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Recipe Results 94 of 142 pages
Gouda-Stuffed Mushrooms
Ingredients: 6 ounces pancetta or Canadian bacon, finely diced 2 tablespoons Real California butter 1 small onion, finely diced 3 cloves garlic, minced 1 cup packed fresh spinach, chopped 2 cups (8 ounces) shredded Real California Gouda cheese 3/4 cup fresh bread crumbs 2 tablespoons chopped fresh basil Salt and freshly ground pepper, to taste
Strawberry-Swirl Cheesecake Smoothie
Ingredients: 6 oz. (3/4 of 8-oz. pkg.) Cream Cheese, softened 1-1/2 cups milk 1/3 cup sugar, divided 1-1/2 tsp. vanilla 7 graham crackers, divided 2 cups frozen whole strawberries, slightly thawed Directions: Blend cream cheese, milk, 3 Tbsp. sugar, vanilla and 6 crackers in blender until smooth. Pour all but about 1/2 cup of the
Fried Ravioli
Ingredients: Olive oil, for frying 1 egg 1/4 cup milk 2 cups Italian-style bread crumbs or Panko 1 bag store-bought cheese ravioli (about 24 ravioli) 1/4 cup freshly grated Parmesan 1 jar marinara or spaghetti sauce, heated, for dipping Directions: Pour enough olive oil into a large frying pan to reach a depth of 2
Mexican Veggies
Ingredients 1 cup cucumber, chopped with peel 1 can (8 3/4 oz) corn, drained 1 can (16 oz) stewed tomatoes 2 tablespoons chopped red peppers 2 tablespoons chopped green peppers 2 tablespoons red wine vinegar 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 1/4 teaspoon dried cilantro or coriander 1/8 teaspoon black pepper Directions Combine
Fresh Fruit Pudding Milk Mixer
Ingredients 3 1/2 cups 2% milk 1 package (4 serving size) JELL-O® Vanilla Flavor Instant Pudding & Pie filling or any flavor 1 medium ripe banana, cut into chunks 1/2 cup strawberries Directions Place all ingredients in blender container; cover. Blend 1 minute or until smooth. Serve immediately. Recipe provided by the National Dairy Council.
After-School Strawberry Shake
Ingredients 1 pint strawberries, hulled 3 whole strawberries for garnish 2 medium bananas, peeled and cut into 1-inch chunks 1/2 cup strawberry or fat-free plain yogurt Orange juice (4 oz) 1 teaspoon light honey 3 cups ice cubes Directions In a blender, combine all the ingredients except 1 1/2 cups of the ice cubes and
Herbed Tomato Juice
Ingredients 25 lb. ripe tomatoes (about 75 medium) Bottled lemon juice or citric acid Fresh dill, parsley or basil 6 (32 oz.) quart or 12 (16 oz.) pint glass preserving jars with lids and bands Directions Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set
Glazed Baked Onions
Ingredients 4 medium onions chicken broth 2 (10 oz.) pkgs. frozen green peas, cooked 1/2 soft bread crumbs 5 tablespoons butter or margarine 1/4 grated Parmesan cheese 2 tablespoons fresh parsley, chopped 1/2 teaspoon dry mustard butter or margarine, melted pimiento strips to garnish Directions Peel and halve onions. Place in large saucepan in 2
Mini Potato Skin Bites
Mini Potato Skin Bites Ingredients: 16 baby potatoes, scrubbed 2 Tbsp. olive oil To taste salt and freshly ground black pepper ½ cup shredded cheddar cheese ¼ cup sour cream 2 Tbsp. scallions, plus more for garnish 2 Tbsp. butter melted 3 strips of cooked bacon. crumbled Directions: Preheat oven to 450 F. Prick each
Garlic Cheese Bombs
Garlic Cheese Bombs Ingredients: 1 tube of biscuits, 10 count 3 oz. mozzarella cheese in brick ¼ cup salted butter, melted 2 tsp. dry Ranch seasoning mix 2 tsp. garlic powder For serving marinara sauce Directions: Preheat oven to 400 F. Line a baking sheet with silicone baking mat or parchment paper. Set aside. Cube
