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Recipe Results 80 of 142 pages
Cantaloupe Mint Agua Fresca
Cantaloupe Mint Agua Fresca Ingredients: 1 cantaloupe 1.5 cups cold water 1 tbsp fresh lemon juice (or lime juice) a few sprigs fresh mint ice Directions: Cut the cantaloupe into chunks and place into a blender. Blend until fully pureed, then strain the puree through a fine mesh strainer in order to collect the juice.
Strawberry Limeade
Strawberry Limeade Ingredients: 1/2 cup lime juice 1/3 cup sugar 1/3 cup water 1/2 lb. sliced strawberries 20-30 mint leaves 2 cups cold water Directions: To make the simple syrup, combine the sugar and water in a saucepan, and cook over medium high heat for 5-10 minutes until the sugar is dissolved and the liquid
Aguas Frescas Watermelon and Lime
Aguas Frescas Watermelon and Lime Ingredients: 5 cups seedless watermelon cubed 3 cups water divided 5-6 mint leaves 1 lime sliced for garnish 1 cup Ice Directions: Combine watermelon, 1 cup of water, and mint leaves into a blender until liquefied. Pour the watermelon mixture into a 2 quart pitcher, add 2 cups of water
Take-a-Break Snack Mix
Take-a-Break Snack Mix Ingredients: non-stick Cooking spray 1/4 cup sliced, unsalted almonds 1 Tbsp. light brown sugar 2 tsp. water 1/4 tsp. ground cinnamon 1/8 tsp. ground nutmeg 2 cup whole-grain oat cereal with yogurt-flavored coating 2 cup whole-grain wheat and bran flakes with raisins 1/2 cups unsweetened, dried cranberries 1/2 cups unsweetened, dried blueberries
Root Beer
Root Beer Originally published on: July 3, 1980 Originally submitted by: Mrs. Gordon Stewart of East Palestine, Ohio Yield: 1 gallon Ingredients: 2 cups sugar 4 tablespoons root beer extract 1 gallon of lukewarm water 1 teaspoon yeast Directions: Put 2 cups sugar in glass gallon jar. Add 4 tablespoons root beer extract. Fill jar
Pumpkin Spice Latte
Prep 5 min, Cook 5 min Ingredients: 1 Serving: 1 cup milk ½ to 1 teaspoon pumpkin pie spice, as desired ¼ to ½ teaspoon vanilla extract, as desired ¼ cup brewed espresso or strong coffee 1 Tablespoon white sugar 1 Tablespoon pumpkin puree Whipped cream Directions: Whisk the pumpkin puree and pumpkin pie spice
Prosciutto Cheese Straws
Ingredients: 1-1/2 cups sharp white Cheddar cheese, shredded 1 cup flour 6 tablespoons cold butter, cubed 1/2 teaspoon salt 1/4 teaspoon Italian seasoning 1-1/2 tablespoons milk 1 cup prosciutto, chopped Directions: Preheat oven to 350°F, then line a baking sheet with parchment paper and set aside. Combine shredded cheese, flour, butter, salt and Italian seasoning
Unicorn Smoothie
Ingredients: 1 1/2 cups – lowfat or fat free milk 1/2 cup – lowfat vanilla yogurt 2 cups – frozen strawberries (about 10 large) 1 cup – frozen blueberries 1 cup – frozen mango chunks Optional Toppings: 6 tablespoons – whipped cream 4 teaspoons – Unicorn/Rainbow Sprinkles Directions: Add milk, yogurt and fruit to blender
Blue Cheese Deviled Eggs
Ingredients: 12 ea eggs, hard-boiled, peeled 8 fl oz cottage cheese, low-fat, 2.5 oz blue cheese, reduced-fat, crumbled 1 tsp black pepper, ground ½ tsp paprika 1 tbsp buffalo sauce 2 tbsp bacon, cooked, crumbled, chopped 2 tbsp chives, minced Directions: Cut each egg in half, remove yolks. In a food processor combine
Cheesy Asparagus Bites
Ingredients: 1/2 cup diced onion 1 garlic clove, minced 2 tablespoons vegetable oil 2 cups (8 ounces) shredded sharp cheddar cheese 1/4 cup dry bread crumbs 2 tablespoons minced fresh parsley 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 to 1/4 teaspoon dried oregano 1/8 teaspoon hot pepper sauce 4 eggs, beaten 1 pound fresh asparagus,
