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Recipe Results 79 of 142 pages
Pepperoni Dip
Pepperoni Dip Serve with crackers, pita chips or breadsticks and iced tea or soda. Ingredients: 1 8 oz. package cream cheese, softened 1/2 cup sour cream 1 tsp. oregano 1/4 tsp. garlic powder 1 can pizza sauce 1 cup shredded mozzarella cheese ½ cup sliced pepperoni Italian seasoning Directions: Preheat the oven to 350 F.
New Year’s Eve Pomegranate Mimosa
New Year’s Eve Pomegranate Mimosa Ingredients: 3 oz. Champagne 3 oz. pomegranate juice Directions: Fill a champagne flute halfway full with champagne or sparkling white wine, top with juice. Garnish with rosemary sprig.
Honey Party Mix
Honey Party Mix Ingredients: 4 cups rice, corn or wheat cereal squares 4 cups small pretzel twists or sticks 2 cups roasted mixed nuts 1/2 cup butter or margarine, melted 1/2 cup honey Directions: Combine cereal, pretzels, and nuts in 9x13x2-inch baking pan. Combine butter and honey. Pour over all, tossing lightly to coat evenly.
Bell Pepper Poppers
Bell Pepper Poppers Ingredients: 1 nonstick cooking spray 12 mini sweet peppers 2 slices bacon (diced) 1/2 cup diced onion 4 oz. cream cheese (room temperature) 2 oz. soft goat cheese (room temperature) 1/4 tsp. crushed red pepper flakes 1 slice whole wheat bread (toasted) 1 clove garlic (minced) 1 Tbsp. Parmesan cheese (grated) Directions:
Mocha Almonds
Mocha Almonds Ingredients: 1 cup whole natural almonds 1 Tbsp. water 1 tsp. instant coffee powder 2 Tbsp. instant hot chocolate powder Directions: Put the almonds into a dry frying pan and heat for about 1-2 minutes, then add 1 tablespoon water, along with the coffee powder and 1 tablespoon of the chocolate powder. Stir
Honey-Sriracha Roasted Almonds
Honey-Sriracha Roasted Almonds Yield: 8 Servings Ingredients: 1/4 cup honey 3 Tbsp. Sriracha 1 Tbsp. olive oil 2 cups almonds Flaky sea salt Directions: Preheat oven to 300ºF. In a small saucepan, heat honey, Sriracha, and oil until warm. Toss mixture with almonds. Spread almonds in a single layer on a parchment-lined baking sheet; sprinkle
Iced Latte
Iced Latte Ingredients: 2 cups brewed decaffeinated espresso coffee, cooled 2 tablespoons golden brown sugar 1 1/2 cups fat-free milk 2 tablespoons sugar-free almond syrup Ice cubes 1 cup fat-free whipped topping 1 teaspoon ground espresso beans Directions: In a pitcher, combine the espresso, brown sugar, milk and syrup. Stir to mix evenly. Refrigerate until
Honey Raspberry Sweet Tea
Honey Raspberry Sweet Tea Ingredients: 2 cups freshly brewed tea 2 cups cranberry-raspberry juice 1/4 cup honey Directions: In large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey is dissolved. Chill until ready to serve. To serve, pour over ice.
Lemonade Iced Tea
Lemonade Iced Tea Ingredients: 3 quarts water 9 tea bags 3/4 to 1-1/4 cups sugar 1 can (12 ounces) frozen lemonade concentrate, thawed Lemon slices, optional Directions: In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar
Almond Milk Cooler
Almond Milk Cooler Ingredients: 1 2/3 cups blanched almonds 3 cups skim milk 1 tsp. lemon zest 3 tbsp. light agave nectar 10 ice cubes Directions: Bring the almonds, milk, and lemon zest to a boil in a medium saucepan over medium heat. Cook for 5 minutes, then remove from the heat. Transfer the almond
