scoop of sherbet. Note: The best part
Blueberry Morning Bowl
Blueberry Morning Bowl Ingredients: 20 oz. can pineapple chunks in juice, drained, juice reserved 3 Tbsp. plain Greek yogurt 1 tsp. honey, or to taste ¼ tsp. grated lime zest 1 cup fresh blueberries Directions: Whisk 1 tablespoon pineapple juice, Greek yogurt, honey and lime zest in a medium bowl. Fold in pineapple chunks and
Italian Horn Cookies
Italian Horn Cookies Ingredients: 1 cup cold butter, cubed 4 cups all-purpose flour 2 cups vanilla ice cream, softened 1 can (12 ounces) cherry pastry filling Sugar Confectioners’ sugar Directions: In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into 4 portions. Cover and refrigerate for
Marvelous Morning Muffins
Ingredients Muffins: 1 1/2 s all-purpose flour 1 cup oats (quick or old-fashioned, uncooked) 1/2 brown sugar, firmly packed 1/3 raisins 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt (optional) 1 (8 oz.) can crushed pineapple in juice, undrained 1/2 carrots, shredded 1/2 fat-free milk 1/3 vegetable oil
Spaghetti Sauce
Spaghetti Sauce Yield: 4 quarts Canning Method: Pressure Canned Ingredients: ½ bushel tomatoes, peeled and cored 3 green peppers 4 onions, red and Vidalia 2 cloves garlic 4 Tbsp. lemon juice, to add acidity 48 oz. tomato paste, 8-6 oz. cans 1 cup olive oil 1½ cup sugar ⅓ cup salt 1 tsp. cinnamon 3
Mocha Coconut Morning Smoothie
Ingredients: 1/2 cup rolled oats 1 Tbsp. flaked Coconut 1 Tbsp. unsweetened cocoa powder 1/2 cup plain or vanilla Greek-style yogurt 1/2 cup lite coconut milk 1/2 cup chilled bold flavored coffee 1 banana 1 Tbsp. honey Directions: Combine oats, Shredded Coconut, and cocoa powder in your blender. Pulse until all ingredients are well mixed
Baked Acorn Squash with Pineapple
Ingredients 1 large acorn squash (approximately 32 oz) 1 cup crushed pineapple, drained 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger Directions Preheat oven to 350º. Cut squash in half and remove seeds. Place each half, cut side down, in a baking dish. Cover dish and bake
