Search Results for "Peach"
Recipe Results 80 of 212 pages
BLT Bites
Ingredients: 16 to 20 cherry tomatoes 1 pound sliced bacon, cooked and crumbled 1/2 cup mayonnaise 1/3 cup chopped green onions 3 tablespoons grated Parmesan cheese 2 tablespoons snipped fresh parsley Directions: Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
Cheesecake Stuffed Strawberries
Ingredients 1 pound strawberries 1 (8 oz) package of cream cheese 1/4-1/2 cup powdered sugar 1 teaspoon vanilla extract Directions Wash and pat dry strawberries. Remove tops and set aside. Scoop out a small hole in the strawberry. Combine the cream cheese and powdered sugar with vanilla. Fill a pastry bag with tip of choice
CREAMY BOW TIE PASTA WITH PEAS
Ingredients 1/2 (12 oz.) box bow tie pasta 2 cups of frozen peas 1 (8 oz.) container chive & onion cream cheese spread 1/4 cup milk Directions Prepare pasta according to directions. Add peas about 3 minutes before pasta is finished. Drain pasta & peas and put back into pan. Add cream cheese and milk.
Lettuce And Mushroom Salad
Ingredients 1 medium-size head lettuce 1/2 small bunch watercress, torn into bite-size pieces 1/4 lb. (1 cup) very small whole white mushroom caps commercial French dressing Directions Wash lettuce and watercress; pat dry and tear into bite-size pieces. Place in salad bowl. Wash mushrooms and add along with French dressing. Toss lightly, but thoroughly, to
Homemade Dishwasher Detergent
Homemade Dishwasher Detergent Ingredients: 1 cup salt 2 cups baking soda 2 cups borax 1 cup of Lemi-Shine (non-toxic, found in the detergent aisle) Directions: Individual Direction Step Mix all ingredients together. Transfer to an air-tight storage container. It will last a long time. For each load, use only 2 tablespoons of detergent.
Ants on a Log
Ants on a Log Submitted by: Jennifer Hartman, Farm and Dairy Auction Rep Ingredients: 3 celery stalks 1/2 cup peanut butter or cheese spread 1/4 cup raisins Directions: Clean and dry celery and cut into serving size pieces. Apply peanut butter or cheese spread to fill each piece and place a few raisins in a
Grilled Eggplant
Ingredients: 2 medium eggplants 2 Tablespoon olive oil 1/2 teaspoon dried or fresh oregano Directions: Heat grill. Cut eggplant vertically (1/4 of an inch slices). Brush both sides with olive oil. Grill 3-4 minutes on each side or until grill marks are present. Transfer to serving plate and sprinkle with dried or fresh oregano.
Grilled Eggplant
Grilled Eggplant Ingredients: 2 medium eggplants 2 Tablespoon olive oil 1/2 teaspoon dried or fresh oregano Directions: Heat grill. Cut eggplant vertically (1/4 of an inch slices). Brush both sides with olive oil. Grill 3-4 minutes on each side or until grill marks are present. Transfer to serving plate and sprinkle with dried or fresh
Honey-Mustard Brussels Sprouts
Ingredients 10 – 12 fresh or frozen brussels sprouts, halved 2 teaspoons butter, melted 2 teaspoons honey 1/2 – 1 teaspoon Dijon mustard Dash each of onion powder and dill weed, to taste Directions Steam sprouts for 8-12 minutes. Combine remaining ingredients and pour over brussels sprouts in a bowl. Toss to coat. Carol Rupert
Melon Coolers
Melon Coolers Ingredients: 2 cups honeydew or cantaloupe chunks (from the salad bar or cut fresh melons) 1/2 cup orange juice 1 Tbsp. fresh lime juice 2 tsp. sugar 4 ice cubes 2 sprigs fresh mint (optional) Directions: Blend all the ingredients together in a blender and process for 30 seconds to 1 minute until
