Search Results for "Peach"
Recipe Results 84 of 212 pages
Tuscan Panini
Ingredients: 1 tablespoon olive oil 1 garlic clove, finely chopped ½ teaspoon hot pepper flakes 1 15-ounce can cannellini beans, with liquid 1 teaspoon fresh rosemary, chopped Salt and freshly ground black pepper 2 tablespoons Parmesan cheese, grated 8 1/4-inch-thick slices crusty Italian bread 4 tablespoons butter, softened ½ cup oil-packed sun- dried tomatoes, drained
Sugar Cookies
Ingredients 2 1/2 s all-purpose flour 3/4 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted butter, softened 3/4 sugar 1 large egg 1 teaspoon vanilla Decorating Icing 1 (1 lb.) box confectioners? sugar 4 teaspoons powdered egg whites (no reconstituted), such as Just White 1/3 water 1 tablespoon fresh lemon juice 1 teaspoon vanilla Directions
Warm Irish Coffee for Two
Warm Irish Coffee for Two Ingredients: 1 jigger Irish cream liqueur 1 jigger Irish whiskey 2 cup hot brewed coffee 2 Tbsp. whipped cream 2 dashes ground nutmeg Directions: Combine Irish cream liqueur, Irish whiskey and coffee in a glass 4-cup measuring cup. Split coffee into two mugs. Top each with 1 tablespoon whipped cream
Simple, but Tasty Peanut Butter Cookies
Simple, but Tasty Peanut Butter Cookies Yield: 12-15 Cookies Ingredients: 1 cup sugar 1 cup peanut butter 1 egg Directions: Blend the ingredients together; set aside for 5 minutes. Scoop the dough with a small ice cream scoop. Place 2 inches apart on an ungreased baking sheets. Make a criss-cross pattern on top of each
Cucumber-Melon Smoothie
Cucumber-Melon Smoothie Ingredients: 2 cups plain Greek yogurt 1/3 cup honey 3 cups chopped honeydew melon 2 med. cucumbers, peeled, seeded and chopped 1 to 2 Tbsp. fresh mint leaves, optional 2 cups crushed ice cubes Directions: Place half of each of the following in a blender: yogurt, honey, melon, cucumber and, if desired, mint.
Baked Buttercup Squash
Ingredients 1 buttercup squash (approximately 2 lbs.) 1 tablespoon brown sugar 1 teaspoon butter salt and pepper Directions Cut squash in half and remove seeds. Place in baking dish cut side down in about 1 inch water. Bake at 350° 40 minutes or until tender. Remove from oven; fill each cavity with brown sugar, butter
Chocolate Fondue
Chocolate Fondue Ingredients: 10 oz. semisweet or bittersweet chocolate, chopped ⅓ cup milk ⅓ cup heavy cream 1 tsp. vanilla extract For dipping: strawberries, bananas, marshmallows, vanilla cookies, etc. Directions: In a saucepan or stovetop-proof fondue pot, combine the chocolate, milk and cream and heat on low, stirring often, until the chocolate is completely melted
Italian Dressing
Italian Dressing Ingredients: 1 tsp. garlic powder 1 tsp. dried oregano 1 tsp. dried basil ½ tsp. sea salt ½ cup extra-virgin olive oil 2 Tbsp. red wine vinegar Directions: Place the garlic powder, oregano, basil, salt, olive oil and vinegar in a jar with a tight fitting lid. Shake vigorously until combined. Store refrigerated
Bacon-Wrapped Asparagus
Ingredients: 1 pound fresh asparagus 8 to 10 strips bacon Directions: Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed. Lay on a cookie sheet with sides. Bake in a preheated 400-degree oven for 20 to 25 minutes, or until
Whole Wheat Thin Crust Pizza Dough
Ingredients 1 1/2 cups all-purpose flour 1 cup whole wheat flour 1/2 teaspoon (or 1/4 ounce) active dry yeast 1/4 teaspoon salt 1 cup warm water 1/2-1 tablespoon olive oil cornmeal for sprinkling (optional) 1 tablespoon each garlic powder, Italian seasoning, onion powder or whatever spices you want (to taste) pinch of sugar Directions Mix
